Chico Fruit Pistachio Ice Cream

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🍨 Chico Fruit Pistachio Ice Cream Recipe

Description

Chico fruit (sapodilla/chikoo) is a naturally sweet and caramel-like tropical fruit, and when paired with creamy pistachio ice cream, it creates a luscious, nutty, and fruity dessert. This fusion is both refreshing and indulgent, perfect for summer days or festive gatherings. The natural sweetness of chico fruit allows for less added sugar, making it a healthier option compared to traditional ice creams.

📝 Ingredients For Chico Fruit Pistachio Ice Cream

  • 2 cups ripe chico fruit (sapodilla), peeled and deseeded

  • 1 cup shelled pistachios (unsalted, lightly roasted)

  • 2 cups full-fat milk (or coconut milk for dairy-free option)

  • 1 cup heavy cream

  • ¾ cup condensed milk (or honey/maple syrup as natural sweetener)

  • 1 tsp vanilla extract

  • ¼ tsp cardamom powder (optional, for flavor depth)

  • A pinch of salt

👩‍🍳 Instructions

  1. Prepare the Fruit:

    • Peel and deseed chico fruits. Blend into a smooth puree.

  2. Blend Pistachios:

    • Grind pistachios into a coarse paste (leave some chunks for crunch).

  3. Make the Base:

    • In a saucepan, heat milk until warm (don’t boil).

    • Add condensed milk, vanilla, cardamom, and salt. Stir until well mixed.

  4. Add Creaminess:

    • Stir in heavy cream and let mixture cool completely.

  5. Combine:

    • Mix in chico puree and pistachio paste. Blend until smooth.

  6. Freeze (No Ice Cream Maker):

    • Pour into an airtight container.

    • Freeze for 6–8 hours, stirring every 2 hours to break ice crystals.

    (With Ice Cream Maker):

    • Churn according to manufacturer’s instructions for a smoother texture.

  7. Serve:

    • Garnish with crushed pistachios and fresh chico slices before serving.

🍽 Servings

Makes 6 servings (about ½ cup each).

🔖 Notes

  • Choose very ripe chico fruits for natural caramel sweetness.

  • For extra creaminess, you can soak pistachios in warm milk before grinding.

  • Can be made vegan by using coconut milk and coconut cream.

💡 Tips

  • Add a swirl of honey or date syrup for a gourmet touch.

  • Chill the container before freezing to reduce ice crystals.

  • If chico fruit isn’t available, substitute with ripe banana or mango for a similar creamy sweetness.

📊 Nutritional Info (per serving, approx.)

  • Calories: 265 kcal

  • Protein: 5 g

  • Fat: 16 g

  • Carbs: 26 g

  • Fiber: 3 g

  • Sugar: 18 g

🌱 Benefits

  • Chico Fruit: Rich in antioxidants, vitamins A & C, and natural sugars for quick energy.

  • Pistachios: Good source of protein, healthy fats, and potassium.

  • Dairy/Coconut Cream: Adds calcium (or healthy MCT fats in coconut version).

❓ Q&A

Q1: Can I make this sugar-free?
👉 Yes! Use stevia, monk fruit, or skip condensed milk and add more chico puree.

Q2: How long does it last in the freezer?
👉 Up to 2 weeks in an airtight container.

Q3: Can I use low-fat milk?
👉 You can, but the texture will be less creamy. For the best results, use full-fat.

Q4: Can I skip pistachios?
👉 Yes, but then it will be Chico Fruit Ice Cream — still delicious, but less nutty.

Q5: Does chico fruit need to be cooked?
👉 No, it’s best used raw and ripe to preserve its caramel-like flavor.

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