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There are many variations of this sticky ice cream that is popular in Indian cultures. Unlike traditional North American ice cream, this one is made using the freezer method and not a machine.

Preparation time:
Cooking time:

Serves: 6 servings


1 can (10 oz.) sweetened condensed partly skimmed milk
1 can (14 oz.) evaporated skim milk
1 cup light (5%) cream
2 tsp. ground cardamom
1 tsp vanilla
1 cup pistachios, chopped or whole


1. In a large bowl, stir together condensed milk, evaporated milk and cream. Stir in cardamom and vanilla.
2. Pour into kulfi molds, muffin tins or prepared baking pan. Cover with plastic wrap.
3. Freeze for at least 6 hours or overnight. Turn out of molds or muffin cups onto serving plates or scoop out of the square pan or cut into cubes. Serve sprinkled with pistachios.

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