Homemade Chikoo Ice Cream Recipe
Description:
Homemade Chikoo Ice Cream is a luscious and creamy dessert made from fresh sapotas (chikoos), perfect for warm summer days. This recipe uses only natural ingredients, ensuring no artificial flavors or preservatives are added. Ice cream is always a delightful treat, and creating it at home offers the perfect blend of freshness and health. Whether you’re hosting a tea-time party, treating your kids, or simply indulging yourself, this homemade chikoo ice cream is sure to impress. Serve it with fresh slices of chikoo for a rich, fruity finish.
Recipe Overview
| Category | Details |
|---|---|
| Cuisine | Indian |
| Course | Dessert |
| Dietary Preference | Vegetarian |
| Preparation Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 6-8 servings |
Ingredients
| Ingredient | Quantity |
|---|---|
| Chikoo (Sapota Fruit) | 12 (plus 1 for serving) |
| Fresh Cream | 250 grams (a little over ½ cup) |
| Full-Fat Milk | 1½ cups |
| Milk Powder | ½ cup |
| Sugar | 1 cup |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~280 kcal |
| Carbohydrates | ~40g |
| Protein | ~5g |
| Fat | ~12g |
| Fiber | ~1g |
(Note: Values are approximate and may vary based on the ingredients used.)
Instructions
Step 1: Prepare the Chikoos
- Start by washing and peeling the chikoos (sapotas). Carefully remove the seeds.
- Blend the peeled and deseeded chikoos into a smooth pulp using a hand blender or mixer grinder. Set this pulp aside.
Step 2: Mix the Base Ingredients
- In a large steel vessel, combine the fresh cream, milk powder, sugar, and milk.
- Use a hand whisk to blend the mixture until all the ingredients are thoroughly combined and no lumps remain.
Step 3: Add the Chikoo Pulp
- Add the prepared chikoo pulp to the milk mixture.
- Using a mixer or hand blender, whisk the mixture for about 1 minute to ensure that all ingredients are well incorporated.
- Taste the mixture and adjust the sweetness if necessary by adding more sugar.
Step 4: Initial Freezing
- Transfer the chikoo mixture into an airtight container.
- Place the container in the freezer and let the mixture set for about 2 hours. At this stage, the ice cream will have a soft-serve consistency.
Step 5: Churn the Ice Cream
- Remove the partially frozen ice cream from the freezer and churn it in a mixer or blender for 2-3 minutes.
- This step is essential to prevent the formation of ice crystals and ensure a smooth, creamy texture.
Step 6: Final Freezing
- Pour the churned mixture back into the airtight container.
- Seal the container tightly and freeze the ice cream for 12-15 hours.
- Ensure your freezer is set to the maximum temperature for the best results.
Step 7: Serve
- Once fully set, scoop out the homemade chikoo ice cream into serving bowls.
- Garnish with fresh pieces of chikoo for added flavor and presentation.
- Serve as a delightful dessert after a hearty meal like Paneer Pav Bhaji or enjoy it on its own as a refreshing treat.
Pro Tips for Perfect Chikoo Ice Cream
- Always use ripe chikoos for the best flavor and sweetness.
- Avoid adding water while blending the chikoo pulp to maintain a rich, creamy consistency.
- Ensure the container is airtight to minimize the risk of ice crystal formation.
- If you prefer an extra creamy texture, you can replace a portion of the milk with additional fresh cream.
Serving Suggestion: Pair this chikoo ice cream with crispy wafer biscuits, or serve alongside fresh fruits for a wholesome and elegant dessert experience.
Enjoy the magic of fresh, homemade chikoo ice cream, crafted with love and care! 🌟
