Ice Cream & Frozen Desserts

Kulfi Recipe (No Machine Indian Ice Cream)

4.52 from 82 votes
Indulge in Kulfi with our easy No Machine Indian Ice Cream recipe, fusing rich pistachio and cardamom flavors in a creamier, denser texture.
No Machine Kulfi Ice Cream - so easy to make this delicious Homemade Summer treat.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Experience the irresistible charm of Kulfi with our effortless No Machine Indian Ice Cream recipe, spotlighting the luscious blend of pistachios and cardamom. It’s a must-try!

  • Sumptuously Creamy Texture:velvety smoothness sets Kulfi apart, offering a denser and richer consistency than traditional ice cream.
  • Authentic Flavor Fusion: The authentic taste of India as the nutty richness of pistachios intertwines with the fragrance of cardamom, creating a symphony of flavors that delight the palate.
  • Convenient Delight: Experience the convenience of crafting this culinary treasure without the need for an ice cream maker, ensuring it is hassle-free and enjoyable for every home chef.

We are beginning to think that most regions of the world have their unique versions of ice cream, with methods and flavors that are a true reflection of the area’s food and culture. One example that we think you will love is a Kulfi Ice Cream recipe!

IMPORTANT NOTE: This recipe was improved and updated on 6/2/2024, to include functions and substitutes for key ingredients, answers to the most frequently asked questions, more Pro Chef Tips, and more Refreshing and Sweet Indian Recipes.

Table of Contents

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What is Kulfi?

Kulfi is a traditional Indian frozen dessert that can be flavored with lots of different spices, nuts, and fruits.

  • We have fond memories of Kulfi flavored with rose, orange, mango, saffron, and nuts like pistachios and cashews, which is all so refreshing and elegant!
  • Kulfi is eggless and traditionally made by boiling milk down for many hours until it is greatly reduced, then frozen into an unchurned ice cream that is extra thick, rich and slightly chewy in texture. It is far more dense than American or English ice creams.
  • With all this in mind, after trying a few different ​variations, we decided on a pistachio and cardamom Kulfi!we created a fragrant, Indian -inspired flavor that would capture the essence of traditional Kulfi, but with a quicker and easier method than boiling down milk for hours!

Tools You Need for Kulfi

Key Ingredients and Substitutes

  • Saffron

    • Saffron adds a distinct floral flavor, aroma, and a beautiful golden color to Kulfi.
    • Alternatively, turmeric powder can add color, while rose water or a combination of ground safflower and a pinch of ground nutmeg can mimic saffron’s flavor.
  • Whipping cream

  • Sweetened Condensed milk

    • Condensed milk provides sweetness, creaminess, and helps in achieving a smooth texture without churning.
    • You can easily make it using our recipe for How To Make Condensed Milk. Customize it with plant-based milk if you need to.
  • Vanilla extract

    • Vanilla extract adds a subtle aroma and flavor that complements other ingredients.
  • Pistachio

    • Pistachios add nuttiness, texture, and a rich flavor to Kulfi.
    • Alternatively, almonds, cashews, or walnuts can provide a similar nutty taste and texture.
  • Cardamom

    • Cardamom contributes a warm, aromatic, and spicy flavor that is characteristic of Indian sweet and savory dishes.
    • Alternatively, ground cinnamon or nutmeg can offer a different but equally aromatic flavor profile.

How to Make Kulfi

Infusion:

  1. Put your saffron threads in a small bowl with 1 tablespoon of warm water and set aside to infuse.

Making the ice cream base:

  1. In the bowl if a stand mixer fitted with a whisk atachment, whip the heavy cream on medium-high speed for 3-5 minutes, until it reaches medium-stiff peaks.
  2. Turn down the speed to low and pour in the condensed milk and vanilla extract.
  3. Return the speed to medium-high and whip for about 2 more minutes, or until the mixture reaches stiff peaks.
  4. Switch the mixer to low and stir in the pistachios, cardamon & saffron-infused liquid until evenly distributed.

Make Ahead and Storage Instructions

Transfer to a large resealable container and freeze for at least 6 hours or overnight before scooping and serving. Store for up to 4 weeks.

Gemma’s Pro Chef Tips

  • If you don’t have a stand mixer, you can make this with a large bowl and a handheld electric mixer (or even by hand with a wire whisk and a friend to help)!
  • The condensed milk should be very cold. We always keep a can in the refrigerator (it takes up almost no space) so we are ready to make ice cream anytime.
  • For more texture, the pistachios can be finely chopped instead of ground and garnish with dried rose petals.
  • Traditional kulfi is poured into cone-shaped molds and frozen. If you would like to serve kulfi like this, whip the cream a little less stiff so it can be poured into kulfi molds, and freeze this way.
  • If you love pistachios as much as we do, also try our Pistachio Gelato. It’s heavenly!

How is the No Machine Ice Cream Different from the Traditional Ice Cream?

  • 2-Ingredient Ice Cream:

    • Ingredients: Typically made with just condensed milk and heavy cream.
    • Preparation: This type of ice cream is incredibly easy to make since it doesn’t require an ice cream maker to churn. You simply mix the condensed milk with whipped cream, freeze this condensed milkmixture, and you have a creamy, sweet treat.
    • Texture: It tends to be quite creamy and smooth, but may lack the airiness and density of traditional ice cream or gelato.
  • Traditional Ice Cream:

    • Ingredients: Made with cream, milk, sugar, and often egg yolks.
    • Preparation: Traditional ice cream is churned in an ice cream maker, which incorporates air into the mixture, resulting in a light and fluffy texture.
    • Texture: It’s typically rich, creamy, and dense due to the higher fat content from the cream and egg yolks. Traditional ice cream tends to have a firmer texture compared to 2-ingredient ice cream.

What’s the Difference Between Malai and Heavy Whipping Cream?

Heavy whipping cream and malai are both dairy products, but they have some differences:

  • Origin:

    • Heavy Whipping Cream is a processed dairy product that is extracted from milk by centrifugation, separating the cream from the milk. It contains a milk fat content typically around 36-40%.
    • Malai is a traditional Indian dairy product that is a natural cream layer that forms on the surface of boiled, thickened milk. It is essentially the cream that rises to the top and thickens upon cooling. Malai usually contains a higher percentage of milk fat compared to regular milk but may vary depending on the milk used.
  • Texture and Consistency

    • Heavy Whipping Cream has a smooth and uniform texture, making it ideal for whipping and incorporating into recipes to add richness and creaminess.
    • Malai tends to have a thicker and slightly grainy texture due to its natural formation process. It may contain milk solids and may not whip as easily.
  • Usage:

    • Heavy Whipping Cream is commonly used in Western cooking and baking for making whipped cream, desserts, sauces, and soups.
    • Malai is often used in Indian cuisine to add richness and flavor to curries, desserts like kulfi or rabbi, and beverages like chai.

Refreshing and Sweet Indian Recipes

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

IMPORTANT NOTE: This recipe was improved and updated on 6/2/2024, to include functions and substitutes for key ingredients, answers to the most frequently asked questions, more Pro Chef Tips, and more Refreshing and Sweet Indian Recipes.

Watch The Recipe Video!

Kulfi Recipe (No Machine Indian Ice Cream)

4.52 from 82 votes
No Machine Kulfi Ice Cream - so easy to make this delicious Homemade Summer treat.
Indulge in Kulfi with our easy No Machine Indian Ice Cream recipe, fusing rich pistachio and cardamom flavors in a creamier, denser texture.
Author: Gemma Stafford
Servings: 2 pints
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
No Machine Kulfi Ice Cream - so easy to make this delicious Homemade Summer treat.
Indulge in Kulfi with our easy No Machine Indian Ice Cream recipe, fusing rich pistachio and cardamom flavors in a creamier, denser texture.
Author: Gemma Stafford
Servings: 2 pints

Ingredients

  • 1 pinch saffron threads
  • 2 cups (16 fl oz/480 ml ) whipping cream, cold
  • 14 oz (1 Can/ 400 ml) sweetened condensed milk, chilled
  • 1 teaspoon vanilla extract
  • 2 cups (10 oz/284 g) shelled pistachios, toasted and ground
  • 1 teaspoon ground cardamom

Instructions

  • Put your saffron threads in a small bowl with 1 tablespoon warm water and set aside to infuse.
  • In the bowl if a stand mixer fitted with a whisk atachment, whip the heavy cream on medium-high speed for 3-5 minutes, until it reaches medium-stiff peaks
  • Turn down the speed to low and pour in the condensed milk and vanilla extract.
  • Return the speed to medium-high and whip for about 2 more minutes, or until the mixture reaches stiff peaks.
  • Switch the mixer to low and stir in the pistachios, cardamon & saffron infused liquid until evenly distributed.
  • Transfer to a large resealable container and freeze at least 6 hours or overnight before scooping and serving. Store for up to 4 weeks.

Recipe Notes

  • If you don’t have a stand mixer, you can make this with a large bowl and a handheld electric mixer (or even by hand with a wire whisk and a friend to help)!
  • The condensed milk should be very cold. We always keep a can in the refrigerator (it takes up almost no space) so we are ready to make ice cream anytime.
  • For more texture, the pistachios can be finely chopped instead of ground and garnish with dried rose petals.
  • Traditional kulfi is poured into cone-shaped molds and frozen. If you would like to serve kulfi like this, whip the cream a little less stiff so it can be poured into kulfi molds, and freeze this way.
  • If you love pistachios as much as we do, also try our Pistachio Gelato. It’s heavenly!
4.52 from 82 votes (78 ratings without comment)
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Ali
Ali
6 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.

Dawn Seow
Dawn Seow
3 years ago

Made this last night! My family and I really enjoyed it.. the chopped pistachios and saffron made it so fragrant and delicious:) Didn’t have cardamom on hand so i substituted it with nutmeg and cinnamon.. have tried the actual Kulfi before and can attest that the flavour is really similiar.

Also did a coffee ice cream following your recipe for Tiramisu 2 ingredient ice cream????

Amy
Amy
4 years ago

Quick and yummy. This took a few minutes to whip up. Great for entertaining. I have a good ice cream machine but this was much easier. I want to try more flavour combinations with the ice cream base. But this flavour combo was a massive hit for me. I left out the saffron and it is still wonderful. I think this will be a regular for me. Thanks for the great recipe.

Jean Boys
Jean Boys
4 years 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
Margaret Seymour
5 years ago

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

Jenny Evans
Jenny Evans
5 years 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
6 years 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
6 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
6 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
6 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 »

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, best-selling cookbook author, and the creator of Bigger Bolder Baking and the Bold Baking Network. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 1000+ videos on YouTube, Instagram, Facebook, or TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 authority for everything baking.

 

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