Cardamom Coffee Kulfi

Recipe by Vijaya Selvaraju. Image sourced from Tastemade & Starbucks recipe book partnership.


Serving size: 8 - 10 Kulfis

What You'll Need

  • 8 oz Starbucks® Pike Place® Roast K-Cup® Pod (2 K-Cup® pods brewed at 4 oz each)

  • 1/2 cup blanched almonds

  • 2 cups whole milk, divided

  • 8 oz heavy cream

  • 8 oz condensed milk

  • 1/2 tsp ground cardamom

  • Pinch of salt

  • Chopped pistachios, for garnish (optional)

How To Make

  • 1

    In a blender, blend almonds with 4 oz of whole milk until a smooth paste is formed.

  • 2

    Add the remainder of the whole milk and the heavy cream to a saucepan on medium heat. Simmer for 15 minutes, stirring frequently until slightly reduced.

  • 3

    Remove from heat and whisk in condensed milk, co­ffee, cardamom, and salt.

  • 4

    Add a little bit of warm milk mixture to the almond paste and blend until smooth. Add remaining milk mixture to the blender and set aside and allow to completely cool.

  • 5

    Fill ice pop molds 3/4 full with cooled kulfi base. Place popsicle sticks in the middle of each mold and freeze overnight until solid.

  • 6

    To unmold, either leave the kulfi on the counter for a few minutes, or dip molds in warm water quickly to release pops. Roll the popsicles in chopped pistachios if desired. Enjoy!