Strawberry Kulfi
Ultra-creamy Strawberry Kulfi made with fresh strawberries and flavored with ground cardamom—an easy, delicious twist on the classic Indian Kulfi!
About 10 years ago, I shared a kulfi ice cream recipe on the blog—and it’s been a reader favorite ever since. Over time, that one recipe turned into so many variations in my kitchen: mango, chocolate, almond… and now this strawberry version (I even turned it into a kulfi ice cream cake at one point!).
What I love most about this base recipe is how easy it is. There’s no ice cream maker, no long hours of simmering milk like the traditional method—and yet, it still turns out incredibly creamy and light every single time.
Ingredient Notes
Strawberries: Choose sweet, ripe strawberries that are deep pink all the way through. They not only give the strawberry kulfi a beautiful natural color but also pack in so much fresh strawberry flavor.
Heavy cream: Make sure the cream is very cold—this is key to it whipping up properly and holding good volume.
Sweetened condensed milk: The thick, concentrated milk creates a smooth, custard-like texture, keeps the ice cream soft and scoopable, and prevents it from turning icy. It also helps stabilize the mixture so everything stays light and creamy.
Ground cardamom: Always use freshly ground cardamom if you can. I like to grind a small batch (¼ to ½ cup cardamom pods) and store it in the fridge or freezer in a tightly sealed container so it stays fresh. It keeps beautifully and is ready whenever you need it—and honestly, no Indian dessert feels complete without a touch of cardamom.
Quick Video
You might also like:
Mango Ricotta Kalakand is an easy, fruity summer twist to the classic kalakand burfi. Strawberry chia seed kheer is so easy to make and perfect for entertaining, and this almond flour halwa is a simple shortcut to the traditional badam halwa.
Strawberry Kulfi
Serves: 9 to 10 servings
Cook time: 5 minutes | Prep time: 15 minutes | Chilling time: 8 hours
Ingredients
½ pound (226 grams) ripe strawberries
1 tablespoon sugar
1 cup cold heavy whipping cream
7 ounces (200 gms) sweetened condensed milk (about ½ can), add 2 tablespoons more if the strawberries aren’t very sweet
2 teaspoons ground cardamom
1 pinch salt
Method
Make the strawberry pulp: Finely chop the 1/2 lb strawberries and add them to a small saucepan with 1 tbsp sugar. Cook over low heat, stirring occasionally, for about 5 minutes, until softened and juicy. Remove from heat, transfer to a bowl, and let it cool completely. You can make this ahead and refrigerate it for up to 3 days.
Whip the cream: Add the 1 cup of cold heavy cream to a large bowl and beat with an electric mixer on high speed until thickened and soft peaks form, about 1 minute.
Finish the mixture: Add the cooled strawberry pulp, 7 ounces of sweetened condensed milk, 2 tsp cardamom powder, and a pinch of salt. Beat again until everything is well combined and lightly whipped, about 30 seconds.
Freeze: Transfer to a freezer-safe container, cover, and freeze for at least 8 hours or until set.
Recipe Notes
Strawberry – Choose sweet, ripe strawberries that are deep pink throughout—they give the kulfi a beautiful color and the best flavor.
Cardamom powder - Grind about ¼ cup green cardamom pods in a dry spice grinder until finely ground. Measure 2 teaspoons for this recipe. Store extra in a small airtight bag or container and keep it in the fridge or freezer for several months.
To decorate as shown in the pictures, spread the kulfi mixture into a 9-inch springform pan and sprinkle some chopped strawberries on top for a pop of color. Cover with foil and freeze until set.
When ready to serve, run a thin knife around the edges (dipping the knife in warm water helps), gently loosen the sides, and release the springform ring. Slice into wedges and serve.
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