An easy, no-churn ice cream made with cashews and raisins. This Kaju Kishmish Ice Cream uses just a few ingredients and is a refreshing summer treat.
I make no-churn ice creams repeatedly through the summer. I do own an ice cream attachment for my stand mixer and have used it before, but most of the time I’m too lazy to set it up and wait for the base to chill. When an ice cream craving hits, I want it fast—so no-churn versions are my go-to.
Sarvesh had been asking me to make Kaju Kishmish Ice Cream for a while. Kaju means cashews and kishmish means raisins — a classic Indian flavor he loved as a child.
I wasn’t sure how authentic mine would be, since I don’t remember being a big fan of this flavor growing up. I decided to use my usual no-churn base, prepare a quick mawa/khoya from cream and milk powder, and then fold in chopped cashews and raisins.
It may not match the exact ice cream he remembered from India, but Sarvesh declared this his favorite of the season, ranking it above my kesar elaichi and butterscotch versions. Because he loved it so much, I’m sharing the recipe here.
This Kaju Kishmish Ice Cream
✔ Eggless and no-churn.
✔ Made without an ice cream maker.
✔ Ready in about 15 minutes of prep.
✔ A unique, nostalgic flavor to enjoy in warm weather.
The quick mawa made from milk powder and cream adds richness and deep dairy flavor without needing to cook down milk for hours. For the instant mawa, I mix the cream and milk powder until combined, cook briefly, then add cashews and raisins and cook for 2–3 minutes. Let this mixture cool before folding it into the ice cream base. It’s a small extra step but makes a noticeable difference.
Ingredients for the Ice Cream
This recipe uses five main ingredients (six if you count vanilla):
Heavy cream: Use heavy cream with at least 35% fat for no-churn ice cream. Low-fat cream won’t whip properly and the texture will suffer.
Condensed milk: Sweetened condensed milk pairs with whipped cream to create a creamy, scoopable no-churn base. The recipe uses a 14 oz can, but you can use about 75% of the can if you prefer a less-sweet result.
Cashews: I use raw, unsalted cashews roughly chopped.
Raisins: Golden raisins are used here, but dark raisins will work too.
Milk powder: Needed to make the quick mawa that flavors the base. A smooth, full-fat dried milk powder works best.
Vanilla extract: Use pure vanilla extract for the best flavor. If you like, add a pinch of ground cardamom for a warm, aromatic note — I left it out to match the version Sarvesh remembered.
Freezing the Ice Cream
Use any freezer-safe container or a dedicated ice cream container. Covering the surface with plastic wrap before sealing with a lid helps prevent freezer burn. Freeze overnight for best texture. The ice cream will become firm, so let it sit at room temperature for about 10 minutes before scooping. Serve in bowls or waffle cones and enjoy.
If you try this Kaju Kishmish Ice Cream, please rate the recipe and share your feedback.
Kaju Kishmish Ice Cream
Ingredients
- 2 cup + 1/4 cup heavy cream, 16 oz + 2 oz, divided
- 1/3 cup + 1 tablespoon milk powder, 43 grams
- 1/2 cup cashews, 70 grams, raw, unsalted, roughly chopped
- 1/2 cup golden raisins, 70 grams
- 14 oz can condensed milk, or add only 3/4 of the can to reduce sweetness
- 3/4 teaspoon vanilla extract
Instructions
-
In a small pan over medium heat, warm 1/4 cup (2 oz) heavy cream and add the milk powder. Stir until combined.
-
Cook for 1–2 minutes until the mixture comes together.
-
Add cashews and raisins and cook another 2–3 minutes on medium heat. The milk powder and cream will thicken into an instant mawa/khoya-like mixture. Remove from heat and let cool slightly.
-
Meanwhile, whip the remaining 2 cups (16 oz) heavy cream with a whisk or hand mixer until soft peaks form. Be careful not to over-whip. Chilling the bowl and whisk for 20 minutes helps, and the cream should be cold.
-
In a large bowl, combine the condensed milk and vanilla extract. Gradually fold in the whipped cream: add a small amount first and mix gently, then fold in the rest in parts until fully combined.
-
Fold in the cooled mawa-cashew-raisins mixture until evenly distributed.
-
Transfer the mixture to a freezer-safe container and freeze overnight. To serve, remove from the freezer and let sit at room temperature for 10 minutes, then scoop.
Notes
- Optional: add a pinch of ground cardamom for a warm, aromatic flavor.
- Raisins contribute sweetness, so you can reduce the condensed milk to 3/4 of the can if you prefer a less-sweet ice cream.
Nutrition
Nutrition information is automatically calculated and provided as an approximation.