Chikoo Milkshake (Sapota milkshake) – refreshing and cooling milkshake perfect for summer months. The addition of ice cream makes this shake rich and decadent.
About Chikoo Milkshake
Chikoo is a tropical fruit popular in India. It is also referred to as Sapota or Sapodilla. Generally Chikoo Milkshake is made with fresh chikoo, milk and sugar. As Chikoo is not easily available in the US, I used frozen chikoo as it is available year round.
To make it more indulgent, I skipped sugar and added some vanilla ice cream.
Chikoo – use fresh soft chikoo or frozen chikoo. Frozen chikoo is a great alternative when fresh is not available, as the fruit is frozen when they are fin season.
Milk: use whole milk for a rich, thicker and creamy shake.
Ice cream: I used vanilla, but even a strawberry, butterscotch or chocolate will work.
Cardamom: for a flavorful aroma
How to make Chikoo Milkshake with Ice cream:
Thaw 2 heaping cups of chikoo for 10 minutes.
To a blender add the chikoo, 2 cups of milk, 3 scoops of vanilla ice cream and 2 cardamom pods crushed.
Blend until smooth and Serve immediately!
Tastes best when served immediately. But can be stored in the refrigerator for 1-2 days. If serving later mix it well as the milk will sperate a bit. Enjoy this Sapota Milk shake with a straw or apply some lip balm on your lips before drinking as this drink leaves a sticky coating on your lips.
Tips & Notes:
To make it slightly healthy: Skip the ice cram and add some sugar.
Use chilled milk
Add more milk or ice cream to adjust to your desired consistency.
Frequently Asked Questions:
Yes… use 3-4 medium ripe chikoo’s.
Chikoo Milkshake with Ice Cream
- 2 heaping cups frozen chikoo (sapota) thawed
- 2 cups chilled whole milk
- 3 scoops vanilla ice cream
- 2 cardamom pods, crushed
- Thaw 2 heaping cups of chikoo for 10 minutes.
- To a blender add the chikoo, 2 cups of milk, 3 scoops of vanilla ice cream and 2 cardamom pods crushed.
- Blend until smooth and Serve immediately!