USA x Gujarat

Chikoo ice cream sandwiches

The most underrated fruit in India finally gets a starring role between two cookies.

420 minTime

8 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

477kcalsame

8 gproteinsame

6 gfibresame

420minutessame

Per serving, worked out from the ingredient table.

Chikoo (sapodilla, ciku)6 to 7 ripe, peeled and seeded

Condensed milk (sweetened condensed milk)½ cup

Cardamom¼ tsp

Fresh cream (thickened cream, heavy cream)1¼ cups, cold

Butter7 tbsp, soft

Jaggery½ cup, powdered

Egg1

Rolled oats (porridge oats)1¼ cups

Whole wheat flour (wholemeal atta flour, chapati flour)¾ cup

Baking soda (bicarb soda, bicarbonate of soda)½ tsp

Salta pinch

5 steps

1Blend the chikoo with the condensed milk and half the cardamom until smooth.
2Whip the cream to soft peaks and fold in the chikoo. Spread 3 cm deep in a lined 20 cm square tin. Freeze 6 hours.
3Beat the butter and jaggery for 3 minutes. Beat in the egg. Fold in the oats, flour, baking soda, salt and remaining cardamom.
4Roll 16 balls, flatten to 7 cm on lined trays and bake in the oven at 175°C for 12 minutes. Cool completely.
5Cut the ice cream into 8 squares or rounds and sandwich between cookies. Freeze 30 minutes before serving.

Serve it like this

Stack two sandwiches on a cold plate, one cut in half to show the layers. Add a few chikoo slices and a dusting of cardamom.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.