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Ultra creamy Almond Kulfi recipe made with just 5 ingredients and no ice cream maker required!
Summer is Kulfi time at our house!!
Remember this delicious Kulfi recipe, that has been a reader favorite every summer? We have come up with a another creative twist to this classic. We love coming up with Indian recipes with creative twists like this hugely popular Ras Malai Cake, Chai Mug Cake, Kaju Cookies, Vegetarian Butter Chicken, Mango Mug Cake or this delicious Baked Mangoes.
- Super Creamy with some crunch
- No ice cream maker required
- Stores well for about a month
- Packed with almonds
- 3 step process but easy
- Only 5 ingredients
Kulfi is an Indian version of ice cream that is made by simmering milk for several hours and then flavored with traditional Indian spices like cardamom and saffron <— Great vegetarian option
Kesar badam kulfi, which translates to saffron almond ice cream, is made with ground almonds and chopped roasted almonds for a creamy texture along with some crunch <— Kid favorite dessert
Raw Almonds – Part of the almonds are blanched to be ground into the creamy base and remaining roasted, chopped and stirred at the end for a wonderful crunch.
Milk – Whole or reduced fat milk
Heavy cream – Heavy whipping cream
Sweetened condensed milk – Slightly less than one can of sweetened condensed milk.
Saffron – Saffron threads
Blanch almonds – Boil almonds in water for couple of minutes, strain and place the strainer under running water to cool down. Peel the skin when hot.
Almond cream base – Grind blanched almonds, milk, heavy cream and saffron, until creamy. Transfer into a medium saucepan and cook, stirring occasionally, just until you begin to see one or two bubbles. Transfer into a seperate bowl, cool completely and refrigerate for several hours.
Roasted almonds – Toast remaining almonds in oven or stove top, cool and chop.
Make kulfi – Beat the chilled almond cream base, sweetened condensed milk and chopped almonds with a hand held electric beater for about a minute.
Freeze – Transfer mixture into molds, insert popsicle molds and freeze over night.
Color and flavor: Both are achieved from saffron, so a generous healthy pinch of saffron threads is suggested.
Kulfi moulds: As mentioned earlier, kulfi is traditionally frozen in molds. You could use any popsicle molds that you have on hand (I used Dixie paper cups).
Don’t have any moulds? Transfer kulfi mixture into any freezer safe container, seal and freeze until firm. Scoop kulfi ice cream into serving cups.
Peel skin when hot – The skin peels easily as soon as they are blanched. When left to cool down, it tends to stick back to the almond, making it difficult to peel.
How to roast almonds in oven? Pre heat oven to 350°F or 170°C. Place whole raw almonds in a rimmed baking sheet and bake for 10 to 12 minutes and let cool completely.
How to roast almonds on stove top? Place almonds in a medium skillet over low heat and cook, stirring occasionally for about 7 to 9 minutes, until the skin gets slightly darker in color. Cool completely.
More recipes using almonds – Lemon Almond Flour Shortbread Cookies, Almond Pancakes, Chocolate Almond Cake, Almond Flour Cake, Almond Flour Brownies, Almond Flour Cookies, Almond Flour Banana Muffins, Coconut Almond Cookies, Almond Flour Chocolate Chip Cookies, Almond Butter Cups, Almond Bars or Raw Almond Bites.
More ice cream recipes
- Chocolate Kulfi
- Strawberry Kulfi
- Kulfi Ice Cream Cake
- Mango Ice Cream Recipe
- Kulfi Recipe
- Black Sesame Ice Cream
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