No churn Chikoo Ice Cream! Really easy to make with only 4 ingredients!
Last few days of summer remaining and I thought I should share one last ice cream recipe with you guys. And of course it had to be no churn and super easy and quick after all no churn is what everyone loves these days! Now if you are an American, you probably wouldn’t even have heard of a fruit named chikoo, actually chikoo is the Hindi name, the fruit it called sapota in English. But if you are an Indian or from other neighboring countries, you will be very much familiar with this fruit. I have personally never seen chikoo at the stores here but we do get frozen chikoo at Indian stores and since I was going to make an ice cream, frozen worked even better in this recipe!
Chikoo is a very sweet fruit, like extremely sweet and most of the times it’s super ripe. The ones we used to get in India were super ripe all the time. Actually I never liked this fruit much and my problem was always this – too ripe and soft. I liked the flavor but it was too soft and soggy for my liking. Very recently I went to an Indian restaurant and they had chikoo ice cream on the menu and I couldn’t resist ordering it. Because I always like the chikoo flavor so what better way to have it in than in form of an ice cream! Of course I have had chikoo ice cream before so it was not that I was eating it for the first time but it was after a while and I really enjoyed it.
The very next weekend we went to the Indian store and I grabbed a packet of frozen chikoo, I had to make the ice cream at home! This is thing with being a food blogger, when you really like something, you just want to re-create it at home. This ice cream took only 10-15 minutes of prep time, really easy, no machine required and not very sweet either. Like I said before, chikoo is a very sweet fruit by itself so I didn’t add too much condensed milk in the recipe, you may add more of it if you want your ice cream to be really sweet. If you want to try a different ice cream this summer, then may I suggest you to give this chikoo ice cream a try, I am sure you will love it!
And when you are at it, try another famous Indian ice cream – Indian Butterscotch Ice Cream.
The first picture is just to show you guys the frozen chikoo that I got from the Indian store.
Add condensed milk to your food processor and then add frozen chikoo slices to it.
Pulse for 3-4 minutes till it’s all super smooth. There shouldn’t be any chikoo bits remaining. Set aside.
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.
Add milk powder and fold in the the condensed milk-chikoo mixture into it.
Transfer the ice cream mixture to a freezer safe container and freeze overnight. Once set, scoop the Chikoo Ice Cream and enjoy!
* Adjust sweetness to taste. This ice cream isn’t super sweet and I like it this way.
Chikoo Ice Cream
- 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 tablespoons milk powder
- The first picture is just to show you guys the frozen chikoo that I got from the Indian store.
- Add condensed milk to your food processor and then add frozen chikoo slices to it.
- Pulse for 3-4 minutes till it's all super smooth. There shouldn't be any chikoo bits remaining. Set aside
- Place the bowl and whisk attachment in the refrigerator for around 20 minutes before you beat the cream.
- 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.
- Add milk powder and fold in the the condensed milk-chikoo mixture into it.
- Mix till it's all well combined.
- Transfer the ice cream mixture to a freezer safe container and freeze overnight.
- Scoop the ice cream once set, garnish with chikoo pieces and serve.
Chikoo Ice Cream