In mychikoo 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 ie 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
- Sapotta -5
- condensed milk- 1\3 to 1\2 cup
- Cream- 200 ml ( i used low fat amul cream)
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.
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.
