Chikoo Ice Cream
Instant ice cream for hot summer season
Servings Prep Time
3people 15minutes
Servings Prep Time
3people 15minutes
  • Frozen chikoo (you can use any fruit like mango, banana, and papaya) : 500 gm –
  • Icing sugar : 70 gm –
  • Egg whites : 2 nos –
  • Cream : ½ cup –
  1. Peel and cut the chikoo into pieces and remove the seeds.
  2. Put the frozen chikoo into a food processor along with the sugar.
  3. Start the processor. After the chikoo is well blended, slowly pour in the egg whites.
  4. After a while, you should see the mixture starting to turn paler at the bottom.
  5. Now add ½ cup cream and blend again for a minute.
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  8. Once the mixture looks smooth and creamy, turn off the food processor and pour the mixture into an ice-cream tin.
  9. Cover the tin with cling film or a plastic sheet and place the lid on.
  10. Place in the freezer for 2 – 3 hours to set.
  11. Serve with pieces of chikoo.