Saffron & pistachio ice cream kulfi

Easy to make, creamy luxury Indian ice cream
Saffron & pistachio ice cream kulfi
Serves 6
20 mins
Cals 220


473 ml, 35% milk-fat whipping cream

300ml can condensed milk

½ tsp saffron

20 green cardamom

20 pistachios

15 almonds

Ice cream sticks

Products in this recipe



Keep a few strands of saffron aside for garnishing and dissolve the rest in 1 tablespoon warm milk. Peel the cardamom and crush to a powder in a mortar and pestle.


Chop the pistachios and almonds. Keep one-half aside for garnishing later.


Pour the whipping cream in a big and deep bowl and beat with electric beaters on high for five minutes or until the volume has doubled.


Add the saffron dissolved in milk, cardamom powder, one-half nuts and whisk gently.


Add the condensed milk and beat again for 3-4 minutes or until soft peaks form.

Transfer the kulfi mix to a freezer-safe ice cream mould and keep in the freezer overnight. (Can also be saved into a tub and scooped into waffles).


Once frozen garnish with the remaining saffron strands and nuts.