Sugar Palm Ice Cream

1. 1

   Clean and wash sugar palm flesh. Chop them into pieces and blend into smooth puree.

2. 2

   Place the attachment of the hand blender and a deep bowl in the deep freezer for 15 minutes.

3. 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. 4

   Set the temperature of the freezer to highest.

5. 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. 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. 7

   Scoop and serve with some chopped sugar palm and drizzle some chocolate sauce over it to enjoy this exotic and tropical Ice cream.

* Per serving · 4 servings · Values may vary.