If you’re in the mood for a sweet treat that’s as nostalgic as it is delicious, this Kulfi Ice Cream Recipe is bound to become your new obsession. Creamy, rich, and delicately spiced, kulfi is a beloved Indian classic that’s far denser and silkier than typical ice cream thanks to slow-simmered milk and fragrant flavorings. Whether you’re celebrating something special or just looking to cool off in style, this homemade version captures all the charm of street-side kulfi carts but with effortless ease and pure, unmistakable flavor. Trust me, one bite of this Kulfi Ice Cream Recipe and you’ll want to make it again and again!
Ingredients You’ll Need
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Main Ingredients:
- 2 cups whole milk
- 1/2 cup sweetened condensed milk
- 1/4 cup heavy cream
- 1/4 cup sugar
- 1/4 teaspoon ground cardamom
Optional Garnishes:
- 1/4 cup finely chopped pistachios or almonds
- Few saffron strands soaked in 1 tablespoon warm milk
- 1 teaspoon rose water or kewra water
How to Make Kulfi Ice Cream Recipe
Step 1: Reduce the Milk
Start by pouring the whole milk into a heavy-bottomed saucepan and bringing it to a gentle boil over medium heat. Once bubbling, lower the heat to let it simmer, stirring often. This is where patience pays off: giving the milk 15 to 20 minutes to reduce by a third deepens the flavor and creates that signature kulfi texture. Don’t walk away, as frequent stirring prevents any burning.
Step 2: Add Dairy and Sugar
Quickly stir in the sweetened condensed milk, heavy cream, and sugar. The condensed milk and cream add both richness and smoothness, while the sugar gives just the right boost of sweetness. Keep simmering for another 5 to 7 minutes, stirring well, until the mixture thickens a bit more. You’ll notice it becoming slightly custard-like at this point, which is exactly what you want.
Step 3: Flavor the Base
Turn off the heat and immediately sprinkle in the ground cardamom and your finely chopped pistachios or almonds. Now’s the moment for the saffron milk and rose or kewra water if you’re feeling fancy – these extras make the Kulfi Ice Cream Recipe taste spectacular and look positively festive. Mix everything together, then let the mixture cool to room temperature. This helps the flavors meld and prevents ice crystals when you freeze it.
Step 4: Freeze the Kulfi
Once the base has cooled, pour it into your chosen molds – traditional kulfi molds, small cups, or even popsicle molds if that’s what you have on hand. Insert sticks, pop them in the freezer, and let the magic happen. In at least 6 hours (overnight is even better), you’ll have the creamiest, most decadent kulfi ready to enjoy!
How to Serve Kulfi Ice Cream Recipe
Garnishes
The classic move is to sprinkle extra chopped pistachios or almonds over the unmolded kulfi. A few saffron threads or rose petals add color and a lovely sophisticated flourish. Sometimes, a drizzle of sweetened condensed milk or even a dusting of cardamom elevates the whole presentation to “wow” status.
Side Dishes
This Kulfi Ice Cream Recipe is positively delightful on its own, but if you want something alongside, try serving it with fresh berries or a platter of juicy mango slices. Delicate wafer cookies or even a crunchy almond biscotti create a nice contrast, balancing the kulfi’s richness and bringing a touch of crunch.
Creative Ways to Present
Why not get a bit playful? Instead of traditional molds, use petite teacups or fun silicone shapes for a whimsical twist. For special occasions, serve slices of kulfi over a bed of falooda noodles or in little glass cups with a dollop of whipped cream. Even layered parfait-style with fruit and nuts, this recipe never fails to impress.
Make Ahead and Storage
Storing Leftovers
Your leftover kulfi will stay perfectly fresh in the freezer for up to two weeks when kept airtight. I like to wrap each mold (or individual serving) in cling film or foil before popping them into a freezer-safe container, which helps lock in those subtle flavors and prevents freezer burn.
Freezing
Plan ahead! The Kulfi Ice Cream Recipe actually improves in flavor and texture as it sits in the freezer, getting even creamier as it sets. Always freeze for at least six hours, but overnight is ideal if you can wait – the longer chill means the most irresistible, slow-melting texture.
Reheating
Kulfi isn’t meant to be reheated, but if you find it too rock-solid straight from the freezer, let it rest at room temperature for about five to ten minutes. This makes unmolding easier and ensures each bite is perfectly firm but creamy.
FAQs
What makes this Kulfi Ice Cream Recipe different from regular ice cream?
Kulfi is distinct from Western ice cream thanks to its slow-cooked, reduced milk base and lack of whipping, resulting in a denser, almost chewy texture. Plus, traditional additions like cardamom, saffron, and nuts set it apart with signature Indian flair.
Can I make this Kulfi Ice Cream Recipe without molds?
Absolutely! Any small cups, silicone trays, or even ice cube molds work perfectly. Just insert small sticks or spoons, and you’ll have adorable mini kulfis ready to go.
How can I get my kulfi extra creamy?
For the creamiest kulfi, simply blend the milk mixture with a hand blender or in a food processor before pouring into molds. This breaks up any ice crystals and creates a smooth, dreamy texture.
Is it possible to use different flavors or mix-ins?
Definitely – that’s the joy of making this at home! Try mango pulp, rose syrup, or add chocolate chips for a twist. The base Kulfi Ice Cream Recipe is incredibly adaptable to your tastes.
How long does homemade kulfi last in the freezer?
If stored well, your kulfi will taste fantastic for up to two weeks. Longer periods may dull the flavors, so for maximum deliciousness, enjoy it within that time frame.
Final Thoughts
There’s truly nothing like unveiling a batch of homemade kulfi to bring smiles all around! Whether you stick to the classic or branch out with your own flavors, this Kulfi Ice Cream Recipe is guaranteed to be a hit. Give it a try, surprise your family and friends, and savor the simple joy of a dessert that celebrates both tradition and taste.
Print
Kulfi Ice Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes (plus freezing time)
- Yield: 6 servings
- Category: Dessert
- Method: Freezing, Simmering
- Cuisine: Indian
- Diet: Gluten-Free, Vegetarian
Description
Indulge in the rich and creamy goodness of homemade Kulfi Ice Cream with this easy-to-follow recipe. This traditional Indian frozen dessert is flavored with cardamom and nuts, making it a delightful treat for any occasion.
Ingredients
Main Ingredients:
- 2 cups whole milk
- 1/2 cup sweetened condensed milk
- 1/4 cup heavy cream
- 1/4 cup sugar
- 1/4 teaspoon ground cardamom
Optional Garnishes:
- 1/4 cup finely chopped pistachios or almonds
- Few saffron strands soaked in 1 tablespoon warm milk
- 1 teaspoon rose water or kewra water
Instructions
- Prepare the Base: In a saucepan, boil whole milk until reduced. Add condensed milk, cream, and sugar. Simmer until slightly thickened.
- Add Flavors: Stir in cardamom, nuts, saffron milk, and rose or kewra water. Cool the mixture.
- Freeze: Pour into molds, insert sticks, and freeze for 6 hours or overnight.
- Serve: Unmold kulfi by running under warm water. Garnish with nuts.
Notes
- Traditional kulfi is denser than ice cream. For a creamier texture, blend the base mixture before freezing.
- Experiment with flavors like mango, pistachio, or rose for variety.
Nutrition
- Serving Size: 1 kulfi
- Calories: 210
- Sugar: 20g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
