It’s basically a regular ice cream cake, but Indianised, and it turns into the most perfect summer dessert. It’s easy, it looks impressive, and it’s one of those make-ahead summer cakes that just makes entertaining so much less stressful — especially for backyard parties and summer get-togethers.
You know that kulfi recipe I shared on the blog? That one has honestly become a bit of a reader favorite over time, and I’ve kept playing with it in different ways… even a strawberry kulfi at one point. But this time I turned it into a full-on cake situation.
And the best part is that the base is so simple. No ice cream maker, no long hours of simmering milk like traditional kulfi — and yet it still comes out so creamy and light every single time.
For the cake, I made a soft pistachio sponge and kept it eggless so the whole dessert stays an eggless Indian cake. I used ground pistachios right in the batter, then folded chopped pistachios into the kulfi, and finished everything with a little shower of chopped pistachios on top for that color and crunch.
It’s one of those desserts that feels a little extra… but secretly isn’t complicated at all. Yum. 💚
If you’re in the mood for more easy Indian dessert recipes, I’ve got you covered! There’s an easy almond halwa made with Costco almond flour, a no-churn strawberry ice cream with a hint of cardamom, and a mango kalakand made with ricotta cheese. All simple, all delicious, and the kind of desserts you’ll find yourself making on repeat.
Pistachios - Use raw ones, not toasted or salted. We’re going to grind them right into the flour for the cake batter, so that pistachio flavor runs all the way through. And then we’ll also chop some extra to fold into the kulfi and sprinkle on top of the cake at the end for that little crunch and pretty finish.
Cardamom - Go with finely ground cardamom powder. But honestly, if you can, freshly ground is so much better — like I mentioned in the badam halwa recipe. Store-bought ones just don’t have that same aroma. I actually make a batch at home and keep it in the freezer for months; it’s super easy and makes such a difference.
Sweetned condensed milk - Stick to full-fat only, no reduced fat here. Brands like Eagle or Magnolia work really well. Some store versions can be a bit thin or watery, and that can totally change the texture of the kulfi, so this is one place you don’t want to compromise.
Quick Video
This cake is a 1–2 day process, so here’s a simple breakdown of how to make it:
Day 1:
Make the pistachio cake and let it cool completely.
While the cake is baking, prepare the saffron cream and allow it to cool.
Once cooled, transfer the saffron cream to the fridge and chill for 2–4 hours.
By this time, the cake should also be fully cooled.
Still Day 1:
Make the kulfi ice cream mixture. Spread it evenly over the cooled cake.
Freeze for at least 2 hours, until slightly set.
Then prepare the whipped cream topping and spread it over the kulfi layer.
Cover and freeze overnight until fully set.
Makes 12 servings
Cook time: 30 minutes | Prep time: 45 minutes | Freezing time: 10 hours
Ingredients
For the pistachio cake
1 cup all-purpose flour
1/2 cup raw pistachios
8 whole cardamom
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain yogurt
3/4 cup sugar
1/2 cup vegetable oil
2 tablespoons water
For the kulfi
2 cups heavy cream, divided
½ teaspoon saffron threads
1 (14-ounce) can sweetened condensed milk
1 teaspoon cardamom powder
¼ cup raw pistachios, chopped
For the cardamom whipped cream
1 cup heavy whipping cream
3 tablespoons sugar
½ teaspoon cardamom powder
Method
Make the pistachio cake
Preheat your oven to 350°F. Grease the bottom and sides of a 9-inch round springform pan and set aside.
In a food processor, add 1 cup flour, 1/2 cup pistachios, 8 cardamom, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt. Process for 2–3 minutes, until the pistachios and cardamom are finely ground.
In a medium bowl, add 1 cup yogurt, 3/4 cup sugar, 1/2 cup oil and 2 tablespoons water. Whisk for about 2 minutes, until the mixture looks creamy and the sugar is mostly dissolved.
Add the dry mixture to the wet ingredients and gently whisk just until combined. Do not overmix. Pour the batter into the prepared pan and spread it evenly. Smooth the top.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack. Do not remove it from the pan!
Make the kulfi
Add 1 cup heavy cream and 1/2 teaspoon saffron to a microwave-safe bowl. Microwave until the cream just begins to boil, keeping a close eye so it doesn’t overflow. Remove from the microwave, stir well, and let it cool to room temperature. Cover with plastic wrap and refrigerate until cold — at least 2 hours or up to overnight.
Once chilled, pour it into a large bowl along with the remaining 1 cup heavy cream. Using an electric mixer, beat on high speed until thick and softly whipped, about 1 1/2 minutes.
Add 1 can of condensed milk, 1 teaspoon cardamom powder and 1/4 cup chopped pistachios. Beat again for about 30 seconds, just until everything is fully combined.
Pour this whipped kulfi mixture over the cooled pistachio cake. Spread it evenly across the top. Cover the pan tightly with foil and freeze for 2 to 4 hours, until it begins to firm.
Make the cardamom whipped cream
1. Add 1 cup heavy cream, 3 tablespoons sugar, and 1/2 teaspoon cardamom powder to a large bowl. Using an electric mixer, beat until thick peaks form and the cream holds its shape.
Spread this whipped cream evenly over the partially set kulfi layer. Finish by sprinkling chopped pistachios on top for crunch and color. Cover the pan tightly with foil and freeze for at least 8 hours, or until fully set.
Serving suggestion
When you’re ready to serve, slice the kulfi ice cream cake and enjoy.
👉I highly recommend letting the slices sit at room temperature for 5–10 minutes before eating. This allows the cake and kulfi to soften slightly, making the texture creamier and much more enjoyable than eating it straight from the freezer.
Recipe notes
Pan: A 9-inch springform pan works best for this recipe. If you don’t have one, you can also use a 9x13-inch pan instead. The ice cream cake will be thinner and set into bars, which you can serve directly from the pan. If using the 9x13 inch pan, I also recommend doubling the whipped cream to ensure you have enough to fully cover the surface.
Cardamom powder: To make it at home, add about 1/4 cup (or more) green cardamom pods to a dry grinder and grind until very fine. Store it in an airtight zipper bag in the fridge for up to 1 year, and use it in all your favorite Indian desserts.
Pistachios: Always use raw pistachios only — avoid toasted or salted ones for this recipe, as they will change the flavor and texture.
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