Easiest, Creamiest Kulfi

We are talking super creamy no-churn kulfi ice cream! 

Say hello to your new favorite summer pop. 

Crunchy pistachios, floral cardamom and majestic saffron. Mmmm……

No ice cream maker required.

Yet , so creamy…dreamy…

Traditionally not creamy. But, why not? Ain’t gonna hurt, right?

Kulfi can be frozen in any container like ice cream or made into popsicles. 

(Disclosure – I used Dixie cups to get smaller pops) 



Skill level – Easy

Easiest, Creamiest Kulfi


2 cups heavy cream, divided

1/2 teaspoon saffron threads

1 x 14-ounce can sweetened condensed milk

1 teaspoon cardamom powder

1/4 cup + 2 tablespoons raw shelled pistachios, chopped, divided

Additional ingredients:

popsicle molds or paper cups

popsicle sticks


1. 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).

2. To make kulfi – 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. 

3. 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.

4. To make kulfi pops – Transfer mixture into popsicle molds or paper cups. Sprinkle remaining chopped pistachios on top, insert popsicle sticks and place in freezer overnight. ( If using paper cups – when ready to eat, snip off a bit of  the cup and peel off pop)

5. To make 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. 

Makes about 12-18 servings

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting kitchenathoskins.







You may also like


  1. Hi

    I need to know what is heavy cream. I,m in Canada u get whipping cream, half and half

    What should I use


Leave a Reply

Your email address will not be published. Required fields are marked *