Kulfi Ice Cream Recipe

Kulfi is a rich and creamy Indian-style ice cream that’s known for its dense texture and deep, sweet flavor. Unlike churned ice cream, kulfi is traditionally made by slowly reducing milk and infusing it with cardamom, saffron, and chopped nuts. I love how every bite feels like a luxurious treat, packed with flavor and nostalgia.

Why You’ll Love This Recipe

I love that kulfi doesn’t require an ice cream maker — it’s simple, traditional, and incredibly flavorful. The slow-cooked milk base gives it a velvety texture that’s unlike any store-bought ice cream. It’s also endlessly customizable — I can add pistachios, almonds, rosewater, or even mango. It’s a showstopper at dinner parties or the perfect way to cool down on a hot summer day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Whole milk

• Sweetened condensed milk

• Heavy cream (optional, for extra richness)

• Sugar

• Ground cardamom

• Saffron strands (optional, soaked in warm milk)

• Chopped pistachios or almonds

• Rosewater (optional)

Directions

1. I pour the whole milk into a heavy-bottomed pan and bring it to a boil over medium heat.

2. Once boiling, I reduce the heat and simmer it, stirring frequently, until it reduces to about half — this takes 30 to 40 minutes.

3. I add sweetened condensed milk and a bit of sugar, then stir until everything is well combined and slightly thickened.

4. I stir in the cardamom, saffron, and chopped nuts. I sometimes add a splash of rosewater for a floral note.

5. I let the mixture cool completely, then pour it into kulfi molds, small cups, or popsicle molds.

6. I freeze the kulfi for at least 6 hours, preferably overnight, until fully set.

7. To serve, I run the molds under warm water to loosen and gently pull the kulfi out.

Servings and timing

This recipe makes about 6 to 8 kulfis, depending on mold size. It takes about 1 hour of active prep and cooking time, plus at least 6 hours of freezing. I usually make it the night before for best results.

Variations

I often change it up by adding pureed mango for mango kulfi or using evaporated milk for a different depth of flavor. For a nut-free version, I simply skip the nuts or replace them with dried fruits like raisins. Malai kulfi (without any additional flavors) is also a classic version I enjoy when I want something pure and simple.

storage/reheating

Kulfi is best stored in the freezer, tightly covered, for up to 2 weeks. Since it’s a frozen dessert, there’s no reheating involved. I just let it sit at room temperature for a minute or two before serving so it’s easier to release from the mold.

FAQs

What’s the difference between kulfi and regular ice cream?

Kulfi is denser and creamier because it’s not churned. I reduce the milk slowly, which gives it a thicker texture and intense flavor.

Can I make kulfi without condensed milk?

Yes, I’ve made it the traditional way by reducing just whole milk and sugar. It takes longer, but the taste is equally authentic.

What can I use instead of kulfi molds?

I’ve used paper cups, silicone molds, or even popsicle molds. Anything small and freezer-safe works well.

How do I make mango kulfi?

I add mango puree (fresh or canned) after the milk mixture cools. I stir it in before freezing for a fruity twist.

Can I make this recipe vegan?

I’ve made a vegan version using full-fat coconut milk, almond milk, and a sweetener like maple syrup. It won’t be quite the same, but it’s still delicious.

Conclusion

Kulfi Ice Cream is one of my favorite homemade desserts — it’s rich, nostalgic, and full of classic Indian flavors. Whether I stick to traditional cardamom and saffron or experiment with fruit and nuts, it always turns out decadent and satisfying. It’s a treat I love to share, but I always save one extra for myself in the freezer.