Servings
Font
Back
0 from 246 votes

Kulfi Recipe (No Machine Indian Ice Cream)

Indulge in Kulfi with our easy No Machine Indian Ice Cream recipe, fusing rich pistachio and cardamom flavors in a creamier, denser texture.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 2 pints
Course: Dessert
Cuisine: American

Ingredients

  • 1 pinch saffron threads
  • 2 cups (16 fl oz/480 ml ) whipping cream, cold
  • 14 oz (1 Can/ 400 ml) sweetened condensed milk, chilled
  • 1 teaspoon vanilla extract
  • 2 cups (10 oz/284 g) shelled pistachios, toasted and ground
  • 1 teaspoon ground cardamom

Notes

  • If you don’t have a stand mixer, you can make this with a large bowl and a handheld electric mixer (or even by hand with a wire whisk and a friend to help)!
  • The condensed milk should be very cold. We always keep a can in the refrigerator (it takes up almost no space) so we are ready to make ice cream anytime.
  • For more texture, the pistachios can be finely chopped instead of ground and garnish with dried rose petals.
  • Traditional kulfi is poured into cone-shaped molds and frozen. If you would like to serve kulfi like this, whip the cream a little less stiff so it can be poured into kulfi molds, and freeze this way.
  • If you love pistachios as much as we do, also try our Pistachio Gelato. It’s heavenly!