jackfruit ice cream

Jackfruit ice cream recipe, Chakka ice cream

Jackfruit Ice Cream/ Chakka Ice Cream is a creamy and delicious frozen dessert that can be easily prepared at home with just 3 ingredients. Yes that’s true! Cream, condensed milk and jackfruit. Sounds simple right? I am sure many of them know about the robust flavors and sweetness of this fruit which can be used to prepare sweet / dessert when it is ripe and savory dishes when it is unripe.
jackfruit ice cream recipe

Last week when we got a big sized jackfruit in the store I decided to make some innovative dish other than just galloping few just like that, hence tried making this jackfruit appam and it was truly delicious I must say. So the idea of making Ice cream was suggested by my family and it took so long for me to make it and post it as well because I was not sure that something like this existed. Over the weekend when I was talking with my hubby’s friend I got to know that Jackfruit Ice cream is available in IBACO (Ice cream parlor) and got guts to post it (actually understood that is not an invention by me). I made this ice cream by making few changes to my Rose Milk Ice Cream recipe and it turned out perfect. I have added the paste/ puree of jackfruit but made it little chunky/ corse as I wished to taste jackfruit in every bite which we definitely enjoyed, but you can make fine paste of the jackfruit and add it if you want more creamy ice cream. Also I have used condensed milk in this recipe instead of sugar but you can use sugar or powdered sugar if you don’t have condensed milk. Also the quantity of sugar or condensed milk can be altered according to liking. So let’s get to the making of chakka ice cream!
jackfruit ice cream

Few other interesting summer treats below:

Jackfruit ice cream recipe, Chakka ice cream
Serves 2
Print
Prep Time
9 hr
Total Time
9 hr
Prep Time
9 hr
Total Time
9 hr
Ingredients
  1. 1. Cream – ½ cup (full fat)
  2. 2. Ripe Jackfruit puree – ¼ cup
  3. 3. Condensed milk – ¼ tsp
Note
  1. * 1 cup = 235 ml
Instructions
  1. In a blender add jackfruit and a tsp of sugar(optional). Grind it to a fine paste or leave it a bit chunky. Keep it aside. I left the jackfruit puree a little chunky as I wanted to get bites of the fruit in every bite of the ice cream.
  2. In a bowl add cold cream. Whip it well using electric blender until you see soft peaks. This should take about 4 minutes or so in medium speed. If you don’t have electric blender you can use hand blender as well for whipping but it will take some more time, that’s the only difference.
  3. When you see soft peaks add condensed milk and jackfruit puree and blend it into the whipped cream gently so that you don’t loose the aeration/ fluffiness created. When everything looks combined transfer the cream mixture to a freezer safe bowl and freeze it for 5 hours or overnight. (You could place cling wrap/ parchment paper over the cream before putting on the cap/ lid. My friends suggested that this will prevent in forming ice crystals, but I never came across that issue so I never did that) Make sure to leave it undisturbed.
  4. After 8 hours/ overnight freezing remove the box from the freezer. Now dip the ice cream scooper in warm water and wipe the scoop with cloth. Scoop the ice cream gently and serve it immediately. You can store the leftover ice cream for 1 to 2 days and it shall stay good when maintained well.
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How to make Jackfruit ice cream with step by step images


  1. In a blender add jackfruit and a tsp of sugar(optional, for easy grinding). Grind it to a fine paste or leave it a bit chunky. Keep it aside. I left the jackfruit puree a little chunky as I wanted to get bites of the fruit in every bite of the ice cream.
  2. In a bowl add cold cream. Whip it well using electric blender until you see soft peaks. This should take about 4 minutes or so in medium speed. If you don’t have electric blender you can use hand blender as well for whipping but it will take some more time, that’s the only difference.
  3. When you see soft peaks add condensed milk and jackfruit puree and blend it into the whipped cream gently so that you don’t loose the aeration/ fluffiness created. When everything looks combined transfer the cream mixture to a freezer safe bowl and freeze it for 5 hours or overnight. (You could place cling wrap/ parchment paper over the cream before putting on the cap/ lid. My friends suggested that this will prevent in forming ice crystals, but I never came across that issue so I never did that)Make sure to leave it undisturbed.
  4. After 8 hours/ overnight freezing remove the box from the freezer. Now dip the ice cream scooper in warm water and wipe the scoop with cloth. Scoop the ice cream gently and serve it immediately. You can store the leftover ice cream for 1 to 2 days and it shall stay good when maintained well.
    chakka ice cream

 

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