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Saffron & pistachio ice cream kulfi

Easy to make, creamy luxury Indian ice cream.


  • 435 ml 35% milk-fat whipping cream
  • 300 ml condensed milk
  • ½ tsp saffron
  • 20 Green cardamon
  • 20 pistachios
  • 15 almonds
  • wooden ice cream sticks


  1. 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
  2. Chop the pistachios and almonds. Keep one-half aside for garnishing later.
  3. 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.
  4. Add the saffron dissolved in milk, cardamom powder, one-half nuts and whisk gently.
  5. Add the condensed milk and beat again for 3-4 minutes or until soft peaks form.
  6. 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).
  7. Once frozen garnish with the remaining saffron strands and nuts.