Creamy Strawberry Kulfi Ice Cream is made with fresh strawberries, cardamom and with condensed milk. Made at home without ice cream maker, this is easy and amazingly delicious!
Made using fresh strawberries, ground cardamom, without an ice cream maker and with condensed milk, this homemade Kulfi recipe is amazingly creamy and delicious!
Celebrate strawberry season with this Super Creamy kulfi, made with fresh berries and without an ice cream maker. It is flavored with ground cardamom pods and has a beautiful baby pink color.
If you guys have tried our hugely popular Easy Kulfi Recipe, this is a slight modified version of that. This recipe involves one additional step of cooking chopped strawberries until it breaks down and then incorporating into the base.
Why are you going to love this recipe?
- It has the consistency of gelato.
- All the flavors of a traditional kulfi but with a twist.
- Perfect fruity treat for summer.
- Easy no churn method.
- Made with only 5 ingredients.
- Great to be made ahead.
Fresh, Ripe, Sweet berries are cooked with a tiny bit of sugar to break down the fruit and also concentrate the fruity flavor. Freshly ground cardamom paired along with this is sure to rival any store bought ones made with vanilla extract.
What is Strawberry Kulfi?
It is a spring spin to the traditional Indian Kulfi ice with the addition of strawberries. Instead of adopting the traditional method of making a custard base and then churning in an ice cream maker to make a creamy recipe at home, we turned to the no churn method to make the easiest and creamiest ice cream.
Can I use frozen strawberries?
We HIGHLY recommend using fresh berries in season when they are naturally sweet and packed with flavor when compared to frozen ones. However, frozen fruits may be used if fresh ones are not available.
Tips for Success
Strawberry – Select sweet, ripe and juicy fruits that deep pink in cold all the way through. This not helps in attaining a pretty pink color but also makes it more fruity.
Work with cold cream – Very cold cream and cooked strawberry puree is essential for good volume. It helps if pulp is made one day ahead, so that it has plenty of time to chill.
Cardamom Powder – We highly recommend using freshly ground cardamom for the best flavor.
How to make cardamom powder? Grind about two to three tablespoons green cardamoms in a dry spice grinder, until finely ground. Measure 2 teaspoons for the recipe. (Place any leftover ground cardamom in a small freezer safe zip lock bag, seal and freeze for several months).
How to make?
Cook strawberry – Wash, remove leaves of fruits and chop them into small pieces. Add into a saucepan with some sugar and cook over low to medium heat, until it breaks down and becomes pulpy. Remove from heat and let cool completely.
Make ice cream – Beat heavy cream using an electric beater until soft peaks form. Add cooked pulp, milkmaid, cardamom powder and a pinch of salt, continue beating until thick.
Freeze – Pour mixture into popsicle moulds, Dixie cups or any freezer safe container, and freeze overnight or until completely solid.
How long can this be stored?
If sealed well, this dessert can be frozen for up to a month and enjoyed all summer long.
How to serve?
Use an ice cream scoop to serve in glass bowls or an ice cream cone OR un mold / snip off the dixie cup to remove the kulfi on a stick.
More Indian ice creams to try:
- Make strawberry pulp - Wash strawberries, remove leaves and chop into very small pieces.Add chopped strawberries and sugar into a small sauce pan and cook over low heat (stirring occasionally) for about 5 minutes or until the strawberries have softened well. Remove from heat and let cool completely. (This can be made ahead and refrigerated for up to 3 days).
Make strawberry kulfi
- Add cold heavy cream into a large bowl and beat with a hand held electric beater (on high speed) until thick and softly whipped (when soft peaks begin to form), about 1 minute.
- Add all remaining ingredients (cooked strawberry pulp, sweetened condensed milk, cardamom powder and salt) and continue beating until whipped (about 30 seconds).
- Freeze Transfer mixture into popsicle molds or paper cups, place in freezer overnight. ( If using paper cups – when ready to eat, snip off a bit of the cup and peel off pop)ORTransfer mixture into a freezer safe container, Cover and freeze overnight. To serve, scoop kulfi into serving bowls.
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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