This malai kulfi is a simple no-cook recipe for indulgent and creamy homemade ice cream for the ultimate summer treat!
Malai Kulfi is the ultimate treat for dessert. It is rich, creamy, and the best way to end a meal!
A classic Kulfi is the South Asian equivalent of vanilla ice cream. It is creamy, indulgent and a treat like no other. All you need is a blender, and a little patience for the freezer to work its magic for this no-cook kulfi!
Whether you choose to make them as individual kulfi popsicles or serve a whole tub at your next gathering, it will be a crowd-pleaser!
This Malai Kulfi makes the perfect addition to Royal Falooda – a classic south Asian layered milkshake!
Why you’ll love this Malai Kulfi Recipe:
- No cooking required
- Only 5-10 minutes of prep work
- No special equipment
- Classic Kulfi flavor
- Creamy summer treat
- Loved by kids and adults alike!
You can even experiment with this recipe as a base for your favorite flavor combinations!
If you’re looking for more of our favorite summer recipes, here are a few we recommend:
- Mango Kulfi Recipe: Homemade Mango Ice Cream
- Royal Falooda: Kulfi Falooda Milkshake
- Easy Mango Lassi Drink with Mango Pulp
- Masala Chaas – Salty Lassi Yogurt Drink
Malai Kulfi Ingredients & Tools
- Ricotta cheese – makes for a creamy texture without an ice cream machine, or waiting to cook down milk.
- Evaporated Milk – adds a creamy texture to the kulfi.
- Sweetened Condensed Milk – adds sweetness and a creamy texture to the malai kulfi.
- Cardamom Powder, and Saffron – these flavors are traditional to so many South Asian desserts and lend to elevate the taste of this Malai Kulfi. Saffron can get expensive but it is worth it for this summer dessert.
- Pistachios and Almonds – are optional, but adds some crunch and texture to this classic dessert
Malai Kulfi Recipe Tips
- This recipe is fairly quick to put together.
- It’s easiest to whip everything in a blender, so the ricotta becomes smooth.
- You will want to set the kulfi in the freezer. Make sure to do so in an airtight container, a loaf pan that is wrapped tightly with aluminum foil. Or you can even use a popsicle mold – make to wrap it tightly with aluminum foil.
- If using a container or baking pan we recommend lining it with baking paper or parchment paper so that the kulfi is easier to remove!
- This malai kulfi will take a few hours to set, but we recommend leaving it in the freezer overnight to make sure it is firm all the way through.
- To de-mold the malai kulfi, dip the mold, or place the container in warm water for just a few seconds to remove with ease.
Recipes you’ll love
If you’re looking for more easy dessert recipes with condensed milk, here are some of our favorites:
- Mithai Truffles: White Chocolate Pistachio Barfi Balls
- Firni – Semolina Dessert
- Kheer: Pakistani Rice Pudding Recipe
- Shahi Tukra: Pakistani Bread Pudding
If you give this Malai Kulfi recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Malai Kulfi
Ingredients
- 1 cup Ricotta cheese
- 1 cup evaporated milk
- ¾ – 1 cup Sweet condensed adjust to taste
- Sliced Almonds & pistachios
- ½- 1 teaspoon Green Cardamom powder
- Pinch saffron optional
Instructions
- Add the ricotta cheese, evaporated milk and sweetened condensed milk to a blender and mix until smooth.
- Stir in chopped almond and/or pistachio, cardamom and saffron, if using.
- Line your container with baking paper or parchment paper.
- Pour mixture into an airtight container and freeze until firm. It will take at least 4-6 hours, but overnight is best!
- Once firm, slice as desired.