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Follow my kulfi recipe to learn how to make the popular Indian ice cream using just 6 simple ingredients. It’s creamy, flavorful, and wonderfully refreshing!
Looking for more frozen desserts? Try my healthy popsicles, brownie ice cream, and coconut ice cream next.
Warm weather demands a chilled, creamy, and sweet dessert. As much as I love old-fashioned ice cream, I love making my kulfi even more!
Occasionally, I’ve been able to find it at specialty Indian grocery stores, but since there aren’t many in my area, I’ve had to resort to making my own.
What is Kulfi?
This is a popular frozen treat originating in India. Often referred to as Indian ice cream or Pista Kulfi, it’s like a creamy popsicle studded with chopped pistachios.
Table of Contents
Why I love this recipe
- 6 Ingredients. They’re mostly ice cream staples, plus a few spices.
- Only 5 minutes of prep. This recipe could not be easier, and the freezer takes care of all the hard work.
- Easy to customize. Enjoy this as is, with a subtle rosewater flavor, or jazz it up with mango, berries, or other fruit.
- Gorgeous texture. It’s creamy but without all the heaviness of traditional ice cream.
Ingredients needed
- Condensed milk. Adds sweetness and thickens the ice cream.
- Evaporated milk. Balances the texture of the ice cream without added sugar.
- Heavy cream. If possible, choose heavy whipping cream.
- Cardamom powder. For authentic flavor.
- Vanilla extract. Adds a subtle vanilla flavor.
- Pistachios. Roughly chopped for texture.
How to make kulfi ice cream
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Simmer. Add the condensed milk, evaporated milk, and heavy cream to a small saucepan over medium heat. Let it simmer for 15 minutes.
Step 2- Add spices. Remove the saucepan from the heat, whisk in the cardamom and vanilla extract, stir to remove lumps, and let it cool to room temperature.
Step 3- Add pistachios. Once cool, stir in the pistachios, reserving a handful to sprinkle on the outside.
Step 4- Chill. Distribute the kulfi mixture among 8 popsicle molds. Place them in the freezer for at least 4 hours.
Arman’s recipe tips
- Bring your ingredients to room temperature. Unlike most of my ice cream recipes, you don’t need to chill your dairy ingredients first. It’s actually better if they’re already at room temperature.
- Make it vegan. Use plant-based cream and coconut condensed milk.
- Swap the pistachios. While pistachios are authentic, you can use any nuts you prefer, like pecans, cashews, or crushed peanuts.
- Wait 6 hours. So the ice cream can freeze properly. Trust the process–it’s worth the wait!
Variations
- Malai kulfi. Add a pinch of saffron to the mixture and more when serving.
- Mango. Fold in 1/2 cup of pureed mango into the mix before freezing.
- Rose. Add 1/2 tablespoon of rosewater extract and top with crushed rose petals.
- Strawberry. Fold in 1/2 cup of pureed strawberries or strawberry preserves.
- Roasted almond. Swap out the pistachios for roasted almond slices and add a pinch of cinnamon.
- Chocolate. Fold in ½ cup chocolate chips and 2 tablespoons of cocoa powder.
Storage instructions
To store: Store the kulfi moulds in the freezer for up to two months. Avoid re-freezing it as ice crystals will form.
Frequently asked questions
Yes, kulfi is considered to be an Indian ice cream. While it can be served scoop-style, it’s most often enjoyed as a popsicle.
Kulfi is considered ice cream; however, it’s different from traditional ice cream in several ways. It’s not made in an ice cream maker, and it has a richer taste and denser consistency.
More Indian dishes to try
- Chicken curry with coconut milk
- Tandoori chicken
- Eggplant curry
- Paneer tikka masala
- Or any of these Indian recipes
Kulfi (Indian Ice Cream)
Ingredients
- 14 ounces condensed milk
- 14 ounces evaporated milk
- 1 1/4 cups heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cardamom
- 1/4 cup pistachios crushed
Instructions
- In a small saucepan, add the condensed milk, evaporated milk, and heavy cream and place it over medium heat. Let it simmer for 15 minutes.
- Remove the saucepan from the heat, whisk in the cardamom and vanilla extract and let it cool to room temperature.
- Once cool, fold through the pistachios, reserving a handful to sprinkle on the outside.
- Distribute the filling amongst 8 ice cream or popsicle molds. Place it in the freezer for at least 4 hours.
Notes
Nutrition
Originally published August 2022, updated and republished June 2024
Never tried Indian sweets only savoury foods.
Great recipe, I subbed the vanilla extract for rose water and got a really great result (same 1/2 teaspoon) BUT, if you’re using a trevolo popsicle mold (which I would argue makes a very standard size popsicle) you only get about 5 full molds.