Khulfa  Ice Cream

This quick no churn ice cream has all the lovely notes of a traditional kulfi – cardamom, pistachio, saffron – but doesn’t require any slow cooking or leave you with icicles in your mouth like some other quick recipes do. The secret?

Whipped cream and that intensely sweetly delicious ingredient Condensed Milk. The combination results in a velvety fresh base that takes so well to the ‘kulfi’ add ins.

Gather the ingredients

– 2 cups Whipping cream – 1 can Condensed milk – 3/4 tablespoon sugar – 1 tsp. ground cardamom – A pinch of saffron – 2 tablespoons chopped pistachios

Step 1

– Whip the cream until soft peaks start to form and add in the sugar, cardamom and saffron taking care to crumble the saffron into a powder with your fingers as you add it in. Conversely you can also soak the saffron in a little warm milk to release some of the flavors and then add that in.

Step 2

– Continue whipping the cream until stiff peaks form and then fold in the condensed milk with the pistachios. You may also add almonds if you wish.

Step 3

– Pour the mixture into a freezer safe container drizzle with honey and scatter chopped nuts. Freeze for 6 hours or overnight.

Serve and Enjoy

Serve the kulfi ice cream on its own or garnish with extra chopped nuts or a sprinkle of cardamom powder for an extra burst of flavor.

Enjoy the creamy, decadent goodness of homemade Kulfi Ice Cream without the need for an ice cream maker!

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