Indian Kulfi ice cream -Easy uncomplicated authentic kulfi ice cream recipe made from pistachios, cardamom and a touch of saffron. Perfect serving with a scoop or enjoy as a pistachio ice cream!
Indian Kulfi ice cream
As a younger, I spent several summers in India, where I learned countless delicious recipes made with bright spices and condiments. I have very fond memories of walking the hot streets of India and diving into cafes and shops to cool off for a while.
India serves a popular delicacy to beat the heat – and one of my personal favorites – is Kulf ice cream. It is a decadent dessert that is made saffron and crushed pistachios (caesarean section) folded into a rich creamy ice cream. So every wonderfully cold bite is tasty and refreshing, a little crunchy.
We developed homemade NO-CHURN The Indian pistachio ice cream recipe is authentic and easy to prepare, no ice cream machines are needed. The cooking time is only 10 minutes and does not include ingredients for heating the stove. Simply beat, fold and freeze.
Prepare this dessert in large batches and serve in scoops or make handy ice cream buns. Or both! Garnish with your favorite fillings and enjoy these bold, sweet and nutty flavors throughout the season.
Necessary ingredients
This gorgeous and vibrant ice cream is made from 6 ingredients. While some of them may be considered specialty products, they should all be easy to find in most grocery stores.
For genuine caesarean paste Kulfi For Indian ice cream you need:
- Heavy cream – definitely mandatory packaging for very creamy ice cream
- Sweetened condensed milk – add sweetness without having to heat the sugar on the stove
- Ground cardamom – a deep, down-to-earth flavor that balances sweet flavors
- Vanilla extract – for a deep down to earth flavor that goes great with nuts and spices
- Pistachios – crispy, nutty with a clear almost taste
- Saffron – adds a light floral flavor that is perfect for sweeter and down-to-earth ingredients
How to make the best saffron and pistachio ice cream
You have to first softens saffron brings out a strong taste and makes it easier to mix with other ingredients.
Put 1 tablespoon of hot tap water in a small bowl. Add a touch of saffron and let it soak to get color and flavor.
In the meantime, place the electric mixer with the whip. Add heavy cream, ground cardamom and vanilla extract. Beat on high speed until solid peaks are formed. Be careful not to whisk too much so the cream is smooth, not rising!
The mixture should be soft and fluffy. Scrape the bowl down with a rubber spatula and beat saffron and water.
Next, turn the spatula into the condensed milk. Again, don’t confuse too much! You want to keep as much air in the ice cream as possible.
Get the complete (printable) Malai Kulf Ice Cream Recipe + VIDEO below. Have!
When it looks smooth and even, fold in chopped pistachios.
Pro Tip: If you’re making popcorns, chop the extra pistachios to garnish the bottom of each pop.
Pour the ice cream, place the Kulfi in an airtight container and freeze at least 3 hours.
How to make Kulfi ice cream pieces
Easily prepare cute and handy hand-held treats by making the pistachio ice cream pops up.
Pour the mixture into 16 small cups before freezing and place a Popsicle stick in the middle of each cup.
Decorate the bottom of each pop chopped pistachios while the ice cream is still soft.
Cool at least 3 hours. Serve by gently turning the ice cream bottles out of the cups or carefully cut the paper with kitchen scissors.
Garnish with your favorite sauces and enjoy!
Frequently asked Questions
Top bowls of casserole pistachio with more chopped pistachios and a generous serving of homemade whipped cream. Add sweetness by adding roasted coconut, caramel sauce and / or white chocolate chips to Kulf.
Replace pistachios with cashews or almonds for an equally tasty crisp.
Absolutely! Skip the pistachios if you’re allergic or you’re just not a fan.
I haven’t tried making vegan Kulf, but I’m sure it will work. It doesn’t have the same very rich and creamy texture, but you can try the milk-free coconut milk ice cream as a base. Then add the other ingredients according to this recipe.
Store in an airtight container in the freezer for up to 4 weeks.
Looking for more delicious frozen recipes?
Indian Kulfi ice cream recipe + VIDEO
An easy and authentic uncomplicated Kulfi Indian ice cream recipe made from pistachios, cardamom and saffron. Enjoy a scoop or decadent ice cream!
Doses: 16
Put 1 tablespoon of hot tap water in a small bowl. Add a touch of saffron and let it soak to get color and flavor.
In the meantime, place the electric mixer with the whip. Add heavy cream, ground cardamom and vanilla extract. Beat on high speed until solid spikes are formed.
Scrape the bowl with a rubber spatula. Then beat the saffron and water.
Mix the sugared sugar milk with a spatula. When it looks smooth and even, fold the chopped pistachios.
Either put the bowl in an airtight container and freeze or scrape into small cups for popcorn and in the middle of your purse.
Cool for at least 3 hours.
Store homemade ice cream in the freezer for up to 2 weeks.
Serving: 0.5cup, Calories: 200kcal, Carbohydrates: 16g, Protein: 3g, Fat: 14g, Saturated fat: 8g, Polyunsaturated fats: 1g, Unsaturated fats: 4g, Cholesterol: 44mg, Sodium: 36mg, Potassium: 63mg, Fiber: 1g, Sugar: 15g, Vitamin A: 515IU, Vitamin C: 1mg, Calcium: 86mg, Iron: 1mg
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