Yoghurt and chikoo ice cream

Recipe by
Total Time:
1 - 2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 1 cup - hung yogurt
  • 6 - chikoo, medium
  • 1/4 cup - powdered sugar
  • 3 tbsp - honey
  • 1/2 cup - condensed milk
  • 8 to 10 - walnut kernels, crushed

How to Make Yoghurt and chikoo ice cream

  • Peel and cut the chikoos. Put them in a processor/mixer and crush.
  • Add hung yogurt, powdered sugar and mix.
  • Add honey and process again.
  • Add condensed milk and mix.
  • Finally add crushed walnuts and mix.
  • Transfer the mixture into an ice cream tin and level the top.
  • Place the tin in the deep freezer to set.
  • Make scoops of it and serve when firmly set.