Pineapple Cardamom Kulfi

For an exotic dessert try Steve Dawson's simple recipe for a tropical fruit, Indian-style ice cream served mango
Pineapple Cardamom Kulfi
  • Rating:
  • Serves: 6
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus 4-6 hrs or overnight freezing
  • Effort: easy



  • split cardamom pods
  • 2 x 410g tins of evaporated milk
  • 284 ml single cream
  • 150 g golden caster sugar
  • 1 tbsp powdered gelatine
  • 250 g dried pineapple, chopped
  • 50 g pistachio nuts, shelled and chopped
  • slices fresh mango, to serve


1. In a large, non-stick saucepan heat together the cardamom pods, evaporated milk, cream and sugar. Bring to the boil, reduce the heat and simmer for 5 minutes.

2. Meanwhile, in a small bowl sprinkle the gelatine over 3 tbsp cold water and set aside to soak for 5 minutes.

3. Remove the cardamom mixture from the heat, add the soaked gelatine and stir until the gelatine has dissolved. Strain the mixture through a sieve.

4. Mix the dried pineapple into the cardamom mixture. Pour into 6 dariole moulds and freeze for 4-6 hours or overnight until set.

5. Turn out the ice cream and serve sprinkled with chopped pistachio nuts and fresh mango slices on the side.

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