Kulfi is an Indian ice cream and it's absolutely delicious. And this homemade lychee kulfi is so simple to make that you will get you hooked on it, and you'll make it over and over again.
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If you've ever been to an Indian restaurant, you probably have eaten this delicious Indian ice cream/popsicle called Kulfi. It is typically served in a tiny earthen pot.
It's not hard like a popsicle, but rather very creamy and milky. In fact, kulfi has no eggs or custard, so the structure is very soft and melts in your mouth. It's a real treat.
About this kulfi
Traditionally, kulfi is made with whole milk that has been heated for hours on low heat so that the milk is reduced to almost ⅓ of its original quantity. Yes! It's is very high is milk fat!
But nowadays, we have no time to spend watching over a boiling pot of milk for hours. So, here is my abbreviated method for making homemade lychee kulfi using condensed milk and evaporated milk.
Well, I say abbreviated way of doing it, but it's a quick and simple way of doing it. So, half your work is done for you and put in a can. There are some readymade products like condensed milk, or puff pastry, where you can't help but be grateful for technology.
Step by step instructions
- Crush the lychees using a blender.
- Next, whip the cream to soft peaks.
- In a large bowl, mix all the ingredients together - start by pouring in the condensed milk, followed by the evaporated milk.
- Then, add the crushed lychees.
- Next, fold in the whipped cream.
- Then, pour into kulfi or popsicle molds.
- Freeze for a couple hours (4 to 6 hours or overnight).
- To remove from the mold, just dip the kulfi or popsicle mold in warm water.
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Printable Recipe
Homemade Lychee Kulfi
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 cup (240 ml) Condensed milk ((14 oz))
- 1 cup (240 ml) Evaporated milk ((14 oz))
- 1 cup (240 ml) Whipping cream (whipped)
- 1 can (390 g) Lychees (crushed with juice)
- ½ teaspoon Cardamom powder (optional)
- ¼ cup Pistachio - chopped (optional)
Instructions
- Crush the Lychees using a blender
- Whip the Cream to soft peaks.
- In a large Bowl – Mix all the ingredients together – star by pouring out the condensed Milk, followed by the evaporated milk,
- Add the crushed Lychees
- Fold in the Whipped cream.
- Pour into Kulfi or Popsicle Molds
- Freeze for a couple hours (4 to 6 hours or overnight)
- To un-mold – just dip the Kulfi or Popsicle mold in warm water.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Molly Kumar
OMG, these look so good Veena, just like the ones we used to get in an Indian Ice-cream shop!! I'm such a fan of lychee flavour and love all desserts made with it 🙂
Veena Azmanov
I know Molly.. They remind me of the same..Indian ice cream shop kulfi. We love Lychee too!
Sandhya Ramakrishnan
I love kulfi and I am really waiting for summer to come! I have to admit, I have never had canned lychees, but this seems to a great recipe to try the canned ones. I like the idea of the quick kulfi and I am bookmarking this recipe to try soon.
Veena Azmanov
Me too Sandhya. Need to make more easy kulfi recipes so we can have it more often.
Priya Srinivasan
oh that looks delicious! i can imagine the flavor of lychees! nice idea to use canned fruits, we can enjoy the flavors whether it is season or not!
Veena Azmanov
Absolutely Priya. Also lychee here is really expensive so the can works on the budget too