Summer is coming. And that means… ice cream! And my favorite ice cream is Kulfi: an indian milk-based, egg-free ice cream that is usually flavored with cardamom and other ingredients such as saffron (kesar), pistachios or mango.
Kulfi is usually made with milk, but my low carb version uses heavy cream (or coconut cream for vegans) and almond milk to keep it low carb. It is a bit harder then its high carb version, so I would recommend you make it with a stick (popsicle style) rather than to eat with a spoon. But either way, I am sure you will enjoy it!
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- 2/3 cups of heavy whipping cream or coconut cream (160g), chilled in the fridge
- 1/3 cup unsweetened almond milk
- Stevia or erythritol or sucralose
- Seeds from 2 green cardamoms, powdered
- A good pinch of saffron (optional)
- 1/4 tsp xantham gum (optional)
- 30 g of roasted almonds or pistachios (optional)
- Put the almond milk in a small pot. Heat it up until it almost boils (but dont get it there as it could curdle!), then add the spices and sweetener (equivalent to 3-4 tbsp sugar). Let the aromas infuse.
- Let the mixture cool.
- Whip the cream until it forms peaks.
- Mix the almond milk with the xantham gum (you might have to blend it to avoid lumps), then add it to the whipped cream slowly.
- Once everything is mixed, taste it and add more sweetener if necessary. Then divide into four containers and freeze.
- Serve once frozen with some chopped nuts on top (optional).
- Nutritional information, for one kulfi (recipe serves 4)
- 192 kCal
- 2.4 g total carbs
- 1.6 g net carbs
- 0.8 g fiber
- 2.4 g protein
- 19.4 g fat