Pistachio Kulfi

1. 1

   Remove the crust from the bread slices. Pulse the bread in a blender until grainy smooth. Add the pistachios to the blender and pulse until chunky. Then add in the evaporated milk and milk and blend until mixed. Do not overblend the mixture,.

2. 2

   In a large bowl, whisk together the condensed milk, whipped topping and cardamom. Transfer the blended mixture into the bowl as well. Mix well.

3. 3

   Transfer this kulfi mixture into ice pop molds or into a large container. Freeze for 8-10 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.