Chikoo Milkshake Recipe – Easy Sapota & Vanilla Ice Cream Blend

Last Updated on 4 months by Neha Deshmukh

Chikoo Milkshake Recipe – Easy Sapota & Vanilla Ice Cream Blend

Hey everyone! If you’re looking for a super simple, incredibly delicious, and slightly unusual milkshake recipe, you’ve come to the right place. I remember the first time I tried chikoo – it was at my grandmother’s place, and I was instantly hooked! This milkshake brings back all those warm, nostalgic feelings. It’s creamy, sweet, and just a little bit different from your usual flavors. Let’s get blending!

Why You’ll Love This Recipe

This chikoo milkshake is seriously a game-changer. It’s ready in under 10 minutes, requires just 3 ingredients, and is unbelievably refreshing. Plus, chikoo (also known as sapota) is packed with goodness! It’s a perfect treat for a hot day, a quick dessert, or even a healthy-ish snack. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this delightful milkshake:

• 3 chikoo/sapota fruits
• 1 cup chilled milk (about 240ml)
• 1 scoop vanilla ice cream

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Chikoo (Sapota) – A Unique & Delicious Fruit

Chikoo is a brown, oval-shaped fruit with a grainy texture and a sweet, caramel-like flavor. Make sure your chikoo is nice and ripe – it should yield slightly to gentle pressure. You’ll need about 3 medium-sized fruits for this recipe.

Vanilla Ice Cream – Choosing the Right Flavor

I prefer a good quality vanilla ice cream for this milkshake. It really lets the chikoo flavor shine. But feel free to experiment! French vanilla or even a vanilla bean ice cream would be amazing.

Milk – Full Fat vs. Low Fat Options

I usually use full-fat milk for a richer, creamier milkshake. However, you can absolutely use low-fat or even plant-based milk (like almond or oat milk) if you prefer. It will slightly alter the texture, but still be delicious!

Step-By-Step Instructions

Alright, let’s make some magic happen!

1. First, peel the chikoo fruits and remove the seeds. It’s easiest to just chop them in half and scoop out the pulp with a spoon.
2. Now, add the chikoo pulp, vanilla ice cream, and chilled milk to your blender.
3. Blend everything together until it’s smooth and creamy. If it’s too thick, add a splash more milk. If it’s too thin, add a tiny bit more ice cream.
4. Pour into glasses and serve immediately! Seriously, this is best enjoyed right away while it’s nice and chilled.

Expert Tips

Here are a few little tricks I’ve learned over the years:

• Chill everything! Using chilled milk and even chilling the chikoo for a bit beforehand will make the milkshake extra frosty.
• Don’t overblend. Overblending can make the milkshake too frothy. Blend just until smooth.
• Taste as you go. Everyone has different sweetness preferences, so feel free to adjust the amount of ice cream to your liking.

Variations

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

Vegan Chikoo Milkshake

Super easy! Just swap the vanilla ice cream for a vegan vanilla ice cream and use your favorite plant-based milk. Coconut milk would be amazing in this!

Gluten-Free Option

This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.

Adjusting Sweetness

If you like things extra sweet, add a teaspoon of sugar or a drizzle of honey while blending.

Spice Level – A Hint of Cardamom?

My aunt always adds a tiny pinch of cardamom powder to her chikoo milkshake. It adds a lovely warmth and complexity. Give it a try!

Festival Adaptations – Summer Cooling Drink

This is a perfect drink for those hot summer festivals! It’s super cooling and refreshing.

Serving Suggestions

This milkshake is delicious on its own, but here are a few ideas to take it to the next level:

• Garnish with a sprinkle of chopped nuts (pistachios or almonds work well).
• Add a dollop of whipped cream on top.
• Serve with a side of cookies or biscuits.

Storage Instructions

Honestly, this milkshake is best enjoyed immediately. However, if you absolutely have leftovers, you can store it in an airtight container in the freezer for up to an hour. It will separate a bit, so you’ll need to give it a good stir before drinking.

FAQs

Got questions? I’ve got answers!

What is Chikoo and where does it grow?

Chikoo, also known as sapota, is a fruit native to Mexico and Guatemala, but it’s now widely grown in India, Pakistan, and the Philippines. It has a sweet, caramel-like flavor and a grainy texture.

Can I use frozen Chikoo pulp for this milkshake?

Yes, absolutely! Frozen chikoo pulp works great. Just make sure to thaw it slightly before blending.

What if I don’t have vanilla ice cream? What can I substitute?

If you don’t have vanilla ice cream, you can try using another flavor like chocolate or strawberry. Or, you can simply add a teaspoon of vanilla extract to the milkshake.

How can I make this milkshake thicker?

Add a few ice cubes or a little more ice cream. You can also use frozen chikoo pulp.

Can this milkshake be made ahead of time?

It’s best enjoyed fresh, but you can blend everything together and store it in the freezer for a short period (up to an hour) if needed. Just remember to stir well before serving.