Kulfi... ice cream with an Indian twist! Vendors called kulfiwallahs sell it on the streets of India. Denser and creamier than traditional ice cream, here flavoured with cardamom and pistachio. You will love it!
  • 8-10Servings


  • 3/4 cup unsalted, shelled pistachio, divided

  • 4 cups 18% cream

  • 1 can sweetened condensed milk

  • 3 whole cardamom pods, plus seeds of 3 additional pods


In food processor, pulse pistachios until coarsely ground, reserving 1/4 cup for garnish. 

In medium pot, over low heat combine cream, 1/2 cup pistachios, condensed milk, cardamom pods and seeds. Simmer gently, stirring often until thickened, approximately one hour. Remove whole cardamom pods, leaving seeds. Pour into moulds and freeze. To serve remove from freezer, unmould and allow to soften for about 10 minutes. Garnish with reserved chopped pistachios. 

Serves 8-10. 

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