From jackfruit to tender coconut: 5 refreshing homemade fruit ice cream recipes to beat the summer heat

Ice cream is a popular summer treat that not only satisfies your sweet tooth but also provides relief from the heat. However, commercial ice cream may contain excess fat and sugar, increasing the risk of obesity, hyperglycemia and heat stroke. At home, you can make your own nutritious ice cream using fruits, nuts and natural sweeteners like jaggery, honey and dates. The addition of essential vitamins, minerals and antioxidants makes these healthy alternatives more nutritious. These natural ingredients also offer a complex flavour and texture that is healthier than traditional refined sugars. Put on your chef’s hat and get ready to add some fruity flavours to your frozen treats. (Read also: From chilled ramen to floral cocktails, try these 3 refreshing Japanese recipes to beat the summer heat )

Beat the summer heat with homemade ice cream

1. Mango ice cream

(Recipe by Chef Tarla Dalal)

material:

1 ½ cups ripe Alphonso mango, peeled and chopped

1/2 cup sugar

1/2 cup condensed milk

2 cups milk

1 teaspoon lemon juice

Method:

1. Blend the mango and sugar in a blender until smooth.

2. Place the mango pulp and all remaining ingredients in a deep bowl and mix well with a whisk.

3. Pour mixture into shallow aluminum containers, cover with aluminum foil and freeze for 6 hours or until semi-solid.

4. Pour the mixture into a blender and blend until smooth.

5. Return the mixture to the same shallow aluminum container, cover with aluminum foil and freeze until firm, about 10 hours.

6. Scoop and serve immediately.

2. Jackfruit ice cream

(Recipe by Chef Sanjeev Kapoor)

material:

1 cup jackfruit, seeds removed and chopped

2 1/4 cups milk

2 tablespoons cornflour

1/2 cup cream

¾ cup sugar

1/2 teaspoon ice cream essence

1 teaspoon CMC

1 teaspoon GMS

Method:

1. Dissolve the cornflour in a little cold milk and heat the remaining milk in a saucepan.

2. Add the cream to the boiling milk and mix. Add the sugar and bring to a boil. Add the dissolved cornstarch and stir constantly to prevent curdling. Boil for a further 10 minutes.

3. Add ice cream essence to the ice cream mix and mix well. Dissolve GMS and CMC in a little water and add to the mixture and mix well. Strain again if any lumps remain.

4. Pour the mixture into ice cream tins. Add the jackfruit, mix, cover and place in the freezer to set.

5. Remove from the mold and once firm, slice and enjoy.

3. Watermelon ice cream

(Recipe: Chef Kunal Kapoor)

material:

3 cups watermelon juice

400ml fresh cream or whipped cream

¾ cup condensed milk

1 teaspoon vanilla extract

1 ½ tablespoons rose water

A dash of pink food coloring

Handful of pistachios (roasted)

Method:

1. Place the cut watermelon and seeds in a blender and puree thoroughly. Remove the juice and strain to remove the outer parts of the seeds.

2. Bring the juices to a boil in a saucepan and reduce by 50%. Once it reaches that stage, remove from heat and allow to cool completely.

3. Meanwhile, using a hand or electric whisk, beat the cream until it thickens to soft peaks. Make sure the cream is kept chilled at all times.

4. Add the condensed milk, vanilla extract and rose water to the cooled watermelon juice and mix well. Add the cream and mix until combined.

5. Add pink food colouring (optional) and roasted pistachios. Mix again and pour the ice cream mixture into moulds.

6. Place this mold in the freezer for 24 hours until completely frozen.

7. When ready, remove from the oven and top with chopped watermelon and more roasted pistachios.

4. Soft coconut ice cream

(Recipe by Chef Sanjeev Kapoor)

material:

2 cups tender coconut flesh

1 ½ cups whipped cream

1 cup coconut water

¾ cup powdered sugar

1/2 cup condensed milk

1 cup coconut milk

¼ cup shredded tender coconut flesh

Method:

1. Mix the tender coconut flesh with the coconut water and blend until it forms a fine paste.

2. Whip the cream until soft peaks form. Add the powdered sugar and mix lightly.

3. Add the coconut milk and mix well.

4. Transfer the mixture to an airtight container, sprinkle with the shredded coconut and mix gently. Cover and store in the freezer for 5-6 hours or until set.

5. Scoop and enjoy.

5. Pineapple ice cream

(Recipe by Chef Tarla Dalal)

material:

2 1/2 cups full fat milk

1 tablespoon cornstarch

5 tablespoons sugar

1/2 cup fresh cream

A few drops of pineapple essence

1/2 cup chopped canned pineapple

Method:

1. Mix cornstarch and 1/2 cup milk in a bowl and set aside.

2. Combine the remaining 2 cups milk and sugar in a deep nonstick saucepan, stir well and heat over medium heat for 5 minutes.

3. Add the cornstarch and milk mixture, mix well and cook over medium heat for 4 minutes, stirring occasionally.

4. Allow to cool completely. Once cooled, add the cream and pineapple extract and mix well.

5. Pour the mixture into a shallow aluminum container, cover with aluminum foil and freeze for 6 hours or until semi-solid.

6. Pour the mixture into a blender and blend until smooth.

7. Pour the mixture back into the same shallow aluminum container, add the pineapple and mix well. Cover with aluminum foil and freeze until set, approximately 10 hours.

8. Scoop and serve immediately.