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Almond Kulfi

Ultra creamy Almond Kulfi recipe made with just 5 ingredients and no ice cream maker required!

metal tray with almond kulfi placed over ice

Summer is Kulfi time at our house!!

Remember this delicious Kulfi recipe, that has been a reader favorite every summer? We have come up with a another creative twist to this classic. We love coming up with Indian recipes with creative twists like this hugely popular Ras Malai Cake, Chai Mug Cake, Vegetarian Butter Chicken, Mango Mug Cake or this delicious Baked Mangoes.

Almond Kulfi

  • Super Creamy with some crunch
  • No ice cream maker required
  • Stores well for about a month
  • Packed with almonds
  • 3 step process but easy
  • Only 5 ingredients

Kulfi is an Indian version of ice cream that is made by simmering milk for several hours and then flavored with traditional Indian spices like cardamom and saffron.

Kesar badam kulfi, which translates to saffron almond ice cream, is made with ground almonds and chopped roasted almonds for a creamy texture along with some crunch.

Main ingredients

Raw Almonds – Part of the almonds are blanched to be ground into the creamy base and remaining roasted, chopped and stirred at the end for a wonderful crunch.

Milk – Whole or reduced fat milk

Heavy cream – Heavy whipping cream

Sweetened condensed milk – Slightly less than one can of sweetened condensed milk.

Saffron – Saffron threads

Method

Blanch almonds – Boil almonds in water for couple of minutes, strain and place the strainer under running water to cool down. Peel the skin when hot.

Almond cream base – Grind blanched almonds, milk, heavy cream and saffron, until creamy. Transfer into a medium saucepan and cook, stirring occasionally, just until you begin to see one or two bubbles. Transfer into a seperate bowl, cool completely and refrigerate for several hours.

Roasted almonds – Toast remaining almonds in oven or stove top, cool and chop.

Make kulfi – Beat the chilled almond cream base, sweetened condensed milk and chopped almonds with a hand held electric beater for about a minute.

Freeze – Transfer mixture into molds, insert popsicle molds and freeze over night.

Expert tips

Color and flavor: Both are achieved from saffron, so a generous healthy pinch of saffron threads is suggested.

Kulfi moulds: As mentioned earlier, kulfi is traditionally frozen in molds. You could use any popsicle molds that you have on hand (I used Dixie paper cups).

Don’t have any moulds? Transfer kulfi mixture into any freezer safe container, seal and freeze until firm. Scoop kulfi ice cream into serving cups.

Peel skin when hot – The skin peels easily as soon as they are blanched. When left to cool down, it tends to stick back to the almond, making it difficult to peel.

How to roast almonds in oven? Pre heat oven to 350°F or 170°C. Place whole raw almonds in a rimmed baking sheet and bake for 10 to 12 minutes and let cool completely.

How to roast almonds on stove top? Place almonds in a medium skillet over low heat and cook, stirring occasionally for about 7 to 9 minutes, until the skin gets slightly darker in color. Cool completely.

a square baking pan with kulfi mixture poured into molds
badam kulfi mixture topped with sliced almonds
roasted almond kulfis placed over ice on a round tray

FAQs

How many servings is this recipe?

This recipe makes 10 servings.

How long can it be kept frozen?

This homemade kulfi is good frozen for up to a month.

How many calories in one serving?

One serving of almond kulfi is 248 calories.

metal tray with almond popsicles placed over ice

More Kulfi recipes

Chocolate Kulfi

Kulfi Tres Leches Cupcakes

Kulfi Ice Cream Cake 

Mango Kulfi 

Yield: 10 Servings

Almond Kulfi

Badam Kulfi placed on a tray filled with ice

Ultra creamy Almond Kulfi recipe made with just 5 ingredients and no ice cream maker required!

Prep Time 12 minutes
Cook Time 10 minutes
Additional Time 8 hours
Total Time 8 hours 22 minutes

Instructions


DAY 1

Blanch Almonds


1. Place 1/2 cup almonds in a small saucepan along with 2 cups water and bring to a boil over medium heat. Let it boil for 1 to 2 minutes and take off heat.

2. Drain the almonds in a strainer and place the strainer under running water for a few seconds to cool them down.

3. Squeeze each almond to remove the skin. The blanched almond pops right out of the skin. (When left to cool down, it tends to stick back to the almond, making it difficult to peel)

Steep almond cream


1. Place blanched almonds, milk, heavy cream and saffron into a blender and blend until smooth.

2. Transfer this mixture into a medium saucepan, place over low heat, cook stirring occasionally and remove from heat as soon as it begins to boil (remove when you see one or two bubbles).

3. Transfer mixture into a glass container or bowl, cool completely, cover and refrigerate for several hours or overnight.

Toast almonds

To toast in oven - Pre heat oven to 350°F or 170°C. Place whole raw almonds in a rimmed baking sheet and bake for 9 to 11 minutes, let cool completely and chop fine.

To toast over stovetop - Place almonds in a medium skillet over low heat and cook, stirring occasionally for about 7 to 9 minutes, until the skin gets slightly darker in color. Cool completely and chop fine.

DAY 2

Make almond kulfi

1. Place chilled almond cream, sweetened condensed milk and chopped almonds (reserve some for finishing) , beat with a hand held electric beater for one minute on high, until the mixture is well combined.

2. Transfer mixture into popsicle molds or paper cups. Sprinkle some reserved chopped almonds 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).

To make almond kulfi ice cream. transfer mixture into a freezer safe container, sprinkle remaining chopped almonds on top. Cover and freeze overnight. To serve, scoop kulfi into serving bowls. 

Notes

Peel skin when hot – The skin peels easily as soon as they are blanched. When left to cool down, it tends to stick back to the almond, making it difficult to peel.

Kulfi moulds: As mentioned earlier, kulfi is traditionally frozen in molds. You could use any popsicle molds that you have on hand (I used Dixie paper cups).

Don’t have any moulds? Transfer kulfi mixture into any freezer safe container, seal and freeze until firm. Scoop kulfi ice cream into serving cups.

Color and flavor: Both are achieved from saffron, so a generous healthy pinch of saffron threads is suggested.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 248Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 38mgSodium: 103mgCarbohydrates: 20gFiber: 1gSugar: 18gProtein: 6g

I am not a certified dietician or nutritionist. The information is a product of online calculator such as Nutrifox.com, although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates and not be construed as a guarantee. Varying factors such as product types or brands purchased, produce, and the way ingredients are processed change the nutritional information in any recipe. Furthermore, different online calculators provide different results depending on their fact algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for all decisions pertaining to your health and ensuring that any nutritional information provided is accurate.

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