How To Make Chikoo Ice Cream with 2 Ingredients (Sugar & Dairy-free)
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.
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!
Video
Notes
1. Use well ripe chikoo for ice cream which gives a nice colour as well as perfect sweetness.
2. If fresh chikoos are not available can use frozen sapota too.
3. Store left over ice cream in the freezer only. It stays good for about 10-15 days.
4. To enhance flavour can add cardamom powder, nutmeg or vanilla etc according to your taste buds.