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

Prep Time 5

Cook Time 15

Freezing Time 6

Total Time 6 20

Equipment

Blender
Saucepan
Silicon spatula

Ingredients

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

Instructions

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.

Notes

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

Nutrition

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