This Nungu/ Ice Apple ice cream is light yet creamy, scoopable straight from the freezer, and full of soft, tender bites of chopped nungu/ thati munjalu. There’s no condensed milk, no artificial flavors, and no gimmicks. It’s made with just five simple ingredients: milk, milk powder, sugar, cream, and nungu — and somehow, it tastes like a scoop of summer memory.
It doesn’t shout — it melts. And that’s what makes it so special.
During summer holidays, our terrace transformed into a quiet little food court of its own — folding cots, breeze from the neem tree, and my mom walking up with dessert trays. She had a habit of serving different desserts every night after dinner, and it somehow made every evening feel new.
Some nights it was falooda. Some nights jelly and milk. But the one I used to look forward to the most was nungu ice cream.
Back then, I loved it with a big handful of chocolate chips — because I thought every ice cream needed chocolate, no matter what. But now, I know better. Now I know nungu doesn’t need help. It’s gentle, soft, cooling — and when folded into a rich, clean cream base, it becomes something truly unforgettable.
As i mentioned earlier I kept the recipe simple — no condensed milk, no cardamom, no overpowering elements — just pure flavor. But then, just as I was about to serve it… I scattered a few golden-roasted cashews on top, and honestly? It added the most wonderful little crunch to this Nungu/ Thati Munjala Ice cream. So while it’s totally optional — I highly recommend it.
This version stays true to that memory — simple, comforting, and quietly elegant. Like those terrace nights.
Bite of History – Nungu Ice cream
Nungu, or ice apple, has been South India’s natural summer cooler for generations. Harvested from the palmyra palm, it was often eaten plain, soaked in milk, or served with a dash of jaggery. Before refrigerators and freezers, this fruit was the original no-fuss chill — hydrating, soft, and soothing during the hottest months.
Turning it into ice cream is just a new way of holding on to that tradition — with a spoon.
Jump to RecipeIngredient Roles – Nungu Ice Cream
| Ingredient | Role |
|---|---|
| Full-fat milk | Adds body and traditional milk flavor. Simmered with milk powder to create a light rabri-style base without needing condensed milk. |
| Milk powder | Replaces condensed milk. Adds richness, thickness, and natural sweetness. Helps avoid iciness and improves scoopability. |
| Sugar | Sweetens the base just enough to highlight the fruit without overpowering it. Balances the dairy and fruit flavors. |
| Heavy cream | Provides fat for creaminess and soft scoopable texture. Whipping adds lightness without needing an ice cream machine. |
| Nungu/ Thati Munjalu/ Ice Apple | The star ingredient. Adds natural hydration and subtle sweetness. Chopped texture keeps the bites tender without watering down the base. |
| Salt | Tiny addition, but essential — brings out the dairy and fruit flavors and balances the sweetness. |
| Roasted cashews (optional) | Add crunch and contrast to the soft, creamy base. Optional garnish, but offers a delightful texture surprise in each scoop. |
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Nungu Ice cream, How to make Ice Apple Ice cream
4
servings10
minutes10
minutes6
hoursA creamy, scoopable ice cream made with tender nungu/thati munjala, milk, and cream — no condensed milk, no cornflour, just pure summer comfort in every bite. Finished with a hint of crunch from roasted cashews.
Ingredients for Nungu Ice cream
½ cup, ½ Full-fat milk (boiled and cooled)
¼ cup, ¼ Milk powder
⅓ cup, ⅓ Sugar
¾ cup, ¾ Heavy cream (chilled)
½ cup, ½ Nungu (ice apple), finely chopped
Salt, a oinch
1–2 tablespoon, 1–2 Roasted cashews, for garnish
Directions for Homemade Nungu Ice cream
- Mix Milk Powder into Milk
In a small bowl, combine ½ cup boiled full-fat milk, sugar, pinch of salt and ¼ cup milk powder.
Whisk well until smooth and lump-free. This forms the base for your ice cream — creamy, slightly rich, and acts as a homemade alternative to condensed milk. Cool the milk completely. - Whip the Cream
In a large chilled bowl, add ¾ cup heavy cream. Begin whisking until it becomes light and slightly thick.
Continue whipping until soft peaks form — the texture should be fluffy but not stiff. - Combine Milk Base + Cream + Nungu
Gently pour the cooled milk-milk powder mixture into the whipped cream. Fold it in using a spatula or whisk — don’t beat, just combine slowly.
Now add ½ cup finely chopped nungu and fold once again until evenly distributed. - Freeze and Scoop
Transfer the prepared mixture into a freezer-safe bowl or tin.
Level the surface gently and cover with cling film touching the top to avoid ice crystals. Freeze for 6–8 hours or overnight.
Once frozen, let it rest at room temp for 5–7 minutes, then scoop and serve. The result is a creamy, scoopable nungu ice cream with soft fruit bits and clean flavor!
Notes
- 1 cup = 250 ml
Print
Directions to make Nungu/ Ice apple ice cream with step by step images
- Mix Milk Powder into Milk
In a small bowl, combine ½ cup boiled full-fat milk, sugar pinch of salt and ¼ cup milk powder. Whisk well until smooth and lump-free. This forms the base for your ice cream — creamy, slightly rich, and acts as a homemade alternative to condensed milk. Cool the milk completely.
- Whip the Cream
In a large chilled bowl, add ¾ cup heavy cream. Begin whisking until it becomes light and slightly thick.
Continue whipping until soft peaks form — the texture should be fluffy but not stiff.
- Combine Milk Base + Cream + Nungu
Gently pour the cooled milk-milk powder mixture into the whipped cream. Fold it in using a spatula or whisk — don’t beat, just combine slowly.
Now add ½ cup finely chopped nungu and fold once again until evenly distributed.
Freeze and Scoop
Transfer the prepared mixture into a freezer-safe bowl or tin.
Level the surface gently and cover with cling film touching the top to avoid ice crystals. Freeze for 6–8 hours or overnight.
Once frozen, let it rest at room temp for 5–7 minutes, then scoop and serve. The result is a creamy, scoopable nungu ice cream with soft fruit bits and clean flavor!
Pro Tips to make tasty Nungu Ice Cream
- Do not blend nungu – always chop finely. Blending adds excess water and makes the texture icy.
- Use chilled heavy cream (35% fat or more) for the best soft-peak whip and creamy texture.
- Let it rest before scooping – 5–7 minutes at room temp gives the perfect scoop.
- Freeze in a shallow steel container – this ensures even freezing and fewer ice crystals.
- A pinch of salt enhances flavor and balances the sweetness.
- You can roast cashews in ghee for extra crunch before garnishing.
Serving Suggestions to make Homemade Ice Cream
- Top with a few golden roasted cashews just before serving for texture contrast.
- For an elevated twist, layer between tender coconut pieces or in falooda glasses without syrup.
FAQs – Homemade Nungu Ice Cream
Use a mix of full-fat milk, milk powder, and whipped cream to create a naturally rich base. Milk powder thickens and sweetens like condensed milk but keeps the ice cream light and scoopable.
Ice crystals form when there’s too much water or too little fat. Avoid blending nungu. Always chop it and use enough cream to balance moisture. Also, freeze in metal containers and avoid overmixing once cream is whipped.
Yes! This recipe is no-churn and eggless. Whipped cream adds airiness and milk powder replaces the need for condensed milk — no machine needed.
Yes, Amul Fresh Cream works, though it has slightly lower fat. Chill it well, whip to soft peaks, and increase milk powder slightly if needed for richness.
Nungu, also known as ice apple or palm fruit, is a tender, jelly-like summer fruit from the palmyra tree. Peel the skin and finely chop. Avoid fibrous or overripe ones for best results.
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