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Date and Pistachio Kulfi

This sugar and dairy-free Kulfi is naturally sweetened with dates. The creaminess of coconut milk blends perfectly with delicious roasted pistachios and spices.

Created by:
20 mins
Easy
5 SERVERS

Nutrition per serving

Energy

229 kcal

Fat

18 g

Saturates

13 g

Carbs

32.3 g

Sugars

10 g

Fiber

3 g

Protein

3 g

Salt

43 mg

Nutrition per serving

Energy

229 kcal

Fat

18 g

Saturates

13 g

Carbs

32.3 g

Sugars

10 g

Fiber

3 g

Protein

3 g

Salt

43 mg
0%

PREP TIME

10 min

0%

COOK TIME

10 min

0%

TOTAL TIME

20 mins

Ingredients

Method

    1. Add pistachios to a blender and make a slightly coarse powder. Set aside.
    2. Blend the dates and coconut milk till smooth. Set aside.
    3. In a pot, bring coconut milk and date mixture to a boil for 10 minutes on a medium flame.
    4. Add tapioca starch to the almond drink and stir well. Make sure there are no lumps. Add to the pot and lower the flame completed, keep stirring and boil.
    5. Add pistachios, cardamom powder, and ginger. Mix well and make sure there are no lumps.
    6. Turn off the heat and cool. The mixture thickens further upon cooling.
    7. Pour this into ice cream molds
    8. Freeze overnight or at least for 4 hours
    9. Gently hold the stick and remove it from the mold.
    10. Optional: melt 50g of black chocolate in a small stainless steel bowl over a pan of hot water on low heat. Heat until melted but not hot. Dip each pistachio ice cream in the chocolate to cover and sprinkle with pistachios

Tips

To minimise food waste store nuts/seeds out of direct light and heat and always in an airtight container.

Ingredients

Method

    1. Add pistachios to a blender and make a slightly coarse powder. Set aside.
    2. Blend the dates and coconut milk till smooth. Set aside.
    3. In a pot, bring coconut milk and date mixture to a boil for 10 minutes on a medium flame.
    4. Add tapioca starch to the almond drink and stir well. Make sure there are no lumps. Add to the pot and lower the flame completed, keep stirring and boil.
    5. Add pistachios, cardamom powder, and ginger. Mix well and make sure there are no lumps.
    6. Turn off the heat and cool. The mixture thickens further upon cooling.
    7. Pour this into ice cream molds
    8. Freeze overnight or at least for 4 hours
    9. Gently hold the stick and remove it from the mold.
    10. Optional: melt 50g of black chocolate in a small stainless steel bowl over a pan of hot water on low heat. Heat until melted but not hot. Dip each pistachio ice cream in the chocolate to cover and sprinkle with pistachios

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Copyright © 2024International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok