This post is about a delicious vegan, gluten free version of the traditional ice cream of India. It uses coconut milk or coconut milk and almond milk and is flavored with saffron, cardamom and raw cashews. This is very simple recipe that you don’t even need an ice cream maker for. Basically a simple series of steps, heating and combining ingredients then freezing the resulting mix in individual serving molds. Traditionally these would be cone shaped but the author, Richa Hingle, used small rounded bottom bowls. As she suggests you could use popsicle molds or even plastic cups if you wanted a more traditional looking final shape. Actually this would make great vegan ice cream popsicles. If you end up liking it you will see that it could make a great vegan, gluten-free base for all kinds of flavor combinations.
For the recipe details and other delicious looking vegan indian recipes check out..
Kesar Kulfi Ice Cream on the Vegan Richa Blog
In case you are interested, kulfi is normally made from condensed milk or whole milk or a combination that is slowly reduced over a low flame until it is about half the original volume. Both of these versions result in a pronounced caramelized taste.
Here is a short about.com video that shows how it’s typically made:
coconut milk, saffron / 1 quart
Mix Prep Time: 20 min
Freeze Time: 20 min
Total Time: 40 min
Yield: 1 quart (8 servings)