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4.54 from 77 votes
No Machine Kulfi Ice Cream - so easy to make this delicious Homemade Summer treat.
Indian Ice Cream (Kulfi) (No Machine)
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.

Course: Dessert
Cuisine: American
Servings: 2 pints
Author: Gemma Stafford
  • 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.