Homemade Kulfi: The Creamy, No-Churn Summer Treat You’ll Love Easy Homemade Kulfi Ice Cream
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ToggleWhen the warm weather hits, there’s nothing like a chilled, sweet, and creamy treat to cool you down. One of the best discoveries I’ve made in my kitchen is how to make an easy, velvet-smooth version of kulfi — a beloved summer dessert deeply rooted in India, Pakistan, Nepal, and the Middle East. While some recipes call for khoya or curd that’s been cooked and strained until thick, I’ve found that even without those steps, it’s possible to create a fantastic, flavorful, no-churn kulfi using just 6 simple ingredients.
Kulfi was brought to the Indian subcontinent by the Mughals in the 16th century, and its legacy continues today in kitchens across the region. People often say it’s not just from India, and I completely understand — it’s equally popular in other cultures. I love making this at home because it’s quick, easy, and nostalgic. While it may not be churned like Western ice cream, the smooth, dense texture makes it unique.
If you’ve never tried it, I encourage you to learn to make kulfi from scratch—you won’t miss the old way. This dessert makes you fall in love with the idea of more homemade sweets.
Why You’ll Love This Kulfi Recipe
This easy homemade kulfi is a no-churn Indian ice cream recipe loved for its luxurious texture and nostalgic flavor. It requires just a few pantry staples and can be assembled in as little as 5 minutes of prep.
- No ice cream maker is required.
- Customizable with fruits, nuts, or chocolate
- Rich and creamy texture without any fuss
- Perfect for hot summer days
- Stores well for 2–3 months
You can make it with subtle flavors like rosewater or mix it with mango or berries. Slow cooking creates a dense, creamy, popsicle-like dessert far from traditional ice cream’s airy qualities.
Ingredients You’ll Need
Milk Base
- 2 cups whole milk
- 14 oz (1 can) evaporated milk
Sweetness and Flavor
- ½ cup condensed milk
- ¼ cup dry milk powder
- 2 tsp white sugar (optional, adjust to taste)
Spices and Aromatics
- 1 tsp ground cardamom (or use freshly crushed pods)
- 1 pinch saffron threads (or 1 tsp saffron strands)
Nuts and Crunch
- ¼ cup chopped pistachios
- ½ cup mixed nuts (almonds, cashews), chopped
Extras and Enhancements
- ½ tsp vanilla extract
- 1 tbsp dried rose petals (optional)
- Pinch of salt
For Creaminess
- 1½ cups heavy whipping cream or double cream (chilled)
How to Make Homemade Kulfi
This method gives you a quick, delicious kulfi without khoya or an ice cream maker. These are just simple techniques with big rewards.
Step 1 – Prepare the Milk Mixture
In a heavy-bottomed pan, combine:
- Whole milk
- Evaporated milk
- Condensed milk
- Dry milk powder
- Sugar
- Pinch of salt
- Ground cardamom
- Saffron threads
Bring the mixture to a gentle boil over medium heat, stirring constantly to prevent sticking. Simmer for 10–12 minutes or until slightly thickened and aromatic. Set aside to cool completely. You can speed up cooling by placing the pan over an ice bath or briefly in the freezer (don’t let it freeze).
Step 2 – Whip the Cream
In a mixing bowl, beat the chilled cream using an electric beater until stiff peaks form. This helps create the signature light but dense kulfi texture.
Gently fold in:
- Vanilla extract
- The cooled saffron-infused milk mixture
Be careful not to deflate the whipped cream while folding — use a spatula and gentle movements.
Step 3 – Customize Your Kulfi (Optional)
Now’s the time to personalize it! Mix in any of the following to create variations:
- Classic Malai Kulfi: Add chopped pistachios and a few drops of rosewater
- Mango Kulfi: Add ½ cup mango pulp or purée
- Strawberry Kulfi: Stir in sweet strawberry preserves or puréed berries
- Chocolate Kulfi: Add ½ cup mini chocolate chips or 1 tbsp cocoa powder + chopped roasted almonds
Fold everything together evenly.
Step 4 – Freeze and Serve
Spoon the kulfi mixture into:
- Kulfi molds
- Popsicle molds
- Small paper cups
- A loaf tin (for scooping later)
Cover with foil or lids to prevent ice crystals. Freeze for at least 4–6 hours or until solid.
To serve, briefly run warm water over the molds to release. Garnish with:
- Crushed pistachios
- Rose petals
- Extra saffron strands
- Chopped almonds
Storage Tips
Properly stored kulfi can last for 2 to 3 months in the freezer. Wrap tightly or keep in airtight containers to avoid freezer burn or crystallization. It’s great for making ahead for parties or surprising guests.
Popular Kulfi Variations to Try
- Malai Kulfi – Pure, nutty, and simple
- Mango Kulfi – Bright, fruity, and tropical
- Kesar Pista Kulfi – Saffron and pistachio heaven
- Chocolate Kulfi – A twist for modern dessert lovers
- Rose Kulfi – Light, floral, and aromatic
Easy Homemade Kulfi Ice Cream FAQs
Q: What’s the difference between kulfi and ice cream?
Kulfi is denser, creamier, and not churned — unlike ice cream, which is aerated and whipped during freezing.
Q: Can I make kulfi without condensed milk?
Yes, but condensed milk adds richness and sweetness. You can increase the sugar and use more evaporated milk as a substitute.
Q: Why is my kulfi icy instead of creamy?
Either it wasn’t whipped enough, wasn’t covered well, or didn’t have enough fat content. Always use full-fat milk and cream.
Q: Can I make kulfi vegan?
Yes, try using full-fat coconut milk and plant-based condensed milk alternatives.
Final Thoughts
Whether you’re reminiscing about street-style kulfi in India or trying it for the first time, this easy homemade kulfi with condensed milk recipe is sure to satisfy. It’s creamy, rich, customizable, and addictive.
Make it your own. Freeze ahead. Fall in love with this traditional Indian frozen dessert — and you might never return to store-bought ice cream again.

Easy Homemade Kulfi Ice Cream recipe
Equipment
- Heavy-bottomed pan
- Electric beater
- Mixing bowl
- Kulfi molds or popsicle molds or loaf tin
- Foil
- Freezer
- Milk Base
- 2 cups whole milk
- 14 ounces evaporated milk
Ingredients
- Sweetness and Flavor
- ½ cup condensed milk
- ¼ cup dry milk powder
- 2 teaspoons white sugar optional
- Spices and Aromas
- ½ teaspoon ground cardamom
- 2 teaspoons cardamom powder
- 1 pinch saffron threads
- 1 tsp saffron strands
- Nuts and Crunch
- ¼ cup chopped pistachio nuts
- ½ cup chopped nuts almonds, cashews
- ¼ cup crushed pistachios
- Enhancements and Extras
- 1 tsp vanilla
- ½ teaspoon vanilla extract
- Pinch of salt
- 1 tbsp dried rose petals
- Creaminess and Richness
- 2 cups double cream divided
- 1 ¼ cups heavy whipping cream
Instructions
- Milk Mixture Preparation
- Heat milk, condensed milk, evaporated milk, and dry milk powder in a heavy-bottomed pan.
- Add sugar, pinch of salt, cardamom powder, and saffron threads.
- Bring gently to boil, stirring constantly.
- Reduce heat (medium to low) and simmer 10 minutes until thick and aromatic.
- Cool to room temperature; speed up cooling briefly in freezer (not frozen).
- Cream Whipping and Flavoring
- Whip chilled heavy cream/double cream using an electric beater to stiff peaks.
- Fold in vanilla extract/pure vanilla, cooled milk mixture, and saffron-infused cream.
- Choose flavor additions:
- Classic Malai: pistachios, rosewater extract.
- Fruity: fresh mango puree, strawberry preserves, or pureed strawberries.
- Chocolate: ½ cup chocolate chips, cocoa powder, or almond slices with cinnamon.
- Fold flavors gently into cream base until combined.
- Freezing and Serving
- Pour mixture into kulfi molds, popsicle molds, or loaf tin.
- Cover tightly with foil to prevent ice crystals.
- Freeze 4-6 hours until solid.
- Serve by running molds under warm water briefly.
- Garnish with almond slices, crushed rose petals, saffron strands, or chopped pistachios.
- Kulfi can be stored frozen (2-3 months), ideal for summer or unexpected guests.
Notes
Calories: 285 kcal Fat: 18 g Saturated Fat: 11 g Carbohydrates: 24 g Sugars: 22 g Protein: 7 g Fiber: 1 g Sodium: 100 mg Cholesterol: 65 mg