By Shreya Sarpal
March 1, 2026
Chikoo ice cream recipe transforms ripe sapota into a silky frozen dessert with natural caramel-like sweetness and zero fuss. Every scoop feels rich, creamy, and nostalgic, perfect for hot afternoons when you want something fruity yet indulgent.
2 cups chopped chikoo pulp 1 cup chilled fresh cream ½ cup condensed milk ¼ cup full-fat milk ½ tsp cardamom powder
Blend chikoo pulp into a smooth puree without adding water.
Whisk cream until slightly thick but not stiff.
Fold condensed milk, milk, and cardamom into the chikoo puree.
Gently combine whipped cream to keep the texture airy.
Freeze 6-8 hours, scoop, and serve chilled.