Almond Milk Vegan Kulfi (Ice-cream)

Almond milk vegan kulfi (Ice cream)

This I bough a tetra pack of unsweetened Almond milk wanting to make the switch from cow’s milk, long story short – it never happened, and I was staring at a pack that would expire soon. Not intending to waste it, I decided to make kulfi (Indian Ice cream) – My elder daughter cannot eat nuts hence I was reluctant to use it to make something she would want and couldn’t have – mothers dilemma!  Well, solved that one by buying her a store bought ice cream, don’t we all love our once in a while ice cream treats 🙂 The kulfi turned out amazing, I did not even have kulfi moulds so used little coffeee cups to freeze the same ensuring the cling film sat tightly on top preventing any ice formation.

Here’s a vegan, gluten-free and low on sugar kulfi aka icrecream.

Prep Time: 5 Mins

Cooking Time: 35 mins
Recipe Level: Medium
Spice Level: Medium-High 

Serves: 2 People
Shelf Life: Can be refrigerated for 2-3 days
Serving Suggestion: After meal dessert or mid morning weekend treat


A saucepan, spatula, blender, kulfi moulds.


  • Almond Milk – 1 litre (no added sugar)
  • Sugar – ½ cup
  • Rice flour – 2 tsp
  • Cashew – 20 nos
  • Almonds – 20
  • Slivered Almond – 2 tsp.
  • Cardamom powder – 1 tsp
  • Cinnamon powder – a pinch
  • Nutmeg powder – a pinch
  • Saffron – few strands
  • Rose water – 1 tsp
  • Slivered Pistachio – 1 tbsp 


  1. Boil water, add 20 almonds to it. Boil for 2 minutes. Cool and peel it after 2 minutes. Blend it to a smooth paste and Keep it aside.
  2. Heat the milk to a boil with saffron strands and rice flour. Simmer for 25 – 35 minutes till thickens.
  3. When it thickens, add the blended almond and heat for 2- 4 minutes.
  4. Add crushed almond, cahews, sugar, cardamom powder, cinnamon powder, nutmeg powder and heat for two minutes.
  5. Dissolve 1 tsp of rice flour in 2 tsp of water. Add that in the mixture. It helps in thickening.
  6. When you think, it is totally thick and it is not liquid, switch off and cools completely.
  7. When it is cooled completely, add rose water and now blend it once more. This gives a perfect creamy texture.
  8. Keep it in refrigerator for an hour; this will help to not form ice crystals.
  9. Set in any containers you want, cover and freeze it. But traditionally kulfis are served in this special mould where the ice-cream is set.
  10. 10.Pour the ice-cream into individual kulfi mould and freeze till set. (for 6- 8 hrs)
  11. 11.Unmold the kulfi by placing it under running water for few seconds. Remove on a plate, slice the kulfi, garnish with slivered almonds, crushed pistachios and dried rose petals, serve immediately.

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