Kulfi Ice Cream Recipe
This kulfi ice cream recipe is not difficult to make. It’s a fun way to cool off in the summer with these Indian treats.
What is Kulfi?
Heard of Kulfi and wondered just what it was?
This delicious frozen treat has its origins in India and Pakistan.
But this is not a new, trendy treat, this dessert has withstood the test of time and dates all the way back to the 16th century.
So that dates back all the way to the time of the Renaissance.
Traditional flavors include cardamom, mango, raspberry, rose, and saffron.
There are two different ways that you can make this frozen treat…the quick way and the traditional way. We’ll give you recipes for both methods and let you make your choice on how you will prepare this frosty dessert.
Creating a Softer Kulfi Ice Cream
For a softer ice cream treat, you can churn the ice cream in an ice cream maker until it thickens and freezes – then pour this mixture into your molds.
For a harder version, simply pour the chilled mixture into the molds.
What to Use if You Don’t Have Popsicle Molds
It’s easiest to make kulfi ice cream with popsicle molds. Simply pour the kulfi base into popsicle molds, place the stick lids on top and you’re good to go.
If you don’t have a mold – no worries!
You can use disposable cups with a popsicle stick stuck inside.
Be sure to cover the top of the cup with aluminum foil to make it more airtight and to prevent a weird taste that your freezer might add.
How Long Should I Freeze My Kulfi For?
Kulfi should be frozen until firm. The exact time needed to freeze will vary depending on the size of your mold and the coldness of your freezer.
6-8 hours should do it – but they will definitely be done if you freeze them overnight.
How to Remove Kulfi From Mold
It’s easiest to remove the kulfi from the mold by holding the mold briefly under hot running water until the popsicle is loose enough to pull out.
Another option is to simply take the kulfi out of the freezer 10 minutes before eating.
Choose from 2 Different Kulfi Recipes
Below, you have 2 different ice cream recipes to choose from:
Quick and Easy Kulfi: Jump to Recipe
Traditional Kulfi Ice Cream: Jump to Recipe
Quick and Easy Kulfi Ice Cream Recipe
- 1 cup whipping cream
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 tsp cardamom (or to taste)
- 4 tbsp raw pistachios ground or finely chopped
- In a large bowl, combine whipping cream, sweetened condensed milk, and evaporated milk.
- Add cardamom and combine well. (Please note: cardamom has a strong flavor – so if you’re not used to it – you may want to start out with a little less. If you’re a hard-core cardamom lover and you want a little more flavor – feel free to add some extra spice).
- Stir in pistachios.
- Pour this ice cream base into popsicle molds. If you don’t have any, you can use disposable cups with a popsicle stick stuck inside. Be sure to cover the top of your disposable cup with aluminum foil.
- Place popsicle molds in freezer and freeze until hard. Freezing time will vary depending on the size of your mold.
- Once frozen, they’re ready to eat. Take the kulfi out of the freezer about 10 minutes before serving or you can remove the kulfi out of the mold by holding the mold briefly under hot running water until the popsicle is loose enough to pull out.
Traditional Kulfi Ice Cream Recipe
- 6 cups whole milk
- 2/3 cup sugar
- 9 cardamoms
- 1/4 cup pistachios finely chopped
- Pour milk into a saucepan and add cardamoms.
- Bring milk to a boil.
- Reduce heat and simmer until the volume of the milk is reduced to a half.
- Stir frequently, being careful not to burn the milk to the side or bottom of the dish.
- Pour mixture through a strainer to remove the cardamoms.
- Add sugar and continue to heat for an additional 5-10 minutes.
- Add pistachios and stir to mix evenly.
- Chill kulfi mixture in the freezer for about 3 hours until it cools completely (about 2-3 hours or overnight).
- Pour the kulfi base into popsicle molds…or you can use disposeable cups with a popsicle stick stuck inside. Cover the top of the cup with aluminum foil to make it more airtight.
- Place molds in freezer. Freeze until firm – the time needed to freeze will vary depending on the size of your mold.
- Once the kulfi is frozen, it’s ready to be devoured!
- It’s easiest to remove the kulfi from the mold by holding the mold briefly under hot running water until the popsicle is loose enough to pull out.
- Another option is to simply take the kulfi out of the freezer 10 minutes before eating.
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