Chikoo Ice Cream Recipe | Homemade Sapodilla Ice Cream Recipe | Kitchenstagram
If you’ve never tried Chikoo Ice cream before, now’s the perfect time. Made with just three ingredients and zero need for an ice cream maker, this no-churn chikoo ice cream is incredibly simple and fuss-free. It comes together in under 15 minutes of prep time, making it a go-to dessert when you’re short on time but still craving something unique and refreshing.
Chikoo, also known as sapota, is naturally high in sugar and has a beautifully sooth, slightly grainy texture similar to ripe pears. Its flavour carries deep-caramel like notes, which make it a brilliant base for ice cream. Because the fruit is so sweet on its own, this recipe uses only a modest amount of condensed milk, keeping the dessert light and not overly sugary. Of course, if you have a sweeter tooth, it’s easy to adjust to your preference.
One of the best parts about this recipe is that it’s completely free of artificial flavours, colors or preservatives. you’ll only need three basic ingredient and if you’ve got ripe chikoo on hand, you’re already halfway there. When chikoos are in season, using fresh fruit gives the ice cream a lovely natural flavour and colour. If you’re making this during off-season months, frozen chikoo pulp is a great alternative with just a slight variation in taste and hue.
This chikoo ice cream isn’t just delicious- it’ also versatile. Serve it as a sweet finale to a weekday dinner, as a fun summer treat for kids, or as a homemade showstopper at your next tea-time gathering or garden party. It pairs beautifully with chopped chikoo on top for added texture, or a sprinkle of crushed nuts for a little crunch.
For those who grew up with chikoo but weren’t fans of the overripe texture, this ice cream might change your mind. The rich flavour is preserved while the soft, sometimes mushy texture is transformed into something smooth and luxurious. It’s an ideal way to enjoy the essence of the fruit without the parts you didn’t love.
Chikoo ice cream also holds a special place among classic Indian frozen desserts like kesar pista or Sitaphal or Custard ice cream. It’s both nostalgic and modern, a dessert that reminds many of their childhood, but also surprises first-timers with its unexpectedly rich taste and creamy consistency.
What makes this recipe stand out is how easy it is to whip up at home without any special equipment. No ice cream machine, no churning and no complicated steps- just a quick blend and into the freezer it goes.
In a world full of complex desserts, this one proves that simple can be sensational. If you’re looking to experiment with a new flavour this season, chikoo ice cream might be just what your summer needs. It’s sweet, creamy, naturally caramel-like, and so easy to make- it just might become your next favourite frozen dessert.
Serving suggestions:
Chikoo ice cream is a creamy, tropical treat that shines on its own but becomes even more delightful with the right accompaniments. Here are some fun and creative ways to serve it.
Try adding texture with toasted nuts-walnuts or hazelnuts offer a lovely contrast to the smoothness.
If you’re in the mood for something rich, a ribbon of caramel sauce or melted jaggery can elevate its flavour profile beautifully.
For a fruity twist, serve alongside berries, pineapple slices or even a citrus salad. The natural sweetness of chikoo pairs well with tangy or zesty notes.
You can create a chikoo sundae by layering it with crushed biscuits or granola and a spoonful of whipped cream. Want a cool, drinkable version? Blend the ice cream with milk to make a creamy chikoo shake-perfect for hot afternoons.
Ingredients:
12 pcs. Chikoo or Sapota fruit + 2 nos. Chikoo (chopped)
1 LTR Heavy Cream
400 ml Condensed Milk
Caramel sauce, for serving (optional)
Preparation:
- Step 1: Wash the chikoo and cut in half, remove the seeds and scoop out the juicy flesh with a spoon. Continue with all the 12 chickoos. Cut two chikoo in fine pieces and keep aside.
- Step 2: In a blender add the flesh of chikoos and blend until smooth. Keep aside.
- Step 3: In a large mixing bowl, combine heavy cream, chikoo paste and condensed milk, stir to mix properly.
- Step 4: Add finely chopped chikoo pieces in the ice cream mixture and mix gently.
- Step 5: Transfer it to a freezer safe container and cover with lid. Place the container in a freezer for at least 8-10 hours to set or best overnight.
- Step 6: Once the ice cream is set, remove it from the freezer and let it sit at room temperature for 5-8 minutes, until slightly soften. Scoop with ice cream scooper and drizzle some caramel sauce. Serve in cones or bowls. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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