Traditional kulfi ice cream is a beloved classic—rich, creamy, and perfumed with the warm, aromatic notes of cardamom. On its own, it needs absolutely nothing else to shine. But when you take that same luxurious flavour and turn it into an easy, no-churn ice cream, then sandwich it between soft, buttery biscuits, something magical happens. Suddenly, kulfi becomes not just a dessert, but a playful, indulgent treat—cool, creamy, spiced, and wrapped in tender layers that melt in your mouth with every bite.
This delightful twist takes all the charm of classic kulfi and gives it a fun, modern edge—perfect for entertaining, summer gatherings, or simply keeping in the freezer for when your sweet tooth strikes. The best part? There’s no need for an ice cream maker or complicated steps. The no-churn method keeps things simple without compromising the creamy texture or depth of flavour.
Equipment: For this recipe, you’ll need a 23cm/9in square cake tin to set the kulfi mixture evenly before assembling the sandwiches. With just a little bit of chilling time and some basic ingredients, you’ll have a dessert that’s both nostalgic and fresh, familiar yet full of surprise—proof that even something as perfect as kulfi can be taken to the next level.
Kulfi ice cream bars- ingredient list!
Ingredient list for the biscuit:
14 ounces (400 grammes) of custard cream cookies
100g/3½oz unsalted butter with an additional pinch of salt for greasing
Ingredient list for the ice cream;
Four pods of cardamom 600ml/20fl oz double cream
Condensed milk, 200g/7oz
200g/7oz of halved raspberries, 100g/3½oz of finely chopped pistachios, and 2 tsp vanilla extract
Kulfi ice cream bars- step by step instruction list!
Step 1– Kulfi ice cream bars
Begin by preparing your tin so the kulfi sets properly and releases with ease. Take a 23cm/9in square cake tin and line both the base and sides with baking parchment or greaseproof paper, allowing a little overhang on the sides to help lift the ice cream out later. Lightly grease the parchment with a neutral oil or a small amount of melted butter to prevent sticking. This step ensures the kulfi lifts cleanly from the tin once frozen and makes slicing and assembling the sandwiches much easier later on.
Step 2– Kulfi ice cream bars
To create the biscuit layers that form both the base and the top of your kulfi sandwich, start by placing the custard cream biscuits into a food processor. Blitz them until they become a fine, sandy crumb with no large pieces remaining—this will give your sandwich a smooth, cohesive texture and a deliciously nostalgic flavour. Once fully processed, transfer the biscuit crumbs to a mixing bowl and set aside. These sweet, creamy crumbs will soon be transformed into a soft, buttery layer that perfectly complements the rich, spiced kulfi centre, giving your dessert that irresistible biscuit-ice cream-biscuit bite.
Step 3- kulfi ice cream bars
Melt the butter in the microwave or in a small pan over low heat. To the biscuit crumbs, add the melted butter and a dash of salt. Stir thoroughly. Distribute half of the mixture evenly on the tin’s bottom. To set, place in the freezer.
Step 4- kulfi ice cream bars
Use a pestle and mortar to smash the tiny black seeds into a fine powder after cracking the cardamom pods and discarding the husks to prepare the ice cream. Condensed milk, vanilla essence, crushed cardamom seeds, and double cream should all be combined in a bowl. Whisk until soft peaks form when the whisk is removed.
Step 5- kulfi ice cream bars
Remove the prepared cake tin from the freezer, where your biscuit base has begun to firm up nicely. Pour in half of the creamy kulfi mixture, spreading it out gently with a spatula to create an even, smooth layer. This will form the luscious, spiced centre of your ice cream sandwich. Next, scatter an even layer of fresh raspberries over the cream—each berry adding a burst of tartness that perfectly balances the richness.
Step 6- kulfi ice cream bars
Follow with a generous sprinkle of chopped pistachios, which not only bring a satisfying crunch but also add a beautiful pop of colour and nutty depth to the dessert. This fruity, nutty layer adds both texture and flavour, making each bite more indulgent and vibrant.
Step 7- kulfi ice cream bars
Spoon the remaining cream mixture into a piping bag fitted with a wide round nozzle, or simply snip the end off the bag if using a disposable one. Carefully pipe the cream over the raspberry and pistachio layer, working slowly and evenly across the surface. This method helps prevent the fruit and nuts from shifting out of place, keeping them in a neat, even layer for a polished final presentation and consistent texture in every slice.
Step 8-
Once the cream has been piped across the entire surface, use a small offset spatula or the back of a spoon to gently smooth the top. Aim for a level, uniform finish so that when you add the final biscuit layer, it sits evenly on top. At this stage, your dessert is already looking beautifully layered and full of texture—and it’s nearly ready for its final freeze.
Step 9-
Once the cream layer is smooth and even, take the remaining biscuit crumb mixture and gently sprinkle it over the top, making sure to cover the surface completely. Press down very lightly with your hands or the back of a spoon to help the crumbs settle into the cream, forming a soft but stable top layer that mirrors the base. This creates the perfect sandwich effect—creamy kulfi in the centre, with tender biscuit layers on both the bottom and top.
Step 10-
Carefully transfer the tin back to the freezer and leave it to set for at least 4 hours, or ideally overnight, to ensure the kulfi is firm and holds its shape when sliced.
Step 11-
When you’re ready to serve, remove the tin from the freezer and let it sit at room temperature for about 10 minutes. This brief softening time makes it easier to cut and brings out the flavours more vividly. Using a sharp knife, slice the chilled kulfi into 12 neat squares. Each portion will reveal layers of creamy cardamom kulfi, tart raspberries, crunchy pistachios, and soft biscuit—an irresistible combination of textures and tastes.
Serve immediately and enjoy this cool, spiced treat that takes classic kulfi to a whole new level.
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