Make An Elaichi Saffron Ice Cream That Tastes Like Kulfi

If you’ve been craving kulfi but don’t think you have the skills to make it, this ice cream is for you. It uses some simple ingredients to create delectable traditional flavours and doesn’t require an ice cream machine to achieve that glorious smooth texture. 

The blend of elaichi (cardamom) and kesar (saffron) is a timeless pairing with ayurvedic benefits so even as you slurp on this indulgent ice cream, you’re getting a dose of goodness too. As the saffron purifies your mind and body the elaichi acts as an anti-inflammatory. 

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But don’t worry, even though this ice cream has healthy aspects, it’s still rich, creamy and sweet to satisfy all your dessert longings too. 


  • ¼ teaspoon cardamom seeds (from 4-5 pods)
  • 45 whole saffron threads (1/4 teaspoon)
  • 1 tablespoon heavy cream plus 1 cup, divided
  • ½ cup sweetened condensed milk
  • ¼ teaspoon vanilla extract
  • Pinch of salt
  • ⅓ cup salted roasted shelled pistachios, chopped


  • Blend or hand-pound the cardamom seeds and saffron to a fine texture and transfer the powder to a bowl.
  • Heat up 1 tablespoon of cream in the microwave for 10 seconds. 
  • Add it to the spices and let bloom, stirring occasionally, for 5 minutes.
  • Stir the remaining 1 cup of cream, condensed milk, vanilla and salt into the spiced cream. 
  • Use an electric mixer fitted with two beaters or a whisk attachment to whip the mixture at high speed until soft peaks form, about 5 minutes. 
  • Sprinkle in pistachios and beat on medium speed for 10 to 15 seconds to combine. Scrape into a freezer-safe container and cover.
  • Freeze until firm, at least 6 hours. Let stand at room temperature for 5 minutes before serving.