This easy to make, decadent, vegan ice cream is super creamy and super delicious! It's made with homemade almond-cashew milk, which brings the richness and creaminess that we love in our ice cream. Hard to imagine it’s dairy-free. Enjoy!

Kulfi: Summer Fresh Mango-Saffron Popsicle [Vegan]

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2 - 3 popsicles



  • 1 perfectly riped large sized cubed Mango
  • 1 1/2 cups Almond-Cashew Milk
  • 3-4 tsp Turbinado Sugar (optional)
  • 1 tsp Rose Water (optional)
  • 1 tsp Saffron strands
  • 1 tsp Cardamom pod


  1. In a high speed blender, blend all the ingredients until well incorporated.
  2. Pour this into a glass container and freeze for 3-4 hours.
  3. Blend this again in the blender until everything incorporates.
  4. Pour into popsicle molds and freeze covered tightly with a tin foil for 6-8 hours. Enjoy!

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  • Mango


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