Vegan Pista Kulfi


Vegan Pista Kulfi

Kulfi is the quintessential 'traditional Indian ice cream', so creamy and rich that once you've had a bite you'll crave it so much. Normally made with condensed cow's milk and a ton of sugar, this healthier, vegan version is packed full of plant-based goodness!
Servings 6
Prep Time 5 minutes
Cook Time 15 minutes
Freezing Time 6 hours
Total Time 6 hours 20 minutes


  • Blender
  • Saucepan
  • Silicon spatula


  • 1 cup condensed coconut milk I love the Nature's Charm brand
  • 1 cup cashew milk homemade is best
  • 1/2 cup pistachios
  • 3 tbsp almonds
  • pinch saffron


  • Grind the pistachios and almonds in the blender until it becomes a fine powder.
  • Add the condensed coconut milk, cashew milk, and saffron to the blender. Pulse for 20-30 until the mixture is well combined.
  • Transfer mixture to the saucepan, and bring to the boil over a low-medium heat. The mixture will start to thicken once it comes to the boil, so constantly stir until it reaches your desired thickness (maybe around 2-3 minutes).
  • Take it off the heat and let it cool down a bit. Taste and adjust the flavours as necessary.
  • Pour the mixture into ice cream moulds, popsicles, or ramekins. Cover with aluminium foil (if necessary) and freeze for 6 hours, or overnight if time permits.
  • Lift out of the freezer and let sit for a few minutes so they are easier to remove from the moulds.
  • Remove from the moulds and top with some chopped pistachios and dried rose petals.


Too sweet: Decrease the amount of condensed milk and substitute it with extra cashew milk.
No cashew milk: Replace it with almond milk.
Author: Steve F
Calories: 241kcal
Course: Dessert
Cuisine: Indian
Keyword: Ice Cream, Quick & Easy, Vegan


Calories: 241kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Sodium: 57mg | Potassium: 180mg | Fiber: 2g | Sugar: 19g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 200mg | Iron: 1mg

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