You will love this 2 ingredients homemade chikoo ice cream recipe, a simple and delicious dessert that is vegan, eggless, dairy-free, gluten-free, and sugar-free. It requires no cooking or churning.
About Chikoo Ice Cream Recipe
Made with just chikoo and non-dairy cream, this ice cream is creamy, sweet, and packed with flavor. There is no chemical or preservative used to make this delicious chikoo ice cream.
Ice creams are a great summer treat for kids. This 2-ingredient chikoo ice cream is incredibly easy to make and requires no special equipment or skills. Chikoo, also known as Sapota or Sapodilla, is a sweet and aromatic fruit that is rich in vitamins, minerals, and antioxidants. Non-dairy whipping cream is a great dairy-free alternative to heavy cream and is high in healthy fats, making it a perfect base for vegan ice cream.
Other Ice Cream Recipes You Would Like to Try
Homemade spinach and kiwi ice cream
Strawberry and beetroot ice cream
Chocolate ice cream with chocochips
Why You Should Try this Chikoo Ice Cream
- No cooking or churning
- Quick in preparation
- Easy to find ingredient
- Kids-friendly
- Vegan
- Gluten-free
- Dairy-free
- Sugar-free
This ice cream is not only delicious but also healthy and nutritious. It is a great option for those with dietary restrictions, as it is vegan, eggless, and gluten-free. You can also customize the flavor by adding your favorite toppings or mix-ins like chocolate chips, nuts, or fruit.
We didn’t add any colour to the ice cream as we want it in its natural colour. But if you want it in a brown colour, add cocoa powder which gives it a natural colour instead of any chemical food colour.
Chikoo or Sapota Ice Cream Ingredients
Chikoo or Sapota- used fresh chikoos as they are in season but no worries if Sapotas are not available then use frozen ones.
Whipping Cream– non-dairy whipping cream is used as it is easy to whip and pre-sweetened so there is no need of adding sugar. Also, it has a long shelf life.
Cardamom powder– enhances the flavour of this chikoo ice cream. It is totally optional, if you don’t like can skip it and add other flavours of your choice.
In conclusion, this 2-ingredient chikoo ice cream is a simple, healthy, and delicious dessert that is perfect for any occasion. It is a great way to satisfy your sweet cravings without compromising on taste or nutrition. So, try this recipe at home and enjoy the creamy and flavorful chikoo ice cream with your loved ones.
As now chikoo or sapota is in season so, I made this Ice Cream Recipe from fresh chikoos without using any colour or preservative. But if you want this in summer then you can use frozen chikoos instead. There might be a slight difference in the taste and colour but not much noticeable.
This is a great idea for teatime parties too in the summertime. Serve this homemade chikoo ice cream with fresh pieces of chikoo. I didn’t add any sugar to it as Chikoo are well riped and very sweet in taste. But, you can also add honey or maple syrup to the sapota ice cream if you want a sweeter version of this.
This 2-ingredients chikoo ice cream recipe is easy, quick, and delicious. It is naturally sweetened with Chikoo itself as they have a malty, caramelized taste, it is perfect for ice creams.
How to Make Chikoo Ice Cream-Step by Step Preparation
1.First, wash and peel chikoos. Roughly chop them and then blend them in a blender to make a smooth paste. Keep aside.
2. Cut two more chikoos in fine pieces and also keep them aside.
3. Now in another bowl take melted but chilled non dairy whipping cream and beat it till it start foaming soft peaks.
4. Once the cream reached to the soft peaks, add cardamom powder and chikoo paste to it and beat again till it becomes thick, smooth and creamy. Dono’t overbeat the mixture.
5. Transfer it to a freezer safe container and add finely chopped chikoo pieces and mix gently.
6. Evenly spread the ice cream in the container.
7. Cover with lid and Put the box in the freezer for at least 8-10 hours to set or best overnight.
8. Once the ice cream is set, remove it from the freezer and let it sit at room temperature for a 5-7 minutes until it slightly soften. Then, use a spoon or ice cream scoop to serve.ENJOY!
Serving Suggestions
This sapota ice cream is a delicious and refreshing dessert that is perfect for warm weather. Here are some serving suggestions for this chikoo or sapota ice cream:
- Top with chopped nuts: Add some crunch to your chikoo ice cream by topping it with chopped nuts such as almonds, pistachios or cashews.
- Drizzle with chocolate syrup: Give your chikoo ice cream a decadent twist by drizzling some chocolate syrup over it.
- Serve with fresh fruit: Pair your chikoo ice cream with some fresh fruit such as sliced banana, kiwi, or mangoes for a delicious and nutritious dessert.
- Sprinkle with cinnamon: Add some warmth and spice to your chikoo ice cream by sprinkling it with a dash of cinnamon.
- Serve with wafers: Serve your chikoo ice cream with some crispy wafers or cookies for a satisfying crunch.
- Garnish with mint leaves: Add a refreshing touch to your chikoo ice cream by garnishing it with some fresh mint leaves.
- Make a milkshake: Blend the chikoo ice cream with some milk to make a delicious chikoo milkshake.
- Serve with caramel sauce: Top your chikoo ice cream with some luscious caramel sauce for a rich and creamy treat.
- Add some honey: Drizzle some honey over your chikoo ice cream for a natural sweetness.
- Pair with Indian sweets: Serve your chikoo ice cream with some traditional Indian sweets such as rasgulla or gulab jamun for a unique dessert experience.
Tips and Tricks
Use well ripe chikoo for ice cream which gives a nice colour as well as perfect sweetness.
- If fresh chikoos are not available can use frozen sapota too.
- Store left over ice cream in the freezer only. It stays good for about 2-3 weeks.
- To enhance flavour can add cardamom powder, nutmeg or vanilla etc according to your taste buds.
Recipe Card
How To Make Chikoo Ice Cream with 2 Ingredients (Sugar & Dairy-free)
Ingredients
- 250 gm +100 gm chikoo for garnishing
- 150 ml non dairy whipping cream
- ½ tsp cardamom powder
Instructions
- First, wash and peel chikoos. Roughly chop them and then blend them in a blender to make a smooth paste. Keep aside.
- Cut 2 more chikoos in fine pieces and also keep them aside.
- Now in another bowl take melted but chilled non dairy whipping cream and beat it till it start foaming soft peaks.
- Once the cream reached to the soft peaks, add cardamom powder and chikoo paste to it and beat again till it becomes thick, smooth and creamy. Dono’t overbeat the mixture.
- Transfer it to a freezer safe container and add finely chopped chikoo pieces and mix gently.
- Evenly spread the ice cream in the container.
- Cover with lid and Put the box in the freezer for at least 8-10 hours to set or best overnight.
- Once the ice cream is set, remove it from the freezer and let it sit at room temperature for a 5-7 minutes until it slightly soften. Then, use a spoon or ice cream scoop to serve.ENJOY!
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