Kulfi Ice Cream No Churn Indian Ice Cream Spice Cravings

Fragrant Indian Ice Cream Recipe

Frozen dessert recipes hold a special place in my family!

I’m not sure if it’s the warm weather in California or the sweet creamy texture, but there is just something so special about enjoying a few scoops of ice cream after a long day. Everyone in my family has a ‘different’ favorite ice cream flavor, but I’ve always enjoyed exotic flavors more, like this fragrant and nutty Indian-flavored Kulfi Ice Cream. It’s prepared with milk, sugar, and intensely fragrant ingredients including floral saffron and rose water, along with sweet cardamom and pistachios. If you’re familiar with Mother Dairy flavors (Indian brand), this will remind you of their ‘Mawa Malai’ ice cream. Besides the mesmerizing flavors, another unique quality of kulfi is the method of preparation. It’s an egg-free, no-churn recipe. If you are new to the no-churn ice cream method, prepare to be amazed. It’s a no-ice-cream-maker-required recipe that makes a richer, denser, and more enjoyable ice cream for you and your family to enjoy.

No Machine, No-Churn Ice Cream

This kulfi recipe takes the same approach as my Chocolate Ice Cream but highlights those Indian spices and flavors that are so near and dear to my heart. If you aren’t drooling already, let me highlight a few reasons why I love making this ice cream:

There is no standing over a hot stoveIt requires the ease of an electric mixerThe ice cream base is ready in 10 minutes!It’s wonderfully floral and fragrant with textural appeal

Much Easier Than Traditional Stovetop Kulfi

Traditional kulfi is made in a thick, heavy-bottomed pot that requires a reduction of milk and the constant need to stir to prevent the milk from scorching. It then needs time to chill before setting in the freezer. This whole process can take a few hours. This simple, whipped cream method requires no cooking, no babysitting and is ready in only 10 minutes with the help of an electric mixer!

Taste Comparison With Traditional Kulfi

Traditional kulfi has a denser and creamier consistency since it is prepared with thickened milk and sugar with no air incorporated. The long simmer on the stovetop takes on a flavor similar to dulce de leche or caramelized cream. This no-churn kulfi recipe is closer to regular ice cream - light and a bit airier - since it includes whipped cream. The notes of saffron, cardamom, rosewater and pistachio add balance to the sweet cream and really make the flavors of India shine.

Ingredients - Notes & Substitutions

You will need a handful of simple, yet fragrant, ingredients to make homemade kulfi ice cream.

How To Make Kulfi At Home

All you need is an electric mixer and 10 minutes to make the ice cream base - the rest is left to the freezer. Simply:

1. Soak Saffron

Soak saffron strands in hot water while you whip the cream. Alternatively, add saffron and water to a microwave-safe bowl and heat for 25-30 seconds.

2. Whip Heavy Cream

In a large mixing bowl, add heavy cream and start whipping using a hand mixer. Alternatively, use a stand mixer and use the whisk attachment. Whip the cream till it forms stiff peaks.

3. Combine with Condensed Milk

Add a scoop of the whipped cream into the condensed milk bowl and mix to combine. Note: This lightens the condensed milk. Then pour the condensed milk into the whipped cream. Using a spatula (not whisk) gently fold the two together till you reach a silky-smooth consistency.

4. Mix Flavorings and Nuts

Add soaked saffron and the liquid, crushed cardamom, rose water, and chopped nuts into the bowl and gently fold it in. Mix till well combined.

5. Freeze Ice Cream

Pour this mix into a parchment-lined metal pan or a freezer-safe glass bowl. Seal it tightly using an airtight lid or a few layers of plastic wrap and stick it in the freezer. Freeze for 6-8 hours for the ice cream to set properly. Enjoy!

Serving Suggestions - Special Kulfi Moulds

I love to serve kulfi ice cream the homemade way - a few large scoops, a sprinkle of chopped nuts, and a large spoon! But if you’d like to serve the kulfi restaurant-style, feel free to purchase a set of Kulfi molds with the stand. To fill and freeze, simply:

Variations To Try

I like to think of this kulfi recipe as an introduction to the world of frozen Indian desserts. The number of flavors and creations are just limitless. Here are some ways of tweaking this recipe:

Substitute the cashews and almonds with pistachios, stir in 2 drops of green gel food color and enjoy a more potent pistachio flavor in your ice cream.Add crushed and dried food grade rose petals to enhance the rose flavors in this recipe and create a ‘wow’ factor. Stir in 1 tablespoon for this quantity. To boost the saffron flavor, simply double the quantity.

Recipe Tips & Notes

Bloom the saffron threads. It is important to bloom (soak in hot water) the saffron threads prior to mixing as this develops their natural floral flavor and aroma.Make sure to chill the sweetened condensed milk and heavy cream. I simply pop the whole can of condensed milk and a pint of heavy cream in the fridge as soon as I get home from the store to chill for a few hours. The colder the ingredients, the easier the ingredients will whip to the right texture.Add rose water, kewra essence or vanilla extract. Rosewater will provide a smooth, floral, refreshing flavor, but kewra essence (made from pandanus flowers) is another great substitute. If all else fails, use an equal amount of vanilla extract. It will not be as strong as rose water, but it will offer similar floral notes.Use one, two or three different nuts. I am partial to pistachios, but feel free to use any combination of assorted chopped pistachios, cashews or almonds. Feel free to skip one or two based on your liking. Just make sure they are unsalted and chopped to a fine texture (not ground).