Make this spiced coffee kulfi, then check out our raspberry and rosewater kulfi, street-side kulfi, gulab jamun, frozen chocolate cheesecake and more frozen dessert recipes. Looking for a refreshing chilled beverage? Try our iced coffee, iced latte or iced caramel coffee.

To make your strong coffee, you can either use a bean to cup coffee machine, or buy good-quality coffee beans and grind with our pick of the best coffee grinders.


  • 240ml double cream
  • 400g tin evaporated milk
  • 400g tin sweetened condensed milk
  • 1 tbsp instant espresso or coffee granules
  • 2 green cardamom pods, cracked
  • 1 cinnamon stick
  • 1-2 star anise
  • 35g toasted hazelnuts, roughly chopped


  • STEP 1

    Stir together the cream, evaporated and condensed milks, espresso, cardamom, cinnamon, star anise and ¼ tsp of salt in a medium pan over a medium-high heat until the espresso dissolves and the liquids are combined. Bring to a boil and remove from the heat. Press a piece of baking paper against the surface of the mixture to prevent a skin from forming and let the mixture steep for 1 hour at room temperature. Remove the whole spices and discard. Pour the liquid into six freezer-safe ramekins or lidded kulfi moulds. Cover the tops and transfer to the freezer and allow to firm up for at least 6 hours or preferably overnight.

  • STEP 2

    The kulfi can be served directly in the ramekins. If using kulfi moulds, run under water for a few seconds, flip, then tap gently to release the kulfi. Garnish with toasted hazelnuts to serve.

This spiced coffee kulfi recipe is adapted from LA-based food writer Nik Sharma's book The Flavor Equation (£26, Chronicle Books).

*This recipe is gluten free according to industry standards

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