Lauki/Ghiya Chocolate Ice cream
 
Prep time
Cook time
Total time
 
This creamy chocolate ice cream is made with Lauki or bottle gourd. Enjoy this smooth textured creamy chocolate ice cream recipe that has the goodness of bottle gourd in it. Nobody will be able to guess it has a vegetable in it and your kids will love it.
Author:
Recipe type: Dessert, ice cream
Serves: serves 4-6
Ingredients
  • 1 large bottle gourd/ghiya, grated (about 2 tightly packed cups of grated ghiya or 3 loosely packed cups)
  • 750 ml milk, preferably full fat
  • 200 ml cream
  • 1 tin (400gms) condensed milk
  • ½-3/4 cup cocoa powder (for a more intense chocolate flavor, add ¾ cup cocoa powder)
  • ¼ cup roasted almonds (optional)
Instructions
  1. Wash, peel the lauki/bottle gourd and grate/shred it. Keep aside.
  2. Heat a thick bottomed pan/kadhai, and add the milk and lauki. Keep stirring and let the milk come to a boil. Reduce heat and continue to cook on medium low. Keep stirring until the most of the milk has evaporated. Scrape the sides too from time to time to get the milk solids back into the milk. It will take about 30-40 minutes.
  3. Add the condensed milk. Cook for another 5 minutes. Remove from heat and let cool slightly.
  4. Add the mixture to a blender. Pour in the cream and cocoa powder. For a more intense chocolate flavor use ¾ cup cocoa powder. Note: I have also successfully subbed ½ cup ground raw cacao nibs for the cocoa powder, plus ¼ cup cocoa in this ice cream.
  5. Blend the mixture till you get a smooth consistency.
  6. Transfer to a freezer safe air tight container, and refrigerate the mixture covered for 2 hours. You could freeze it at this point too, but since the mixture is warm, for a creamier texture it is advisable to cool it down slightly before freezing it.
  7. Once cool, place the container in the freezer and allow the mixture to freeze for 2 hours or once you start seeing the edges freezing slightly.
  8. Remove from freezer and beat with a hand mixer to break up ice crystals that are beginning to form.
  9. Cover and place back in the freezer.
  10. Freeze for 2 more hours and then remove from the freezer and beat again with the hand mixer. Repeat this step one more time, before leaving it for an overnight chill. The final beating step is when you can add your add ins like roasted almond. After the final beating, cover the top with parchment paper, and then the air tight lid. Freeze overnight, or until ice cream is firm. Scoop and enjoy!
Recipe by The Novice Housewife at https://novicehousewife.com/2020/05/13/lauki-ghiya-chocolate-ice-cream/