Go Back
Kulfi, often referred to as the traditional Indian ice cream, is a beloved dessert that holds a prominent place in Indian cuisine. Known for its rich flavors and creamy texture, kulfi has been enjoyed for generations, often served at festivals, weddings, and family gatherings. Unlike conventional ice cream, kulfi is not churned, which gives it a denser consistency and an incredibly smooth mouthfeel. The star of our recipe, Creamy Cardamom Kulfi Delight, encapsulates the essence of this traditional treat while infusing it with the exotic aroma of cardamom, making it a perfect indulgence for both seasoned kulfi lovers and those new to Indian desserts.

Easy Homemade Kulfi Ice Cream

Indulge in the rich tradition of Indian desserts with this Creamy Cardamom Kulfi Delight! This easy recipe brings together full-fat milk, heavy cream, and aromatic cardamom for a dessert that's both rich and satisfying. Perfect for warm days and gatherings, the kulfi's dense texture melts in your mouth, offering a delightful experience. Garnish with crushed pistachios for that extra crunch! #Kulfi #IndianDessert #Cardamom #FrozenTreats #NoChurnIceCream #DessertRecipes #SummerTreats
Print Recipe Pin Recipe

Ingredients
  

2 cups full-fat milk

1 cup heavy cream

1 cup sweetened condensed milk

1/4 cup sugar (adjust to taste)

1 teaspoon cardamom powder

1/4 cup crushed pistachios or almonds (for topping)

A pinch of saffron strands (optional)

1 tablespoon rose water (optional)

Instructions
 

In a saucepan, heat the full-fat milk over medium heat until it comes to a gentle boil. Stir occasionally to prevent it from sticking to the bottom.

    Once boiling, reduce the heat and simmer for about 15-20 minutes, stirring frequently, until the milk reduces slightly and thickens.

      Remove the saucepan from heat and allow the milk to cool to room temperature.

        In a mixing bowl, combine the cooled milk with heavy cream, condensed milk, and sugar. Whisk until the mixture is smooth and well blended.

          Add the cardamom powder, saffron strands (if using), and rose water (if desired). Mix well.

            Pour the mixture into molds or small cups. Cover with plastic wrap or lids and insert wooden sticks or popsicle sticks in the center (if using cups).

              Freeze the kulfi for at least 6-8 hours or overnight until solid.

                To serve, remove the kulfi from the molds. You can run the molds under warm water for a few seconds to loosen them. Sprinkle with crushed pistachios or almonds before serving.

                  Prep Time: 20 minutes | Total Time: 8 hours (including freeze time) | Servings: 6-8