Traditional Indian Ice Cream made super easy.
14 oz – Fat free Sweetened Condensed Milk
5 oz – Evaporated Milk
8 oz – Cool Whip
1 pinch Saffron (Kesar)
1 tsp Sugar or 2 packets Splenda
Using a mortar and pestal, grind together Sugar and Saffron.
Combine Sweetened Condensed Milk, Evaporated Milk, and Cool Whip.
Using an electric hand blender mix all ingredients together.
Add in Saffron and Sugar mixture and mix well.
Pour mixture into a popsicle maker or freeze in a container.
Freeze Kulfi for at least 4 – 6 hours, preferably overnight.
If stored in a container, remove kulfi from freezer a couple of times and fold it together again using a spoon.
Recipe adopted from Show Me the Curry.