Easy Kulfi Ice Cream Without an Ice Cream Freezer
Indulge in the rich, velvety delight of Easy Kulfi Ice Cream Without an Ice Cream Freezer—a vibrant take on India's beloved frozen dessert that you can make effortlessly at home. This no-churn kulfi recipe combines the creamy decadence of heavy cream and sweetened condensed milk with the exotic flavors of saffron, ground cardamom, and a hint of rose water for an aromatic touch. Fold in crushed pistachios and almonds for a satisfying crunch in every bite. With just a quick 15-minute prep and a freezer to do the rest, you’ll have a creamy, flavorful treat that’s perfect for beating the heat. Serve it straight from popsicle molds or stainless steel cups for an authentic experience, garnished with extra nuts for added texture and flair. Perfect for those looking for an easy homemade ice cream recipe packed with traditional Indian flavors—no ice cream maker required!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 can (14 ounces) Sweetened condensed milk
- 1 cup Whole milk
- 1 teaspoon Ground cardamom
- 2 tablespoons Crushed pistachios
- 2 tablespoons Crushed almonds
- 1 pinch Saffron threads
- 1 teaspoon Rose water (optional)
Instructions
In a small bowl, soak the saffron threads in 2 tablespoons of warm milk for 5 minutes to release their flavor and color.
In a large mixing bowl, combine the sweetened condensed milk, whole milk, soaked saffron (along with the milk), ground cardamom, and rose water (if using). Mix well until thoroughly blended.
In another chilled bowl, whip the heavy cream using a hand mixer or stand mixer until medium peaks form. Do not overbeat.
Gently fold the whipped cream into the milk mixture using a spatula, ensuring you retain the airiness of the whipped cream.
Add the crushed pistachios and almonds to the mixture and fold them in evenly.
Pour the mixture into freezer-safe molds, such as popsicle molds or small stainless steel cups. Cover tightly with foil to prevent ice crystals from forming.
Insert wooden sticks or popsicle sticks into the molds. If using cups, insert the sticks through the foil for support.
Freeze the kulfi for at least 6 hours, or preferably overnight, until fully set.
To serve, dip the molds briefly in warm water to loosen the kulfi. Remove from the molds and garnish with additional crushed nuts if desired.
Nutrition Facts
Calories |
3191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.1 g | 277% | |
| Saturated Fat | 123.6 g | 618% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 235.8 g | 86% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 229.4 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 1489 mg | 115% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 2112 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
