Chocolate Kulfi recipe made with whole milk, sweetened condensed milk, cocoa powder and chocolate chips. This easy and creamy kulfi is basically a chocolate version of the popular indian dessert - kulfi (indian ice cream). In this post, learn how to make kulfi at home using my simple, small batch recipe.
Kulfi is prepared in a myriad of flavors across the indian subcontinent. It is super popular during summer months in India. When you make kulfi, unlike ice cream, you don't need to make any custard (it is eggless). It is made by thickening whole or full fat milk similar to how rabdi is made. The reduced milk is then flavored, sweetened and poured in molds and frozen. Kulfi is a no churn dessert and it has a dense, chewy texture.
When it comes to summer treats, my kids love anything chocolate so I decided to turn kulfi into a chocolate treat! Moreover with a hint of orange zest, this kulfi is a huge hit any time I make it. If you like traditional kulfi, do check out my kesar kulfi post.
About My Chocolate Kulfi Recipe
- Needs few ingredients and takes about 30 minutes of cook time.
- Better than store bought kulfi - you control the quality of ingredients plus doesn't need anything fancy. You probably have everything in your pantry right now!! Read tips & FAQ section for substitutions.
- A huge hit with kids. Perfect for kid birthday parties.
- A great make ahead dessert if you are hosting summer parties.
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Ingredients
Here are the ingredients needed for this recipe.
- Whole Milk - You can use half and half as well. Avoid using skim milk - kulfi won't be creamy.
- Heavy Cream- This is optional. I use it because it adds richness, however you can use equivalent quantity of milk and skip cream.
- Sweetened Condensed Milk
- Unsweetened Cocoa Powder - I use dark coco powder. Use a good quality cocoa powder. The intense the cocoa powder, the kulfi will taste more chocolatey.
- Chocolate Chips - Since I make these mostly for my kids, I use milk chocolate chips. You can use semi sweet chocolate chips if you wish. The chocolate flavor from the combination of dark cocoa powder with milk chocolate chips is a sweet balance for us.
- Milk Powder- Use milk powder that has a good fat content. I use Nido brand. You can purchase milk powder available in indian stores.
- Orange Zest - or any flavor you like. Vanilla or a splash of coffee works goes well with chocolate flavor.
Why condesned milk is used in kulfi?
First of all let me say that you can use either condensed milk and sugar. They both are excellent sweeteners. However, I prefer adding condensed milk because the kulfi turns out softer in texture as compared to when adding sugar. This is due to added fat from the condensed milk. The texture is slightly smoother and overall kulfi is tastier. Also condensed milk thickens the kulfi base further due to added fat and protein.
How To Make Chocolate Kulfi (Step By Step Pictures)
Rinse a large and wide pot with water. Without wiping, pour in the milk, heavy cream and milk powder. Mix thoroughly using a whisk(if needed) so that no lumps are there.
Set on a stove and bring to a boil.Try and stir continuously till milk comes to a a boil. Once milk is boiling, reduce to a low flame and let milk reduce. Stir occasionally and scrape the sides of the pan and mix back with the milk. Cook for 20-25 minutes or until the milk thickens and has reduced to half of its volume.
Take off the stove and immediately add condensed milk, cocoa powder, chocolate chips and orange zest. Dont cook after adding chocolate.
Stir until the chocolate has melted and everything is mixed well. Its okay if some bits of chocolate remain but make sure that there are no lumps of cocoa powder.
Once the kulfi base has cooled,pour the mixture into kulfi moulds (or you can use paper cups or shot glasses or freezer safe ramekins (dessert bowls). Cover with lids or aluminum foil. Let freeze for 8 to 10 hours.
Unmould the kulfi by dipping the mould in water or by running a butter knife all along the sides. If you set it in bowls or ramekins, you can serve it as it is.
Note:- If you want to make kulfi on sticks, after the kulfi is in the freezer for 3 hours, insert a wooden or candy stick in the semi frozen base before it hardens.
Some Tips
- Always use a wide, large and heavy pot or kadai for reducing the milk. Not only it quickens the process of thickening milk, it is also easy to stir.
- Stir the milk regularly to make sure that it does not stick to the bottom of the pan. Reduce the milk on low flame to avoid it from burning.
- Reduce the quantity of cocoa powder if you want less chocolatey flavor.
- You can use grated khoya instead of milk powder. Use same quantity of khoya as milk powder.
- If you wish, you can mix some finely chopped nuts (like peanuts or cashews) with the kulfi base. You can use shredded coconut in the base as well.
- Delicious Variation - Mix in a couple spoonfuls of peanut butter or nutella in the kulfi base. Too delicious!
FAQs
If you don't have milk powder or khoya, simply skip it. My mom made the most deluxe and delicious kulfi with just milk. If reduced properly on low heat, milk makes the most amazing kulfi.
Yes absolutely. Make sure that you reduce the milk very well - low and slow to a creamy thick consistency. Sweeten it with sugar and make sure that the sugar is dissolved well.
Yes, increase the quantity of chocolate chips to ¾ cup. I use cocoa powder to intensify chocolate flavor.
I don't suggest that. Chocolate syrup has high moisture content that will make your kulfi icy after freezing.
Using evaporated milk will cut down the time needed for thickening milk. I suggest using 1 can (14oz) with 1.5 cup milk. I won't recommend just using evaporated milk- the kulfi is very heavy and lacks malai.
Chocolate Kulfi
Ingredients
- 3 cup whole milk
- ½ cup heavy cream optional, substitute with milk
- ⅓ cup milk powder
- ⅓ cup condensed milk adjust to taste
- 2 tablespoon cocoa powder
- ¾ cup chocolate chips
- 1 teaspoon orange zest
Instructions
- Rinse a large pot or kadai with water. Without wiping, add milk, heavy cream and milk powder. Mix together until no lump remains.
- Set to boil on a medium high stove. Once the milk is boiling, reduce heat to low and let cook down with constant stirring. Check and stir every now and then so that the milk does not stick to the bottom or sides of the pot.
- Keep on scraping the side of the pot and mixing back with milk. Depending on fat/water content of the milk it could take 20-30 minutes for the milk to reduce to half of its volume.
- Once thickened, remove from stove.Immediately, add condensed milk, cocoa powder, chocolate chips and orange zest. Dont cook after adding chocolate.
- Stir until the chocolate has melted and everything is mixed well. Its okay if some bits of chocolate remain but make sure that there are no lumps of cocoa powder.
- Once the kulfi base has cooled, pour the mixture into kulfi moulds (or you can use paper cups or shot glasses or freezer safe ramekins (dessert bowls). Cover with lids or aluminum foil. Let freeze for 8 to 10 hours.
- Unmould the kulfi by dipping the mould in water or by running a butter knife all along the sides. If you set it in bowls or ramekins, you can serve it as it is. Note:- If you want to make kulfi on sticks, after the kulfi is in the freezer for 3 hours, insert a wooden or candy stick in the semi frozen base before it hardens.
Notes
- Always use a wide, large and heavy pot or kadai for reducing the milk. Not only it quickens the process of thickening milk, it is also easy to stir.
- Stir the milk regularly to make sure that it does not stick to the bottom of the pan. Reduce the milk on low flame to avoid it from burning.
- Reduce the quantity of cocoa powder if you want less chocolatey flavor.
- You can use grated khoya instead of milk powder. Use same quantity of khoya as milk powder.
- If you wish, you can mix some finely chopped nuts (like peanuts or cashews) with the kulfi base. You can use shredded coconut in the base as well.
- Delicious Variation - Mix in a couple spoonfuls of peanut butter or nutella in the kulfi base. Too delicious!
- If you don't have milk powder or khoya, simply skip it. Reduce milk low and slow for the most amazing kulfi.
- Read the post for more substitutions and tips.
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