Homemade Jackfruit Ice Cream Recipe | Kitchenstagram
Looking for a dessert that’s both indulgent and guilt-free? This refreshing Jackfruit Ice Cream is the perfect answer. Bursting with tropical flavour, it’s naturally sweet, no colour, and requires no ice cream maker- just a blender and a freezer.
Jackfruit, native to Southeast Asia, is a large tropical fruit known for its distinct taste and vibrant yellow flesh. While its sweet, fruity flavour is favourite for many, it can be an acquired taste for some. The fruit comes into two stages: young jackfruit, often used in savoury dishes as a plant-based meat alternative, and ripe jackfruit, often used in savoury dishes as a plant-based meat alternative, and ripe jackfruit, enjoyed fresh for its naturally sweet and slightly crunchy texture.
In this jackfruit ice cream recipe, we’ll be using ripe variety, it has a rich, honey-like flavour and a smooth, fibrous texture that blends beautifully into frozen desserts, highlighting its tropical sweetness and create a refreshing, unique dessert experience. This fruit is not only delicious but also packed with nutrients- rich in vitamins, minerals and dietary fiber, making it a wholesome choice for summer treats.
In Kerala, where jackfruit is known as chakka, it’s a staple ingredient in both sweet and savory dishes. The fruit’s versatility is legendary- its seeds are sautéed into stir-fries, raw jackfruit becomes hearty curries, and the ripe jackfruit is consumed.
What makes this recipe even better is its simplicity. You’ll only need four ingredients- ripe jackfruit, coconut milk, condensed milk and heavy cream. No complicated steps, no constant churning, just blend, freeze and enjoy! So go ahead, treat yourself to a bowl of homemade jackfruit ice cream- it’s a healthy and flavourful way to cool down this summer.
Ingredients:
250 gm Ripe Jackfruit
1 cup Heavy cream
1 cup Coconut milk
1/4 cup condensed milk
Caramel sauce, for serving (optional)
Preparation:
- Step 1: Remove the seeds and tough core from the ripe jackfruit. Reserve the seeds for later use and set aside the deseeded jackfruit.
- Step 2: Chop around 5-6 nos jackfruit bulbs, keep aside.
- Step 3: Transfer the rest of the jackfruit into a blender and blend into a smooth puree.
- Step 4: Whip the heavy cream until soft peak is formed.
- Step 5: Then gently fold in condensed milk, coconut milk and jackfruit pulp.
- Step 6: Transfer prepared ice cream base into a container and freeze for 12 hours.
- Step 7: After 12 hours, transfer the frozen ice cream into a blender and blend until smooth.
- Step 8: Then transfer the ice cream base into a container and freeze. You can repeat this process of blending the frozen ice cream and freezing again for few more times, to achieve a smoother and creamier consistency ice cream.
- Step 9: After you are satisfied with the texture of your ice cream, transfer the half of the ice cream base into a container and add some chopped fresh jackfruit. Then pour the remaining half of the ice cream base, add more chopped fresh jackfruit and stir properly.
- Step 10: Sprinkle some chopped jackfruit on top and cover with a lid and freeze for 24 hours.
- Step 11: Remove from the freezer and 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…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2