Creamy Kulfi (Indian Ice Cream) – a delicious recipe with milk, condensed milk, heavy whipping cream, sugar, ground cardamom, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line 13 x 9 inch glass baking dish with plastic wrap, leaving 2 inches overhang all around.
2
Place evaporated milk, condensed milk, cream, sugar, cardamom and rosewater in blender. Puree on low speed until combined, about 30 seconds. Pour into prepared baking dish. Cover with plastic wrap. Freeze for 6 hours or overnight.
3
Remove from freezer five minutes before cutting. Unwrap dish. Using plastic overhang, lift kulfi out of pan and transfer to cutting board. Remove plastic wrap. Cut into 48 squares, cutting 6 by 8. Transfer to mini muffin papers, if desired. Garnish with chopped pistachios. Serve immediately or store in freezer.
4
I think a mini muffin pan, popsicle molds or other small silicone molds would work just as well, with or without popsicle sticks.
500
kcal
Calories
45
g
Fat
19
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 (12 ounce) cans evaporated milk (whole fat is best), 1 (14 ounce) can sweetened condensed milk, 2 cups heavy whipping cream, 3 tablespoons confectioners' sugar, and more.
Yes, Creamy Kulfi (Indian Ice Cream) falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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