Photo: Erin Kunkel; Styling: Emma Star Jensen
Active Time
15 Mins
Total Time
6 Hours 15 Mins
Makes 8 (1/4-cup size) popsicles (serving size: 1 popsicle)

Kulfi is a rich, thick ice cream beloved on the Indian subcontinent--and on Indian menus in the West. Natural food coloring gives them a greenish hue (otherwise they are pale brown). You can use any mold you like for these popsicles, but you'll get a different number of pops depending on the mold size.

How to Make It

Step 1

In a medium bowl, whip cream to soft peaks with a mixer. With the tip of a knife or a spoon, scrape vanilla seeds from pod and add to cream. Add condensed milk, whole milk, cardamom, pepper, and food coloring, if using, and beat cream 1 minute to rethicken a little. Stir in 1/3 cup pistachios by hand.

Step 2

Divide mix among 8 (1/4 cup) popsicle molds*. Freeze until slushy, about 1 hour; then insert sticks and freeze until solid, about 5 hours more.

Step 3

To unmold popsicles, either let sit at room temperature 5 minutes or run molds under warm water 10 to 15 seconds. Dip tops in remaining pistachios.

Step 4

*Find natural food coloring online or at most Whole Foods markets. We used 3-oz. Dixie cups for these pops.

Step 5

Make ahead: Up to 2 weeks, frozen.

Chef's Notes

Allow 15 minutes, plus 6 hours to freeze.

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