Chickoo Ice Cream (Eggless): No-Churn or Churned
Ripe chikoo (sapota) puree folded into eggless cream: a no-churn condensed-milk version and a Philadelphia-style heavy-cream base for ice cream makers, no cornstarch or extra milk.
Ingredients
For the chikoo puree (both methods)
- 450 to 550 g very ripe chikoo about 2 cups smooth puree; peeled and deseeded
- 1 teaspoon lemon juice optional
No-churn method
- 2 cups cold heavy cream about 36% fat
- 1 can sweetened condensed milk 14 oz / 396 g
- 1/4 teaspoon fine salt
- 1/2 teaspoon vanilla extract optional
Churned eggless base (ice cream maker)
- 2 cups cold heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar adjust to taste
- 1/4 teaspoon fine salt
- 1/2 teaspoon vanilla extract optional
Instructions
Chikoo puree
- Peel ripe chikoo, discard seeds and tough stem ends, and chop roughly.
- Blend until smooth; add lemon juice if using. Strain through a fine mesh if desired. Measure 2 cups puree. If watery, simmer 3 to 5 minutes in a wide pan until slightly thicker, then cool completely.
Method A — No-churn
- Chill a large bowl and beaters if needed. Whip heavy cream to stiff peaks.
- Mix condensed milk, salt, and vanilla until smooth; fold in chikoo puree.
- Fold whipped cream into the fruit mixture in three gentle additions.
- Transfer to a loaf pan or shallow container. Press plastic wrap to the surface. Freeze at least 6 hours, ideally overnight. Soften 5 minutes at room temperature before scooping.
Method B — Churned (eggless)
- Warm milk sugar and salt in a small saucepan until sugar dissolves; do not boil. Off heat, whisk in vanilla if using, then whisk in 2 cups cold heavy cream.
- Chill sweet cream until very cold, at least 2 hours.
- Whisk in chikoo puree until smooth; blend or strain if needed, then rechill until spoon-cold.
- Churn per ice cream maker instructions until soft-serve consistency. Transfer to a freezer container, press plastic wrap to the surface, and freeze at least 4 hours until firm.
Notes
Reduce watery pulp on the stove for smoother, less icy results.
Taste puree first; adjust sugar up or down before freezing.
Soften no-churn ice cream 5 minutes at room temperature before scooping.
Store airtight up to 1 week with plastic wrap touching the surface.
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