Vegan Pistachio Kulfi Ice Lollies

Inspired by the traditional Indian dessert kulfi and reimagined for a dairy-free lifestyle, these vibrant green lollies blend the essence of summer with the richness of nostalgic street desserts. Each vegan pistachio kulfi popsicle is silky and cold to the bite, made luxuriously smooth with full-fat coconut milk, finely ground pistachios and a whisper of cardamom. The flavour is mellow yet fragrant, balancing nutty depth with just enough sweetness for that perfect summer treat. Whether you're picnicking under the sun or hosting a relaxed garden lunch, these frozen delights are proof that indulgent vegan recipes and elegant lacto vegetarian recipes can be beautifully simple. As part of your go-to collection of vegan summer recipe ideas, they’re delicious, refreshing, and full of character.

Creamy, dreamy and cooling — just what your summer cravings ordered.

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Recipe:

Serves: 4

Prep time: 15 mins (plus freezing)

Freeze time: 6–8 hours or overnight

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Ingredients:

Kulfi Base:

• 1 x 400ml can full-fat coconut milk

• 100ml unsweetened oat milk

• 75g raw shelled pistachios

• 3 tbsp maple syrup

• 1 tsp vanilla extract

• 1/2 tsp ground cardamom

• Pinch of salt

Optional Topping:

• 1 tbsp crushed pistachios (for garnish)

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Method:

1. Begin by soaking the pistachios in hot water for 10 minutes, then drain. This softens them slightly, enhancing their creaminess.

   
   

2. Add the soaked pistachios to a high-speed blender and pulse until they become a coarse, paste-like crumb — thick and textured, not smooth like a nut butter. This gives the kulfi a signature nuttiness.

   
   

3. In a medium saucepan, gently heat the coconut milk and oat milk over low heat. Add the maple syrup, vanilla, cardamom and salt, stirring constantly to warm everything through without bringing it to a boil.

   
   

4. Whisk in the pistachio blend until the mixture thickens slightly and turns a pale green. Let the kulfi base sit for 5 minutes off the heat so the flavours can meld — it’ll smell subtly floral and nutty at this point.

   
   

5. Pour the mixture evenly into popsicle moulds, tapping gently to eliminate any trapped air bubbles. Top with crushed pistachios for a hint of texture and colour.

   
   

6. Insert the wooden sticks and place the moulds into the freezer. Freeze for 6–8 hours or overnight until solid.

   
   

7. To serve, run the moulds briefly under warm water and release the lollies with a gentle pull. Enjoy straight away for that perfect cool-and-creamy bite.

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Additional Tips:

• For extra creaminess, always soak the pistachios before blending.

  
  

• Add a few drops of rosewater for a traditional kulfi aroma that elevates the whole dessert.

  
  

• If your blender struggles with nuts, use pre-ground pistachios and strain the final mixture through a fine mesh sieve.

  
  

• These vegan summer popsicles are best within 1–2 weeks when stored in an airtight container.

  
  

• For a child-friendly twist, pour smaller portions into ice cube trays and insert mini sticks.

  
  

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Alternative Methods:

• No moulds? Use paper cups or yoghurt pots, and insert the sticks once semi-frozen.

  
  

• Nut-free version: Swap pistachios for sunflower seed butter and skip the garnish.

  
  

• Tray-style kulfi: Pour the mixture into a shallow freezer-safe tray and slice into bars after freezing — a rustic but beautiful dessert idea.

  
  

• Fruity swirl version: Add a swirl of mango or raspberry puree between layers for a colourful, tangy contrast.

  
  

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Allergy information / alternatives:

✅ Dairy-free

✅ Nut-free

✅ Egg-free

✅ Vegan

✅ Lacto-vegetarian friendly

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Nutritional Information (per serving):

• Calories: ~190

• Protein: ~3g

• Carbohydrates: ~14g

• Fat: ~14g

• Sugar: ~9g

• Salt: ~0.1g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

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