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–+ servings
Homemade Kulfi Ice Cream

Creamy Homemade Kulfi Ice Cream for a Dreamy Dessert Delight

Indulge in homemade kulfi ice cream, a no-churn Indian dessert that offers a creamy delight perfect for hot days.
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Prep Time 30 minutes
Cook Time 25 minutes
Freezing Time 6 hours
Total Time 6 hours 55 minutes
Servings: 6 servings
Course: Desserts
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 cups Full-Fat Milk
  • 1 can Condensed Milk
  • 1/2 cup Sugar Adjust based on taste
  • 1 cup Heavy Cream Substitute with coconut cream for dairy-free
For the Flavoring
  • 1 teaspoon Cardamom Vanilla extract can be used as an alternative
  • 1 pinch Saffron Optional for flavor and color
For the Crunch
  • 1/2 cup Chopped Nuts (Pistachios/Almonds) Any preferred nuts or seeds can be substituted

Equipment

  • Heavy-bottomed saucepan
  • Moulds (kulfi or popsicle)

Method
 

Step-by-Step Instructions
  1. In a heavy-bottomed saucepan, pour in the full-fat milk and simmer for 15-20 minutes, reducing it by one-third.
  2. Add the condensed milk, sugar, and heavy cream, stirring well. Sprinkle in the cardamom and saffron, and simmer for an additional 5 minutes.
  3. Remove from heat and allow the mixture to cool completely, about 30 minutes. Stir occasionally.
  4. Once cool, fold in the chopped nuts evenly.
  5. Pour the mixture into moulds and insert sticks if desired. Freeze for a minimum of 6 hours or overnight.
  6. To serve, dip the mould base in warm water and gently pull out the kulfi.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 50mgPotassium: 200mgSugar: 20gVitamin A: 500IUCalcium: 150mgIron: 0.5mg

Notes

For best results, stir frequently during cooking and personalize sweetness before freezing. Store in an airtight container for up to 2 weeks.

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