Ice Cream & Frozen Desserts

Kulfi Indian Ice Cream (No Machine)

4.5 from 72 votes
Easily make Homemade Indian Ice Cream with my Two Ingredient, No Machine Ice Cream recipe, pistachios and cardamom giving you lovely, exotic flavors.
No Machine Kulfi Ice Cream - so easy to make this delicious Homemade Summer treat.

Hi Bold Bakers!

Some of my favorite Ice Cream flavors are ones that surprise my mouth and include exotic ingredients! If you are like me and you love to try new things you’ll love my recipe for Kulfi Indian Ice Cream! Kulfi is a traditional indian ice cream that can be flavored with lots of different unusual spices, nuts and fruits. I have had Kulfi flavored with rose, mango, saffron and orange, which is so refreshing and elegant! All Kulfi is usually characterized by being extra thick and rich, far more dense in flavor than American or English ice creams. With this in mind I really wanted to create a unique Indian inspired flavor that would capture the unusual flavor and texture of a traditional Kulfi!

First off, have you tried my Two Ingredient, Homemade Ice Cream without a Machine recipe? You simply whip up cream and condensed milk to create this amazing ice cream base without the need for an ice cream machine. You know that saying, “If it sounds too good to be true then it probably is…?” Well, in this case, it is that simple and it tastes that good. I have made almost 100 flavors from this two ingredient base including Lemon Meringue Pie, Mint Chocolate Chip and even my favorite flavors of Ben & Jerry’s Ice Cream. You can probably tell by now that is a very versatile Ice Cream.

After trying a few different flavor combinations I decided on a pistachio and cardamom Kulfi! Pistachios are buttery in texture with a nutty earthy flavor. Cardamom is floral and spicy, one of my personal favorite spices to add to both sweet and savory dishes. I could have done just a pistachio Kulif recipe or just a cardamon Kulfi recipe… But the two flavors together are heaven. This flavor is perfectly balanced, extremely rich while being totally unique in flavor. Next time you want to take a mini trip to India or really  impress your friends I suggest you give this recipe a go!

2 ingredient ice cream, no machine ice cream, 2 ingredients no machine ice cream, no ice cream machine, Homemade Ice Cream, Homemade No Machine Ice Cream, Two Ingredient Ice Cream, Ice Cream recipe, how to make homemade ice cream, how to make ice cream without an ice cream machine, egg free ice cream, easy ice cream recipe, how to make ice cream for kids, kids summer activities, kulfi ice cream, Indian ice cream, kulfi recipe

MAKE MORE ICE CREAM FLAVORS!

Get 100+ Ice Cream recipes at my Gemma’s Freezer Section Ice Cream Destination page!

Gemma's Freezer Section Ice Cream Destination on Tiramisu Ice Cream


Watch The Recipe Video!

Indian Ice Cream (Kulfi) (No Machine)

4.5 from 72 votes
Easily make Homemade Indian Ice Cream with my Two Ingredient, No Machine Ice Cream recipe, pistachios and cardamom giving you lovely, exotic flavors.
Author: Gemma Stafford
Servings: 2 pints
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Easily make Homemade Indian Ice Cream with my Two Ingredient, No Machine Ice Cream recipe, pistachios and cardamom giving you lovely, exotic flavors.
Author: Gemma Stafford
Servings: 2 pints

Ingredients

  • 14 oz (1 Can/ 400ml) sweetened condensed milk (fat-free or regular), cold
  • 2 cups (16oz/450 ml ) whipping cream, cold
  • 1 teaspoons vanilla extract
  • 2 cups (10oz/300g) shelled pistachios, ground
  • 1 teaspoon cardamom powder
  • 1 pinch saffron

Instructions

  • Put your saffron threads in a small bowls with 1 tablespoon on warm water to infuse. Once infused set aside to cool fully.
  • Place sweetened condensed milk in the fridge to keep cold.
  • Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
  • Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
  • Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
  • Now you have your ice cream base add in your ground pistachios, cardamon & saffron infused liquid. Mix on medium speed until all ingredients are evenly distributed.
  • Transfer your ice cream to a large resealable container and freeze at least 6 hours or overnight before scooping and serving.

Submit your own photos of this recipe

4 Images

hiba3105

Q Aisha Nizami

Amisha

PadmajaPaul

guest
68 Comments and Reviews
most useful
newest oldest
Inline Feedbacks
View all comments
Ali
Ali
2 years ago

Thanx for the recipe, I was wondering if I can use cardamom extract instead of cardamom powder and how much i need of cardamom extract.

Jean Boys
Jean Boys
5 months ago

Can I use a substitute for cane do get e.g. stevia or coconut sugar or honey….reducing sugar in our diet for health reasons. Thanks . Jean.

Margaret Seymour
1 year ago

Gemma, I don’t have saffron but turmeric. Can I use this in stead?

Jenny Evans
Jenny Evans
1 year ago

I have black cardamom seeds and pods. Which would be better to grind into a powder. I have never used cardamom before.

Leone
Leone
1 year ago

I’ve made the basic ice cream – lovely and creamy -Thankyou for such an easy recipe. Any idea how to make a licorice flavoured ice cream ?

Tracey
Tracey
2 years ago

Great recipe ???? for a quick version could I just mix in the saffron, nuts and cardamom into a good quality vanilla ice cream? Would that still work?

Trice
Trice
2 years ago

Hi,

I just made this recipe and once I added the condensed milk, it would not whip to stiff peaks and was runny. Could it be possible that I added too much condensed milk? Will the result still be okay even though it’s a bit runny?

Mark
Mark
2 years ago

Hi Gemma, So glad I found your site. I always have trouble making ice cream with my big ice cream maker, the type that uses ice and salt. The ice cream always seems to come out too icy and not creamy. I made this Kulfi flavor with your base. I added some rose water to it and doubled the cardamom because I like that flavor, and cold tends to kill flavors. It was scrumptious. Everyone I served it to, was raving about it. The entire batch disappeared. I’ve been told that I will be required to make it again and… Read more »

Ali
Ali
2 years ago

Thanx for the recipe, I was wondering if I can use cardamom extract instead of cardamom powder, in this case how much extract i need.

Janice
2 years ago

Hi just to say thank you for making an 8year old boy very happy!
He loves kulfi ice cream but its hard to find in Indian supermarkets or even restauants here in Scotland.
So….I tried your recipe last night and it worked!!
So thank you for making me best Granny ever !!! xxx ( now to try the chocolate !)

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford