Kulfi Ice Cream Recipe

Kulfi is one of the most beloved frozen desserts across India and South Asia. Rich, creamy, aromatic, and dense, it’s often called “Indian ice cream,” but its texture is unique—silky yet firm, with deep milk flavors created through slow simmering. This recipe uses simple ingredients yet delivers an authentic, traditional taste thanks to the slow reduction of milk, fragrant cardamom, and crunchy chopped nuts.

Whether served on a stick, in a matka (clay pot), or scooped into bowls, homemade kulfi tastes incredibly fresh and luxurious. The best part? There’s no churning required!

🥛 Ingredients

Main Ingredients

4 cups whole milk
½ cup sweetened condensed milk
¼ cup powdered sugar
¼ teaspoon ground cardamom

Add-ins

¼ cup chopped nuts (pistachios, almonds, or cashews — or a mix)

Optional Garnish

Saffron strands
Chopped pistachios

👩‍🍳 Step-by-Step Directions (Long Form)

1. Reduce the Milk — The Key to Real Kulfi

Pour the whole milk into a heavy-bottomed saucepan; this is essential because kulfi requires long simmering, and a thin pan will scorch easily.

Heat the milk over medium heat until it begins to simmer gently.
Once simmering, reduce the heat to low.
Let the milk cook slowly, stirring frequently and scraping the sides and bottom so it doesn’t burn.

Continue simmering the milk until it has reduced by half its original volume—this usually takes 30–40 minutes.
As the milk reduces, it thickens and becomes richer, developing that signature kulfi flavor.

2. Add Sweetness, Flavor, and Nuts

When the milk has reduced, add:

Sweetened condensed milk
Powdered sugar
Ground cardamom
Chopped nuts

Stir everything together well to combine.
Allow the mixture to simmer for another 10–15 minutes, stirring occasionally, until it becomes slightly thicker and creamier.

At this stage, your kitchen will smell wonderfully sweet and nutty!

3. Cool the Mixture Completely

Turn off the heat and let the kulfi mixture cool to room temperature.
This step is important—pouring hot mixture into molds can cause ice crystals or even warp the molds.

4. Freeze the Kulfi

Once fully cooled:

Pour the mixture into popsicle molds, kulfi molds, or small cups.
Insert wooden sticks (if using cups, cover them with foil and poke the stick through the center).
Freeze for at least 6 hours, or until completely firm.

Kulfi freezes more solid than ice cream because of its high milk content and slow-cooked base.