Easy and authentic no-churn Kulfi Indian Ice Cream recipe made with pistachios, cardamom, and saffron. Enjoy by the scoop or as decadent ice cream pops!
Place 1 tablespoon hot tap water in a small bowl. Add a pinch of saffron and let it soak to extract the color and flavor.
Meanwhile, set out an electric mixer with a whip attachment. Add the heavy cream, ground cardamom, and vanilla extract. Whip at high speed until firm peaks form.
Scrape the bowl with a rubber spatula. Then whip in the saffron and water.
Use the spatula to fold in the sweetened condensed milk. Once it looks smooth and even, fold in the chopped pistachios.
Either place the kulfi in an airtight container and freeze, or scoop into small cups for popsicles and inside a popsicle stick in the middle of each one.
Freeze for at least 3 hours.
Video
Notes
If making popsicles, chop extra pistachios to garnish the bottom of each pop. You can swap the pistachios with cashews or almonds, or skip the nuts for a nut-free version.Keep the homemade ice cream in the freezer for up to 2 weeks.