Summer has
officially begun and so has the ice cream rush 🍦. I had recently asked my
followers in Instagram- Which is your favourite ice cream flavor? I had varied
answers, some common and some flavours I have never tried. But what striked me
as most surprising is that no one answered Jackfruit Ice cream! It is one of
the best flavours I have ever tasted. So, with this post, I am going to try and
convince you to try Jackfruit Ice cream. After that, I am pretty sure that this
will turn out to be a favourite flavor for the most of you!
I googled
for the recipe and found an amazing one by Fathima’s Kitchen, in YouTube. The highlight
of this recipe is that it is no cook- just have to blend some easily available
ingredients and voila- the perfect summer treat is here! As we are not adding
any preservatives, the shelf life of the properly stored ice cream should be a
couple of days. I never got to test it out, as the ice cream got over minutes
after I clicked the pics 😂 Each spoon of this ice cream is bliss…Give it a try
and make your summer more cool!
Preparation time: 10 to 15 minutes| Cooking time: nil| freezing time: 6 hours to over nightCourse: Dessert| Cuisine: Indian
Ingredients:
Jackfruit-
10 +3 pieces
Milk powder-
¼ cup
Condensed milk-
250 to 300 ml
Fresh cream-
200 ml
Method:
1. Take 10 jackfruit pieces and remove
the seeds. Cut into bite sized pieces. Add it to a mixer jar.
2. Add ¼ cup of milk powder to it. Along
with it add 250 ml to 300 ml of condensed milk. Grind it into a smooth paste.
3. In a separate bowl, take fresh cream
and whip it for two to three minutes.
4. Add the jackfruit paste to
the whipped cream and mix well.
5. Take the remaining three pieces of
jackfruit and cut into very small pieces. (see pic below)
6. Add it to the mixture and mix it well.
7. Pour the mixture into an air tight
container and freeze.
8. After three hours, take the container
out and give it a stir with a hand beater. (see pic below)
9. Freeze over night or minimum for 6
hours.
10. Jackfruit ice cream is ready to be
devoured.
Notes:
·
I
used 300 ml of condensed milk as we prefer our ice cream to be very sweet. People
who prefer less sweetness, can use around 250 ml.
·
There
are no preservatives used in this recipe. So, shelf life might not be too long.
Finish off the ice cream within a day or two.
·
I
used an electric beater to whip the fresh cream. If you don’t have one, use a hand
beater.
·
Stirring
the ice cream after three hours is a must as it ensures soft texture for the
ice cream.
Step by step pictures
deseed jackfruit and cut into bite sized pieces
add it to a mixie jar. add 1/4 cup of
milkpowder to it.
along with it add condensed milk
grind into smooth paste
in a separate bowl take fresh cream.
whip it
add the jackfruit paste to the cream
mix well
add finely chopped jackfruit pieces to it
mix well
transfer to an air tight container.
freeze for three hours.
after three hours, take the container out
and give the ice cream a stir.
freeze it again over night or minimum 6 hours
This is the hand blender i used.
This is fabulous lakshmi!! so so new to me
ReplyDeleteThanks dear Madhu! Such a sweetie!
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