Chikoo Ice Cream
1 standard portion
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 1 cup heavy cream (cold)
- 3/4 cup condensed milk (around 1/2 of 14 oz can)
- 12 oz frozen chikoo slices (around 2 cups chikoo slices)
- 1.5 tablespoons milk powder
Method
- The first picture is just to show you guys the frozen chikoo that I got from the Indian store.
- Add condensed milk to your food processor and then add frozen chikoo slices to it.
- Pulse for 3-4 minutes till it's all super smooth. There shouldn't be any chikoo bits remaining. Set aside
- Place the bowl and whisk attachment in the refrigerator for around 20 minutes before you beat the cream.
- Using the steel bowl of your stand mixer fitted with wire whisk attachment or using your hand mixer, beat heavy cream till it forms peaks.
- Add milk powder and fold in the the condensed milk-chikoo mixture into it.
- Mix till it's all well combined.
- Transfer the ice cream mixture to a freezer safe container and freeze overnight.
- Scoop the ice cream once set, garnish with chikoo pieces and serve.