Sapota (Chikoo) Ice cream
 
Prep time
Cook time
Total time
 
Recipe type: dessert, ice cream, eggless
Serves: 1 pint
Ingredients
  • 620 gm chikoo/sapodilla/sapota
  • ½ cup water
  • ¾ cup coconut milk
  • 1 cup heavy cream
  • 1 tbsp vodka (optional, I used citron vodka)
  • ¾ cup sugar
  • few drops of almond extract
Instructions
  1. In a saucepan, boil the chikoo/sapota with the water and sugar. Once the water boils, turn the heat down and let simmer for 10 minutes for the fruit to soften. Let cool.
  2. Once cool, blend with coconut milk, heavy cream, almond extract in a blender. Process till smooth or if you like chunks of fruits, slightly chunky.
  3. Refrigerate the pureed mixture for 1-2 hours and then freeze according to your ice cream maker's manufacturer's instructions. The last five minutes of the churning process, add the vodka, if you are using it. If you do not have an ice cream maker, follow the instructions for freezing here.
  4. Freeze for a few hours or if you like soft serve consistency, serve immediately.
  5. To make ice cream floats- in a glass or tumbler, add two scoops of ice cream and fill it up with chilled coke.
Recipe by The Novice Housewife at https://novicehousewife.com/2012/08/18/sapota-chikoo-ice-cream/