Blueberry kulfi icecream – easy Icecream recipes

Life had suddenly become very busy since last week. Kiddo’s exams, navratri, some parent activities in school kept me occupied. Though a little tired, I totally enjoyed this small change from usual routine. I have been meeting some new people due to this navratri festival and also some super enthusiastic parents in kiddo’s school.

So though I had a few posts in my drafts, I did not find time for the blogging activities. Now as the long weekend is approaching, I decided to do a post today.

These frozen treats was never my forte previously.But when I made the awesome vanilla icecream few days ago, I was dying to try more newer icecream recipes.But I did not want to use heavy creams and all. So I decided to make the Indian icecream or kulfi without cream.



It was delicious and everyone at my home enjoyed this one. Especially me and my hubby had quite a huge portion of it. It had the typical taste of any delicious kulfi you have eaten. I added some blueberry puree. It imparted a slight tangy taste to the kulfi , but did not dominate in taste.

Maybe next time, I plan to make some blueberry compote and add it over some plain kulfi for a different taste. I am learning more about making icecreams when I am making them and I do have a few other recipes in mind. I will be trying them sometime soon.




  • Cuisine: indian
  • Course: dessert
  • Preparation Time: 15 minutes mins
  • Cooking Time: 45 minutes mins


1 cup Blueberry
1 litre Milk
1 can Condensed milk- (400g)
4 – 5 Almond- blanched and skin peeled
4 – 5 Pistachios
strands 1 Saffron/kesar – few soaked in tbsp of warm milk
1 tsp Cornflour
1/2 tsp Cardamom powder


  1. Puree the blueberries in a blender
  2. Grind the nuts to a coarse paste.
  3. Soak the saffron strands in warm milk.
  4. Dissolve the cornflour in little water.
  5. Boil the milk.
  6. Add the condensed milk.
  7. Stir till the milk volume reduces to 3/4th of the original quantity.
  8. Add the cardamom powder.
  9. Add the nuts paste.
  10. Mix and pour the flour paste.
  11. It will slightly start to thicken.
  12. Add the saffron mixture.
  13. Keep stirring as it thickens more to a consistency of a cream.
  14. Remove from flame and allow it to cool for sometime.
  15. Add the blueberry puree.
  16. Stir nicely to mix well.
  17. Keep in freezer safe bowl.
  18. You can also pour in popsicle moulds or kulfi moulds.
  19. Keep in freezer for about 6 hours.
  20. Garnish and Serve.




To remove the kulfi from popsicle or kulfi mould, dip them in warm water and try removing them from the mould,



can strands and You also garnish with more saffron some ground pistachios and almonds before serving.


  1. You can use rice flour in place of cornflour.



You can also try with mango or strawberry puree.

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  1. MonuTeena RecipesPassion

    very nicely done kulfi ice cream dear

  2. Travel Mosafer

    hmmm… sounds yummylicious!


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