Indian Cashew Fudge Ice Cream Bars (Kaju Katli Kulfi)

This recipe combines the creaminess of Indian-style ice cream, sweet nuttiness of cashew fudge, and delicate floral notes of rose water. Cashews, coconut milk, cardamom, maple syrup, and rose water are blended and simmered before freezing in popsicle molds for at least 8 hours. Serve frozen for a decadent dessert.