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No Machine Kulfi Ice Cream - so easy to make this delicious Homemade Summer treat.

Kulfi Indian Ice Cream (No Machine)

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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!

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Get more No Machine Homemade Ice Cream flavors from around the world including Green Tea, Banoffee Pie, Neapolitan and Tiramisu.

Indian Ice Cream (Kulfi) (No Machine)
Prep time
Cook time
Total time
Serves: 2 pints
  • 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
  1. Put your saffron threads in a small bowls with 1 tablespoon on warm water to infuse. Once infused set aside to cool fully.
  2. Place sweetened condensed milk in the fridge to keep cold.
  3. Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
  4. Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
  5. Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
  6. 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.
  7. Transfer your ice cream to a large resealable container and freeze at least 6 hours or overnight before scooping and serving.


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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Murtaza yusufali mamujee on September 1, 2017 at 12:50 pm

    In Kenya we don’t have whip cream that ships well any suggestions

    • Gemma Stafford on September 2, 2017 at 12:02 pm

      Hum that’s a tough one because to make this ice cream you need to use a cream that whips. Sorry if that’s not much help. 🙁

  2. Peenal on July 29, 2017 at 6:09 am

    Hey Gemma,
    My family and all my neighbours have asked me to give you a lot of love for such a beautiful ice cream recipe. It was a super cool easy and tasty recipe.

    • Gemma Stafford on July 30, 2017 at 3:50 am

      We are delighted to get lots of love from you, it is always welcome Peenal.
      Yes, you can make nutella with other nuts, or a selection of them.
      Toast them on a hot pan for a few minutes, stay with them and keep them moving, do not burn them. Pour them on to a cool board, allow to go cold, then grind them, in a processor if you have one, or in a pestle and mortar, then away you go! You can experiment with the nuts, and find your favorite!
      Thank you for being in touch,
      Gemma 🙂

      • Peenal on July 30, 2017 at 6:30 pm

        Hey Gemma,
        Thanks for all the beautiful recipes and lots of love. I know that you are on a tour so try to visit India and in India try to visit Ootacamund it is a hill station and is known as Queen of hills. This is the place where I live,would love to see you and will wait for your reply .❤️

        • Gemma Stafford on July 31, 2017 at 1:58 am

          Hi Peenal.
          I am back in the US now, and back to work for the moment. I hope I will do a wider tour next year, but we have a lot of planning to do around that, and we will keep you guys informed. It is great to have such lovely followers from all over the world. I appreciate your input here, and how you help each other too. I cannot know everything about every cuisine, but I am learning, with the help of your ideas and suggestions. Thank you for being with us here on BBB,
          Gemma 🙂

  3. Linda on July 1, 2017 at 11:31 am

    How can I substitute the cardamom for mastic

    • Gemma Stafford on July 1, 2017 at 12:34 pm

      Hi Linda,
      this just does not sound right to me! Cardamom is a spice, and mastic is really more like a jelling agent, as far as I know, and I cannot see how one would be used in the place of the other. I may be misunderstanding you!
      Gemma 🙂

  4. Linda on June 29, 2017 at 12:19 am

    How can I substitute mastic instead of cardamom in the Kulfi ice cream

    • Gemma Stafford on July 2, 2017 at 4:59 am

      Hi Linda,
      I think I responded to this, but just in case!
      I do not think one is a substitute for the other, they are different things, with a different purpose. Mastic is a little like a natural jelling agent, and cardamom is a spice.
      Maybe i am not understanding you,
      Gemma 🙂

  5. Deborah Searson on May 24, 2017 at 7:34 pm

    Hi Gemma, do you have any more Kulfi recipes for those of us allergic to nuts? It would be great to see more nut-free alternatives given within some of your recipes, as this is the fastest growing allergy on the planet. Love your recipes

    • Gemma Stafford on May 25, 2017 at 3:20 am

      Hi Deborah,
      Yes, nut allergies are a scourge! A great food if you can eat them, but a disaster if you cannot. I will try to focus on this too, I have some ideas.
      Thank you for being in touch,
      Gemma 🙂

  6. Kathleen on May 21, 2017 at 1:30 pm

    I am so happy aka ecstatic to have discovered your website. I have always wanted to make fresh home made ice cream and donuts but I don’t have the space to store gadgets I only use a few times a year or the money. Thank you so much for the awesome recipes and for the fantastic tricks on how to make condensed milk, lemon curd and all the extracts!! So exciting.

    • Gemma Stafford on May 22, 2017 at 3:33 pm

      Hi Kathleen,

      I am so delighted you like my recipes. Make sure you share photos with me when you have your final results.


  7. Khadija Khalid on May 9, 2017 at 6:06 am

    I lived in pakistan and i tried the ones they sell their. but it is more secuer to make it at home

    • Gemma Stafford on May 10, 2017 at 8:32 am

      Good, I am happy to hear that you will try this recipe. I really loved it,
      Gemma 🙂

  8. Lola on May 7, 2017 at 10:55 pm

    Can I half this recipe?

    • Gemma Stafford on May 8, 2017 at 12:48 pm

      Hi Lola,
      Yes! that will not be a problem for you,
      Gemma 🙂

  9. Manmeet on May 7, 2017 at 3:29 am

    Glad to see recipe on kulfi?

  10. Declan on May 6, 2017 at 9:09 pm

    Hi Gemma,
    I would love to try this but I can’t get saffron. Can I omit it? Or can I have it with something else?

    • Gemma Stafford on May 7, 2017 at 2:13 am

      Hi Declan,
      Saffron is an exotic thing, very North African/Indian, the most expensive food substance by weight! Not available everywhere to be sure.
      Yes, you can try this without the saffron, but I do not know that there is a substitute for this,
      Gemma 🙂

  11. Swati on May 5, 2017 at 6:27 am

    Hi Gemma,
    So happy to see that you included an Indian Kulfi… TRUST ME it tastes heavenly…

    • Gemma Stafford on May 6, 2017 at 1:33 am

      Hi Swati,
      Yes, it really does. Kevin eat almost all of it, I found it hard to get a taste. I have had so many lovely comments too from so many Indian, Pakistani, and Middle Eastern followers, I am happy I got to this one!
      Gemma 🙂

      • Swati on May 6, 2017 at 1:44 am


  12. Smitha on May 5, 2017 at 1:57 am

    Thanks a ton Gemma ? for this awesome recipe.. Cant wait to try it ?

    • Gemma Stafford on May 5, 2017 at 3:07 am

      Thank oyu for being with us,
      Gemma 🙂

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