Chikoo Ice Cream

Chikoo ice cream is a perfect treat for the summer with fresh or frozen chikoo (sapota). This is an easy-to-make eggless, chikoo ice cream recipe for an ice cream maker.

I have used the Cuisinart ICE 100 ice cream maker to make this chikoo ice cream but other ice cream makers will work well too. It has a smooth and creamy texture.

Ingredients

Chikoo ice cream requires very few basic ingredients. This is a 4-ingredient recipe using frozen chikoo pulp. Frozen chikoo pulp or frozen chikoo slices are available in Indian grocery stores in the freezer section. If you do find fresh chikoos, they would work best to make this ice cream.

Whole milk, sugar, and heavy whipping cream are the main ingredients to make creamy ice cream. The best part of making ice cream at home is you have control over the quality of ingredients.

Instructions

Making chikoo ice cream from scratch at home is very easy, especially with an ice cream maker. Depending on your ice cream maker, you may want to prep the freezer bowl by placing it in the freezer for about 24 hours.

To make chikoo ice cream from scratch, defrost the frozen pulp or slices and ensure you get rid of any seed in the slices. I usually cut them into smaller chunks or insert a fork in every slice to check for any seed. If you are using fresh chikoos then peel them slice and discard any seed. Blend chikoo pulp or slices, milk and sugar well until the sugar is dissolved and the mixture is smooth.

Now add in the heavy cream and gently mix it with a spatula, there is no need to blend the cream in the blender as the ice cream mixture will be churned in the ice cream maker. Since the mixture is chilled, there is no need to refrigerate it.

Churn the mix in the ice cream machine for about 25-30 minutes until the chikoo ice cream has a soft-serve consistency. Freeze it in a freezer-safe air-tight container for about 5-6 hours before serving.

Substitutions

Chikoo - Fresh or frozen chikoo (pulp or slices) can be used. Just ensure that you defrost the frozen chikoo and check for any seeds.

Low-fat milk - If you are running out of whole milk or want to make ice cream with low-fat milk, you can easily substitute it for whole milk. the difference will be that the ice cream will not be as creamy and may take longer to churn.

Storage

Homemade ice cream stays best for about two weeks in the freezer. It can be stored longer up to a month however, you will see some icy crystals on top of the ice cream. But you can still enjoy it by scooping out the ice crystals.

Serving suggestions

Chikoo ice cream is creamy and delicious and can be served in ice cream cones or waffle cups. One of our family favorites is to make the banana split sundae.

Equipment

I have used the Cuisinart ICE 100 compressor ice cream maker. However, any other ice cream maker will work fine. If you have a larger capacity ice cream maker using a freezer bowl or the salt and ice type, you can scale the recipe to adapt to your ice cream maker.

I love the compressor ice cream maker because there is no need to freeze the bowl and I can make batch after batch of ice creams in one day. Check out these ice cream maker recipes.

If you are looking to buy an ice cream maker for your family then check out this post on which ice cream maker to buy.

Top tip

• If you are using a compressor machine, precooling the ice cream bowl for 5-10 minutes helps reduce the overall churning time.
• If you make batch after batch of ice creams in a compressor ice cream maker, after rinsing the bowl with water, pat dry it well. This prevents ice from forming on the outside of the bowl while churning which can make it difficult to remove from the machine.

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📖 Recipe