Looking for a unique sweet dish to prepare for the festival of Rakhi? Try this delish Apple Ice Cream recipe that is so easy to make and can be prepared with just a handful of ingredients. This Rakhi impress your brother or sister by making this simple and sweet ice cream for them. You just need an apple, milk, condensed milk, almonds, sugar, cashews and a few mint leaves for garnish. Freezing time is about 5 hours for this ice cream. If you are an ice cream lover, then you need to bookmark this recipe for sure. The mix of the natural flavours of apple with creamy rich ice cream is indeed heavenly. You can also add more nuts of your choice like walnuts, raisins etc to make the ice cream richer. We have used white sugar in this recipe, however, if you usually avoid sugar, then a healthy sweetener like stevia, coconut sugar or honey can be used to sweeten the ice cream. This delicious Apple Ice Cream will add more sweetness to any kind of occasion or celebration. Do try this recipe, rate it and let us know how it turned out to be by leaving a comment in the section below. Happy Cooking!
Ingredients of Stuffed Apple Ice Cream
- 1 large apple
- 50 ml condensed milk
- 20 gm cashews
- 4 leaves mint leaves
- 500 ml full cream milk
- 20 gm flaked almonds
- 50 gm sugar
Step 1 Prepare the appleTake a fresh apple and make a cut on the top. Now cut around the seed area, take a spoon for twisting the seed and take it out.
Step 2 Make ice cream mixtureTo make the ice-cream mixture, boil the milk on medium flame. Let it boil and reduce to 1/3 of milk. Add sugar and let it boil for some time. Now milk will become thick in consistency, add condensed milk, nuts and boil it for another two minutes.
Step 3 Let it cool downSwitch off the flame now. Let the ice cream mixture cool down for a while.
Step 4 Stuff and freeze the appleTake the ice cream mixture, stuff it into the apple, close on top and freeze it for 5 hours.
Step 5 Ready to be servedOnce it sets, take out apple ice-cream and cut it into slices and serve it with mint leaves.
