Chikoo ice Cream | Sapotta Ice Cream | No Churn Chikoo ice cream

In my chikoo choco milkshake post , I have mentioned about an ice cream I made with this sapotta. Its nothing but his simple easy, no churn method of making it. you don't need to own an ice cream maker to make it. Just a whisk or even a mixer will do wonder.I followed my eggless mango ice cream recipes and just replaced mango with sapota / chikoo or chiku.

Preparation time: under 10 mins
freezing time: 6-8 hours or overnight


  • Sapotta -5
  • condensed milk- 1\3 to 1\2  cup
  • Cream- 200 ml (  i used low-fat Amul cream)


1. Clean peel and chop the chikoo, discard the seeds. 

2.Cut out the pack and empty cream into a bowl.Whisk it into peak with the help of hand whisk or blender.

3.To the soft peaked cream add in sapotta/ chikoo puree, and the needed  condensed milk and blend it well.

4. Pour into freezer safe container, freeze for 6-8 hours. scoop out and enjoy.


1.If the fruit is too sweet adjust the quantity of condensed milk.

2. You can use heavy whipping cream either dairy or non- dairy.


  1. I am trying this soon.. :)
    Thanks for sharing..

  2. This must have been really delicious...

  3. Wow, I am not a fan of chikoos. But this easy recipe makes me wanna buy some & try out soon :)

  4. Love chickoo and so love this icecream..looks very delicious


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