Creamy chikoo milkshake with or without ice cream ready in 5 minutes! Plus, three yummy ideas for additional flavor.
- Party favorite! Make some as a Diwali sweet treat
- Easy to make, can use frozen chikoo
- Flexible recipe to adjust to diets (less sugar, vegan, etc.)
Chikoo, a fruit also known as sapodilla or sapota, is something I ate every time I took trips to India growing up. It’s a flavor that just hits home for me. It’s a popular tropical fruit loaded with vitamin C.
Chiku has many different names or spellings. You may know chikoo by the name sapota or sapodilla. It has roots in Mexico and found its way to Asia.
Chikoo is mainly harvested in January-February and May-June. In the US, you can find it in Indian stores during these windows.
It’s the perfect summer treat!
Chikoo shake can be made with or without ice cream. I’ve covered both in the recipe.
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.
Milk – Use any milk you have on hand. Of course, the higher the fat content, the creamier the shake. So, full fat milk will be delish!
Sugar – Dependent on the sweetness of your chikoo you can adjust the amount of sugar needed. Feel free to use other sweeteners like coconut sugar or agave.
Ice cream – If you want a true milkshake, add in a scoop of vanilla ice cream. You will likely only need a little sugar if you are using ice cream. In fact you may not need any addition of sugar. Chikoo has some natural sweetness.
Ice cubes – feel free to toss some in. If I’m using frozen chikoo I don’t feel the need for them.
Making it vegan
To make a vegan chikoo milkshake, simply substitute dairy milk with plant-based milk of your choice. Oat milk and pea milk are quite creamy and will give you a lusher shake. Soy milk, coconut milk, or almond milk works too!
There are many ways you can shake up a plain Chikku milkshake for more flavor.
These are my three favorites:
- Chikoo Cardamom Milkshake – Simply add a little cardamom powder. Cardamom tastes delicious and brings depth to the shake.
- Chikoo Coconut Milkshake – Add in some desiccated coconut to the blender. It is a yummy flavor combination that inspired my Chikoo Cheesecake Recipe.
- Chikoo Chocolate Milkshake – So, chikoo has notes of caramel. Caramel tastes great with chocolate which is what gives us this combination! Adding a teaspoon or two of chocolate syrup makes for a mouth-watering treat. You can also optionally use chocolate powder. Just don’t use too much so it isn’t overpowering the shake.
Making Chikoo Milkshake
To make the shake just add all ingredients (chikoo pieces, cup of milk, sugar) to a blender jar and blend to get a creamy texture chikoo shake. Pour from the mixer jar to a serving glass and the sapota milkshake is ready.
Taste and add extra sugar if needed.
If you don’t want to use ice, use frozen chikoo slices (just let them defrost for 15 minutes or so until they begin to get a little soft).
3 Ways: Creamy Chikoo Milkshake (vegan option)
- 1 Blender
- 1½ cup milk Any type of milk per your preference. Whole milk is creamiest. 2% works well too. Substitute Vegan milks like Oat milk, soy milk, almond milk or Pea milk for plant-based alternative
- 1½ cup chikoo
- 2 tbsp sugar Adjust based on sweetness of your chikoo
- 1-2 scoops ice cream optional, add 1/2 cup more chikoo if you add ice cream for balance
Optional add-ins (pick one or mix and match for different flavors)
- ⅛ tsp cardamom powder
- 2 teaspoon desiccated coconut
- 3 tsp chocolate sauce
- Add all ingredients to blender jar and blend.
- Best served chilled.