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When Hanger Strikes

  • Writer's pictureMari

Mango Kulfi Ice Cream Cake

Kulfi is an Indian style ice cream usually made with classic south Asian flavours like mango, almond, and pistachio. This kulfi ice cream cake is so dreamy, and surprisingly easy to make. All you need is a blender and some time, and this show stopping cake will be the talk of any party you bring it to.


Mango Kulfi Ice Cream Cake

Prep Time: 8 hrs 30 minutes Cook Time: 0 minutes Yield: 18-20 samosas


  • 2 cups biscoff cookie crumbs

  • 1/4 cup biscoff spread

  • 2 tbs melted chai spiced ghee (sub melted butter)

  • 2 cups heavy whipping cream

  • 1 can (300 ml) sweetened condensed milk

  • 2/3 cup evaporated milk

  • 3 tbs white sugar

  • 425 g sweetened mango pulp

  • 3 slices whole wheat bread (end pieces work well)

  • Whipped cream for garnish

  • Crushed pistachios for garnish


  1. Crush the biscoff cookies into chunky crumbs. Add it to a mixing bowl with the chai spiced ghee or melted butter, and mix well to combine. Press the crumb mixture into an 8 inch cheesecake pan and set in the fridge while you prepare the filling.

  2. To a blender, add the remaining ingredients except for the freshly whipped cream and crushed pistachios. Blend on medium speed for 3-5 minutes, until fully combined and very smooth, then pour it over the prepared crust. Set in the freezer for 6-8 hours until frozen solid, or overnight.

  3. When ready to serve, remove the ice cream cake from the freezer to let it thaw for 5 mins before cutting. Decorate the top with the whipped cream and pistachios. Cut and enjoy.


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