Indian-style Puhoi Valley Caramel & White Chocolate Ice Cream Pops

annakidman puhoi2016 61 of 72 small
  • Serves
    10-12 small ice cream pops
  • Difficulty


  • 1.2L Puhoi Valley Caramel & White Chocolate Milk
  • Pinch Salt
  • 3 Tbsp Pistachio nuts, finely chopped


  1. Place the Puhoi Valley Caramel & White Chocolate Milk in a wide, heavy-based saucepan and place over a very low heat for about 2 hours until reduced by half. Stir often to make sure the milk is not sticking to the bottom of the saucepan and scorching.

  2. The reduced Caramel & White Chocolate Milk will be thick, with a deep luscious caramel flavour and very sweet.

  3. Stir through half of the chopped pistachio nuts. Leave to cool before pouring into lightly oiled ice cream pop moulds and placing in the freezer. As they begin to set place a wooden ice cream stick in the centre of each. Freezer overnight

  4. To serve, they can be tricky to remove, but remove from the freezer and let them soften just a little and use a thin spatula to run around the inside edge of the moulds to release them. Sprinkle with remaining pistachio nuts and eat straightaway.

  5. Based on the Indian Kulfi recipe. Remember Indian sweets are very sweet - you need a sweet tooth for these. Cooking down the milk takes around 2 hours so best to do while you are cooking dinner or doing some baking.