Ultra creamy Almond Kulfi recipe made with just 5 ingredients and no ice cream maker required!
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.
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 <--- Great vegetarian option
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 <--- Kid favorite dessert
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.
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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.
FAQs
This recipe makes 10 servings.
This homemade kulfi is good frozen for up to a month.
One serving of almond kulfi is 248 calories.
More ice cream recipes
Almond Kulfi
Ingredients
- 1 cup heavy cream
- ¾ cup almonds divided
- ½ cup milk
- 1 teaspoon saffron threads
- 1 cup sweetened condensed milk
Instructions
Day - 1
- Blanch Almonds - Place ½ 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.
- Drain the almonds in a strainer and place the strainer under running water for a few seconds to cool them down.
- 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 - Place blanched almonds, milk, heavy cream and saffron into a blender and blend until smooth.
- 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).
- 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
- 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.
- 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
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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Susan
I'm 73 yo and just discovered Kulfi. I was in Costco and they were sampling Kulfi bars. Wow! I bought a box of 12 and devoured them in just a few days. Just got back from an Indian Market where I bought an Almond Kulfi ($2.99) and then discovered your recipes. I am gluten-free so this is the most perfect treat in the world for me. I think I'm going to start with the more basic recipe and work my way up to the almond, etc. I'm just so excited to find these wonderful recipes. Thank you!
Maria Doss
Hi Susan, (Better late than never😊) Our basic saffron cardamom kulfi is a must try! Have a wonderful summer, Maria
Chuck Dirkse
I’m a California almond farmer and am always looking for new recipes with almond products, especially those from different cultures. I’ve made this recipe several times and really like it. So much so I’m in the process of making a double batch right now.
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡