Ready for the creamiest, most luxurious frozen treat from the streets of India? This Kulfi Ice Cream Recipe is a year-round favorite in my home, a celebration of rich dairy, floral undertones, and a symphony of nuts and spices. It’s perfect for impressing guests yet soothing enough for a quiet night in, and best of all, it’s surprisingly easy. There’s something magical about the slow simmer of milk, cardamom’s gentle aroma, and that telltale “crack” as you release each kulfi from its mold—nostalgia by the spoonful!
Ingredients You’ll Need
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Main Ingredients:
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup sweetened condensed milk
- ¼ cup sugar
Additional Ingredients:
- ¼ teaspoon ground cardamom
- ¼ cup chopped pistachios
- ¼ cup chopped almonds
- 1 tablespoon rose water (optional)
- a pinch of saffron threads (optional)
How to Make Kulfi Ice Cream Recipe
Step 1: Simmer the Dairy Base
In a heavy-bottomed saucepan, combine the whole milk, heavy cream, sweetened condensed milk, and sugar. Heat over medium, stirring often to prevent scorching and encourage even thickening. Let the mixture come to a gentle boil—watch how it transforms into a beautiful, creamy foundation. This patient simmer is what sets kulfi apart from ordinary ice cream!
Step 2: Reduce and Thicken
Once it reaches that gentle boil, lower the heat. Simmer for 20 to 25 minutes and stir every few minutes, scraping the bottom to avoid burning. You’re looking for the mixture to reduce and thicken slightly; it should coat the back of a spoon. This stage concentrates every flavor and ensures your Kulfi Ice Cream Recipe delivers that dense, indulgent texture.
Step 3: Add Spices and Nuts
When the mixture has thickened, remove from heat and stir in the ground cardamom, pistachios, almonds, rose water, and saffron if using. Give it a good mix—this is where those vibrant flavors and lovely textures meld together. Set aside and let it cool completely to room temperature so condensation doesn’t form in the molds.
Step 4: Pour and Freeze
Pour the aromatic mixture into kulfi molds, small cups, or popsicle molds—whatever you have on hand works! Insert wooden sticks or spoons, cover, and pop them into the freezer. Be patient and let them freeze for at least 6 hours or, even better, overnight. The longer they freeze, the firmer and more sliceable they become.
Step 5: Unmold and Enjoy
When you’re ready to serve, simply run each mold under warm water for a few seconds, then gently pull to release your handmade kulfi. Immediately, you’ll see those beautiful green pistachios and golden saffron threads peeking out—it’s like unwrapping a little edible treasure!
How to Serve Kulfi Ice Cream Recipe
Garnishes
For that show-stopping finish, sprinkle extra chopped pistachios, a pinch of dried rose petals, or even a touch more saffron over each kulfi. A dusting of cardamom or a drizzle of rose syrup elevates the whole experience and makes every serving look like a celebration.
Side Dishes
This Kulfi Ice Cream Recipe is perfect on its own, but pairs beautifully with fresh mango slices, macerated berries, or even a bowl of warm gulab jamun for true Indian dessert decadence. Serve it alongside spiced chai for a dreamy after-dinner treat.
Creative Ways to Present
Swap the classic stick-mold for small terracotta pots or clear glasses for a playful twist. Slice the kulfi into rounds and layer with fruit in parfait glasses for a modern look. For parties, serve mini kulfi bites on a platter with toothpicks and crushed pistachio topping—guaranteed crowd-pleasers!
Make Ahead and Storage
Storing Leftovers
Keep any leftover kulfi in the molds or wrap individual portions tightly in plastic wrap and pop back into the freezer. They’ll hold their dreamy flavor and texture for up to two weeks, making them a sweet option for anytime cravings!
Freezing
This Kulfi Ice Cream Recipe freezes exceptionally well—just ensure your freezer maintains a consistent cold temperature. Use airtight containers or wrap kulfis securely to prevent freezer burn and maintain the nuts’ crunchiness.
Reheating
No reheating needed! If your kulfi is rock solid, let it sit at room temperature for five to ten minutes before serving. This softens it just enough for creamy, easy slicing without melting away the beautiful texture.
FAQs
Can I make this Kulfi Ice Cream Recipe dairy-free?
Absolutely! Swap out the milk and cream for rich coconut milk and a bit of cashew cream. Just note the flavor will be more tropical, but still irresistibly creamy and delicious.
Do I need special molds for kulfi?
Nope! Traditional kulfi molds are fun but not essential. Any popsicle mold, small cups, or even an ice cube tray will do. Just insert sticks before freezing and you’re all set.
Is there a way to make it less sweet?
Sure thing! Reduce the sugar or use unsweetened condensed milk (then add sugar to your liking). Taste the base before freezing—remember, some sweetness will dull once frozen.
Can I add other mix-ins?
Get creative! Try chopped cashews, crushed cardamom cookies, or even bits of dried mango for a flavor twist. Kulfi is endlessly adaptable to your preferences.
How far ahead can I make the Kulfi Ice Cream Recipe?
This dessert is a make-ahead dream. Prepare and freeze up to two weeks in advance for stress-free entertaining, as flavor only gets better with a little time.
Final Thoughts
If you’re looking to treat yourself or share something truly special, whip up this Kulfi Ice Cream Recipe and let every creamy, spiced, nutty bite transport you. Whether you’re new to kulfi or a lifelong fan, there’s just nothing like homemade. Give it a go—I promise your freezer (and your friends!) will thank you.
Print
Kulfi Ice Cream Recipe
- Total Time: 6 hours 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Learn how to make delicious Kulfi Ice Cream, a traditional Indian frozen dessert rich in flavor and creaminess. This easy recipe combines milk, cream, nuts, and aromatic spices for a delightful treat.
Ingredients
Main Ingredients:
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup sweetened condensed milk
- ¼ cup sugar
Additional Ingredients:
- ¼ teaspoon ground cardamom
- ¼ cup chopped pistachios
- ¼ cup chopped almonds
- 1 tablespoon rose water (optional)
- a pinch of saffron threads (optional)
Instructions
- Cook the Mixture: In a saucepan, combine milk, cream, condensed milk, and sugar. Boil, then simmer for 20-25 mins.
- Add Flavors: Stir in cardamom, pistachios, almonds, rose water, and saffron.
- Chill the Mixture: Cool to room temp, pour into molds, and freeze for 6 hours or overnight.
- Unmold and Serve: Run molds under warm water to release the kulfi.
Notes
- You can use evaporated milk instead of condensed milk, adjusting sugar accordingly.
- For a dairy-free option, substitute coconut milk and cashew cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Indian
Nutrition
- Serving Size: 1 kulfi
- Calories: 280
- Sugar: 22g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
