Kolhapuri Ice Cream Cocktail is a famous concoction that is very popular in the city of Kolhapur where I come from. It is an ice cream lover’s delight. Many visitors to Kolhapur crave a good ice cream cocktail at every visit.
After coming to the US, I was missing this dessert. So I decided to give it a go and make it myself. This ice cream dessert is another addition to my list of dessert recipes that includes Biscuit Pudding, Basbousa, and Mocktail Pops among others.
About Kolhapuri Ice Cream Cocktail
Kolhapuri Ice Cream Cocktail is easy to make and just requires some out-of-the box thinking. You can play with the combinations and flavors of the ice creams used along with the fruits, dry fruits and jelly for people who like jelly in their desserts. You can think of this dish as an improvised version of an ice cream Sundae. And then there is the cake – preferably plain vanilla or butter pound cake.
While the recipe I share here is my way of making this cocktail, I encourage you all to try your own combinations that work for you. Create your own memories just like I have with my combinations. You can always come back to this recipe if needed.
This is the one thing that makes this dessert special for me. Everyone gets to create their own magic, their own memories. So go crazy and create your own cocktails. Pick your personal favorite fruits and flavors. Find your own mix.
Try out this dessert recipe in my style or in your own and let me know if this was your magical tummy to heart moment …
- For Custard
4 cups milk
4 tbsp sugar or brown sugar
4.5 tbsp custard powder
12 grapes (seedless)
- For Jelly
1 jelly packet
1 ½ cups of water
- For the final ice cream cocktail
4 slices vanilla sponge cake or 2 cupcakes
4 tbsp tutti frutti
2 tbsp mixed fruit jam or any jam of your choice
20 cashews, coarsely chopped
8 almonds, coarsely chopped
4 tbsp alfonso mango pulp
4 vanilla wafers
- Preparing the fruit layer
- Slice the bananas.
- Chop apple, pears and persimmon. Cut grapes in half, vertically.
- Making the custard
- In a small bowl mix custard powder and some amount of milk. Make a fine paste and remove all the lumps. Keep this paste aside for further use.
- In a pan add remaining milk and heat it.
- Once the milk reaches boiling point add custard mix to the milk and immediately start whisking to avoid any lumps in the custard.
Note : whisk till you are sure there are no lumps left in the custard.
- Add sugar to the mix.
- Cook the custard till it thickens. Then turn off the heat and keep the custard aside and let it cool. Once the custard cools down keep it in the refrigerator for minimum 2 hours.
- 2 hours later your custard is ready.
- Making the jelly
- In pan heat 1 ½ cup of water. Once it reaches boiling point turn off the heat.
- Next add contents of 1 jelly mix to the water. Mix everything together till all the granules are completely dissolved.
Note : on the jelly packet the quantity of water to be used is given but I usually add 1/4 cup – ½ cup water less than the given water quantity. As I like jelly little firm.
- Once all the granules of jelly mix are dissolved keep the whole mix aside to cool for ½ hour.
- ½ hour later pour the mix in a container of your choice. You can also use silicon moulds.
- Next keep the container in the refrigerator for minimum 2 hours to set and cool.
- 2 hours later remove the jelly container and cut the jelly in cubes. Your jelly is ready.
- Final assembly of Kolhapuri Ice-cream Cocktail
- In a tall glass first add all the fruits. You can mix all the fruits and then add it or you can place the fruits in layers.
- Next pour custard till all the fruits are merged.
- Then add vanilla ice cream and strawberry ice cream scoops.
- Sprinkle dry fruits – cashew and almonds.
Note – you can also add any other dry fruits of your choice.
- Add mango pulp
- Add a spoonful of jam.
Note – I usually use mixed fruit jam but you can use any other jam of your choice.
- Sprinkle tutti-frutti.
- Place jelly on top.
- Next place slices of vanilla cake and wafer on top.
- Your Kolhapuri Ice-cream Cocktail is ready to be served.