Strawberry kulfi is a frozen Indian dessert. It is gluten-free and a great dessert to serve during a party, potluck, or on special occasions. It might sound that it is very tedious to make strawberry kulfi at home, however, it is very easy.
This is an easy recipe to make strawberry kulfi at home without condensed milk and without boiling milk.
Ingredients
This is an easy strawberry kulfi recipe using canned evaporated milk, heavy cream, sugar, and strawberries. It reduces the overall effort of not boiling the milk for long, but it still tastes great!
I have used frozen strawberries and defrosted them in the microwave before making a strawberry puree. You can also use fresh strawberries. The amount of sugar can be adjusted depending on how sweet the strawberries are.
How to make strawberry kulfi?
Traditionally kulfi is made by boiling milk and reducing it to thick milk and then adding the flavors. However, this process is quite tedious and requires a lot of effort in monitoring, stirring, and ensuring that the milk does not stick and burn.
I like to make kulfi and ice creams in the ice cream maker and if you enjoy it too, you can check out this recipe collection of ice cream maker recipes. You may also find this post useful about which ice cream maker to buy in case you are looking for one for your family.
To make strawberry kulfi, blend the evaporated milk, sugar, salt, and strawberries in a blender like Vitamix until all the sugar is well dissolved. Transfer it to a mixing bowl and stir in the heavy cream. Let the mixture chill in the fridge for about two hours.
Depending on your ice cream maker, you might have to freeze the bowl for about 24 hours before churning the ice cream in it. I have made this strawberry kulfi in Cuisinart ICE 100 ice cream maker and there is no need to freeze the bowl.
Before churning, stir the mixture and then pour it into the ice cream maker bowl. Churn it for about 25-35 minutes preferably using a gelato maker paddle. The kulfi will be of soft-serve consistency.
Freeze the strawberry kulfi in kulfi molds, popsicle maker, or just a freezer-safe container and freeze for 5-6 hours before serving.
You may also want to try these delicious flavors like kesar pista kulfi, mango kulfi, anjeer kulfi, paan ice cream, and kaju draksh ice cream.
Serving suggestions
Strawberry kulfi is served as is or with some fresh strawberries. It can be garnished with some sliced pistachios or with some boiled vermicelli on the side.
You can also serve it with basundi shots to make an exotic Indian dessert. It is a perfect accompaniment to Indian appetizers and Indian charcuterie board.
Storage
Just like most homemade ice creams, strawberry kulfi can be stored in the fridge for about a month!
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📖 Recipe
Strawberry Kulfi
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Ingredients
- ½ lb Strawberry (1 cup pureed, fresh or frozen, defrosted)
- 12 oz Evaporated milk (1 can)
- 1 pinch Salt
- ½ cup Heavy cream
- ½ cup Organic cane sugar
- 1 tablespoon Pistachios (sliced, for garnishing)
Instructions
- Blend strawberry, sugar, evaporated milk, and a pinch of salt in Vitamix or another blender until all sugar is dissolved.
- Add the heavy cream and mix gently with a spoon or spatula.
- Chill the mixture for about 2 hours.
- Churn the mixture in the ice cream maker for about 25-35 minutes preferably using the gelato maker paddle.
- Kulfi is ready to eat with soft serve consistency.
- Transfer the strawberry kulfi into a freezer-safe container and freeze it for 5-6 hours before serving.
- Optionally garnish the kulfi with chopped pistachios while serving.
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