This easy Kulfi recipe is a creamy, icy indulgence

What’s better than a good recipe? When something is so easy to do you don’t even need to. welcome to It’s so simplea section where we explain the process of making dishes and drinks that we can make with our eyes closed.

When it comes to entertaining, my mother is my idol. She really is the hostess with the most: no dinner parties, casual outings or unexpected neighbor visits to evening winery is never passed up as a chance to go all out.

His fridge and pantry are always stocked with mithai, cookies, spiced nuts and snack mixes to serve on pretty plates. Or, with a little notice, my mother would be hot Gulab Jamun or baklava ready to use.

Dessert, of course, is never overlooked. One of her go-tos is a quick kulfi recipe that she never deviates from. It was first shared by an aunt, who used American supermarket staples – frozen Cool Whip, canned condensed milk – as substitutes, since the ingredients and methods needed for traditional kulfi were not as readily available in the Texas suburb where my parents landed.

While people usually call kulfi “Indian ice cream,” that’s a misconception: there are a few texture differences that set it apart. Unlike ice cream, kulfi is typically churn-free and is made from malai, a rich clotted cream that is intensely concentrated and transforms the texture closer to ice cream: dense and slower to melt. A South Asian favorite, kulfi is often sold in a small earthen pot called a matka, or on a stick like a Popsicle. Instead of being chewy and smooth, the kulfi can be forgivable glazed and thick, sprinkled with nuts or pieces of fruit.

Over the years it has become a beloved tradition in our house, ready to go out for guests at any time, sometimes scooped up on hot homemade dishes. Gajar Halwa or in falooda with all the fixings. No matter how it’s served, I love that there’s always kulfi in my mom’s freezer for me – and now I can make it at home too, to eat it straight from the Tupperware

Here is how to prepare my mother’s Kulfi:

Toast 1 slice of white bread, let cool, then crumble by hand. In a large freezer-safe container, use a whisk to stir a 14 oz. can condensed milk, a 12 oz. can evaporated milk, 1 pint heavy whipped cream, a 16 oz. Cool Whip Container, 1 C. crushed cardamoma sprinkle with crushed pistachios, and breadcrumbs. Freeze for 2 to 3 hours. Take it out and mix it quickly, making sure to reincorporate the heavier ingredients that have settled to the bottom. Freeze another 1-2 hours and stir again to break up large ice crystals. Return it to the freezer for an additional hour until it firms up completely and is ready to serve. (You can also make the kulfi up to a week ahead.) Divide into bowls and sprinkle with chopped pistachios.