Easy Kulfi Recipe (easiest and creamiest)
Easy kulfi recipe that is sure going impress your family and friends! We are talking super creamy no-churn kulfi ice cream.
- 2 cups heavy cream, divided
- 1/2 teaspoon saffron threads
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon cardamom powder
- 1/4 cup + 2 tablespoons raw pistachios, chopped, divided
Into a small saucepan, add 1 cup heavy cream and saffron. Heat over low-medium heat, until it comes to a gentle boil. Remove from heat and cool to room temperature. Transfer cream into a covered container and refrigerate until completely cold (at least 5 hours or up to a day).
Into a large bowl, combine saffron soaked heavy cream and remaining 1 cup heavy cream. Beat with hand held electric beater (on high speed) until thick and softly whipped (when soft peaks begin to form), about 1 1/2 minutes.
Into the whipped saffron cream, add sweetened condensed milk, cardamom powder and 3 tablespoons chopped pistachios. Whip again for about 30 seconds, until mixed completely.
To make easy Kulfi moulds
Transfer mixture into popsicle molds or paper cups. Sprinkle remaining chopped pistachios 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 easy Kulfi ice cream
I used Dixie paper cups and Popsicle sticks. You can use any popsicle mould that you have around.
Don't have any moulds? Transfer kulfi mixture into any freezer safe container and freeze until firm. Scoop ice cream into serving bowls.