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
Ingredients:
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
Preparation:
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
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(kulfi)
24 Comments
These sound delicious! I love anything with cardamom :). I think I need at least three to get me through today–it’s so humid here right now!
Lol Kelsie, have a great weekend dear:)
Wow Maria! The flavors in this sound amazing!! And creamy is always good 🙂 xoxo
Right? Creamy for the win!!!
They sound indulgent for sure! Love new flavors!
Thanks Patrick!
These are so unique and gorgeous! The more cardamom, the better, in my eyes 🙂
Thank you dear:)
My dad loves Kulfi!! He loves all traditional Indian sweets with the typical elaichi and kesar flavor! This is so perfect:)I am making this for him :D! Love this!
The bells of kulfi walla in the night, was always a fond memory:) Hope your dad loves this, thanks Deepika:)
I would love to try this, it looks amazing, colorful and delicious!! YUM!
It’s the popular no-churn ice cream but with Indian flavors!! Thanks to saffron for that stunning color!!! Hope you love this, Kim:)
You’re very creative, Maria. This KULFI is sooo inviting. I’ll definitely try it, soon. Thanks for sharing! 🙂
Thank you so much for your support dear:) This will sure become a go-to summer recipe. XOXO
The photos are inviting me to taste it right now.
Thank you so much:)
This is bringing on so much nostalgia. The basic, classic flavors, the colors and the pistachio crust! Such a delightful summer treat.
Yep! The late night kulfi wala was such a treasured part of my childhood. Thanks Jenny:)
This is so unique Maria. I love it!! My husband loves Indian flavours and would certainly enjoy these. We will have to try!!
Sure Kathy. He’ll totally love it:)
Hi
I need to know what is heavy cream. I,m in Canada u get whipping cream, half and half
What should I use
Thanks
Heavy cream also known as ” heavy whipping cream” in US. Whipping cream is the same, but not half & half. Hope it helps.
Looks gorgeous . We call heavy cream double cream in the UK.
Thanks dear:)