Easy Kulfi Recipe

 Super creamy no-churn kulfi ice cream…


CALORIES: It is decadent…!

PREP: 10 minutes

COOK: 5 minutes


2 cupsheavy cream, divided
1/2 tsp saffron threads
1 can (14-ounce)sweetened condensed milk
1 tspcardamom powder
1/4 cup + 2 tbspraw pistachios



  • Into a small saucepan, add 1 cup heavy cream and saffron. Heat over low-medium heat, until it comes to a gentle boil. Remove from heat and cool to room temperature. Transfer cream into a covered container and refrigerate until completely cold (at least 5 hours or up to a day).


  • Into a large bowl, combine saffron soaked heavy cream and remaining 1 cup heavy cream. Beat with hand held electric beater (on high speed) until thick and softly whipped (when soft peaks begin to form), about 1 1/2 minutes. 
  • Into the whipped saffron cream, add sweetened condensed milk, cardamom powder and 3 tablespoons chopped pistachios. Whip again for about 30 seconds, until mixed completely.

To make easy Kulfi ice cream

  • Transfer mixture into a freezer safe container, sprinkle remaining chopped pistachios on top. Cover and freeze overnight. To serve, scoop kulfi into serving bowls. 

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