Kulfi Recipe Indian Ice Cream

Looking for more frozen desserts? Try my healthy popsicles, brownie ice cream, and coconut ice cream next. Warm weather demands a chilled, creamy, and sweet dessert. As much as I love old-fashioned ice cream, I love making my kulfi even more! Occasionally, I’ve been able to find it at specialty Indian grocery stores, but since there aren’t many in my area, I’ve had to resort to making my own.

Why I love this recipe

6 Ingredients. They’re mostly ice cream staples, plus a few spices. Only 5 minutes of prep. This recipe could not be easier, and the freezer takes care of all the hard work. Easy to customize. Enjoy this as is, with a subtle rosewater flavor, or jazz it up with mango, berries, or other fruit. Gorgeous texture. It’s creamy but without all the heaviness of traditional ice cream.

Ingredients needed

Condensed milk. Adds sweetness and thickens the ice cream. Evaporated milk. Balances the texture of the ice cream without added sugar. Heavy cream. If possible, choose heavy whipping cream. Cardamom powder. For authentic flavor. Vanilla extract. Adds a subtle vanilla flavor. Pistachios. Roughly chopped for texture.

How to make kulfi ice cream

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. This is a popular frozen treat originating in India. Often referred to as Indian ice cream or Pista Kulfi, it’s like a creamy popsicle studded with chopped pistachios. Step 1- Simmer. Add the condensed milk, evaporated milk, and heavy cream to a small saucepan over medium heat. Let it simmer for 15 minutes. Step 2- Add spices. Remove the saucepan from the heat, whisk in the cardamom and vanilla extract, stir to remove lumps, and let it cool to room temperature. Step 3- Add pistachios. Once cool, stir in the pistachios, reserving a handful to sprinkle on the outside. Step 4- Chill. Distribute the kulfi mixture among 8 popsicle molds. Place them in the freezer for at least 4 hours.

Arman’s recipe tips

Bring your ingredients to room temperature. Unlike most of my ice cream recipes, you don’t need to chill your dairy ingredients first. It’s actually better if they’re already at room temperature. Make it vegan. Use plant-based cream and coconut condensed milk. Swap the pistachios. While pistachios are authentic, you can use any nuts you prefer, like pecans, cashews, or crushed peanuts. Wait 6 hours. So the ice cream can freeze properly. Trust the process–it’s worth the wait!

Storage instructions

To store: Store the kulfi moulds in the freezer for up to two months. Avoid re-freezing it as ice crystals will form.

Malai kulfi. Add a pinch of saffron to the mixture and more when serving. Mango. Fold in 1/2 cup of pureed mango into the mix before freezing. Rose. Add 1/2 tablespoon of rosewater extract and top with crushed rose petals. Strawberry. Fold in 1/2 cup of pureed strawberries or strawberry preserves. Roasted almond. Swap out the pistachios for roasted almond slices and add a pinch of cinnamon. Chocolate. Fold in ½ cup chocolate chips and 2 tablespoons of cocoa powder.