Kulfi Recipe (No Machine Indian Ice Cream)
Shaziya
This Kulfi recipe brings the rich, creamy indulgence of traditional Indian ice cream to your kitchen without needing a machine. In just 40 minutes, you’ll create a dessert that’s luxuriously dense, subtly sweet, and infused with the warm, aromatic flavors of cardamom and saffron.
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
- 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
Put your saffron threads in a small bowl with 1 tablespoon warm water and set aside to infuse.
In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed for 3-5 minutes, until it reaches medium-stiff peaks.
Turn down the speed to low and pour in the condensed milk and vanilla extract.
Return the speed to medium-high and whip for about 2 more minutes, or until the mixture reaches stiff peaks.
Switch the mixer to low and stir in the pistachios, cardamom & saffron infused liquid until evenly distributed.
Transfer to a large resealable container and freeze at least 6 hours or overnight before scooping and serving. Store for up to 4 weeks.
Keyword homemade kulfi, Indian ice cream, kulfi, no machine dessert, traditional kulfi