3 Ingredient Delicious Chikoo Ice Cream Recipe

Chikoo ice cream is creamy and delicious with rich notes of caramel from the chikoo fruit. 

Active time: 10 minutes Freezing time: 6-8 hours

You may know chikoo by the name sapota. It has roots in Mexico and found its way to Asia. To me, chikoo has delicious notes of caramel. Its texture is reminiscent of pears.

Sapodillas are sweet fruits with a slightly grainy texture.  Like Kesar Pista ice cream, it is a popular Indian ice cream flavor. It can also be made as a kulfi.

It also tastes amazing as chikoo puree with fresh cream to make an easy dessert, Chikoo Mousse. Or you can make Chikoo Milkshake with ice cream.

If you’re looking for a cake, no bake Chikoo Cheesecake tastes amazing!

Why you will love this recipe

• This recipe needs minimal active time
• Vegetarian and eggless
• No churn recipe so no ice cream maker is needed

Ingredients

You only need a handful of ingredients to make chikoo ice cream!

Chikoo – I use frozen chikoo by Deep brand so this seasonal fruit can always be on hand.  There is ALWAYS a packet in my freezer. 

You can also use fresh chikoo in Indian grocery stores if you happen to find it during its season. Make sure you are using ripe chikoo.

 Canned chikoo can work as well.  Just be careful, they often have added sugar.

Heavy whipping cream Make sure this is kept cold in the back of the fridge until ready to use

Condensed Milk – Condensed milk is already sweetened so you won’t need extra sugar

Optional: Cardamom powder for more flavor and dry fruits such as roasted almonds for a little crunch

Tip: it helps to use a cold bowl and cold whisk when whipping the heavy cream. If possible, keep it in the fridge before using it.

Tools

·  A mixer – I used a KitchenAid to whip up the heavy cream. You can use a hand mixer as well. Note: I keep the whisk in the freezer for about half an hour before whipping up the heavy cream. If you have room in your fridge you can put the bowl you will be using to make whip cream in the fridge too to help the process

·  Blender/food processor to puree the chikoo/sapodilla

Freezer safe 2-quart container or two 1-quart containers to freeze the chikoo ice cream

Making chikoo fruit ice cream

1. Blend chikoo into a pulp.

2. Mix condensed milk and chikoo in a bowl. (Add an optional ingredient of cardamom powder if you are using it). Images 1 and 2

3. Take heavy cream out of the fridge. Whisk heavy cream until stiff peaks form. In a Kitchen-aid mixer, it takes only about 3-4 minutes at the highest speed. You will have a big bowl of whipped cream. (Image 3)

 

4. Gently, fold in the condensed milk and chikoo puree mixture and mix with a spoon to combine. Don’t mix too roughly as that takes the air out of the whipped cream. Image 4

5. Pour into freezer safe container. Freeze for a minimum of 6 hours. 8 hours or overnight is ideal as freezer temperature may vary. Image 5

Tip: Don’t over-mix the ice cream mixture: You whip the heavy cream to give a lift to the ice cream mixture. So, try to gently fold in the condensed milk and other ingredients. Mixing lightly with a spoon.

Making it vegan

I’ve made a vegan version of this ice cream simply by substituting dairy based condensed milk with oat condensed milk and the heavy cream with Silk brand whipping cream.

Finding Chikoo In USA

Fresh chikoo is mainly harvested in January-February and May-June.  You can find it in Indian stores during these windows in the US. 

Frozen chikoo is available year-round in Indian grocery stores

Canned chikoo slices can be found in many grocery stores. I’ve seen them at my local Wegmans.

You can also find ready-made ice cream at the Indian store. Vadilal chikoo ice cream is pretty good!