Homemade Chikoo Ice Cream Recipe
Indulge in the delightful flavors of India with this Homemade Chikoo Ice Cream. This creamy and delicious frozen treat is made from ripe chikoo (also known as sapota), which brings a tropical sweetness and smooth texture to the ice cream. Perfect as a refreshing dessert on a warm day, this ice cream is easy to make at home with just a few simple ingredients. The process of churning the mixture ensures that you avoid ice crystals, resulting in a silky, soft-serve-like consistency.
Ingredients for Homemade Chikoo Ice Cream
| Ingredient | Quantity |
|---|---|
| Chikoo (Sapota Fruit) | 12 ripe chikoo fruits (plus 1 for serving) |
| Fresh Cream | 250 grams (slightly more than 1/2 cup) |
| Milk | 1 1/2 cups (full-fat milk is recommended) |
| Milk Powder | 1/2 cup |
| Sugar | 1 cup |
Nutritional Information (Approximate per serving)
| Nutrient | Value per serving |
|---|---|
| Calories | 250-300 kcal |
| Protein | 2-3 grams |
| Carbohydrates | 35-40 grams |
| Sugars | 30 grams |
| Fat | 12-15 grams |
| Fiber | 2 grams |
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2
Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Instructions for Homemade Chikoo Ice Cream
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Prepare the Chikoos:
Start by cleaning and peeling the chikoo fruits. Remove the seeds carefully. Then, blend the chikoo fruit into a smooth pulp using a hand blender or a mixer grinder. Set the pulp aside for later use.
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Make the Base Mixture:
In a large steel vessel, combine the fresh cream, milk powder, sugar, and milk. Whisk the mixture using a hand whisk until it is smooth, and ensure that no lumps remain. -
Add the Chikoo Pulp:
Pour the chikoo pulp into the cream mixture. Using a mixer, whisk everything together for about 1 minute to ensure all the ingredients are well incorporated. Taste the mixture and adjust the sweetness if necessary by adding more sugar. -
Chill the Mixture:
Transfer the chikoo mixture into an airtight container (such as a Tupperware ice cream box). Allow the ice cream base to set for about 2 hours, allowing it to achieve a soft-serve-like consistency. -
Churn to Avoid Crystallization:
After 2 hours, take the container out of the freezer and churn the mixture in a mixer for 2-3 minutes. This step is crucial to prevent the formation of ice crystals, ensuring your ice cream remains creamy. -
Refreeze:
Transfer the mixture back into the airtight container and refreeze the ice cream for 12-15 hours. Ensure the freezer is set to the maximum cold setting to achieve the perfect consistency. -
Serve and Enjoy:
After the ice cream has fully set, scoop it into bowls or cones. Garnish with small pieces of chikoo for added flavor and texture. Serve your Homemade Chikoo Ice Cream as a refreshing dessert, perfect after a hearty meal like Paneer Pav Bhaji.
Pro Tips for the Perfect Chikoo Ice Cream:
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Chikoo Selection:
Choose fully ripe chikoo fruits, as they provide the most flavor and sweetness. Soft, brownish chikoo fruits are ideal for this recipe. -
Freezer Settings:
For the best texture, make sure your freezer is at the maximum temperature. This ensures that the ice cream freezes properly without becoming too hard or crystallized. -
Consistency:
If you want a richer consistency, you can add a little more cream or reduce the milk slightly. Adjusting the cream-to-milk ratio will give you either a lighter or denser texture.
Why You’ll Love This Homemade Chikoo Ice Cream
This homemade ice cream is not only delicious but also brings a touch of tropical flavor right to your kitchen. The chikoo fruit, with its sweet, caramel-like flavor and soft texture, makes for a perfect base for an indulgent dessert. Whether you’re serving it after a family meal or enjoying it as a treat on a warm afternoon, this ice cream is sure to impress.
Serve it alongside your favorite Indian dishes, or pair it with a simple fruit salad for a complete and satisfying dessert. The combination of fresh fruit and creamy goodness makes this homemade chikoo ice cream an irresistible treat for all ages.
