Nutty Custard Powder Ice Cream

Nutty Custard Powder Ice Cream - Plattershare - Recipes, food stories and food lovers
Nutty custard powder ice cream is delicious nutty icecream recipe prepared using custard powder. In addition to fresh cream I have used condensed milk to give a rich taste and texture to the icecream. Also nuts and raisins were used to get the nutty bites while having the ice creamy it is an easy recipe which can be prepared without using icecream making machine.
4.50 from 6 votes
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Prep Time5 hours
Cook Time12 minutes
Total Time5 hours 12 minutes
Served As: Desserts
Recipe Cuisine Type: Desserts
Recipe Taste: Sweet
Servings 3


  • 400 ml Milk
  • 4 tbsp Condensed Milk
  • 2 tbsp Custard Powder
  • 3 tbsp Cream
  • 3 drops Syrup rose or increase
  • 3 tbsp Raisin pista, almonds, cashew nuts and raisins, or nuts nuts and


  • In a small bowl take some tbsp of milk and mix the custard powder into a smooth paste without any lumps. Set aside.
  • In a saucepan bring the milk to boil. Add the condensed milk and stir nicely.
  • Once the milk starts to boil simmer the flame and add the custard mixture. Stir it continuously for around 2 minutes. You will get a thick mixture. Turn off the heat.
  • Allow the custard to cool down. Now add the cream and rose mix and whip in the mixer for a minute. Pour this mixture in a freezer safe box and freeze it for an hour.
  • After an hour take out from the freezer and whip it again for a minute. Repeat this step for 2 more times. This is to avoid the formation of ice and to get a creamy texture.
  • After doing the whipping process add in the nuts and raisin and freeze the ice cream mixture for 4-5 hours. Your rose Flavored Nutty Icecream is ready.
  • Scoop it and serve it garnished with some nuts and raisins if desired or serve as it is.

Recipe Notes

Adding rose flavour is optional. 

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4.50 from 6 votes

Akum Raj Jamir
Akum Raj Jamir

A foodie and a passionate cook. Loves everything about food. I love experimenting with food in my kitchen and develop new recipes.

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