How to Make Pistachio Kulfi Ice Cream *ONLY 4 INGREDIENTS*

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

condensed milk

🥗Healthier: coconut cream

💰Cheaper: milk + sugar

Coconut cream provides a similar richness with a different flavor profile.

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and provide a nutty flavor.

saffron

💰Cheaper: turmeric

Turmeric can mimic the color but has a different flavor.

Boil milk in a heavy-bottomed pan over medium heat, stirring frequently until it reduces by half.

Add sugar to the milk and stir until fully dissolved, about 2-3 minutes.

In a separate bowl, whisk together heavy cream and condensed milk until smooth.

Mix the reduced milk into the cream mixture until well combined.

Add cardamom, salt, and rose water, stirring to incorporate all flavors.

Chop pistachios and almonds; fold half into the mixture.

Pour the mixture into kulfi molds or small cups.

Sprinkle the remaining nuts on top of each mold.

Cover with lids or plastic wrap and freeze for at least 6 hours or until solid.

To serve, dip the molds briefly in warm water to loosen the kulfi.

Invert onto serving plates and enjoy.

Cooking Techniques

Spice Level:

Allergens