Strawberry Kulfi

Ultra creamy Strawberry Kulfi Ice Cream is made with fresh strawberries, cardamom and condensed milk. It is a delicious twist on the classic Indian kulfi - No ice cream maker needed!

Course Dessert

Cuisine Indian

Keyword STRAWBERRY KULFI

Prep Time 10

Cook Time 5

Additional Time 8

Total Time 8 15

Servings servings

Calories 202kcal

Author Maria Doss

Equipment

Electric beater

Ingredients

½ pound (226 grams) ripe strawberries
1 tablespoon sugar
1 cup heavy whipping cream
7 ounces sweetened condensed milk (about ½ can)
2 teaspoons cardamom powder
1 pinch salt

Instructions

Make strawberry pulp. Finely chop the strawberries, then add them to a small saucepan along with the sugar. Cook over low heat, stirring occasionally, for about 5 minutes, or until the strawberries have softened and released their juices. Remove from heat and let the mixture cool completely. You can make this ahead and refrigerate it for up to 3 days.
^{½ pound strawberries}
Whip heavy cream. Add the cold heavy cream to a large bowl and beat with an electric mixer on high speed until it thickens and reaches soft peaks—this should take about 1 minute.
^{1 cup heavy cream}
Finish. Add all remaining ingredients (cooked strawberry pulp, sweetened condensed milk, cardamom powder and salt) and continue beating until whipped (about 30 seconds).
^{½ can condensed milk, 2 teaspoon ground cardamom, 1 pinch salt}
Freeze. Transfer the mixture into popsicle molds or a freezer-safe container and freeze overnight until fully set.

Video

Notes

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.

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).

Nutrition