It’s late August, and it doesn’t look like this hot weather is going anywhere anytime soon. The high for Saturday is supposed to be 100. That’s no fun! So how do we beat the heat? Ice cream! Not just any ice cream, but delicious creamy Indian ice cream. If you’re familiar with kulfi, then you know they come in all sorts of different flavors. This flavor just happens to be flavored with saffron and pistachios. Yum!
This is also a quick technique, so you will still get the flavor…but yeah it will start to melt if you don’t eat it right away. If you know me, you know I am a fan of shortcuts. So with this recipe I have saved you a good hour or two on preparations. It really only takes a few minutes to get everything ready before freezing!
You can use your standard popsicle molds, but because these puppies are so rich, I have used dixie cups to make a perfect guilt free serving.
- 1 can of sweetened condensed milk
- 1 can of evaporated milk
- 1 tub of cool whip, softened
- 1/4 cup heavy cream
- 1/2 cup cottage cheese
- 1/4 cup sugar
- couple pinches of saffron
- crushed pistachios, to taste
Combine all ingredients except cool whip in a blender and mix until blended well together.
Pour into a bowl and fold in the cool whip.
Pour into your molds and freeze for at least 6 hours.
There you have it!
The above picture is what happens when you spend too much time photographing, and not enough time eating!