Easy Homemade Kulfi Ice Cream recipe
This easy homemade kulfi recipe offers a creamy, velvet smooth dessert made with just 6 simple ingredients, perfect for warm weather. Inspired by its 16th-century Mughal roots, it's a flavorful, chilled treat enjoyed across India, Pakistan, Nepal, and the Middle East — no khoya or churning needed.
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
This kulfi recipe is quick, easy, and customizable.
Traditional kulfi uses khoya; this recipe omits khoya but maintains authentic flavor and texture.
Can customize with mango, berries, chocolate, nuts, rosewater, or other ingredients.
Stores well (2–3 months), ideal for making ahead and serving guests.
Dense and creamy texture distinct from traditional ice cream.
Nutrition Information (approximate per serving):
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
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