Vegan Paleo Kulfi

Paleo Kulfi (vegan, gluten-free, dairy-free)

  • Author: My Heart Beets


Kulfi is considered India’s ice cream. It’s a saffron flavored icy treat with rich, nutty flavor. Kulfi is fairly dense and so it takes longer to melt than traditional ice cream.



  1. Add the cashew milk, coconut milk, cardamom and saffron to a pot and bring the mixture to a full boil. Keep an eye on the pot so that it doesn’t boil over.
  2. Reduce the heat to a simmer, and cook for 5 minutes, stirring occasionally.
  3. Add the almond flour, and continue to cook for another 2 minutes.
  4. Turn off the heat and immediately stir in the sweetener and pistachios. Allow the mixture to cool on the stovetop. (I suggest tasting a spoonful of the mixture and adding more sweetener to taste if needed).
  5. Next, pour the mixture into an ice cream mold and freeze until solid.
  6. When serving, garnish with crushed pistachios.


  • I use small dixie cups as they are easy to unmold and give the ice cream a “kulfi-like shape.” You can also use these traditional kulfi molds or the ice cream mold of your choice.
  • *If you use sweetened cashew milk then you may want to use less maple syrup/honey.
  • I suggest tasting a little spoonful before you freeze the mixture – that way you can adjust the level of sweetness!