Last Updated on 1 month by Neha Deshmukh

Chikoo Ice Cream Recipe – Easy Indian Sapodilla Frozen Dessert

Okay, let’s be real. Ice cream is always a good idea, right? But have you ever tried Chikoo Ice Cream? If not, you’re in for a treat! This recipe is super easy, doesn’t require an ice cream maker, and tastes like a little slice of Indian summer. I first made this when my auntie visited from India and brought a huge bag of chikoos – it was an instant hit!

Why You’ll Love This Recipe

This Chikoo Ice Cream (also known as Sapodilla Ice Cream) is a delightful twist on a classic dessert. It’s creamy, naturally sweet, and has a unique, slightly malty flavour that’s just… comforting. Plus, it’s surprisingly simple to make with just a handful of ingredients. If you’re looking for a unique Indian dessert to impress your friends and family, or just want a cool treat on a hot day, this is it!

Ingredients

Here’s what you’ll need to whip up a quart of this deliciousness:

• 1 cup heavy cream
• ¾ cup condensed milk
• 12 oz frozen chikoo slices (about 340g)
• 1.5 tablespoons milk powder (about 9g)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Chikoo/Sapodilla fruit: This is the star of the show! Chikoo, also known as sapodilla, is a tropical fruit originally from Mexico and Guatemala, but incredibly popular in India. It has a sweet, grainy texture and a flavour that’s a little like pear, date, and caramel all rolled into one. You can usually find it at Indian grocery stores, or sometimes Asian markets. If you can’t find frozen, don’t worry – I’ll cover using fresh in the FAQs!
• Heavy Cream: We’re using heavy cream (also called whipping cream) for that super-rich, creamy texture. You need a fat content of at least 30% for it to whip properly. While you can experiment with alternatives like coconut cream for a vegan version (more on that later!), heavy cream really delivers the best results here.
• Milk Powder: Don’t skip the milk powder! It helps to create a smoother texture and prevents ice crystals from forming. I personally like to use Nestle’s Everyday Milk Powder, but any full-fat milk powder will work well.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, in a food processor, combine the condensed milk and frozen chikoo slices. Blend away for about 3-4 minutes, until everything is beautifully smooth. Set this aside – it’s going to be the flavour base of our ice cream.
2. Now, this is important: chill a mixing bowl and the whisk attachment of your mixer in the refrigerator for at least 20 minutes. A cold bowl helps the cream whip up faster and hold its shape better. Trust me on this one!
3. Take that chilled bowl and beat the heavy cream until stiff peaks form. This means when you lift the whisk, the cream holds its shape and doesn’t flop over.
4. Gently fold in the milk powder and the chikoo-condensed milk mixture into the whipped cream. Be gentle! We want to keep all that lovely air we just whipped into the cream. Fold until just combined – don’t overmix.
5. Pour the mixture into a freezer-safe container. I like to use a loaf pan or a plastic container with a lid.
6. Freeze overnight, or for at least 6-8 hours, until completely set.
7. Finally, scoop, garnish with extra chikoo slices if you’re feeling fancy, and enjoy!

Expert Tips

Want to make this ice cream perfect? Here are a few things I’ve learned along the way:

• Consistency is Key: The key to creamy ice cream is incorporating air while whipping the cream. Don’t rush this step!
• Ice Crystal Prevention: Milk powder helps, but also make sure your container is airtight to prevent ice crystals.
• Ripening Chikoo: If you’re using fresh chikoo, let it ripen at room temperature until it’s slightly soft to the touch. This will ensure it’s sweet and flavourful.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the heavy cream for full-fat coconut cream (the thick part from a refrigerated can). It won’t taste exactly the same, but it’s a delicious dairy-free alternative! My friend, Priya, swears by this version.
• Lower Sugar Option: Reduce the amount of condensed milk to ½ cup. The ice cream will be less sweet, but still delicious.
• Spice Level: Add a pinch of cardamom powder (about ¼ teaspoon) to the chikoo-condensed milk mixture for a warm, aromatic flavour.
• Festival Adaptations: This is the perfect cooling treat for summer festivals like Holi or Baisakhi!

Serving Suggestions

This Chikoo Ice Cream is amazing on its own, but here are a few ideas to take it to the next level:

• Serve with a sprinkle of chopped pistachios or almonds.
• Drizzle with a little honey or maple syrup.
• Pair it with a warm gulab jamun for the ultimate Indian dessert experience!

Storage Instructions

Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. It might get a little icy after that, but it will still be tasty!

FAQs

Let’s answer some common questions:

1. What is chikoo and where can I find it?

Chikoo, or sapodilla, is a sweet, tropical fruit popular in India. You can usually find it at Indian grocery stores or Asian markets.

2. Can I use fresh chikoo instead of frozen for this recipe? If so, how should I prepare it?

Yes, you can! Peel and remove the seeds from the fresh chikoo. Then, chop it into pieces and freeze it for at least 2-3 hours before using it in the recipe.

3. How long does this ice cream keep in the freezer?

This ice cream will keep in the freezer for up to 2 weeks in an airtight container.

4. My ice cream is too hard, how can I soften it?

Let it sit at room temperature for 5-10 minutes before scooping. You can also microwave it for a few seconds, but be careful not to melt it!

5. Can I add nuts or other fruits to this ice cream? What would you recommend?

Absolutely! Chopped pistachios, almonds, or even a swirl of mango puree would be delicious additions.