Quick Cardamom Ice Cream (Aka. Khulfi) – a delicious recipe with non-fat milk, milk, condensed milk, cream cheese, cardamom, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
If using a cardamom pod, discard the pod husk and ground the cardamom to a powder. Add ground cardamom to milk. Bring milk and cardamom to a boil and continue to simmer for 10 minutes to infuse milk with cardamom flavor. Stir continuously. Stir in any film that develops on top of the milk. Let cool.
2
Whip cream cheese until smooth. Gradually add in the evaporated milk and continue to stir cream cheese to combine both ingredients and keep the cream cheese smooth and not lumpy. Once the evaporated milk and cream cheese mixture is smooth and completely combined, add the condensed milk, the cardamom milk mixture, and the lemon juice. Stir well and put in the freezer until frozen. Serve like ice cream. The traditional Asian Indian dessert is also served with crushed pistachios on top.
311
kcal
Calories
23
g
Fat
17
g
Carbs
10
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 cup non-fat milk **, 1 cup fat free evaporated milk **, 1 cup fat free sweetened condensed milk **, 3/4 cup soft light cream cheese **, and more.
Yes, Quick Cardamom Ice Cream (Aka. Khulfi) 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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