sapota ice cream recipe /chikoo ice-cream

Lets make this summer cool by trying a new type ice-cream. Yes its sapota ice-cream with welcoming flavour of this chikoo fruit. This sapota ice cream recipe is easy to make with few ingredients but tastes extraordinary. As a fruit many love to have it with skin on which is actually very good as the skin part is nutritionally dense. Eventhough I love chikoo I don’t like the skin part. Just take a sharp spoon and scoop out the pulp alone enjoy if you are like me. Adding bits of chunks with the ice-cream is the final touch which is optional if you don’t like to add it. A good quality sapota is sweet by itself so too much of extra sweetness will not be needed. If you feel that yours is little bit low in sweetness

just increase the amount of condensed milk a bit. Fresh cream can also be used if whipping cream is not available. Before whipping the cream it should be absolutely chilled so that it whips perfectly. Spotless firm chikoo that are well ripened are good for making this ice-cream. As we are making at home there is no need of adding any preserves. Its good that we finish it within one or two days of making. Sure you will enjoy relishing this sapota ice cream recipe this summer.

More summer recipes:

ginger lemon squash recipe /summer special drink concentrate

panagam recipe /panakam (Summer drink)

maharashtrian matha recipe /indian summer drink

drinks for summers /Indian beverages to beat the heat

sapota ice cream recipe /chikoo ice-cream

INGREDIENTS:

Chikoo/sapota – 6- 7(skin and seeds removed)
Condensed milk – 1/4 cup/60 ml
Whipping cream (non-diary) – 1 cup/250 ml
vanilla essence – 1/2 tsp
Some small chunks of sapota (optional)

METHOD:

1.Remove skin and seeds of sapota cut and keep it ready.
2.Measure all ingredients and keep.

3.Add sapota in a mixer jar add in condensed milk and vanilla.
4.Beat into a paste.

5.Now take whipping cream in a bowl beat it with a whisk.
6.Till stiff peaks forms.

7.Add in the paste of sapota mix well.
8.Finally add in small chunks of sapota and mix well.
9.Set in freezer for 6 hours in tightly sealed container.
10.Take out scoop out and enjoy.

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Total Time 6 hours hrs 25 minutes mins

Course Dessert

Servings 5

Ingredients

  

• Chikoo/sapota - 6- 7(skin and seeds removed)

• Milkmaid/condensed milk - 1/4 cup/60 ml

• Whipping cream (nondiary) - 1 cup/250 ml

• vanilla essence - 1/2 tsp

• Some small chunks of sapota(optional)

Instructions

 

• Remove skin and seeds of sapota cut and keep it ready.

  2.Measure all ingredients and keep.

  3.Add sapota in a mixer jar add in condensed milk and vanilla.

  4.Beat into a paste.

  5.Now take whipping cream in a bowl beat it with a whisk.

  6.Till stiff peaks forms.

  7.Add in the paste of sapota mix well.

  8.Finally add in small chunks of sapota and mix well.

  9.Set in freezer for 6 hours in a airtight container.

  10.Take out scoop out and enjoy.
  

Notes

• Adding sapota bits to the ice-cream is optional.
• while whipping the cream should be chilled so that it whips well.
• Nicely ripe chikoos will be best for making this ice-cream.
• Take out from the freezer wait for some 5 minutes then scoop and serve.
• Use farm fresh ripened chikoos to make this ice-cream.

Keyword dessert,sweet, icecream