Passion Fruit Kulfi

Print Recipe

Serves: 6 - 8

Prep Time: 20 minutes

Cook Time: 45 minutes + 6 - 8 hours (or overnight) for freeze time

This creamy Indian-style ice cream is infused with tropical passionfruit – bringing a bright and tangy contrast that pairs beautifully with the sweet, nutty kulfi base. Traditional Kulfi skips eggs and ice cream machines, relying instead on slow-simmered milk for that signature richness.

Ingredients for the Kulfi Base

4 cups whole milk

1/2 cup sugar

1/2 cup sweetened condensed milk

1/4 cup heavy cream (optional, for extra richness)

1/4 teaspoon ground cardamom

2 tablespoons finely chopped pistachios or almonds (optional)

Ingredients for the Passion Fruit Swirl

4 - 5 fresh passion fruits (or 1/2 cup passionfruit pulp)

2 tablespoons sugar (adjust to taste)

Preparation

01To make the Kulfi Base, in a heavy-bottomed saucepan, bring the milk to a simmer over medium heat. Reduce heat and simmer gently, stirring frequently, until reduced by about half (30–40 minutes). Scrape the sides of the pan to reincorporate the milk solids (malai) as it reduces.

02Stir in sugar, sweetened condensed milk, and heavy cream (if using). Simmer for another 5–10 minutes until thick and creamy. Add cardamom and chopped nuts, if using. Let the mixture cool to room temperature.

03To prepare the passionfruit, scoop out the pulp of the passionfruit into a bowl. If using fresh, you can strain to remove seeds or leave some in for texture. Stir in sugar to balance the tartness. Taste and adjust.

04Fill the molds or small cups 3/4 full with the cooled kulfi base. Spoon about 1–2 teaspoons of passionfruit pulp into each mold. Swirl lightly with a skewer or toothpick. Insert sticks (if using) and freeze for at least 6–8 hours, preferably overnight.

05To serve, briefly dip the molds in warm water for 10–15 seconds and gently pull out the kulfi. Serve as-is or sprinkle with more nuts and a spoonful of passionfruit pulp on top.