Kulfi Ice Cream Cake

Pistachio Kulfi Ice Cream Cake is layered with an eggless pistachio sponge cake, creamy pistachio kulfi, and cardamom whipped cream — this is truly a show-stopping summer dessert perfect for all your summer entertaining!

Course Dessert

Cuisine Indian

Keyword ice cream cake, kulfi cake

Prep Time 45

Cook Time 30

Freezing time 10

Total Time 11 15

Servings servings

Calories 447kcal

Author Maria Doss

Equipment

Ingredients

For the pistachio cake

1 cup all purpose flour
½ cup raw pistachios
8 whole cardamoms
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup plain yogurt (refer notes to use Greek yogurt)
¾ cup sugar
½ cup vegetable oil
2 tablespoons water

For the kulfi

2 cups heavy cream divided
½ teaspoon saffron threads
1 can (14-ounces) sweetened condensed milk
1 teaspoon cardamom powder
¼ cup raw pistachios chopped

For the cardamom whipped cream

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

Instructions

Make the pistachio cake

Preheat your oven to 350°F (177°C). Grease the bottom and sides of a 9-inch round springform pan and set aside.
In a food processor, add 1 cup flour, ½ cup pistachios, 8 cardamom, ½ teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon salt. Process for 2–3 minutes, until the pistachios and cardamom are finely ground.
In a medium bowl, add 1 cup yogurt, ¾ cup sugar, ½ cup oil and 2 tablespoons water. Whisk for about 2 minutes, until the mixture looks creamy and the sugar is mostly dissolved.
Add the dry mixture to the wet ingredients and gently whisk just until combined. Do not overmix. Pour the batter into the prepared pan and spread it evenly. Smooth the top.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack. Do not remove it from the pan!

Make the kulfi

Add 1 cup heavy cream and ½ teaspoon saffron to a microwave-safe bowl. Microwave until the cream just begins to boil, keeping a close eye so it doesn’t overflow. Remove from the microwave, stir well, and let it cool to room temperature. Cover with plastic wrap and refrigerate until cold — at least 2 hours or up to overnight.
Once chilled, pour it into a large bowl along with the remaining 1 cup heavy cream. Using an electric mixer, beat on high speed until thick and softly whipped, about 1 ½ minutes.
Add 1 can of condensed milk, 1 teaspoon cardamom powder and ¼ cup chopped pistachios. Beat again for about 30 seconds, just until everything is fully combined.
Pour this whipped kulfi mixture over the cooled pistachio cake. Spread it evenly across the top. Cover the pan tightly with foil and freeze for 2 to 4 hours, until it begins to firm.

Make the cardamom whipped cream

Add 1 cup heavy cream, 3 tablespoons sugar, and ½ teaspoon cardamom powder to a large bowl. Using an electric mixer, beat until thick peaks form and the cream holds its shape.
Spread this whipped cream evenly over the partially set kulfi layer. Finish by sprinkling chopped pistachios on top for crunch and color. Cover the pan tightly with foil and freeze for at least 8 hours, or until fully set.

Serving suggestion

When you’re ready to serve, slice the kulfi ice cream cake and enjoy.
👉I highly recommend letting the slices sit at room temperature for 5–10 minutes before eating. This allows the cake and kulfi to soften slightly, making the texture creamier and much more enjoyable than eating it straight from the freezer.

Notes

Pan: A 9-inch springform pan works best for this recipe. If you don’t have one, you can also use a 9x13-inch pan instead. The ice cream cake will be thinner and set into bars, which you can serve directly from the pan. If using the 9x13 inch pan, I also recommend doubling the whipped cream to ensure you have enough to fully cover the surface.

Cardamom powder: To make it at home, add about ¼ cup (or more) green cardamom pods to a dry grinder and grind until very fine. Store it in an airtight zipper bag in the fridge for up to 1 year, and use it in all your favorite Indian desserts.

Pistachios: Always use raw pistachios only — avoid toasted or salted ones for this recipe, as they will change the flavor and texture.

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