Desserts
Chikoo Ice Cream
What better ways to beat the heat, with this refreshing yummy Chikoo (Sapota /Sapodilla) Ice Cream. It is very easy to prepare and requires hardly any ingredients. Its deliciously creamy in texture and the chikoo flavour just adds to the charm !
- Prep
- 20 min
- Cook
- — min
- Serves
- 4 people
- Total
- 20 min
Ingredients
- 1 cup ( approx from 4 chickoos)Chikoo pulp
- chopped ( 2 chikoos)Chikoo pieces
- 200 ml ( approx 1/2 cup)Whipping cream
- 1/4 cup+ 2 tbsp ( can adjust to the desired level of sweetnessSweetened condensed milk
- 1/2 tsp (optional)Vanilla Essence
Method
- Step 1
In a bowl add cream and whip it with a hand blender until firm peaks are formed. ( you can alternatively whip it with hand as well)
- Step 2
Add the condensed milk and whip it once again.
- Step 3
Add vanilla essence and mix and the base for ice-cream is ready.
- Step 4
Keep it in an airtight container and cover with a cling foil.
- Step 5
Then cover with a lid ( this ensures that no ice crystals are formed on the top layer )
- Step 6
Pop it in the freezer for a good 3 hrs until it is just set.
- Step 7
When ice cream is slightly set but not too firm take it out from the refrigerator.
- Step 8
Now add in the chikoo ( Sapodilla ) pulp and the chikoo pieces to the Ice cream and mix with a spoon or spatula. ( you may also add cardamom powder if you wish to )
- Step 9
Again refrigerate until firm.
- Step 10
When it is firm, scoop it out and serve with some more chilled fresh chikoo pieces.
- Step 11
Do check other home made ice creams like Mango Ice Cream, Custard Apple Ice Cream and Mint Chocolate Chip Ice Cream
