Dairy-Free Kulfi Ice Cream
Creamy ice cream with deep pistachio and cardamom flavors everyone will love and coma back for more!
Equipment
- Ice cream mould or popsicle.
- Coffee grinder
Ingredients
Cream
- 3 cups soy, cashew or almond mild
- 1/2 cup sugar (raw, turbinago, etc.)
- 2 Tbsp cornstarch or arrowroot
- 1 cup coconut cream (optional)
- 1/2 cup chopped pistachio
- 1 Tbsp cardamom powder
- 1 pinch saffron (optional)
Toppings
- 1/2 cup chopped pistachio
Instructions
- Simmer 2 cups of non-dairy milk (like cashew), the pinch of saffron with 1/2 cup sugar in a heavy bottom pan for a few minutes
- Stir 2 Tbsp of starch (cornstarch or arrowroot) with 1 cup of cashew milk.
- Slowly stir the starch slurry, and continue simmering and stirring until it starts to thicken.
- Set aside and allow to cool down.
- Fill your ice cream mould or popsicle holder with the cooled ice cream. Cover with some plastic or foil and insert a popsicle stick.
- Freeze 8-10 hours.
- Run the ice cream mould under hot water to easily extract the cone.
- Roll the ice cream in the finely chopped pistachios.
Notes
When mangoes are in season or if you can buy mango nectar, you can substitute one cup of milk with one cup of mango nectar. It adds a tropical note and beautiful orange hue to this dessert.
You can also add 1 Tbsp of rose water which goes so well with cardamom.
You can also add 1 Tbsp of rose water which goes so well with cardamom.
Tried this recipe?Let us know how it was!