Indian Kulfi

Happy National Ice Cream Day to you all!


1 perfectly riped large sized cubed Mango
1 1/2 cups Almond-Cashew Milk
2 tbsp stevia (optional)
1 tsp Rose Water (optional)
1 tsp Saffron strands
1 tsp Cardamom pod

In a high speed blender, blend all the ingredients until well incorporated.
Pour this into a glass container and freeze for 3-4 hours.
Blend this again in the blender until everything incorporates.
Pour into popsicle molds and freezey for 6-8 hours. Enjoy!

Recipe adapted from :


5 thoughts on “Indian Kulfi

  1. Pingback: Here it is …. | The Veggy Side Of Me

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