Chikoo ice cream
Chikoo ice cream, from above
VegPan Indian

Chikoo ice cream

Malty, caramel sweet chikoo in a soft scoop. Underrated fruit, overachieving dessert.

25 minTime
4 gProtein each
mildSpice
Chikoo’s second act2 chapters · 1 min read

Make it your way

Grandma's wayChikoo, cream and condensed milk.
The original
336kcalsame
4 gproteinsame
3 gfibresame
25minutessame

Indian parlour style chikoo ice cream.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Fresh cream (thickened cream, heavy cream)1⅔ cups, chilled
Condensed milk (sweetened condensed milk)1 cup
Chikoo (sapodilla, ciku)6, peeled and seeded
Milk¼ cup

Method

5 steps
  1. 1Peel and seed the chikoos, blend with the milk and condensed milk until smooth.
  2. 2Whip the cold cream to stiff peaks in a chilled bowl.
  3. 3Fold the flavoured condensed milk into the cream in three additions.
  4. 4Spread in a loaf tin, cover with cling film on the surface.
  5. 5Freeze at least 6 hours or overnight.
Serve it like this

Scoop into cones or bowls and serve with a wafer.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Chikoo ice cream: a bread or rice, a side, something to drink and something sweet.

A little snack Jeera biscuits40 min
A little snack Mangalore buns40 min
To drink Chikoo milkshake8 min
To drink Masala chai10 min
Sign up to send it to your cook