Kulfi, a popular frozen dessert in India, is renowned for its creamy texture and exotic flavors. However, when you want to take this beloved treat to the next level, a decadent twist is needed. Enter Pistachio Kulfi Ice Cream Bars. Inspired by Nadiya Hussain’s no-churn version, these bars offer a perfect fusion of rich, creamy ice cream and nutty pistachios, layered with a sweet biscuit crust. This recipe is ideal for those scorching summer days or anytime you’re craving something cool, creamy, and utterly irresistible.
What Is Pistachio Kulfi Ice Cream Bar?
Pistachio Kulfi Ice Cream Bars are a modern take on the traditional Indian Kulfi. Kulfi is an ice cream-like dessert typically made with condensed milk and cream, offering a denser, richer texture compared to conventional ice cream. In this recipe, the kulfi is enhanced with pistachios for a nutty bite and cardamom for a touch of warmth, and it’s sandwiched between layers of crispy, buttery biscuit crust.
What makes this version special is the no-churn technique used to prepare the kulfi, making the recipe much easier to assemble. The biscuit crust adds a lovely crunch, while the creamy kulfi offers a smooth and indulgent contrast.
Origin of Pistachio Kulfi Ice Cream Bars
Kulfi has a long history dating back centuries in the Indian subcontinent. It’s believed that the dessert originated in the Mughal Empire, where it was created as a royal treat using the ice and snow from the mountains. Over time, kulfi evolved into the frozen dessert we know today, made with condensed milk, cream, and a variety of natural flavorings, such as pistachios, saffron, and rose water.
The Pistachio Kulfi Ice Cream Bars version of kulfi, however, is a modern take. This variation combines traditional ingredients with contemporary cooking techniques—namely the no-churn process and the inclusion of a biscuit base. This fusion allows for the flavor to remain true to its origins while adding a modern flair.
Ingredients for Pistachio Kulfi Ice Cream Bars
For the Biscuit Layers:
- 400g custard cream biscuits (or any sweet vanilla sandwich cookies)
- 100g unsalted butter, melted
- Pinch of salt
For the Kulfi Ice Cream:
- 600ml double cream
- 200g sweetened condensed milk
- 2 tsp vanilla extract
- 4 cardamom pods (seeds crushed)
- 200g raspberries (optional, halved)
- 100g pistachios, roughly chopped
Step-by-Step Directions and Preparation Method
1. Prepare the Biscuit Base:
Start by crushing the custard cream biscuits (or sweet vanilla sandwich cookies) into fine crumbs. You can use a food processor or place the biscuits in a ziplock bag and crush them with a rolling pin. Once the biscuits are finely crumbled, add the melted butter and a pinch of salt. Mix everything together until it forms a slightly wet, crumbly mixture.
Next, press half of the biscuit mixture into the base of a 23cm square tin lined with parchment paper. Make sure to press the crumbs down tightly to form a solid base. Place the tin in the freezer while you prepare the kulfi mixture.
2. Make the Kulfi Ice Cream Mixture:
In a large bowl, whip the double cream until soft peaks form. You can use an electric whisk for this, which should only take a few minutes. Once the cream is whipped, add the sweetened condensed milk, vanilla extract, and the crushed cardamom seeds. Gently fold everything together, being careful not to deflate the cream.
3. Layer the Kulfi Ice Cream Bars:
Take the frozen biscuit base out of the freezer and pour half of the kulfi mixture over it. Smooth it out with a spatula to cover the base evenly. Next, sprinkle the pistachios and, if desired, add the raspberries for a pop of color and sweetness. Add the remaining kulfi mixture on top and smooth the surface.
4. Top with Biscuit Crumbs:
Sprinkle the remaining biscuit mixture over the top of the kulfi ice cream, ensuring an even distribution. This will give the bars that delightful crunchy texture once frozen.
5. Freeze the Kulfi Ice Cream Bars:
Cover the tin with plastic wrap or foil and place it in the freezer for at least 4 hours or overnight. The longer it freezes, the firmer and more set the bars will become.
6. Serve the Kulfi Ice Cream Bars:
Once frozen, remove the tin from the freezer and let it sit at room temperature for about 10 minutes to soften slightly. This will make it easier to slice. Cut into bars or squares and enjoy! The bars are rich, fragrant, and perfectly balanced with the crunch of pistachios and biscuit layers.
Variations of Pistachio Kulfi Ice Cream Bars
While this recipe is already a delightful fusion, there are numerous ways to make it your own. Here are a few variations you could try:
- Saffron and Almond Kulfi Bars: Add a few strands of saffron to the kulfi mixture for a more traditional flavor. You could also substitute pistachios with slivered almonds.
- Chocolate Pistachio Kulfi Bars: For a chocolate twist, drizzle melted dark chocolate over the top of the frozen bars, or incorporate cocoa powder into the kulfi mixture.
- Vegan Kulfi Bars: Substitute the double cream with coconut cream and the sweetened condensed milk with coconut condensed milk for a plant-based version.
- Fruit-Flavored Kulfi Bars: You can experiment with other fruits, like mango, guava, or strawberry, instead of raspberries to add a refreshing fruit flavor.
FAQs About Pistachio Kulfi Ice Cream Bars
1. Can I make Pistachio Kulfi Ice Cream Bars without a biscuit base?
Yes, you can skip the biscuit base, but the bars will have a different texture. If you prefer a more traditional kulfi, you can serve the kulfi without the biscuit layers.
2. Can I use any nuts instead of pistachios?
Absolutely! If you prefer almonds, cashews, or walnuts, feel free to use them as a replacement for pistachios.
3. How long do the Kulfi Ice Cream Bars last in the freezer?
These bars can be stored in the freezer for up to 2 weeks. Make sure to cover them tightly to avoid freezer burn.
4. Can I make these bars ahead of time for a party?
Yes! These bars are perfect for making ahead of time. You can prepare them a day or two in advance and store them in the freezer until ready to serve.
5. How do I make sure the ice cream is smooth and creamy?
Be sure to whip the cream to soft peaks and fold the ingredients in gently. This will ensure a smooth and creamy texture when frozen.
6. Can I add other fruits to the Kulfi Ice Cream Bars?
Yes, you can add different fruits like strawberries, peaches, or even tropical fruits such as mango. Just make sure to chop them into small pieces before adding.
Conclusion
These Pistachio Kulfi Ice Cream Bars are an indulgent treat that transforms the traditional Indian dessert into a fun, portable form. With creamy kulfi, crunchy biscuit layers, and the unique flavors of pistachios and cardamom, these bars offer a perfect balance of textures and flavors. Whether you’re hosting a summer party or simply craving something cool and decadent, these kulfi ice cream bars will surely hit the spot. Enjoy them as a delightful dessert or a sweet snack that will transport you to the vibrant streets of India with every bite.
Print
Decadent Pistachio Kulfi Ice Cream Bars: A Unique Twist on Traditional Indian Kulfi
- Total Time: 6–8 hrs (including freezing)
- Yield: 8 bars 1x
- Diet: Vegetarian
Description
Pistachio Kulfi Ice Cream Bars are a modern take on the traditional Indian Kulfi. Kulfi is an ice cream-like dessert typically made with condensed milk and cream, offering a denser, richer texture compared to conventional ice cream. In this recipe, the kulfi is enhanced with pistachios for a nutty bite and cardamom for a touch of warmth, and it’s sandwiched between layers of crispy, buttery biscuit crust.
Ingredients
For the Biscuit Layers
- 400g custard cream biscuits (or any sweet vanilla sandwich cookies)
- 100g unsalted butter, melted
- Pinch of salt
For the Kulfi Ice Cream
- 600ml double cream
- 200g sweetened condensed milk
- 2 tsp vanilla extract
- 4 cardamom pods (seeds crushed)
- 200g raspberries (optional, halved)
- 100g pistachios, roughly chopped
Instructions
- Prepare the biscuit base: Blitz biscuits into fine crumbs. Mix with melted butter and salt. Press half into a lined 23cm square tin. Freeze while making the ice cream.
- Make the kulfi mixture: Whip cream until soft peaks form. Fold in condensed milk, vanilla, and crushed cardamom seeds.
- Layer the ice cream: Pour half the kulfi mix over the frozen base. Sprinkle raspberries and pistachios. Add the remaining kulfi mix and smooth the top.
- Top with biscuit crumbs: Sprinkle the remaining biscuit mixture over the top.
- Freeze: Cover and freeze for at least 4 hours or overnight.
- Serve: Let sit at room temp for 10 minutes before slicing into bars.
Notes
These Pistachio Kulfi Ice Cream Bars bring the creamy, nutty flavors of traditional kulfi into a fun and modern handheld treat. Perfect for hot days, festive gatherings, or simply when you’re craving a refreshing dessert with a touch of elegance. For extra flair, drizzle with melted white chocolate or sprinkle crushed pistachios on top before serving.
- Prep Time: 20 mins
- Cook Time: 10 mins (plus freezing time)
- Category: Dessert
- Method: Freezing
- Cuisine: Indian / Fusion
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 25g
- Sodium: 70mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: Moderate
Keywords: Pistachio Kulfi, Kulfi Ice Cream Bars, No-churn Pistachio Kulfi, Kulfi Bars, Indian Pistachio Kulfi
