Kulfi (Indian Eggless Ice Cream)

Kulfi (Indian Eggless Ice Cream)

Kulfi (Indian Eggless Ice Cream)

Kulfi is an eggless Indian ice cream. This is a simple and delicious dessert made with milk and sugar. Kulfi is very popular with street vendors, especially in summer. This is an easy recipe to make and Kulfi is an absolute treat for both young and old.
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Course Dessert
Cuisine Indian


  • 4 cup milk
  • 3/4 cup heavy cream
  • 3/4 cup sugar
  • 2 teaspoons corn starch
  • 1/2 teaspoon agar-agar (sea weed works as a vegetarian gelatin)
  • 1/4  teaspoon cardamoms crushed


  • In a heavy bottom pan over medium high heat boil the milk, heavy cream, and sugar together.
  • After milk comes to boil lower the heat to medium and let it boil for about 35 minutes, stir the milk occasionally and clean the sides preventing milk not to make a ring on sides. Because of cream, milk does not burn in bottom of the pan.
  • In a small bowl mix corn starch, agar-agar, and cardamom with 2 spoons of water really well making sure there are no lumps,
  • Add to the boiling milk mix it well, boil for about 3 minutes. Turn off the heat and mix the milk for about a minute.
  • Let it cool and pour into the molds, use Kulfi molds, Popsicle molds or small cups. I am using 3 oz plastic cups.
  • Freeze for about 5 hours, before Kulfi is ready to serve.


You can flavor Kulfi with saffron or vanilla and add the nuts of your choice.
Tried this recipe?Let us know how it was!

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31 thoughts on “Kulfi (Indian Eggless Ice Cream)

  1. Hello Manjula
    I just found this recipe and can’t wait to try it. Thank you so much for sharing. I love the recipes you have on your site and especially the format you use. You make everything seem so easy.
    Be Blessed Always

  2. Hello manjulaji, I luv ur all recipes. BT for kulfi can we replace agar agar with any other thing, which should fully jain kind of… please guide if there is anything which we can.

  3. Namaste Manjula Aunty ji,
    I love your website. Thank you so much for wonderful recipes. We are trying to avoide onion and garlic. I have a question for how many days it will stay good? And also i have heavy cream which is about to expire on 30th September, do we need to finish kulfi before that if use that heavy cream?

    1. Hello I love all your recipes..Can you please provide Saoyabean chaap recipe…Gravy can be ok to make but I can’t find anywhere how to make chaaps with soya…Thanks

  4. This is the first time I even heard about kulfi but it sounded so great. I had everything except agar-agar so made half the recipe today. It was very delicious and smooth. And came out perfectly. I used 1 pkt gelatin in place of agar-agar and halved all the ingredients. Thank you for the great recipe. Will be trying again as a layer with jello.

  5. Dear madam,
    Heavy cream is difficult to find where I live. May i know if Can the heavy cream be substitute d with another ingredient? TIA.

  6. Manjula ji ,

    Namaste. I have tried a lot of recipes from your website and they are all amazing. My husband enjoys all the recipes. I wanted to try this kulfi recipe but I could not get Agar- agar powder / threads here in India. Is there any other substitute for it ?

    Looking forward to hear back from you.

    Thanks in advance


  7. Mrs Manjula. I love you website.. I am definitely going to try your kulfi.. Not only Kulfi but others sweets and your different vegetarian food…Thank you so much for sweets recipe and food..
    Keep Up The Good Work.. Thanks again….

  8. Dear Manjula ji,
    I love your website, and, have learnt to make a lot of traditional indian dishes with locally available ingredients. I live in Australia.
    I have tried a lot of kulfi recipes but they seem to set hard and and full of cream & condensed milk.
    I am very excited to try out your recipe. My husband loves mango kulfi, my question is ..at which stage can I add mango puree? and how much. My second question is can I set the kulfi in a ice cream maker.
    Looking forward to hearing from you.
    Kind regards

  9. hi manjula ji
    why is agar agar used in this recipe? And i have agar agar strips instead of powder. how much (in grams) should I add. And please tell me with how much water should i dissolve agar agar strips.

    1. Deepthi,
      Agar-agar helps not having the ice crystals in Kulfi, I have learnt this recently after I have made Jello and have been experimenting it works really good if you have thread may be crush 2 threads and dissolve in 2-3 spoons of water, agar-agar is used in very little quantity other wise Kulfi will be too firm and will have different texture.

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