Desserts

No-Cook Mango Kulfi (Indian Ice Cream)

Kulfi is a frozen dairy dessert from South East Asia. This dense and creamy treat is perfect for a hot summer's day.

Equipment

  • Measuring cups & spoons
  • Chopping board
  • Large knife
  • Spoon
  • Large mixing bowl
  • Whisk
  • 10-cup, freezer safe, covered container
  • Can opener (if necessary)

Ingredients

  • 2 ¼ cup (625 mL) whole milk, 3.25% m.f.
  • ¾ cup (175 mL) half-and-half cream, 10% m.f.
  • 2 cups (500 mL) whipping cream, 33% m.f.
  • 1 ½ (175 mL) cup sugar
  • 1 ½ cup (175 mL) mango pulp, OR 2 ataulfo mangoes, puréed
  • 2 ataulfo mangoes, cubed or mashed (optional, for added texture)
  • ½ cup (175 mL) pistachios, coarsely chopped (optional, for added texture and flavour)
  • 2 Tbsp (30 mL) cardamom, ground (optional, for added flavour)

Directions

  1. Combine 2¼ c whole milk, ¾ c half-and-half cream, and 2 c whipping cream. 
  2. Add 1½ c sugar and stir continuously to dissolve.
  3. Whisk in the 1½ c mango pulp until fully mixed.
  4. If using optional ingredients, add these now, stirring to fully incorporate.
  5. Transfer to a 10-cup, freezer-safe container, covering tightly.
  6. Freeze for 8-10 hours, or over night.
  7. Optional: Serve with fresh mango cubes, pistachio pieces, or splash of rose water