Chikoo Ice Cream
No Churn, 4 Ingredient Chikoo (Sapota) Ice Cream!
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 1 serving
- Difficulty
- EASY
Ingredients
- 1 cup heavy cream (cold)
- 3/4 cup condensed milk (around 1/2 of 14 oz can)
- 12 oz frozen chikoo slices (around 2 cups chikoo slices)
- 1.5 tbsp milk powder
Instructions
- 1
The first picture is just to show you guys the frozen chikoo that I got from the Indian store.
- 2
Add condensed milk to your food processor and then add frozen chikoo slices to it.
- 3
Pulse for 3-4 minutes till it's all super smooth. There shouldn't be any chikoo bits remaining. Set aside
- 4
Place the bowl and whisk attachment in the refrigerator for around 20 minutes before you beat the cream.
- 5
Using the steel bowl of your stand mixer fitted with wire whisk attachment or using your hand mixer, beat heavy cream till it forms peaks.
- 6
Add milk powder and fold in the the condensed milk-chikoo mixture into it.
- 7
Mix till it's all well combined.
- 8
Transfer the ice cream mixture to a freezer safe container and freeze overnight.
- 9
Scoop the ice cream once set, garnish with chikoo pieces and serve.