How long does it take to make Homemade Chikoo Ice Cream Recipe?

The total time to make Homemade Chikoo Ice Cream Recipe is 45 minutes. Preparation takes 15 minutes and cooking takes 30 minutes.

How many servings does this Homemade Chikoo Ice Cream Recipe recipe make?

This recipe makes 2 servings of Homemade Chikoo Ice Cream Recipe.

What type of cuisine is Homemade Chikoo Ice Cream Recipe?

Homemade Chikoo Ice Cream Recipe is a Indian dish from the Dessert Recipes category.

Homemade Chikoo Ice Cream Recipe

Name: Homemade Chikoo Ice Cream Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: 12 Chikoo (Sapota Fruit) (sapotas) +1 chickoo for serving; 250 grams Fresh cream (little more than 1/2 cup); 1 1/2 cups Milk full fat milk is required; 1/2 cup Milk Powder; 1 cup Sugar

Soni Khadilkar

June 11, 2019

14290 Ratings

Homemade Chikoo Ice Cream Recipe - Recipe image with step-by-step cooking instructions

Time:Prep: 15 M|Cook: 30 M|Total: 45 M

Makes:2 Servings

Meal:Dessert

Cuisine:Indian

Homemade Chikoo Ice Cream is a recipe made from fresh chikoos/ sapotas with all natural ingredients and strictly no artificial flavours or preservatives. Ice creams are summer heat busters and this could be a great idea to treat the kids and relatives with something homemade rather than the store bought ones. This is a great idea for tea time parties too. Serve this homemade chikoo ice cream with fresh pieces of chickoo.

Serve as a dessert after your scrumptious meal of Paneer Pav Bhaji on a weekday.

Look at what other ice creams we have here!

Serve as a dessert after your scrumptious meal of Paneer Pav Bhaji on a weekday.

Look at what other ice creams we have here!

Ingredients

12 Chikoo (Sapota Fruit), (sapotas) +1 chickoo for serving

250 grams Fresh cream, (little more than 1/2 cup)

1 1/2 cups Milk, full fat milk is required

1/2 cup Milk Powder

1 cup Sugar

Instructions for Homemade Chikoo Ice Cream Recipe

To begin making Homemade Chikoo Ice Cream Recipe by cleaning and peeling the chikoos/sapotas and deseed them.

Blend the fruit to make a smooth pulp with a hand blender or a mixer grinder and keep aside.

Take a big steel vessel, add the cooking cream, milk powder, sugar & milk, using a hand whisk well till no lumps remain.

Add the chikoo pulp and using a mixer, whisk it for 1 minute until all the ingredients are incorporated. Taste the chickoo milk to adjust the sweetness.

Transfer the chickoo milk to an airtight container (I used the Tupperware Ice cream box), Let the ice cream set for 2 hours to look and feel like a soft serve ice cream, remove it again and churn it in mixer for 2-3 minutes, transfer it to the air tight box again.

This procedure is done to avoid crystallization of the ice cream. Refreeze the ice-cream for 12-15 hrs. Remember the freezer should be at maximum temperature & the ice-cream is made in air tight box.

Serve this Homemade Chikoo Ice Cream Recipe with a few pieces of chikoos. Serve it as a dessert after your scrumptious meal of Paneer Pav Bhaji on a weekday.