Kulfi Ice Cream Cake

This Eggless Kulfi ice cream cake recipe consists of a soft pistachio cake layered with creamy kulfi and cardamom whipped cream. Easy yet impressive ice cream cake loaded with cardamom and pistachios is perfect for all your summer entertaining.

Course Dessert

Cuisine Indian

Keyword cardamom cake, homemade ice cream cake, ice cream cake, kulfi cake, kulfi recipe, pistachio ice cream cake

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 166kcal

Author Maria Doss

Ingredients

Pistachio Cake

½ cup all purpose flour
¼ cup raw pistachios
4 cardamoms
¼ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
½ cup plain yogurt refer notes to use greek yogurt
¼ cup + 2 tablespoons sugar
¼ cup vegetable oil
1 tablespoon water

Cardamom Whipped Cream

1 cup heavy whipping cream
3 tablespoons sugar
½ teaspoon cardamom powder

Kulfi Ice cream

one batch easy kulfi recipe
Chopped pistachios for garnish

Items used

Instructions

Day-1
Follow instructions in kulfi recipe and make the saffron cream. Refrigerate until very cold.
Day-2
Make pistachio cake
Pre heat oven to 350°F. Grease and line a 9-inch round spring form pan with parchment paper and set aside. (Don't have a spring form pan? Check out notes to use a regular 9x9 baking pan)
Add first 6 ingredients (flour, pistachios, cardamoms, baking powder, baking soda and salt) Into a small dry grinder (such as Nutri bullet / Food processor / Mixer) and grind to a fine powder. Keep aside.
Add next 4 ingredients (yogurt, sugar, oil and water), into a medium bowl and whisk for about 2 minutes, until the mixture looks creamy and sugar has dissolved.
Stir in the dry flour mixture and continue to whisk, just until combined. DO NOT OVER MIX. Transfer batter into the prepared pan, spread evenly and smooth top (It will be a thin cake).
Bake for 20 to 25 minutes, until the cakes looks golden on top and sides.Cool cake on a wire rack, until completely cold (Do not remove cake from the pan).
Make kulfi
Follow instructions and make the kulfi recipe. (Do not pour into molds. We will use the kulfi before being frozen).
Cake assembly
Spread the kulfi on top of the cake, spread evenly. (Optional: Sprinkle some chopped pistachios on top of kulfi ) Place pan in the freezer for about 2 hours to flash freeze (this makes it easy to spread the whipped cream).
Make cardamom whipped cream
Add all ingredients (heavy cream, sugar and cardamom powder) into a large bowl and beat with a hand held electric beater. until thick peaks form.
Finish cake
Spread whipped cream on top of the kulfi and spread evenly. Sprinkle chopped pistachios on top for garnish. Cover pan with plastic wrap and freeze overnight. Slice and enjoy!

Notes

To use greek yogurt,

Use ¼ cup + 2 tablespoons plain greek yogurt

3 tablespoons water

instead of

½ cup plain yogurt

1 tablespoon water

Cold heavy cream whips better. So, always remove cream from refrigerator just before using.

To use a regular 9x9 inch square baking pan : Grease bottom and sides of the pan and bake pistachio cake recipe. Follow the exact recipe, cover with plastic wrap and freeze. Use a very sharp knife to cut into squares.

Store leftovers in the pan, covered tightly with foil and place in the freezer for up to a week or two.

Nutrition