Chiku Caramel Icecream
Chiku Caramel Icecream

Manvvi Bhatia



Prep Time

0 : 0

Cooking Time

0 : 20



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 4.59 g
Sat Fat 2.7 g
Salt 51.0 mg
Sugars 10.4 g
  • Other Items
  1. Milk - 500 ml or 2 cups
  2. Corn Flour - 3 tbsp
  3. Sugar - 1/2 cup or more
  4. Caramel Sauce - 1/2 cup (I used Hershey's caramel syrup)
  5. Chikkoo - 6 medium chopped and pureed
  6. Whipping cream - 1 cup whipped to stiff peaks
  7. Vanilla Essence - 2 tsp
  1. Heat 1 and 1/2 cups of milk with sugar, till it comes to boil. Meanwhile, mix remaining milk with cornflour to form a paste.
  2. Add chiku puree and caramel sauce to the boiling milk and stir for few seconds. Add the cornflour mixture to the boiling milk and stir till the milk thickens to a custard consistency.
  3. Switch off the flame and cool completely. Whip the whipping cream to stiff peaks. Fold the whipping cream to the cooled custard, till well incorporated.
  4. Transfer the Ice-cream mix to an air tight container and freeze for about 2-3 hours.
  5. Take out from the freezer and beat the partially frozen ice-cream mix with an electric beater and refreeze them in an air-tight container for about 6 hours.
  6. Scoop them to a bowl and serve, enjoy!
  7. Note: Keep your ice-cream out of the freezer for a few minutes before you serve.