Chikoo ice Cream | Sapotta Ice Cream | No Churn Chikoo ice cream

In my chikoo choco milkshake post , I have mentioned about an ice cream I made with this sapotta. Its nothing but his simple easy, no churn method of making it. you don't need to own an ice cream maker to make it. Just a whisk or even a mixer will do wonder.I followed my eggless mango ice cream recipes and just replaced mango with sapota / chikoo or chiku.

Preparation time: under 10 mins

freezing time: 6-8 hours or overnight

Ingredients:

• Sapotta -5
• condensed milk- 1\3 to 1\2  cup
• Cream- 200 ml (  i used low-fat Amul cream)

Method:

1. Clean peel and chop the chikoo, discard the seeds. 

2.Cut out the pack and empty cream into a bowl.Whisk it into peak with the help of hand whisk or blender.

3.To the soft peaked cream add in sapotta/ chikoo puree, and the needed  condensed milk and blend it well.

4. Pour into freezer safe container, freeze for 6-8 hours. scoop out and enjoy.

Note:

1.If the fruit is too sweet adjust the quantity of condensed milk.

2. You can use heavy whipping cream either dairy or non- dairy.