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August 23, 2025
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Mango Kulfi Ice Cream (Plant-Based)

 

Mango Kulfi Ice Cream (Plant-Based)

Creamy plant-based Mango Kulfi Ice Cream made with nuts, oats, dates & fresh mangoes — a healthy, dairy-free summer dessert.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4
Course: Dessert
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • ¼ cup Almonds
  • ¼ cup Cashews
  • ¼ cup Rolled Oats
  • ¼ cup Makhana lotus seeds/fox nuts
  • 18 –20 Dates
  • 3 cups Mango chopped (for blending)
  • 1 cup Mango finely diced (for mixing in)
  • 1 tsp Cardamom powder
  • Few strands of Saffron
  • 1 cup Plant milk plus more as needed
  • Finely chopped Pistachios for garnish

Method
 

  1. Finely dice 1 cup of mango and set aside for later.
  2. Soak almonds and cashews overnight, or in hot water for 2–4 hours. Soak oats and makhana in just enough water to cover, for 20 minutes.
  3. Peel almonds after soaking. Drain all soaked ingredients.
  4. Steam the dates for 5 minutes or microwave for 2 minutes until they turn soft.
  5. Warm 1 cup of plant milk and add saffron strands. Let sit for a few minutes.
  6. In a blender or food processor, combine the soaked nuts, oats, makhana, softened dates, 3 cups of mango, cardamom powder, and saffron-infused milk. Blend until smooth and creamy. Add extra plant milk if needed for consistency.
  7. Stir in the reserved diced mango. Pour the mixture into kulfi moulds, popsicle moulds, or a freezer-safe container. Freeze for at least 6–8 hours or overnight until firm.
  8. Unmould or scoop, and garnish with chopped pistachios and more fresh mango pieces. Enjoy your creamy, dairy-free kulfi!

Notes

Tips
  • For a richer kulfi, reduce the blended mixture on low heat before freezing.
  • Adjust sweetness by adding more or fewer dates depending on mango ripeness.
  • You can swap pistachios with almonds or cashews for garnish.

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