| Prep: 20 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 475 | 32g | 20g | 46g |
| sugars | fibre | protein | salt |
| 40g | 4g | 4g | 0.02g |
One of my all-time favorites, Sapote Ice Cream, is a sumptuous pleasure that is hard to resist. The rich flavor of the sapote fruit mixed with the creamy sweetness takes the heat of the Southern summer and cools it down like an African afternoon monsoon. I love this dish not just for its bursting flavors, but also because it brings back memories of my childhood, bridging my Atlanta upbringing and my Nigerian roots.
Fusion of Flavors
This Sapote Ice Cream recipe does not merely marry traditional American and Nigerian culinary cultures but enhances their unique attributes. While ice cream is a classic American dessert invoking summer afternoons and the sweetness of youth, the sapote fruit, native to the tropical locales of Central America and cultivated in West Africa, infuses the recipe with a uniquely luscious tang. This dessert reminds me of some of the favorite sweet treats from both sides of my heritage, like Southern Peach Cobbler or Nigerian Chin Chin.
Healthy Indulgence
It would be remiss not to mention the health benefits that sapote offers. Packed with vitamins, antioxidants, and fiber, this fruit adds a nutritious punch to the indulgence of the ice cream while its natural sweetness allows us to use less added sugars. If you enjoy Sapote Ice Cream, it’s also a fantastic dessert to pair with a lighter main dish, such as a grilled tilapia or a refreshing lentil soup.
Without a doubt, Sapote Ice Cream is a recipe of love. It’s a love for the memories these flavors evoke, for the communities these dishes represent, and for the simple joy of creating something delicious to share with those I care about. Those who know me, know me to be a lawyer by day and a food enthusiast by heart, and this dish is a testament to the journey through my heritage and my home, and it is my joy to share it with you.
What You’ll Need
- 2 cups of sapote pulp
- 1 cup of sugar
- 2 cups of heavy cream
- 1 cup of whole milk
- 1 teaspoon of vanilla extract
- Pinch of salt
Method
Step One
First, cut the sapote in half and scoop out the pulp. You need to gather around two cups of pulp for this recipe.
Step Two
Put the sapote pulp in a blender, add one cup sugar, and blend until it’s smooth and creamy.
Step Three
In a saucepan, heat two cups of heavy cream and one cup of whole milk over medium heat. Stir frequently to avoid the milk and cream from scorching at the bottom.
Step Four
When the milk-cream mixture is hot, pour it slowly into the sapote-sugar blend while continuously blending, this would help in integrating them together smoothly.
Step Five
Add a teaspoon of vanilla extract and a pinch of salt to the mixture. Continue to blend until all the ingredients are well combined.
Step Six
After the path to achieving a perfectly-blended mixture has been paved, pour your sapote mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Step Seven
Once the ice cream maker has done its magic, scoop the sapote ice cream into a lidded container and store in the freezer for at least two hours or until it’s firm enough to scoop.
Step Eight
Finally, serve your homemade sapote ice cream in bowls or cones and enjoy this unique and delightful treat!
