Sheer Yakh Easy No-Churn Ice Cream Homemade Recipe

Ice Cream & Frozen Desserts 18 Last Update: Jan 01, 2026 Created: Jan 01, 2026

Serves: 8 People
Prepare Time: 15 minutes
Cooking Time: 15 minutes
Calories: 350
Difficulty: Easy

Ever dreamed of making your own ice cream homemade recipe that’s truly special, without needing a fancy machine? Get ready to discover Sheer Yakh, Afghanistan’s incredible cardamom and rosewater ice cream! If you're a fan of classic `vanilla ice cream recipe` or a rich `french vanilla ice cream recipe`, this no-churn delight offers a similar creamy texture with an exotic twist. It’s perfect for anyone looking for the `best ice cream recipe` to `make ice cream` at home, whether you're a seasoned baker or just starting out. We’ll show you a simple `recipe to make ice cream` right in your own kitchen, using everyday ingredients to create something truly unforgettable. This isn't just `ice cream recipe at home`; it's an experience!
What exactly is Sheer Yakh? The name literally means “frozen milk” in Dari, and it’s a beloved Afghan dessert. While it shares that delightful creamy quality with traditional vanilla ice cream, Sheer Yakh distinguishes itself with a unique blend of warm, aromatic spices like cardamom, the subtle sweetness of rosewater, and a hint of saffron for color and depth. It’s often studded with crunchy pistachios, adding another layer of texture. If you love vanilla or French vanilla ice cream, this is a fantastic, no-machine way to `make vanilla ice cream` with a creamy, lightly spiced twist right at home. It’s a game-changer for `ice cream recipes in ice cream maker` fans who want a simpler, yet equally delicious, alternative.
You’re going to absolutely love this recipe because it ticks all the boxes for a fantastic `simple recipe for ice cream`:
No ice-cream maker needed! All you need is a saucepan and your freezer to `make ice cream`.
Simple ingredients you can find at any regular supermarket: milk, cream, sugar, cornstarch, vanilla, plus optional saffron and rosewater.
Achieves a `vanilla ice cream recipe`-like texture – rich and creamy, but with those distinctive Afghan flavors and a delightful pistachio crunch.
This is one reliable recipe – no confusing multiple versions or methods. Just follow these clear steps to `make ice cream`.
It’s easy to adapt! Want less floral notes and more vanilla? No problem. Prefer it a little lighter or less sweet? We’ve got tips for that too. This is truly an adaptable `ice cream recipe with cream` that you can personalize.

Ingredients

Directions

Bloom the Saffron & Prep Flavors
1. If using saffron, gently crush the threads between your fingers and place them in a small bowl. Add 2 tablespoons of hot water or warm milk (from the measured milk quantity) to the bowl. Let it bloom for at least 10-15 minutes to release its color and aroma.
2. Measure out your rosewater, vanilla extract, and ground cardamom so they’re all ready to go when you need them. This makes the ice cream preparation process smooth!
Cook the Ice-Cream Base
1. In a heavy-bottomed medium saucepan, combine the whole milk, heavy cream, granulated sugar, dry milk powder, and ground cardamom.
2. Whisk everything together well to ensure the dry milk powder and sugar dissolve.
3. Place the saucepan over medium heat and bring the mixture to a gentle simmer, not a rolling boil. Stir constantly to prevent sticking and scorching, especially at the bottom.
4. While the base is heating, in a small separate bowl, whisk together the cornstarch with 2-3 tablespoons of cold water to create a smooth slurry.
5. Once the milk mixture is simmering, slowly whisk in the cornstarch slurry. Continue to cook, stirring constantly, for about 3-5 minutes, until the mixture visibly thickens and coats the back of a spoon. It should have a consistency similar to a thin custard.
Flavor & Chill the Base
1. Remove the saucepan from the heat. Stir in the bloomed saffron liquid (if using), rosewater, and vanilla extract.
2. Taste the base (carefully, it’s hot!) and tweak the sweetness or floral intensity if desired. Remember, a little rosewater goes a long way – too much can taste soapy, so err on the side of caution.
3. Pour the hot base through a fine-mesh strainer into a clean bowl or container. This step is optional but helps remove any small lumps and ensures a super smooth texture.
4. Allow the base to cool to room temperature. Then, cover it and chill completely in the fridge for at least 2-4 hours, or preferably overnight. Chilling the base thoroughly improves the final texture of your homemade ice cream.
Freeze Without a Machine
1. Pour the thoroughly chilled ice cream base into a freezer-safe shallow pan, such as a metal loaf pan or an 8x8 inch baking dish. A shallow pan helps it freeze faster and more evenly.
2. Place the pan in the freezer and set a timer.
3. After 45-60 minutes, remove the pan from the freezer. The edges will likely be frozen, but the center will still be soft. Use a whisk or a silicone spatula to vigorously stir and scrape the frozen edges into the softer center, breaking up any ice crystals. This is key to preventing iciness and achieving a creamy texture.
4. Return the pan to the freezer. Repeat this stirring process every 45-60 minutes for the first 2-3 hours. After these initial stirs, you can leave it to freeze solid.
5. Allow the Sheer Yakh to freeze completely for at least 6-8 hours, or preferably overnight, until it’s firm.
Scoop, Garnish & Serve
1. When you’re ready to serve, take the pan out of the freezer and let it sit at room temperature for 10-15 minutes. This allows it to soften slightly, making it easier to scoop.
2. Scoop the creamy Sheer Yakh into bowls. For an authentic Afghan touch, you can serve it over thin vermicelli noodles (falooda).
3. Garnish generously with your chopped pistachios. For an extra creamy experience, an optional drizzle of cold milk or cream just before serving is delightful. Enjoy your homemade ice cream!

Recipe Nutritional Values

The following nutritional values are per serving (one piece of cake)

Estimated Calories per serving (1/2 cup)

~280-350 calories

Estimated Carbohydrates

~30-40g

Estimated Protein

~5-8g

Estimated Fat

~18-25g

Additional Information

Like any rich and delightful dessert, Sheer Yakh is best enjoyed as an occasional treat.
This recipe provides a satisfying and indulgent experience, perfect for special occasions or a sweet craving.
The use of whole milk, heavy cream, and sugar contributes to its creamy texture and energy content.

Recipe Success Tips

Pro Tips, Variations & Storage

Want to master your Sheer Yakh or try a new twist? These tips will help you get the most out of your `homemade ice cream recipe` experience!

Ingredient Substitutions & Variations

More vanilla / less floral: If you're leaning more towards a classic `vanilla ice cream recipe` flavor, simply cut the rosewater in half (or omit it entirely) and bump up the vanilla extract to 1 ½ to 2 teaspoons. All other ingredients and steps remain exactly the same.
French-vanilla-style richness (same method): To achieve a richer, `french vanilla ice cream recipe`-like custard texture, whisk 2 egg yolks into your slightly cooled, thickened base (after removing from heat but before adding saffron/rosewater/vanilla). Gently heat the mixture for another 1-2 minutes, stirring constantly, until it thickens slightly more, being careful not to scramble the eggs. Then proceed with the chilling and freezing steps.
Lighter / less sweet: For a slightly lighter version, you can replace half a cup of the heavy cream with an equal amount of whole milk. You can also reduce the sugar by ¼ cup, but be warned that this might result in a slightly firmer, less creamy texture due to the higher freezing point.
Nut swaps & mix-ins: While pistachios are traditional, feel free to swap them for chopped almonds or walnuts. You can also stir in other mix-ins like chopped candied fruit or even chocolate chips during the last stir before the full freezing process. Just remember, these are simple adjustments, not entirely new `ice cream recipes`.

Cultural Variations

Sheer Yakh is a cherished part of Afghan culture, and while our recipe is an accessible at-home adaptation, it’s worth noting some traditional elements. Some very traditional versions might incorporate fresh snow or ice (hence "frozen milk") and kaymak, a rich, clotted cream, for ultimate decadence. Our recipe aims to capture that spirit with readily available ingredients. When serving, Sheer Yakh isn't just a dessert; it's often a highlight at Afghan-style special occasions like Eid, Nowruz (Persian New Year), or family gatherings, plated beautifully to share.

Make-Ahead & Storage Instructions

Make-Ahead: You can easily make Sheer Yakh up to 1-2 weeks in advance for the best texture and flavor. Beyond that, while still safe to eat, the texture might start to degrade slightly.
Storage: Always store your Sheer Yakh in a freezer-safe, airtight container. This is crucial to prevent freezer burn, which can make the ice cream icy and diminish its flavor, and to protect it from absorbing any unwanted odors from other foods in your freezer.
Food Safety (Dairy): Since this recipe uses dairy, it's important to handle it safely. Ensure the base is chilled promptly and thoroughly before freezing. Once frozen, avoid leaving the ice cream out at room temperature for more than 20-30 minutes before returning it to the freezer to maintain quality and safety.
Re-softening: If your Sheer Yakh is rock-hard from extended freezing, let it sit on the counter at room temperature for 10-15 minutes before scooping. You can also run your scoop under hot water for easier serving.

Timing, Texture & Serving Notes

Understanding the timeline and expected texture will help you appreciate your `homemade ice cream` even more:
Simple Timeline:
- Active Cooking & Prep: ~15 minutes
- Chilling the Base: 30–60 minutes (or overnight)
- Freezing Time: 6–8+ hours (with a couple of stirring breaks in the first few hours)
Expected Texture: When freshly scooped after its initial freeze, Sheer Yakh tends to be a bit softer and chewier than commercial churned ice cream. If left overnight or for longer, it will firm up more. The dry milk powder and cornstarch contribute to its unique, slightly dense and chewy mouthfeel, which is a hallmark of this Afghan delight.
How to Plate It:
- Simple Weeknight Dessert: Just scoop into a bowl, top with pistachios, and enjoy!
- Summer Cookout (for `homemade ice cream` searchers): A delightful, exotic alternative to classic vanilla. Serve in cones or bowls, perhaps with a sprinkle of extra cinnamon or a drizzle of honey.
- Afghan-style Special Occasions: Arrange scoops elegantly in a serving dish, perhaps alongside some fresh fruit or a sprinkle of dried rose petals for a truly authentic presentation.

Troubleshooting Sheer Yakh

Don't worry if your first batch isn't perfect; `making ice cream` at home can have a learning curve. Here are some common issues and how to fix them:
Too Icy or Grainy:
- Possible causes: Not stirring vigorously enough during the initial freezing stages (which breaks up ice crystals), not enough fat or sugar in the recipe (which lowers the freezing point), or your freezer might be too warm.
- Fixes: Ensure you whisk the mixture thoroughly during the first few hours of freezing. For future batches, double-check your ingredient measurements, especially sugar and cream.
Rock-Hard Block:
- Likely cause: This usually happens if it's frozen for too long, or if the sugar content was slightly low.
- Rescue: Let the container sit on the counter for 10-15 minutes to soften before attempting to scoop. A warm, wet spoon can also help. For your next batch, ensure accurate sugar measurement.
Too Floral or Perfumey:
- Likely cause: You might have added too much rosewater. It's potent!
- Fix: For your next batch, cut the rosewater in half, or even just use a few drops. You can balance an overly floral batch with a bit more vanilla extract or a touch more sugar.
No Saffron Available:
- Trade-off: You'll miss out on the subtle aroma and beautiful golden color. The flavor will still be delicious thanks to the cardamom and rosewater.
- Suggestion: If you only want the color, you can add a tiny, tiny pinch of turmeric (seriously, just a pinch!) for a gentle yellow hue, but it won't replicate saffron's flavor.
Can I use store-bought vanilla ice cream as a shortcut?
- Short note: Yes, you can! A quick cheat, inspired by some Afghan Cooks-style approaches, is to slightly thaw a good quality French vanilla ice cream, stir in some of the flavorings (cardamom, rosewater, saffron liquid), and then refreeze it. However, be aware that while this is a fast hack, your main recipe will give you a superior, more authentic Afghan texture and depth of flavor.

Frequently Asked Questions

Recommended Kitchen Tools

Making homemade ice cream, even no-churn, can sometimes feel like a bit of a project. But with a few clever tools and ingredients, you can make the process smoother and more enjoyable. Here are our top picks to help you whip up Sheer Yakh like a pro!

Whisk Your Way to Smoothness

Problem: Whisking constantly to prevent lumps and ensure a perfectly smooth base can be tiring on your arm, especially as the mixture thickens.
Agitate: Nobody wants a grainy or lumpy ice cream base, and constant hand-whisking feels like an unnecessary workout when you're just trying to make a delicious treat!
Solution: A good quality, heavy-duty whisk or a sturdy silicone spatula makes all the difference. It helps you keep that creamy base moving smoothly without tiring you out, ensuring a perfectly lump-free Sheer Yakh every single time.

Maximize Your Saffron's Magic

Problem: Saffron is a precious and often expensive ingredient, and you want to ensure you get the most out of its vibrant color and unique flavor without any waste.
Agitate: It's frustrating when your beautiful saffron doesn't bloom properly, leaving your ice cream less vibrant and flavorful than it could be, feeling like a missed opportunity.
Solution: Using a small bowl for your saffron bloom is key. This simple trick ensures you can concentrate that gorgeous color and intense aroma in a tiny amount of hot water or milk, extracting maximum impact from every precious strand before stirring it into your base.

Strain for Silky Perfection

Problem: Even with diligent whisking, sometimes tiny bits of spice or undissolved cornstarch can sneak through, affecting the desired ultra-smooth, silky texture of your ice cream.
Agitate: You've put in all that effort for a creamy dessert, and finding a tiny, unexpected grain can really detract from that perfect mouthfeel you're aiming for.
Solution: A fine-mesh strainer (while totally optional) is your secret weapon for an unbelievably silky base. Just pour your cooked mixture through it before chilling, and you'll catch any lingering bits, guaranteeing a velvety Sheer Yakh that truly melts in your mouth.