If you have a sweet tooth and love exploring delightful frozen treats, this Kulfi (Indian Ice Cream) Recipe will quickly become one of your all-time favorites. Kulfi is a traditional Indian dessert that packs the richness of condensed and evaporated milk with the fragrant warmth of cardamom and the crunch of pistachios, creating an irresistibly creamy and textured delight. This Kulfi (Indian Ice Cream) Recipe is surprisingly simple to whip up yet yields a luxurious, melt-in-your-mouth experience that feels festive and comforting all at once.
Ingredients You’ll Need
To make this dreamy Kulfi (Indian Ice Cream) Recipe, you’ll use a handful of straightforward ingredients that work together to create its signature creamy, sweet, and aromatic profile. Each one plays a crucial role in building the perfect balance of taste, texture, and color.
- Condensed Milk: Provides a rich sweetness and creamy base that holds everything together beautifully.
- Evaporated Milk: Adds depth and smoothness while balancing the sugar intensity.
- Heavy Whipping Cream: Infuses luscious creaminess that makes the kulfi irresistibly soft and velvety.
- Vanilla Extract: Brightens the flavor and adds a subtle aromatic note that complements the spices.
- Cardamom: The essential Indian spice that gives kulfi its signature warmth and exotic flavor.
- Pistachios: Adds a delightful crunch and a pop of color; crushed for texture and used as garnish for visual appeal.
How to Make Kulfi (Indian Ice Cream) Recipe
Step 1: Simmer the Milks and Cream
Begin by combining the condensed milk, evaporated milk, and heavy whipping cream in a small saucepan. Set the heat to medium and gently let the mixture come to a simmer. This slow heating is key to marrying the flavors and slightly thickening the mixture. Allow it to simmer for about 15 minutes, stirring occasionally to ensure nothing sticks or burns.
Step 2: Infuse Flavor and Cool
Once the milk mixture has simmered and thickened a bit, remove it from the heat. Whisk in the fragrant cardamom and smooth vanilla extract. These spices and extracts wake up the senses and build that unmistakable kulfi character. Allow the mixture to cool down to room temperature—it’s important so the chopped nuts won’t wilt or lose their crunch when added.
Step 3: Fold in the Pistachios
With the mixture at room temperature, gently fold in most of the crushed pistachios, reserving a few for the final garnish. The pistachios lend texture and a delightful nutty flavor that contrasts perfectly with the creamy base.
Step 4: Freeze into Molds
Pour the kulfi mixture into 8 ice cream or popsicle molds, distributing it evenly. This portioning yields perfect individual servings that are easy to enjoy. Pop the molds into the freezer and let them set for at least 4 hours, allowing the kulfi to solidify into a satisfyingly rich frozen treat.
How to Serve Kulfi (Indian Ice Cream) Recipe
Garnishes
Don’t underestimate the power of a beautiful garnish. Sprinkling the remaining crushed pistachios on top before serving adds a festive look and extra nutty crunch. For a little extra flair, try adding some saffron strands or finely chopped rose petals—they elevate the kulfi into a stunning dessert centerpiece.
Side Dishes
Kulfi is delicious on its own but pairs wonderfully with warm Indian sweets like gulab jamun or jalebi for contrast in texture and temperature. Fresh fruits, especially mango or pomegranate seeds, can add a refreshing juice burst that complements the creamy richness of kulfi.
Creative Ways to Present
For a fun presentation, try serving kulfi in small, decorative bowls drizzled with homemade rose syrup or pistachio sauce. You can also un-mold popsicles and place them on small plates garnished with crushed nuts and edible flowers for a restaurant-style experience at home.
Make Ahead and Storage
Storing Leftovers
If you happen to have any kulfi left after a party or family meal, store it in an airtight container to preserve its creamy texture. Keep it in the coldest part of your freezer to avoid ice crystals forming.
Freezing
Kulfi freezes beautifully, making it a perfect make-ahead dessert for hot days or unexpected guests. Just ensure the molds or containers are properly sealed to keep the flavors fresh and avoid freezer burn.
Reheating
Since kulfi is a frozen dessert, reheating isn’t necessary, but if it becomes too hard, let it sit at room temperature for 5 to 10 minutes before serving. This slight soften stage makes it easier to enjoy without losing the icy, creamy charm.
FAQs
Can I use regular milk instead of evaporated milk?
While regular milk can be used, evaporated milk gives kulfi its distinct creamy density and slightly caramelized flavor. Using regular milk may result in a lighter texture that lacks the traditional richness.
Is it necessary to use heavy cream in this recipe?
Heavy cream adds that wonderful velvety mouthfeel essential to authentic kulfi. If you prefer a lighter version, you can reduce it or substitute with full-fat coconut milk, but the texture will differ.
Can I make kulfi without nuts?
Absolutely! Nuts like pistachios add crunch and flavor, but if you have allergies or preferences, you can omit them or substitute with other ingredients like shredded coconut or dried rose petals.
How long does kulfi keep in the freezer?
Properly stored, kulfi can last up to 2 weeks in the freezer without significant loss of texture or flavor. Beyond that, it may develop ice crystals or freezer burn.
What other flavors can I try with this basic recipe?
Kulfi is wonderfully versatile. You can experiment by adding saffron, rose water, mango puree, or even cocoa powder to create different flavor profiles while keeping the base creamy and delicious.
Final Thoughts
This Kulfi (Indian Ice Cream) Recipe brings a slice of India’s rich dessert heritage right into your kitchen with minimal fuss and maximum pleasure. Whether you’re serving it to friends or savoring a solo treat, its creamy texture and exotic flavors promise to brighten any day. Give it a try—once you make homemade kulfi, it might just become your new summertime obsession!
Print
Kulfi (Indian Ice Cream) Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Freezing
- Cuisine: Indian
Description
Kulfi is a traditional Indian ice cream known for its rich and creamy texture, infused with aromatic cardamom and crunchy pistachios. This no-churn frozen dessert is made by simmering condensed and evaporated milk with heavy cream, then flavored and frozen in molds for a delightful treat perfect for warm days or festive occasions.
Ingredients
Dairy & Flavorings
- 14 ounces condensed milk
- 14 ounces evaporated milk
- 1 1/4 cups heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cardamom
Nuts
- 1/4 cup pistachios (crushed)
Instructions
- Simmer the Dairy Mixture: In a small saucepan, combine the condensed milk, evaporated milk, and heavy whipping cream. Place the pan over medium heat and let the mixture simmer gently for 15 minutes, stirring occasionally to prevent sticking, to infuse and thicken the base.
- Add Flavorings and Cool: Remove the saucepan from heat and whisk in the cardamom and vanilla extract thoroughly. Allow the mixture to cool down to room temperature to ensure the flavors meld and the base is ready for freezing.
- Incorporate Pistachios: Once the mixture is cooled, fold in the crushed pistachios carefully, reserving a small handful to sprinkle on top later for added texture and presentation.
- Freeze in Molds: Pour the kulfi mixture evenly into 8 ice cream or popsicle molds. Place the molds in the freezer and allow the kulfi to set solid for at least 4 hours before serving.
Notes
- For best texture, use molds specifically designed for kulfi or popsicles.
- You can substitute cardamom with saffron strands for a different authentic flavor.
- If you prefer a smoother kulfi, pulse the pistachios finely before folding them in.
- Letting the mixture simmer gently prevents milk from scorching and enhances the creaminess.
- This recipe contains dairy and is not suitable for lactose-intolerant individuals.
