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Kulfi Ice Cream

Creamy Kulfi Ice Cream: No-Churn Delight You Can’t Resist

Discover the cultural delight of Kulfi Ice Cream with this no-churn recipe, perfect for summer treats.
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Prep Time 20 minutes
Cook Time 25 minutes
Freezing Time 6 hours
Total Time 6 hours 45 minutes
Servings: 6 servings
Course: DESSERTS
Cuisine: Indian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Whole Milk The creamy foundation for kulfi.
  • 1 can Condensed Milk Sweetens and thickens.
  • 1 cup Heavy Cream Enhances creaminess and texture.
For Flavoring
  • 1/2 cup Sugar Adjust according to sweetness preference.
  • 1 teaspoon Cardamom Infuses a warm, aromatic flavor.
  • 1 pinch Saffron Adds color and taste.
For the Crunch
  • 1/4 cup Chopped Nuts (Pistachios/Almonds) Adds delightful texture and flavor.

Equipment

  • Heavy-bottomed saucepan
  • Kulfi moulds or small cups

Method
 

Making Kulfi Ice Cream
  1. In a heavy-bottomed saucepan, gently simmer the milk over medium heat, stirring frequently until it reduces by a third (about 15-20 minutes).
  2. Add the condensed milk, sugar, heavy cream, cardamom, and saffron to the thickened milk. Simmer for another 5 minutes while stirring continuously.
  3. Remove the saucepan from heat and allow the mixture to cool completely.
  4. Fold in the chopped nuts gently after the mixture has cooled.
  5. Pour the mixture into kulfi moulds or small cups, and insert sticks if using.
  6. Freeze the moulds for at least 6 hours or overnight for a firmer kulfi.
  7. Dip the base of each mould in warm water before gently pulling out the kulfis.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 75mgSodium: 100mgPotassium: 200mgSugar: 25gVitamin A: 500IUCalcium: 200mgIron: 0.5mg

Notes

For added flavor, drizzle with rose syrup or a spoonful of mango puree before serving.

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