Kulfi Ice Cream Recipe is a beloved frozen dessert from India, known for its luxurious creaminess, nutty crunch, and a heady perfume of cardamom and saffron. Imagine a treat that’s richer and denser than classic ice cream, yet comes together without the fuss of churning, making it perfect for home cooks of all levels. Each bite carries you straight to the bustling streets of Delhi in the summer, with its sweet, floral aroma and delicate, nut-studded texture. Whether you’re hosting a dinner party or simply want to cool off with something extraordinary, this Kulfi Ice Cream Recipe is a must-try for anyone who loves bold flavors and creamy indulgence.
Ingredients You’ll Need
Ingredients You’ll Need
The best Kulfi Ice Cream Recipe is all about high-quality, straightforward ingredients that work their magic together. Each element brings something special to the table, whether it’s silky richness, a hint of spice, or a pop of color and crunch. Here’s what you’ll need:
- Whole milk: Forms the foundation, giving kulfi its classic creamy body and rich flavor.
- Heavy cream: Adds luxurious smoothness, making every bite melt-in-your-mouth delicious.
- Sweetened condensed milk: Boosts sweetness and thickens the mixture naturally with a caramel-like note.
- Sugar: Sweetens the kulfi just right, letting the spices and nuts shine through.
- Ground cardamom: Brings a floral, spicy warmth that’s signature to authentic kulfi.
- Chopped pistachios: Lend crunch, color, and a nutty flavor that’s absolutely essential.
- Chopped almonds (optional): For an extra layer of texture and nutty goodness, if you like.
- Rose water or kewra water (optional): Adds a delicate, aromatic lift that feels truly festive.
- Saffron threads (soaked in warm milk): Infuse the kulfi with a gorgeous golden hue and an unmistakable, earthy fragrance.
How to Make Kulfi Ice Cream Recipe
Step 1: Combine Dairy and Sweeteners
Start by pouring your whole milk, heavy cream, sweetened condensed milk, and sugar into a heavy-bottomed saucepan. Set the pan over medium heat and stir often. This prevents the milk from catching on the base and keeps your kulfi mixture ultra-smooth. As everything heats up, the ingredients meld together and the kitchen fills with that irresistible, cozy aroma of simmering dairy.
Step 2: Simmer and Thicken
Once the mixture comes to a gentle boil, reduce the heat and let it simmer for 20 to 25 minutes. Stir frequently and watch as the liquid transforms into a luscious, custard-like base. This slow reduction is the secret behind the kulfi’s signature dense, creamy texture. When the mixture coats the back of your spoon, you’re ready for the next step.
Step 3: Flavor and Enrich
Now it’s time for the magic! Stir in the ground cardamom, saffron milk, chopped pistachios, and almonds if you’re using them. If you love floral notes, add rose water or kewra water for that extra-special touch. The aroma at this stage is simply intoxicating, and you’ll notice the mixture take on a subtle golden glow from the saffron.
Step 4: Cool and Pour
Remove the pan from the heat and allow the mixture to cool to room temperature. Patience is key here—pouring the mixture into molds while hot can lead to ice crystals. Once cooled, pour into kulfi molds, popsicle molds, or even small cups. If you’re using cups, insert sticks for that classic, hand-held treat.
Step 5: Freeze Until Firm
Pop your molds into the freezer and let them sit undisturbed for at least 6 hours, or overnight for best results. The longer freezing time ensures your kulfi sets up dense and creamy, just as it should be. When you’re ready to serve, a quick rinse under warm water will help release the kulfi from its mold, ready for garnishing and devouring.
How to Serve Kulfi Ice Cream Recipe
Garnishes
The finishing touch for any Kulfi Ice Cream Recipe is a generous sprinkle of extra chopped pistachios or almonds. You could also add a few saffron strands or a light dusting of cardamom powder for an elegant look. If you’re feeling fancy, a few dried rose petals turn each kulfi into a showstopper.
Side Dishes
Kulfi pairs beautifully with fresh seasonal fruits like mango slices, berries, or even a simple fruit salad. For a more traditional twist, serve alongside falooda noodles and rose syrup, or nestle a scoop into a bowl of rabri for the ultimate Indian dessert experience.
Creative Ways to Present
Think beyond the mold! Slice kulfi into rounds and serve on a platter with edible flowers, or cube it and skewer with fresh fruit for a playful dessert kabob. For parties, pop mini kulfis into espresso cups and drizzle with chocolate or caramel sauce for an East-meets-West treat.
Make Ahead and Storage
Storing Leftovers
If you have any leftover kulfi (though don’t count on it!), keep it in the freezer in an airtight container. This helps maintain its dense, creamy texture and prevents the kulfi from absorbing any stray freezer odors.
Freezing
Kulfi Ice Cream Recipe is designed for the freezer, making it ideal for prepping ahead. It will keep perfectly for up to two weeks, so you can always have a batch ready for unexpected guests or those late-night sweet cravings.
Reheating
Luckily, there’s no need to reheat kulfi! If it’s too firm straight from the freezer, just let it sit at room temperature for a couple of minutes. It softens up beautifully, making it easy to unmold or slice.
FAQs
Can I make this Kulfi Ice Cream Recipe without molds?
Absolutely! If you don’t have traditional kulfi molds, use popsicle molds, small ramekins, or even sturdy paper cups. Just insert a wooden stick for that classic street-style experience.
Is it possible to make this recipe vegan?
You can give it a try by swapping the dairy for coconut milk, coconut cream, and a vegan condensed milk alternative. The texture will differ, but you’ll still enjoy a creamy, flavorful treat!
Can I add other flavors to this Kulfi Ice Cream Recipe?
Definitely! Mango puree, cocoa powder, or even a hint of instant coffee can take your kulfi in a whole new direction. It’s a wonderfully adaptable base for experimenting with flavors.
Why is my kulfi icy instead of creamy?
Icy kulfi usually means the mixture wasn’t reduced enough before freezing, or it was poured into the molds while still warm. Make sure to simmer until thickened and cool completely before freezing for that signature creamy finish.
Can I make this Kulfi Ice Cream Recipe ahead for a party?
Yes, and it’s a fantastic make-ahead dessert! Prepare and freeze your kulfi up to two weeks in advance, then unmold and garnish just before serving for a stress-free, crowd-pleasing sweet.
Final Thoughts
There’s something truly special about sharing a homemade Kulfi Ice Cream Recipe with people you love. Each creamy, nutty bite brings a little celebration into your day. Give this recipe a try and discover just how easy it is to create a classic, unforgettable dessert in your own kitchen!
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Kulfi Ice Cream Recipe
- Total Time: 6 hours 40 minutes
- Yield: 6 kulfis 1x
- Diet: Vegetarian
Description
This authentic Kulfi Ice Cream recipe offers a rich and creamy Indian frozen dessert flavored with cardamom, saffron, and garnished with chopped pistachios and almonds. Slow-cooked to a custard-like consistency without churning, it is denser than traditional ice cream and wonderfully aromatic, perfect for a refreshing treat.
Ingredients
Dairy Base
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup sweetened condensed milk
- 1/4 cup sugar
Flavoring & Nuts
- 1/4 teaspoon ground cardamom
- 1/4 cup chopped pistachios, plus extra for garnish
- 1/4 cup chopped almonds (optional)
- 1 teaspoon rose water or kewra water (optional)
- Saffron threads, a pinch soaked in 1 tablespoon warm milk
Instructions
- Combine Ingredients: In a heavy-bottomed saucepan, combine whole milk, heavy cream, sweetened condensed milk, and sugar.
- Heat Mixture: Bring this mixture to a gentle boil over medium heat, stirring frequently to prevent scorching on the bottom of the pan.
- Simmer and Thicken: Lower the heat and let it simmer for 20 to 25 minutes, stirring often, until the mixture reduces slightly and thickens to a custard-like consistency.
- Add Flavorings: Stir in ground cardamom, saffron-infused milk, chopped pistachios, chopped almonds if using, and rose water or kewra water if desired.
- Cool the Mixture: Remove the pan from heat and allow the kulfi mixture to cool to room temperature.
- Freeze: Pour the cooled mixture into kulfi molds, popsicle molds, or small cups. Insert sticks if using cups.
- Freeze Until Firm: Freeze the molds for at least 6 hours or overnight until the kulfi is firm and fully set.
- Serve: To remove kulfi from molds, briefly run the molds under warm water. Garnish with additional chopped pistachios before serving.
Notes
- For a creamier texture, blend the cooled mixture just before freezing.
- Kulfi is traditionally dense and does not require churning like regular ice cream.
- Try experimenting with other flavors such as mango puree, malai, or chocolate for unique variations.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Freezing, Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 kulfi
- Calories: 280
- Sugar: 20g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
