This post contains affiliate links. Please see our disclosure policy.
Indian Pista Kulfi Dessert. Creamy Pistachio Almond Cardamom Popsicle. Non Dairy Ice Cream. Vegan Gluten-free Soy-free Recipe. Jump to Recipe
Kulfi is a dense unwhipped ice cream from the Indian subcontinent. The age old way of making kulfi involved slow cooking whole milk till it reduced to half and very thick consistency, then freezing it in molds kept in a mixture of ice and salt in an earthenware(matka) for the soft frozen texture. No Ice-maker needed.
These Pista Kulfi popsicles are easily made vegan with nondairy milk and cream made of nuts like pistachios or cashews. Add flavors like cardamom or saffron.
Facebook has been changing newsfeeds again. You can also find me on Twitter, Pinterest, subscribe to the blog via feedburner or Email( right side bar), just in case Fb changes up things in the future.
Now to the Ice cream. Dairy is used in many many Indian desserts. Milk, thickened condensed milk,cream, butter, clarified butter (ghee), milk solids (khoya), milk powder and what not.
I mean seriously, I do not understand how thoughtlessly we have been using huge amounts of dairy since ages. It takes
– 10 pounds of milk to make 1 pound of cheese
– 10-12 pounds of milk to make 1 gallon of ice cream
– 21 pounds of milk to make 1 pound of butter
– 28+ pounds of milk to make 1 pound of ghee(clarified butter)
Milk from the cow is for the calf to becomes a 1000 lb , slow moving, plant eating cow or bull. Thats totally not even the right kind of nutrition for humans.
This Ice cream however, is a dairy free, deliciously good Kulfi. With pistachios, almonds and almond milk, cardamom and pepper. You can change up the nuts, add flavors like mango or thick strawberry puree, rose essence, saffron strands, or even chocolate. Or add some candied ginger and coat it in some ginger snap crumbles. blisss . What is your favorite ice cream flavor?
Pistachio Almond Cardamom Popsicle - Pista Kulfi - vegan glutenfree
Indian Pista Kulfi Dessert. Creamy Pistachio Almond Cardamom Popsicle. Non Dairy Ice Cream. Vegan Gluten-free Soy-free Recipe.
Ingredients
- 3 Tablespoons raw Pistachios
- 1 Tablespoon raw almonds
- 1/2 cup almond milk or other non dairy milk , or make your own nut milk
- 2 teaspoons cornstarch or any thickening starch, or 1 Tablespoon ground cashew
- 1/8 teaspoon cardamom powder
- a pinch of saffron, optional
- 2-4 Tablespoons raw sugar, powdered ( to taste)
For variations: Add a pinch of black pepper, or a Tablespoons of chopped dark chocolate, or a Tablespoon of ginger snap crumbs/crystallized ginger.
Instructions
- Grind the Pistachios and then the almonds into as fine a powder as possible.(some of it may become buttery, which is fine), or use pistachio or almond butter,
- In a blender, add the ground Pistachios and almonds, cornstarch, raw sugar, spices and Almond milk. Blend well until the mixture is well combined.
- Transfer mix to a pan and bring to just about a boil on low-medium heat, stirring almost constantly.
- Or microwave for 30 seconds. Stir and microwave for 30 seconds again(it should bubble slightly).
- The mixture will thicken at just about the boiling stage. Add a few tsp more nut flour(pistachio/almond or cashew) if you like it the kulfi mix to be really thick. If adding cashew flour, then bring to a boil.
- Take off heat. Let cool a bit. Taste and adjust sugar.
- Add in the cardamom, pepper/candied ginger is using, mix , then transfer to Popsicle, Kulfi, or ice cream molds or ramekins.
- Cover the open molds/ramekins with aluminium foil and let freeze overnight.
- Let the popsicles or molds sit out or dip in warm-hot water to take the frozen ice cream out.
- Serve as is, or in a parfait with fresh mango, pistachio, and ginger snap crumbs.
- Or drizzle some salted caramel or peppered sugar syrup.
Notes
Nutritional values are based on one serving
Nutrition
Calories: 156kcal, Carbohydrates: 18g, Protein: 3g, Fat: 8g, Sodium: 81mg, Potassium: 150mg, Fiber: 1g, Sugar: 13g, Vitamin A: 45IU, Vitamin C: 0.7mg, Calcium: 100mg, Iron: 0.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Yay for gluten free and vegan! Happy #icecreamlove FB just stinks sometimes with all the changes. URRGG
Cindy 🙂
Beautiful!!! Good luck with the giveaway…off to vote 🙂
I want to try a pistachio ice-cream this summer, so this is on my list! 😉
Happy #icecreamlove, Richa!
Great gluten free vegan ice cream I was wondering how well almond milk worked in ice cream. I need to try this out thanks.
awesome. kulfi looks so delicious. As usual nice recipe
I don’t know why facebook changes every time. it sucks.
The whole FB thing sucks! There’s nothing better than homemade kulfi. Your choice of flavors is just brilliant. pepper and cardamom! Mmmm….
i LOVE this recipe! looks SO good!! thank you for sharing it! and mentioning all of the horrors involved with the dairy industry…. and i can completely relate to the frustration with the facebook pages! i used to get TONS of new people – sometimes 100 per day on my “my vegan journal” blog’s fb page – but since the new changes I think i’m only reaching about 20% and barely any new “likes” – it’s just crazy! and frustrating!
thanks for dropping by. Yes its crazy. they say that this algo was always working, but i think they made it very aggressive now. the timeline makes it difficult to cross share already.
This is perfect for summer ! Very refreshing and gorgeous kulfi !
This comment has been removed by a blog administrator.
I’ve never had kulfi before, but I’m ready to have some after seeing your recipe & the addition of pistachios! Thanks for sharing the Ice cream love!