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–+ servings
4 Vegan Kulfi served on a plate

Vegan Almond Cardamom Kulfi (Indian Ice cream)

Savour the summer with this easy vegan Kulfi. It is sweet, creamy, rich in flavor, COMPLETELY plant-based and, of course, delicious!
5 from 4 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert, Snack
Cuisine Indian
Servings 7 Kulfis

Ingredients
  

  • 1 cup full fat coconut milk
  • 2 cups soy or any other plant milk
  • 5-6 cardamom pods (shelled and crushed)
  • 2/3 cup sugar
  • 25 almonds
  • 2 tsp corn starch

Instructions
 

  • Mix 1 cup full-fat coconut milk with 1 cup soy milk. Bring these two to boil.
  • Add crushed cardamom and continue to stir over high heat.
  • Simmer for 10 - 12 minutes then add the sugar.
  • Simmer for another 10 minutes until thick and creamy.
  • Blitz the almonds into a coarse powder. (You can make it into a fine powder if you wish) and add it to the base mix.
  • While the base mix simmers, mix corn starch with a cup of soy milk to form a slurry.
  • Add these two - almonds and the slurry to the base mix and turn the heat off.
  • Let it cool and pour them into your favorite popsicle molds.
  • Freeze for at least 4-5 hours or overnight.
  • Optionally, sprinkle with pistachios right before serving and enjoy!
Keyword Indian icecream, Kulfi, plant based icecream, plant based kulfi, Vegan kulfi
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