Cashew Praline Ice Cream Recipe – Easy Indian Frozen Dessert

Last Updated on 2 months by Neha Deshmukh

Cashew Praline Ice Cream Recipe – Easy Indian Frozen Dessert

Hey everyone! If you’re anything like me, a hot day just begs for a scoop (or three!) of homemade ice cream. And this Cashew Praline Ice Cream? It’s seriously next-level. I first made this for a family get-together last summer, and it was an instant hit – everyone was asking for the recipe! It’s a little bit of work, but trust me, the creamy, nutty, caramel-y goodness is so worth it. Let’s get scooping!

Why You’ll Love This Recipe

This isn’t your average ice cream. The homemade cashew praline adds a delightful crunch and a deep, caramelized flavour that takes it over the top. It’s a beautiful blend of textures and tastes – smooth, crunchy, sweet, and utterly addictive. Plus, making your own ice cream just feels special, doesn’t it? It’s a little bit of kitchen magic!

Ingredients

Here’s what you’ll need to create this dreamy dessert:

• 10-12 Cashews
• 4 tablespoons Sugar
• 2 tablespoons Butter
• 2.75-3 cups Whipping Cream (about 650-700ml)
• 400 grams Sweetened Condensed Milk
• 1 teaspoon Vanilla Extract

Ingredient Notes

Let’s talk ingredients – a few little things can make all the difference!

Cashews: Type and Quality

Any kind of cashew will work, but I prefer using whole, good-quality cashews. They have a better flavour and texture. Don’t use pre-roasted or salted cashews for the praline, though!

Butter: Salted vs. Unsalted & Regional Preferences

I usually use salted butter for this recipe, as it balances the sweetness beautifully. However, if you only have unsalted, that’s perfectly fine – just add a tiny pinch of salt to the caramel. In some parts of India, using desi ghee (clarified butter) for the caramel adds a wonderful traditional flavour!

Sugar: Granulated vs. Caster Sugar

Granulated sugar works just fine, but caster sugar (superfine sugar) will dissolve a little more easily when making the caramel. It’s not a huge deal, though, so don’t worry if you only have granulated.

Whipping Cream: Fat Content & Importance

This is important! You need to use whipping cream with a high fat content (at least 30%, ideally 35-40%). This is what gives the ice cream its creamy texture. Lower-fat creams won’t whip properly and will result in icy ice cream.

Sweetened Condensed Milk: Brand Recommendations

Honestly, any brand of sweetened condensed milk will work. I’ve had good results with Amul and Nestle. Just make sure it’s sweetened condensed milk, not evaporated milk!

Step-By-Step Instructions

Alright, let’s get cooking (and freezing)!

1. First, let’s make the praline. Crush the cashews coarsely using a mortar-pestle or a food chopper. You don’t want a fine powder, just nice chunky pieces.
2. Melt the butter in a pan on low heat. Add the sugar and stir constantly until it caramelizes to a beautiful golden-brown colour. Keep a close eye on it – caramel can burn quickly!
3. To test if the caramel is ready, drop a tiny bit into a glass of cold water. If it hardens and snaps, it’s perfect.
4. Quickly mix in the crushed cashews into the caramel, then spread the mixture onto a sheet of parchment paper to cool and harden completely.
5. Once hardened, break the praline into pieces and crush it coarsely again with a mortar-pestle. Set aside – we’ll need it later!
6. Now for the ice cream base. In a chilled bowl, whip the whipping cream with the vanilla extract until stiff peaks form. This might take a few minutes, but be patient!
7. Gently fold in the sweetened condensed milk into the whipped cream. Be careful not to overmix, or you’ll deflate the cream.
8. Fold in most of the crushed praline (reserve some for garnish!).
9. Transfer the mixture to an airtight container and freeze for at least 8 hours, or preferably overnight.
10. Finally, the best part! Scoop and serve, garnished with the reserved praline. Enjoy!

Expert Tips

• Don’t skip chilling the whipping cream and bowl – it makes whipping so much easier.
• Stir the caramel constantly to prevent burning.
• If you’re worried about the caramel seizing up, see the FAQs below!

Variations

Want to switch things up? Here are a few ideas:

Vegan Cashew Praline Ice Cream

My friend Priya is vegan, and she makes this with coconut cream instead of whipping cream and maple syrup instead of condensed milk. It’s delicious! You might need to adjust the sweetness to your liking.

Gluten-Free Adaptation

This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.

Spice Level Variation (Cardamom Infusion)

My grandmother always added a pinch of cardamom powder to the ice cream base. It adds a lovely warm, aromatic flavour. About ¼ teaspoon is perfect.

Festival Adaptations (Holi/Summer Special)

During Holi, I sometimes add a few strands of saffron to the ice cream base for a beautiful colour and flavour. It’s a festive touch!

Serving Suggestions

This ice cream is amazing on its own, but it’s also fantastic with:

• A sprinkle of chopped pistachios
• A drizzle of chocolate sauce
• Fresh berries

Storage Instructions

Store the ice cream in an airtight container in the freezer for up to 2 weeks. It’s best enjoyed sooner rather than later, as it can become icy over time.

FAQs

Let’s tackle some common questions!

What is the best way to crush the cashews for this recipe?

A mortar and pestle gives you the most control over the size of the cashew pieces. But a food chopper or even placing them in a zip-lock bag and gently hitting them with a rolling pin works too!

Can I make the praline ahead of time? How should I store it?

Absolutely! You can make the praline a day or two in advance. Store it in an airtight container at room temperature.

What if my caramel seizes up? How can I fix it?

If your caramel seizes up (becomes grainy and hard), try adding a tablespoon of hot water and stirring vigorously. This can sometimes bring it back together.

Can I use a different type of nut instead of cashews?

Yes! Almonds, pistachios, or even walnuts would be delicious.

How long does this ice cream stay fresh in the freezer?

It’s best enjoyed within 2 weeks for optimal texture and flavour. After that, it might start to get a little icy.