Mango sticky rice ice cream
Mango sticky rice ice cream
Ingredients
- 13.5 oz full-fat coconut milk, canned
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 cup sweet glutinous rice, uncooked
- 2 large ripe mangoes, peeled and diced
- 1 cup heavy cream, cold
- 1 teaspoon vanilla extract
Instructions
- 1
First, prepare the sticky rice. Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in cold water for at least 2 hours, or preferably overnight. After soaking, drain the rice and steam it in a steamer basket lined with cheesecloth for 25-30 minutes, or until the rice is tender and translucent. While the rice is steaming, combine 1/2 cup of the coconut milk with 1/4 cup of sugar and the salt in a small saucepan. Heat over medium heat, stirring until the sugar dissolves. Do not boil. Once the rice is steamed, transfer it to a bowl and pour the warm coconut milk mixture over it. Stir gently to combine, then cover and let it sit for 15-20 minutes to absorb the liquid.
⏱️ 45 min
- 2
Next, prepare the mango puree for the ice cream base. In a blender, combine one of the diced ripe mangoes with 1/4 cup of the remaining coconut milk and the remaining 1/4 cup of sugar. Blend until completely smooth. Taste and adjust sweetness if desired. Set aside.
⏱️ 5 min
- 3
Now, assemble the ice cream base. In a large mixing bowl, whip the cold heavy cream until soft peaks form. Gently fold in the vanilla extract. Then, gently fold the prepared mango puree into the whipped cream until just combined. Be careful not to deflate the cream too much.
⏱️ 10 min
- 4
Finally, combine and freeze. Take about half of the prepared sticky rice and gently fold it into the ice cream mixture. You can leave some small clumps of rice for texture. Pour the mixture into a freezer-safe container. Dice the remaining mango and sprinkle half of it over the top. Swirl gently. Freeze for at least 4-6 hours, or until firm. When serving, scoop the ice cream and top with the remaining fresh diced mango and optionally, a drizzle of the reserved coconut milk.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Mango sticky rice ice cream
Ingredients
- 13.5 oz full-fat coconut milk, canned
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 cup sweet glutinous rice, uncooked
- 2 large ripe mangoes, peeled and diced
- 1 cup heavy cream, cold
- 1 teaspoon vanilla extract
Instructions
- 1
First, prepare the sticky rice. Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in cold water for at least 2 hours, or preferably overnight. After soaking, drain the rice and steam it in a steamer basket lined with cheesecloth for 25-30 minutes, or until the rice is tender and translucent. While the rice is steaming, combine 1/2 cup of the coconut milk with 1/4 cup of sugar and the salt in a small saucepan. Heat over medium heat, stirring until the sugar dissolves. Do not boil. Once the rice is steamed, transfer it to a bowl and pour the warm coconut milk mixture over it. Stir gently to combine, then cover and let it sit for 15-20 minutes to absorb the liquid.
⏱️ 45 min - 2
Next, prepare the mango puree for the ice cream base. In a blender, combine one of the diced ripe mangoes with 1/4 cup of the remaining coconut milk and the remaining 1/4 cup of sugar. Blend until completely smooth. Taste and adjust sweetness if desired. Set aside.
⏱️ 5 min - 3
Now, assemble the ice cream base. In a large mixing bowl, whip the cold heavy cream until soft peaks form. Gently fold in the vanilla extract. Then, gently fold the prepared mango puree into the whipped cream until just combined. Be careful not to deflate the cream too much.
⏱️ 10 min - 4
Finally, combine and freeze. Take about half of the prepared sticky rice and gently fold it into the ice cream mixture. You can leave some small clumps of rice for texture. Pour the mixture into a freezer-safe container. Dice the remaining mango and sprinkle half of it over the top. Swirl gently. Freeze for at least 4-6 hours, or until firm. When serving, scoop the ice cream and top with the remaining fresh diced mango and optionally, a drizzle of the reserved coconut milk.
⏱️ 120 min