If my ‘Kesar Kulfi’ was a basic recipe to follow, my ‘Chocolate Kulfi’ recipe was my own imagination! But ‘Oreo Kulfi’ was something that took the ‘Chocolate Kulfi’ to another level and the credit squarely goes to my younger son, who never fails to help me prepare novel and innovative things.

Oreo is one such cookie which is perhaps used more in various desserts rather than to eat just like that.  A simple cream-filled cookie having fashioned so many types of desserts is actually amazing! Be it cheesecake, or cupcake or the simple milkshake, Oreo not only adds an incredible flavour to the dish but also enhances its taste to a large extent!

When my son gave me the idea of ‘Oreo Kulfi’, I was pretty sure that it would turn out to be delicious. Honestly speaking I did not waste time on Google search for a recipe. Instead, I completely relied on my instinct, imagination and experience to create my own version of this Kulfi!

Initially, I wasn’t very sure of how to incorporate Oreo to the basic kulfi recipe. My first doubt was whether it should be a normal ‘Vanilla Kulfi’ with Oreo in it or it should be a chocolate-based one! Secondly, when should the cookies be added to the filling to accentuate the taste! Thirdly, whether to powder the cookies completely or to just crush it mildly before adding to the filling! With a lot of such doubts in mind, I proceeded nevertheless with my blind thoughts and ideas and finally came out with the best version of my ‘Oreo Kulfi’ and that is, ‘Chocó- Oreo Kulfi’, which was light in consistency like my ‘Kesar Kulfi’ and yet retained the richness of taste and presentation of the ‘Chocolate Kulfi’ as well!

Cuisine: Asian

Difficulty level: Easy

Preparation time: 15 min

Cooking time: 50 min, approx.

Setting time: Overnight


  • Full fat milk- 1 litre
  • Corn flour- 4 tbsp., dissolved in ¼ cup of milk
  • Sugar- ½ cup
  • Milk powder- ¼ cup + 1 tbsp.
  • Unsweetened cocoa powder- ¼ cup
  • Vanilla essence- 1 tsp
  • Oreo biscuits- 8-10 nos


1.   Separate cream from Oreo cookies. Crush the cookies into tiny pieces.

2.   Boil milk in a heavy-bottomed pan. When it comes to a boil, keep it on low heat and keep stirring till it reduces to slightly more than half the quantity.

3.   Dissolve cornflour in ¼ cup of milk and add to the milk.

4.   Add milk powder and sugar and stir continuously. Add cocoa powder dissolved in a little water and stir continuously.

5.   Keep it on a slow flame till it thickens and the volume reduces to half the quantity.

6.    Add the Oreo cookie cream and mix well.

7.   Let it cool to room temperature. Keep it covered to prevent skin formation on top.

8.   When the mixture cools completely, give it a nice stir. Add the cookie pieces and stir gently. The cookies should not break.

9.   Put it in the kulfi mould and close the lid tightly.

10.     Keep it in the freezer for at least 7-8 hrs. or overnight.

11.     Take it out from the freezer at least 5-10 min before serving. Put the mould under running water for 1- 2 seconds. Un-mould the kulfi on a plate and roll in grated chocolate to coat well. Cut into thick slices.

12.     Serve cold.


Cream or condensed milk can be added to give it a creamier texture and further enhance the taste, albeit at the cost of making it heavier.

To avoid ice crystals in kulfi, two things must be kept in mind. First, the milk should be thickened nicely to give the dessert a beautiful texture and secondly, the mixture should be put in the mould once it gets completely cold. These two steps are important to get the required perfection.

Oreo cookies should be added when the filling cools down completely. Otherwise, the cookies will melt.

Cookies can be crushed into fine crumbs and be added to the filling, but tinier the pieces better the taste and look as well.

Addition of cocoa powder is optional. Even without it this kulfi tastes great.

It’s a fusion recipe where Oreos have been added to the basic recipe of chocolate kulfi to give it a delightful makeover.  

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