- Yield: 4 people
- Prep Time: 20 minutes
- Cook Time: - minutes
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 !
Ingredients
- Chikoo pulp - 1 cup ( approx from 4 chickoos)
- Chikoo pieces - chopped ( 2 chikoos)
- Whipping cream - 200 ml ( approx 1/2 cup)
- Sweetened condensed milk - 1/4 cup+ 2 tbsp ( can adjust to the desired level of sweetness
- Vanilla Essence - 1/2 tsp (optional)
Instructions
- 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)
- Add the condensed milk and whip it once again.
- Add vanilla essence and mix and the base for ice-cream is ready.
- Keep it in an airtight container and cover with a cling foil.
- Then cover with a lid ( this ensures that no ice crystals are formed on the top layer )
- Pop it in the freezer for a good 3 hrs until it is just set.
- When ice cream is slightly set but not too firm take it out from the refrigerator.
- 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 )
- Again refrigerate until firm.
- When it is firm, scoop it out and serve with some more chilled fresh chikoo pieces.
Do check other home made ice creams like Mango Ice Cream, Custard Apple Ice Cream and Mint Chocolate Chip Ice Cream
