Coconut Khoya Ice-Cream

Recipe by
Total Time:
4 hours
Rated : 5 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Healthy Eggless Lemon Chiffon Cake, Best Eggless Lemon Tea Cake, Easy Pressure Cooker Eggless Dry Fruit Cake

Rate This Recipe


How to Make Coconut Khoya Ice-Cream

  • Bring milk to a boil, simmer for 20 minutes, and stir occasionally.
  • Add sugar, corn flour mixture, stirring continuously.
  • Add crumbled khoya, stir.
  • Simmer till mixture is thick enough to coat back of spoon.
  • Add cardamom, saffron and mix well.
  • Remove from fire, cool to room temperature, stirring occasionally.
  • Set in ice cream tray, cover with plastic sheet.
  • When set, but not hard, remove in a large vessel.
  • Beat till soft and fluffy, but do not allow liquefying.
  • Use a wooden spoon or eggbeater.
  • Put back in freezer, to reset.
  • Remove repeat process of beating as before.
  • Add coconut powder, beaten cream, mix well and beat again.
  • Transfer to ice cream container, cover and set till firm. Serve scoops topped with a sprinkling of instant coffee powder.