Chikoo Ice Cream Recipe | Eggless Chikoo Ice Cream
Scoop out the flesh of the chikoo out of it’s skin. You can even use canned chikoo. It will be sugary as compared to the whole fruit.
Add it into mixie jar. Along goes sugar, crushed cardamom and half of the milk. Blend it together for 1-2 minutes.
Add heavy cream and the remaining milk. Blend again till nice smooth for next 2-3 minutes.
If the quantity is more, you can blend cream and milk together, keep it aside. Blend chikoo and rest of the ingredients. And mix everything well till well combined
Transfer it to a freezer safe container and freeze for 6-8 hours or overnight.
Scoop, serve and enjoy!!
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