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Crunch Peshawari Ice Cream

Crunch Peshawari Ice Cream is creamy ice cream topped with crunch (melted sugar) along with Rooh Afza.
Prep Time5 mins
Cook Time25 mins
Resting time18 hrs 30 mins
Total Time19 hrs
Course: Dessert
Cuisine: Pakistani
Keyword: crunch, ice cream
Servings: 4
Author: Sarah Mirza


Ice Cream

  • 2 cup full fat milk
  • 2 cup heavy whipping cream
  • 1 cup sugar
  • tsp pure vanilla extract


  • 1 tbsp butter salted
  • 6 tbsp sugar


ice cream

  • In a saucepan, on high heat, add milk.
  • Bring it to boil this process can take up to 5-10 minutes.
  • Turn on the heat to medium.
  • Add sugar.
  • Stir for 5-6 minutes.
  • Add heavy whipping cream and vanilla extract.
  • Turn the stove off.
  • Let it rest for 40-45 minutes or until it comes to room temprature.
  • Then swift it through sieve and place it in an airtight bowl and shut the lid.
  • Place it in the freezer for 7 hours.
  • After 7 hours, take it out of the freezer.
  • Transfer the ice cream in a blender.
  • Blend the ice cream for 5 minutes.
  • Transfer it back in the airtight bowl and place a parchment paper on top.
  • Close the lid tightly.
  • Put it in the freezer for 7 hours.


  • Grease a steel tray with room temprature butter and set it aside.
  • Place the sugar in a non-stick fry pan on medium heat, stir continuously with a silicon spatula until it gets dissolve and take out the sugar mixture in the steel try.
  • Let it sit for like 5 min.
  • At this point, you can easily pick it up from the tray, crush or break them.


  • Place the ice cream in a bowl topped it off with rooh afza and crunch.


Please don't use a deep freezer, use your normal freezer that's attached to the fridge. 
If you will use deep freezer then the ice cream will get icy won't be creamy.