What makes kulfi different from regular ice cream?

Kulfi is denser and creamier than Western-style ice cream because it is made by reducing milk rather than churning air into it. That gives it a slow-melting, almost fudge-like quality. This dairy free version recreates that texture using full-fat coconut milk and arrowroot powder instead.

Can I make this kulfi without moulds?

Absolutely. Small silicone muffin cups, ramekins or even paper cups work well as moulds. Just cover tightly with foil before freezing.

Is this kulfi suitable for children?

Yes, and kids tend to love it on a stick like a lolly. You can reduce the maple syrup slightly for younger children or swap pistachios for a nut-free alternative like sunflower seeds if allergies are a concern.

How do I know when the kulfi mixture has thickened enough on the stove?

Dip a spoon into the mixture and draw your finger across the back of it. If the line holds clean without the liquid running back together, it is ready.

Can I add other flavours to this kulfi?

Definitely. Mango kulfi works beautifully by blending in half a ripe mango before freezing. Rose and almond is another classic variation. See the variations section for more ideas.

Kulfi Homemade Indian Ice Cream Dairy Free with Coconut and Pistachio

Name: Kulfi Homemade Indian Ice Cream Dairy Free with Coconut and Pistachio
Prep time: 15 min
Cook time: 12 min
Total time: 6 h 27 min
Yield: 6 servings
Cuisine: American
Ingredients: 400 ml full-fat coconut milk (from a can, shaken well); 200 ml unsweetened oat milk (or almond milk); 3 tbsp raw cashew butter (smooth, unsalted); 3 tbsp pure maple syrup (adjust to taste); 4 whole medjool dates (pitted and soaked in warm water for 10 minutes); 1 tsp freshly ground cardamom (from about 8 green cardamom pods); 1 pinch saffron strands (steeped in 2 tbsp warm water for 10 minutes); 1 tbsp arrowroot powder (helps with creaminess and texture); 1/4 tsp rose water (optional but adds lovely floral depth); 40 g raw shelled pistachios (roughly crushed, plus extra to serve); 1 pinch fine sea salt (balances the sweetness)

Gluten-FreeVeganDairy-FreeRefined Sugar-FreeEgg-Free

Prep Time15 min

Chill Time6 hr

Servings6

Calories185 kcal

Health Score6/10

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Kulfi Homemade Indian Ice Cream Dairy Free with Coconut and Pistachio

If you have ever tasted kulfi at an Indian street stall or restaurant and thought you could never recreate that magic at home without loads of dairy and sugar, this recipe is here to change your mind completely. This kulfi homemade Indian ice cream dairy free version delivers all the dense, slow-melting creaminess of the traditional frozen dessert, but with a genuinely healthier twist. No condensed milk packed with refined sugar, no cream, no ice cream machine required. Just a handful of wholesome ingredients, a little patience and a freezer. It suits vegans, those with lactose intolerance, and anyone who simply wants a lighter way to enjoy one of South Asia's most beloved frozen treats.

The base of this recipe is full-fat coconut milk, which gives kulfi its characteristic richness without any dairy at all. Alongside that, raw cashew butter adds a subtle nuttiness and helps create the thick, almost fudge-like texture that sets kulfi apart from regular ice cream. Instead of refined white sugar or sweetened condensed milk, this recipe uses pure maple syrup and a small amount of medjool dates blended smooth. That combination provides natural sweetness with a lower glycaemic impact, plus a tiny boost of minerals like potassium and magnesium. Freshly ground cardamom is non-negotiable here. It lifts the entire flavour profile with its warm, floral notes. A pinch of saffron steeped in warm water adds that gorgeous golden colour and the delicate, slightly honeyed aroma that makes kulfi taste so distinctly itself. Crushed raw pistachios are folded in at the end for crunch, healthy fats and a pop of vibrant green.

The texture of this kulfi is beautifully dense and creamy, closer to a frozen fudge than a scoopable ice cream, which is exactly how traditional kulfi should feel. It melts slowly on the tongue, releasing wave after wave of cardamom, pistachio and that subtle coconut undertone. You can set it in classic conical kulfi moulds for an authentic look, or use small silicone muffin cups if that is what you have on hand. Once frozen, pop them out and serve immediately on a small plate with an extra sprinkle of crushed pistachios and a few strands of saffron. They also work beautifully served alongside a wedge of ripe mango in summer. If you want to make them into lollies for children, simply press an ice lolly stick into the centre before freezing. The whole family tends to love them.

From a nutritional standpoint, this recipe is a significant step up from the traditional version. Conventional kulfi can easily clock over 300 calories per serving with upwards of 30 grams of sugar, mostly from condensed milk and added white sugar. This dairy free version comes in at around 185 calories per serving, with roughly 10 grams of natural sugar from the dates and maple syrup combined. The coconut milk contributes medium-chain triglycerides, a form of fat the body processes efficiently for energy. The cashew butter brings a dose of plant-based protein and zinc. Pistachios add fibre, vitamin B6 and heart-healthy unsaturated fats. This recipe is also completely gluten free, egg free, refined sugar free and vegan, making it one of those rare desserts that genuinely works for a wide range of dietary needs without any compromise on flavour. Make a batch at the weekend and you will have a stunning, fuss-free dessert ready to go all week long.

Ingredients

Serves:6

400 ml full-fat coconut milk (from a can, shaken well)
200 ml unsweetened oat milk (or almond milk)
3 tbsp raw cashew butter (smooth, unsalted)
3 tbsp pure maple syrup (adjust to taste)
4 whole medjool dates (pitted and soaked in warm water for 10 minutes)
1 tsp freshly ground cardamom (from about 8 green cardamom pods)
1 pinch saffron strands (steeped in 2 tbsp warm water for 10 minutes)
1 tbsp arrowroot powder (helps with creaminess and texture)
1 tsp rose water (optional but adds lovely floral depth)
40 g raw shelled pistachios (roughly crushed, plus extra to serve)
1 pinch fine sea salt (balances the sweetness)

Instructions

1
Steep the saffron in 2 tablespoons of warm water and set aside for at least 10 minutes. Drain and blend the soaked medjool dates with 3 tablespoons of the oat milk until completely smooth. Set both aside.
Soaking dates makes them blend far more easily and avoids any fibrous bits in the final texture.
2
Pour the coconut milk and remaining oat milk into a medium saucepan over medium heat. Whisk in the cashew butter, maple syrup and blended date paste until fully combined.
3
In a small bowl, mix the arrowroot powder with 2 tablespoons of cold water to make a slurry. Once the coconut milk mixture is warm but not boiling, whisk in the arrowroot slurry steadily.
Adding arrowroot prevents iciness and gives the kulfi that characteristic dense, smooth bite.
4
Bring the mixture to a gentle simmer over medium-low heat, stirring continuously for 8 to 10 minutes, until it thickens slightly and coats the back of a spoon. Do not let it boil aggressively.
Keep the heat moderate and stir constantly to stop anything catching on the bottom of the pan.
5
Remove the pan from the heat. Stir in the ground cardamom, saffron along with its soaking liquid, rose water if using, and the sea salt. Taste and adjust sweetness with a little extra maple syrup if needed.
6
Allow the mixture to cool to room temperature for about 20 minutes, then fold in most of the crushed pistachios, reserving a small handful for topping.
7
Pour the mixture evenly into 6 kulfi moulds or small silicone muffin cups. Sprinkle the reserved pistachios on top of each one. Press in an ice lolly stick if you like.
Tapping the moulds gently on the counter removes any air bubbles and gives a smoother finish.
8
Cover the moulds with foil or their lids and transfer to the freezer. Freeze for at least 6 hours, ideally overnight, until completely solid.
9
To unmould, run the outside of each mould briefly under warm water for 5 to 8 seconds, then gently ease the kulfi out. Serve immediately with extra crushed pistachios and a few saffron strands.
Serve on a chilled plate to slow melting and give yourself more time to enjoy every bite.

Nutrition per serving

185kcal

Calories

3.5g

Protein

18g

Carbs

12g

Fat

2.2g

Fibre

10g

Sugar

55mg

Sodium

Pro Tips

✓
Use the best quality saffron you can find. A small pinch goes a long way and makes a real difference to the final flavour.
✓
Full-fat coconut milk is essential here. Light coconut milk will produce an icy, less creamy result.
✓
Grind cardamom fresh from the pods for the most vibrant, aromatic flavour. Pre-ground cardamom loses its punch quickly.
✓
If your kitchen is warm, chill the mixture in the fridge for 30 minutes before pouring into moulds to speed up the freezing process.
✓
These kulfi are best eaten within the first 10 minutes of unmoulding as they melt faster than dairy ice cream.

Frequently Asked Questions

Variations

•
Mango Kulfi
Blend the flesh of one ripe alphonso or kesar mango into the cooled base mixture before pouring into moulds. Reduce the maple syrup by 1 tablespoon to account for the natural sweetness of the fruit.
•
Rose and Almond Kulfi
Swap pistachios for roughly chopped raw almonds and increase rose water to half a teaspoon. Add a small handful of dried rose petals to the top of each mould before freezing for a beautiful finish.
•
Chocolate Cardamom Kulfi
Whisk in 2 tablespoons of raw cacao powder with the coconut milk at step 2. The deep chocolate note pairs surprisingly well with cardamom and makes this feel like an indulgent but still wholesome treat.

Substitutions

•
Cashew butter → Sunflower seed butter (Use the same quantity. The flavour is slightly more neutral but keeps the recipe nut-free.)
•
Maple syrup → Agave nectar or coconut nectar (Use the same amount. Agave has a slightly milder flavour. Coconut nectar adds a subtle caramel note that works beautifully in kulfi.)
•
Arrowroot powder → Cornstarch (Use the same quantity. Cornstarch works equally well as a thickener here.)
•
Medjool dates → 4 soft dried figs (Figs are slightly less sweet but add a gentle honey-like flavour and extra fibre.)
•
Oat milk → Almond milk or rice milk (Any unsweetened plant milk works. Oat milk gives a creamier result than rice milk.)

🧊 Storage

Store frozen kulfi in their moulds covered with foil, or transfer unmoulded kulfi to an airtight freezer-safe container with parchment between each piece. They keep well for up to 3 weeks in the freezer. Do not refreeze once thawed.

📅 Make Ahead

This recipe is ideal for making ahead. Prepare the mixture up to 2 days in advance and keep it refrigerated before pouring into moulds. Alternatively, freeze the fully set kulfi up to 3 weeks before you plan to serve them.