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READY IN 8+ hrs

Kulfi

Read Reviews (82)

"This is a simple but delicious recipe for Kulfi (Indian Ice Cream) that I got from my sister-in-law. I have made this several times, and it always gets rave reviews - even the kids love it! For extra flavor, you could add a few drops of rose water or ground pistachios." — simmig

Ingredients Edit and Save

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Original recipe makes 1 9x13 inch baking dish Change Servings

1 1/4 cups evaporated milk
1 1/4 cups sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed

4 slices white bread, torn into pieces
1/2 teaspoon ground cardamom

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Directions

Combine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth.
Pour mixture into a 9x13 inch baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight.

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PREP 20 mins
READY IN 8 hrs 20 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 10, 2004

This recipie was awesome! I had never made Kulfi before this and was a bit nervous. I made it for a get together where several of my friends recall their mothers making it for them at home and said it tasted just as good. But, I found it incredibly easy to make and absolutely delicious. I used cardamom and rose water for extra flavor and even used cinnamon with the cardamom on one batch. I blended them all together instead of sprinkling the cardamom and cinnamon on top aftwewards. Because I was having a Post-Valentine's dessert party, I added a few drops of red food coloring to one batch. I highly recommend this recipie to anyone who loves ice cream yet desires something different and more healthy! TO cut down on fat and not sacrifice taste, you can also use fat free sweetened condensed milk and low fat evaporated milk with fat free or low fat Cool Whip. It tastes just as good.

—DAWNCANDACE

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Most Helpful Critical Review

Jul 06, 2005

Very good, but much better with a few changes. I thought the original recipe came out too sweet, and the cool-whip gave it a strange, gummy texture. The second time I made it, I scalded (almost boiled) the evaporated milk, sweetened condensed milk, and 1 1/2 cups whipping cream with 1 teaspoon cardamom seeds (instead of ground cardamom). Then I blended 3/4 cups regular milk with the bread. I strained the scaled milks into the bread mixture to remove the cardamom seeds, and it in the fridge to cool off. Then I put it in the ice cream maker... it was delicious!

—EGGIWEG

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100 Ratings

Oct 27, 2005

Great recipe, almost like my mom's. We use one can each of the ev. and condensed milk, 8oz of cool whip and 2 pieces of bread. Also I've added pistachios and almonds minced to the recipe. Another great idea is adding food coloring, you can stage freeze different colors for a rainbow kulfi effect too.

—KASHMIRIGIRL

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Aug 15, 2003

This is the best ice cream I've ever tasted and I love Haagen Daz and Ben and Jerry's!! I didn't have cardamom and it was too expensive, so I just sprinkled cinnamon and it was great! My inlaws never had Indian food and were skeptical at first, but they went home with the recipe. I highly recommend Kulfi. It's as rich and creamy as any premium ice cream and fun to make!

—DERRYLIKETOO

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Jan 10, 2004

This recipe was very good. I plan to make it again. I stirred the powdered cardamom into the kulfi mixture itself, and then sprinkled coarsely ground pistachios on top of the kulfi when it was half-frozen (I was afraid that the pistachios might sink in if I did that earlier). I made 10 kulfis, not 24, but the servings were about the right size, I think. I poured equal quantities in disposable plastic cups to get the "kulfi" shape.

—SR

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Feb 06, 2005

Great recipe! I tweaked it up a little bit by doing the following: I first took whole cardamom pods (skins removed), 1/4 cup pistachios, and ground them up in a coffee grinder until powdery. Then I added it to the blender with the remaining ingredients, plus 1/2 teaspoon of rose water. Also, I used Light whipped topping. It tasted great! Everyone loved it, and I have already made it twice in the past few days!

—SANA4

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Jun 26, 2005

Excellent! I've never made Kulfi before, but in the past two weeks since I've discovered this recipe, I've made it twice already. I did as suggested and substituted fat free evaporated milk and Cool Whip Lite. I also blended the bread and Cool Whip first to avoid overflowing the blender too much, then added the milks. I also had some trouble sprinkling the cardamom without clumping it, but managed it by finger sprinkling it. I sprinkled the cardamom on before freezing it. Swirling the cardamom into the top layer seemed to give it a bit more flavor. A fantastic recipe! Thanks

—MBERRYBLUE

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Jan 10, 2004

This was very good, but it almost overflowed my blender. I think next time I'll scale it down a bit. Also, I think it would taste better with the cardamom blended in with the ingredients instead of sprinkled on top.

—JRAHMAN

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Nutrition

Calories
139 kcal
7%

Carbohydrates
16.4 g
5%

Cholesterol
9 mg
3%

Fat
7.2 g
11%

Fiber
0.1 g
< 1%

Protein
2.7 g
5%

Sodium
67 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Kulfi

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 139
Calories from Fat: 65

% Daily Value *
Total Fat 7.2g 11 %
Saturated Fat 5.6g 28 %
Cholesterol 9mg 3 %
Sodium 67mg 3 %
Potassium 107mg 3 %
Total Carbohydrates 16.4g 5 %
Dietary Fiber 0.1g < 1 %
Protein 2.7g 5 %
** Sugars 14.5g
Vitamin A 2 %
Vitamin C 1 %
Calcium 11 %
Iron 2 %
Thiamin 3 %
Niacin 6 %
Vitamin B6 1 %
Magnesium 3 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.