Coconut Khova Ice-cream

Recipe by
Total Time:
1 - 2 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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  • 1.5 liter whole milk
  • 50 gm - soft khova
  • 1 cup - fresh cream
  • 1 cup - dry coconut powder
  • 1 cup - sugar
  • 1/2 tsp - vanilla essence
  • 1 tbsp - corn flour, dissolved in 2 tbsp cold milk
  • 1/2 tsp - cardamom powder
  • 10-12 strands saffron
  • 1 tsp - instant coffee powder

How to Make Coconut Khova Ice-cream

  • Bring milk to a boil and simmer for 20 minutes, stirring occasionally.
  • Add sugar and corn flour mixture while stirring continuously.
  • Add crumbled khova, stir.
  • Simmer till mixture is thick enough to coat back of spoon.
  • Add cardamom, saffron, and stir.
  • Remove from fire, cool to room temperature, stirring occasionally.
  • Set in ice cream tray, cover with plastic sheet.
  • When set, but not hard, remove.
  • Beat till soft and fluffy, but do not allow to liquefy.
  • Use a wooden spoon or eggbeater.
  • Put back in freezer to reset.
  • Remove and repeat process of beating as before.
  • Add coconut powder, beaten cream, mix well and beat.
  • Transfer to ice cream container, cover and set till firm. Serve scoops topped with a sprinkling of instant coffee powder.