There’s something truly magical about Kulfi Ice Cream. It’s rich, creamy, and bursting with aromatic flavors that take you straight to the bustling streets of India. Every bite feels like a celebration—whether it’s the velvety texture, the subtle notes of cardamom, or the nutty crunch that makes it utterly irresistible. Trust me, once you make this homemade version, you’ll never want to buy store-bought kulfi again. So, grab your ingredients and let’s make some sweet, frozen bliss!
Why You’ll Love Kulfi Ice Cream
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re making it for a family gathering, a summer treat, or simply indulging in a little self-care, this Kulfi Ice Cream is a game-changer. Here’s why:
Versatile
This recipe works beautifully with a variety of flavors. Want to add a touch of rosewater? Go for it. Prefer pistachios over almonds? Swap them out! You can even experiment with mango or saffron for a unique twist.
Budget-Friendly
Making Kulfi at home is way cheaper than buying gourmet ice cream. Plus, most of the ingredients are pantry staples, so there’s no need for fancy or expensive additions.
Quick and Easy
No ice cream maker? No problem! This is a no-churn recipe, meaning all you need is a pot, a freezer, and a little patience while it sets.
Customizable
Whether you like your Kulfi extra sweet, super creamy, or packed with nuts, you can easily adjust the ingredients to match your taste buds.
Crowd-Pleasing
A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and indulgence, making it a universal favorite.
Ingredients in Kulfi Ice Cream
Here’s the beauty of this recipe—it’s made with just a handful of simple ingredients, but the flavors are absolutely decadent. Let’s break it down:
Whole Milk
The base of our kulfi. Whole milk is simmered down to a thick, creamy consistency, creating that signature richness.
Sweetened Condensed Milk
This adds sweetness and gives the kulfi a luscious texture without the need for additional sugar.
Heavy Cream
A little extra creaminess makes this kulfi velvety smooth and indulgent.
Sugar
Just a touch of sugar enhances the natural sweetness of the milk and spices.
Cardamom Powder
This warm, fragrant spice gives kulfi its authentic flavor, making each bite aromatic and irresistible.
Saffron Strands
A luxurious touch that adds a beautiful golden hue and a mild floral note.
Chopped Nuts
Pistachios, almonds, or cashews add a delightful crunch and nutty richness to every bite.
Cornstarch (optional)
Helps thicken the mixture slightly, giving it an extra creamy texture.
Instructions
Simmer the Milk
Pour the whole milk into a heavy-bottomed pot and bring it to a gentle simmer over medium heat. Stir occasionally to prevent burning. Let it reduce until it thickens slightly.
Add Condensed Milk and Sugar
Once the milk has reduced, stir in the sweetened condensed milk and sugar. Keep stirring until everything is well combined and smooth.
Infuse with Spices
Add cardamom powder and saffron strands to the mixture. Stir well and let the flavors meld together as the mixture continues to simmer.
Thicken the Mixture
If using cornstarch, mix it with a little milk to create a slurry. Slowly add it to the pot, stirring continuously to avoid lumps. This step helps create an even creamier texture.
Add Nuts and Cream
Toss in the chopped nuts and heavy cream, giving the kulfi a final mix. The nuts add a delightful crunch, while the cream takes the richness up a notch.
Cool and Pour
Remove from heat and let the mixture cool to room temperature. Pour it into kulfi molds or small cups, covering them with aluminum foil.
Freeze to Perfection
Place the molds in the freezer for at least 6-8 hours or until fully set. If you can wait overnight, even better!
Serve and Enjoy
Run the molds under warm water for a few seconds to loosen the kulfi, then gently pull them out. Sprinkle with more chopped nuts if desired, and enjoy!
Nutrition Facts
Servings: 6-8 Calories per serving: 250-300
Preparation Time
Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 6-8 hours (including freezing)
How to Serve Kulfi Ice Cream
This creamy delight is best enjoyed on its own, but you can also pair it with:
- A drizzle of rose syrup for extra floral notes
- Fresh fruits like mango or berries for a refreshing contrast
- Crushed nuts for added texture
- A sprinkle of edible rose petals for a beautiful presentation
Additional Tips
- Use full-fat milk for the creamiest texture.
- Stir frequently to prevent the milk from sticking to the bottom of the pan.
- For a quicker version, blend all ingredients and freeze—no simmering required!
- Want a more intense flavor? Let the saffron steep in warm milk before adding.
- If you don’t have molds, use small paper cups and insert popsicle sticks halfway through freezing.
Faq’s
Can I use low-fat milk instead of whole milk? For the best creamy texture, whole milk is recommended, but you can use low-fat milk with slightly different results.
How long does homemade kulfi last in the freezer? Kulfi can stay fresh for up to 2 weeks in an airtight container.
Can I make kulfi without condensed milk? Yes! You can replace it with additional whole milk and sugar, but the texture may be slightly different.
Why is my kulfi icy instead of creamy? Make sure to simmer and reduce the milk properly, and avoid adding too much water-based ingredients.
Can I add fruits to this kulfi? Absolutely! Mango puree or mashed bananas work beautifully in this recipe.
Do I need an ice cream maker? No! This recipe is completely no-churn, making it super easy.
Can I make vegan kulfi? Yes! Use coconut milk and coconut cream instead of dairy products.
Can I use store-bought cardamom powder? Yes, but freshly ground cardamom has a stronger and more fragrant taste.
How do I prevent ice crystals from forming? Cover your molds tightly and let the mixture cool completely before freezing.
What’s the best way to unmold kulfi easily? Run the mold under warm water for a few seconds and gently pull the kulfi out.
Conclusion
Kulfi Ice Cream is a nostalgic, flavor-packed frozen treat that’s surprisingly simple to make at home. Whether you’re savoring it on a hot summer day or indulging in a sweet craving, this recipe is a must-try. So go ahead, whip up a batch, and treat yourself to some homemade kulfi—you deserve it!
Print
Kulfi Ice Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 6+ hours (including freezing)
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Churn
- Cuisine: Indian
- Diet: Vegetarian
Description
Kulfi is a traditional Indian frozen dessert made with slow-cooked milk, flavored with cardamom, saffron, and nuts. Unlike regular ice cream, kulfi has a dense, creamy texture and is perfect for hot summer days or festive occasions.
Ingredients
- 4 cups whole milk
- 1/2 cup condensed milk
- 1/4 cup sugar (adjust to taste)
- 1/4 cup heavy cream (optional, for extra creaminess)
- 1/4 teaspoon ground cardamom
- 8–10 saffron strands (optional, for aroma & color)
- 1/4 cup chopped pistachios & almonds
- 1 teaspoon rose water (optional)
Instructions
- Reduce the milk: In a heavy-bottomed pan, bring the whole milk to a boil. Reduce the heat and simmer, stirring frequently, until the milk thickens and reduces to about half (around 20-30 minutes).
- Sweeten & flavor: Add sugar, condensed milk, cardamom, saffron, and heavy cream. Stir well and continue cooking for another 5-10 minutes.
- Add nuts & cool: Stir in chopped pistachios and almonds, then remove from heat. Let the mixture cool to room temperature. Add rose water if using.
- Freeze: Pour the mixture into kulfi molds or small cups. Cover with foil and insert popsicle sticks.
- Set & serve: Freeze for at least 6 hours or overnight until firm. To unmold, briefly dip the mold in warm water, then serve immediately.
Notes
- For a richer taste, use evaporated milk instead of whole milk.
- Blend the mixture before freezing for a smoother texture.
- Garnish with extra nuts or drizzle with sweetened condensed milk before serving.
Nutrition
- Serving Size: 1 kulfi (approx. ½ cup)
- Calories: ~250 kcal
- Sugar: 20g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg