Chikoo Ice Cream
Servings: 8 servings
Creamy chikoo ice cream recipe made with frozen or fresh chikoo. Check out the simple steps to make this 4 ingredient ice cream at home in an ice cream maker.
Equipment
- Vitamix (or another blender)
Ingredients
- 1 cup Chikoo pulp (fresh or frozen, 250 grams)
- 1 ½ cup Heavy cream
- ¾ cup Milk
- ½ cup Organic cane sugar
Instructions
- If using frozen chikoo pulp, defrost it in the microwave.
- Blend the chikoo pulp (or fresh chikoo slices), sugar, and milk in Vitamix into a smooth puree and sugar is dissolved. (Gradually increase Vitamix speed to 6-7)
- Transfer the mixture into a bowl and add mix in the heavy cream with a spatula.
- Stir the mixture and transfer it to the ice cream maker bowl.
- Churn the mixture for about 25 minutes.
- Transfer the chikoo ice cream to a freezer-safe container.
- Freeze the ice cream for about 5-6 hours before serving.
Notes
- This recipe makes 1 quart ice cream.
- If using frozen chikoo pulp or frozen chikoo slices, defrost them in the microwave before blending.
- Ensure there are no chikoo seeds in the slices.
Nutrition
Serving: 0.5cup | Calories: 236kcal (12%) | Carbohydrates: 22g (7%) | Protein: 2g (4%) | Fat: 16g (25%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 52mg (17%) | Sodium: 22mg (1%) | Potassium: 177mg (5%) | Fiber: 1g (4%) | Sugar: 19g (21%) | Vitamin A: 731IU (15%) | Vitamin C: 5mg (6%) | Calcium: 61mg (6%) | Iron: 0.2mg (1%)
