Indian ice cream. Need we say more? Kulfi isn’t whipped so it’s much denser and thicker than regular ice cream. It also takes a long time to melt. Perfect treat for the hot weather. 

makes ~12


1 cup milk, whole

1 large cinnamon stick

5 cloves, whole

4 pieces of mace

1 quart heavy cream 

85 g sugar

½ can condensed milk (14 oz can)

½ tsp cardamom, ground

½ tsp kewra water

1-2 drops rose water

½ cup almonds, toasted & chopped

½ cup pistachios, toasted & chopped


  1. In a heavy bottom pot, mix the milk, cinnamon stick, cloves, & mace. Bring to a boil & allow to simmer on low heat until mixture is reduced by ⅓.
  2. Add the heavy cream, sugar, condensed milk, ground cardamom, Keira water, & rose water. Bring to a slow boil & allow to simmer on low heat until mixture is again reduced by ⅓. 
  3. Remove from heat and allow the mixture to cool. Stir occasionally to prevent a film from forming on the surface. If a film does form, discard it. 
  4. Strain the mixture and add the nuts. Pour into kulfi molds, dixie cups, or onto a parchment paper lined rimmed baking sheet, filling to the top, and freeze.
  5. Let set for 8 hours or overnight. 
  6. To serve, take out of the freezer and remove from molds or dixie cups. Or if in a rimmed baking sheet peel off parchment paper and cut into cubes or rectangles. 

ideas / variations

  • Serve with mango and mint.