Sugar Palm Ice Cream – a delicious recipe with sugar, cream, condensed milk, vanilla, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Clean and wash sugar palm flesh. Chop them into pieces and blend into smooth puree.
2
Place the attachment of the hand blender and a deep bowl in the deep freezer for 15 minutes.
3
Whip the chilled cream till for 5 to 6 minutes. Add condensed milk , vanilla extract and sugar palm flesh puree and combined well so that no lumps remain.
4
Set the temperature of the freezer to highest.
5
Pour the mixture into an air tight container or aluminum tray, cover with an aluminum foil and put in the freezer for overnight or minimum 6 hours. Once it is set, remove from freezer and beat with the help of a hand blender till slushy.
6
Pour the mixture again into an air tight container or aluminum tray and freeze again for at least 5 to 6 hours or till the ice cream sets. Repeat this process once more to get a smooth creamy ice cream.
7
Scoop and serve with some chopped sugar palm and drizzle some chocolate sauce over it to enjoy this exotic and tropical Ice cream.
389
kcal
Calories
20
g
Fat
53
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 cup sugar chopped, Palm flesh + extra for garnishing, 7/8 cup cream Amul fresh, 6 3/4 tablespoons condensed milk, 1/4 teaspoon vanilla extract, and more.
Yes, Sugar Palm Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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