Cardamom Pistachio Kulfi

If you are a fan of desserts with rich and complex flavours, you might just fall in love with cardamom ice cream. Cardamom is a spice often used in Indian cuisine, and imparts a uniquely aromatic flavour. Paired with crushed pistachios and creamy coconut base, the result envelops you in its taste and is truly incomparable. This kulfi recipe uses coconut milk and condensed milk, but it can be made dairy free and vegan with coconut milk alone. Unlike ice cream, kulfi doesn’t require any special machine other than a stovetop and pot, taking only a few minutes of your time to prepare. Let me know what you think of my new favourite homemade frozen dessert! 🙂

Cardamom Pistachio Kulfi

  • Servings: 6-8
  • Print


  • 1 can (300ml) coconut milk + 1 can (300ml) condensed milk IMG_5275
    • OR 2 cans coconut milk, and sweeten to taste with sugar or substitute 
  • 1/2 cup unsalted shelled pistachios, toasted
  • 1 tsp cardamom powder
  • 8 green cardamom seed pods
  • 1/2 tsp almond extract

Let’s go:

  1. Finely grind pistachios in a food processor.
  2. Bring milk, cardamom and ground pistachio mixture to boil in a heavy large saucepan. Simmer for 5 minutes, then remove from heat. Mix in almond extract.
  3. Let cool until room temperature, then pour into a lidded container and freeze 8 hours or overnight.




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