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    Home » Frozen Treats » Sweet Milk Ice Cream

    Indian Style Kulfi Ice Cream Recipe | Eggless

    Published: Jun 17, 2016 · Modified: Jul 18, 2020 by Pavani · 11 Comments

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    Sweet Milk ice cream aka Indian Kulfi Ice cream is a creamy and decadent treat perfect for a hot summer day. Recipe is eggless, easy to make and absolutely delicious.

    Painted bowls with scoops of sweet milk ice cream served on a tray

    This post contains affiliate links to Amazon and other sites. I will earn a commission from qualifying purchases through those links. This blog generates income via ads. Click here to read my affiliate links policy.

    Kulfi is a beloved childhood treat from India that was my absolute favorite. After coming to the US, I missed it's milky, refreshing taste.

    But when I tried this milk ice cream recipe, I knew I hit the jackpot. This recipe from King Arthur flour catalog. I have been making it for years and it is a family favorite now.

    The recipe uses more milk than cream. The predominant use of milk, gives it a delicious milky flavor. But surprisingly it has creamy, almost gelato-like texture.

    Also there are no eggs in this recipe, the custard is thickened with tapioca starch, which stabilizes the base. In turn making the finished ice cream does not get rock hard in the freezer. It stays rich, creamy and deliciously smooth.

    Painted bowls with scoops of sweet milk ice cream served on a tray with caramel sauce on the side

    Ingredients

    As mentioned before milk is the main ingredient in this sweet milk ice cream. I recommend only whole milk because the slightly higher fat will reduce icicle formation once frozen.

    Whole dry milk powder is the key to get the smooth texture to the gelato. Milk and heavy cream are mostly comprised of water.

    The milk powder absorbs that excess water and makes this frozen treat milkier and creamier. Otherwise it would be icy and grainy.

    Tapioca Starch acts as thickener in the recipe. Cornstarch (aka cornflour) can be substituted but tapioca starch lends a better mouth-feel. But cornstarch is more readily available, so go ahead and use the same amount in the recipe.

    Other ingredients you need are:

    • Heavy cream
    • Light Corn syrup
    • Sugar
    • Pure Vanilla extract - I love to use vanilla powder in ice creams because I feel it gives a more intense flavor.
    White bowl with scoops of ice cream and a drizzle of caramel sauce

    Instructions

    Start by making the ice cream base. Combine dried milk powder, sugar and tapioca starch and whisk well to combine in a large saucepan. Add the milk, heavy cream, corn syrup, vanilla and whisk until smooth.

    Place the pan on the stove on medium-high heat and cook stirring constantly, until the mixture gets thick.

    It should be slightly thicker than heavy cream. It should thinly coat the back of the spoon or spatula, takes about 6~8 minutes.

    Remove the pan from the heat and pour into a heat proof mixing bowl. Stir occasionally to cool the mixture and to prevent a skin from forming.

    Once the base has cooled to just slightly warmer than room temperature, lay a piece of plastic wrap on the surface, again to prevent a skin from forming.

    Transfer the bowl to the refrigerator for at least 4 hours or overnight, to chill thoroughly.

    Freeze the base in an ice cream maker according to the manufacturer's directions. Transfer the ice cream to a covered container and freeze until ready to serve.

    How to make Indian style Kulfi

    Now that we know how to make the ice cream, making Indian style kulfi is very easy. Let the ice cream base cool completely. Then pour into kulfi or popsicle molds. Freeze for 4~6 hours to completely set. Enjoy!!

    Grey plate with a bowl of vanilla frozen treat

    Taste Test

    I served the ice cream with a drizzle of store bought caramel sauce. It tasted creamy and amazing. Serve it over some vegan brownies or these fudge brownies for a yummy treat that kids would LOVE.

    The base of this sweet milk ice cream lends itself beautifully to many different variations. Add pureed fruit (strawberries) or chopped oreo cookies or mints and enjoy the spectrum of frozen treats.

    Tips

    • Even though whole milk is recommended, 2% milk will also work. The texture might suffer just a little bit but it will still be delicious.
    • Tapioca starch can be subbed with cornstarch. Use the same amount in the recipe as listed.
    • Dried milk powder can be substituted with malted milk powder. Reduce the sugar to ¾ cup because malted milk powder has added sweetness.
    • The base of this sweet milk ice cream lends itself beautifully to many different variations. Add pureed fruit (strawberries) or chopped oreo cookies or mints and enjoy the spectrum of frozen treats.
    • To make Indian style Kulfi, pour the completely cooled ice cream base into kulfi or popsicle molds. Freeze for 4~6 hours to completely set.
    • If you do not have an ice cream maker? No worries. The Kitchn posted 7 ways of making ice cream without an appliance. They recommend using a food processor to make the most creamy ice cream. The second best is to use a whip the custard base with a hand mixer in an ice bath.
    Sweet Milk ice cream

    Few more milk based desserts

    Here are a few more milk based recipes that you can make and enjoy:

    • Afghani sheer payra (milk fudge)
    • Mocha Ice cream
    • Mango ice cream
    • Rainbow Dash ice cream

    Sweet Milk Ice cream

    Sweet Milk ice cream is a creamy and decadent treat perfect for a hot summer day. Recipe is eggless, easy to make and absolutely delicious.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Cook Time: 20 mins
    Chilling Time:: 6 hrs
    Total Time: 6 hrs 20 mins
    Course: Dessert
    Cuisine: American
    Servings: 1 quart

    Ingredients

    • ½ cup Dried Whole Milk powder
    • 1 cup Sugar
    • 2 tablespoons Tapioca Starch
    • 3 cups Whole Milk
    • 1 cup Heavy Cream
    • 2 tablespoons Corn Syrup
    • 1 tablespoon Vanilla extract or vanilla powder

    Instructions

    • In a large saucepan, combine dried milk powder, sugar and tapioca starch and whisk well to combine.
    • Add milk, heavy cream, corn syrup and vanilla extract and whisk until smooth.
    • Set the pan over medium-high heat and cook stirring constantly, until the mixture gets thick. It should be slightly thicker than heavy cream. It should thinly coat the back of the spoon or spatula, about 6~8 minutes.
    • Remove the pan from the heat and pour into a heatproof mixing bowl, stirring occasionally as it cools to prevent a skin from forming.
    • Once the base has cooled to just slightly warmer than room temperature, lay a piece of plastic wrap on the surface, again to prevent a skin from forming.
    • Transfer the bowl to the refrigerator for at least 4 hours or overnight, to chill thoroughly.
    • Freeze the base in an ice cream maker according to the manufacturer's directions. Transfer the ice cream to a covered container and freeze until ready to serve.

    Notes

    • Even though whole milk is recommended, 2% milk will also work. The texture might suffer just a little bit but it will still be delicious.
    • Tapioca starch can be subbed with cornstarch. Use the same amount in the recipe as listed.
    • Dried milk powder can be substituted with malted milk powder. Reduce the sugar to ¾ cup because malted milk powder has added sweetness.
    • The base of this sweet milk ice cream lends itself beautifully to many different variations. Add pureed fruit (strawberries) or chopped oreo cookies or mints and enjoy the spectrum of frozen treats.
    • To make Indian style Kulfi, pour the completely cooled ice cream base into kulfi or popsicle molds. Freeze for 4~6 hours to completely set.
    • If you do not have an ice cream maker? No worries. The Kitchn posted 7 ways of making ice cream without an appliance. They recommend using a food processor to make the most creamy ice cream. The second best is to use a whip the custard base with a hand mixer in an ice bath.

    Nutrition

    Calories: 179kcal
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Frozen Treats

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    • Creamy & Delicious Mango Gelato Recipe
    • Eggless Peach Ice Cream Recipe
    • Homemade Chocolate Popsicle Recipe
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    Comments

    1. Usha Rao

      June 17, 2016 at 1:08 pm

      Ice cream looks creamy and rich. That caramel sauce seems to be so versatile. You have used it for lot of desserts.. 🙂 I like the plate in the last picture.

      Reply
    2. Srividhya Gopalakrishnan

      June 19, 2016 at 4:33 am

      I wish I could get a scoop of it now.. yum and slurp..

      Reply
    3. alka

      June 19, 2016 at 6:32 am

      lovely recipe Pavani

      Reply
    4. Sowmya Sundararajan

      June 21, 2016 at 1:34 pm

      Bookmarked. I havent used tapioca starch. Totally new to me. Loved all the clicks Pavani

      Reply
    5. Rafeeda AR

      June 23, 2016 at 4:25 am

      My kids would love this! I guess I can replace tapioca starch with arrowroot powder? Not sure though... must make this for them soon... Thank you for sharing...

      Reply
    6. Global Tastes & Travels Inc.

      June 26, 2016 at 1:34 am

      oooh I wish I had a bowl of this in my freezer right now

      Reply
    7. Global Tastes & Travels Inc.

      June 26, 2016 at 1:34 am

      oooh I wish I had a bowl of this in my freezer right now

      Reply
    8. Amara Annapaneni

      June 27, 2016 at 1:32 pm

      Love the ice cream with the caramel sauce. Sooo tempting.

      Reply
    9. Suja Ilangovan

      July 23, 2016 at 7:33 pm

      Must have been wonderful for the summer. Looks so creamy & smooth, Pavani.

      Reply
    10. Pavani N

      August 09, 2016 at 3:45 pm

      Hi Rafeeda, I'm sure you can substitute arrowroot powder for tapioca starch. Do try and let me know how it turns out.

      Reply
    11. Priya Suresh

      May 25, 2018 at 12:59 am

      Wish i get few scoops of this icecream, quite a different icecream.Never used tapioca starch in icecream, thats sounds very interesting. Prefect summer dessert.

      Reply

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    141 shares