Mango Sticky Rice Ice Cream
Mango Sticky Rice Ice Cream
Ingredients
For the Sticky Rice
- 1 1/2 cups jasmine sticky rice, rinsed thoroughly and soaked for at least 2 hours
- 1 cup water
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup coconut milk
For the Coconut Cream Sauce
- 1/2 cup coconut milk
- 2 tablespoons granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon cornstarch
- 1 tablespoon cold water
For the Mango Ice Cream Base
- 2 ripe mangoes, large, peeled and diced
- 1 1/2 cups heavy cream
- 1 can sweetened condensed milk, 14 ounces
- 1 tablespoon lime juice
- 1 teaspoon vanilla extract
For Serving
- 1 fresh mango, sliced
- 1 tablespoon toasted sesame seeds
- fresh mint leaves, as needed, for garnish
Instructions
- 1
Prepare the sticky rice: Rinse the jasmine sticky rice thoroughly under cold water until the water runs clear. Soak the rinsed rice in fresh cold water for at least 2 hours, or preferably overnight. Drain the soaked rice well before cooking.
⏱️ 5 min
- 2
Cook the sticky rice: Line a steamer basket with cheesecloth. Transfer the drained sticky rice to the lined basket. Steam the rice over simmering water for 20 to 25 minutes, or until the grains are tender and translucent.
⏱️ 25 min
- 3
Make the sticky rice sweetener: While the rice is steaming, combine 1/2 cup coconut milk, 1/4 cup granulated sugar, and 1/4 teaspoon salt in a small saucepan. Heat over medium-low heat, stirring constantly until the sugar and salt are completely dissolved. Do not bring to a boil. Remove from heat.
⏱️ 5 min
- 4
Combine rice and sweetener: Once the sticky rice is cooked, transfer it to a medium-sized bowl. Pour the warm coconut milk mixture over the rice and stir gently until the liquid is fully absorbed. Cover the bowl and let it sit for 15 to 20 minutes to allow the flavors to meld and the rice to become perfectly sticky.
⏱️ 20 min
- 5
Prepare the mango ice cream base: In a blender or food processor, combine the diced ripe mangoes, heavy cream, sweetened condensed milk, lime juice, and vanilla extract. Blend until the mixture is completely smooth and creamy.
⏱️ 5 min
- 6
Chill the ice cream base: Pour the mango ice cream base into a bowl, cover it tightly, and refrigerate for at least 4 hours, or preferably overnight, until it is thoroughly chilled.
- 7
Churn the ice cream: Once the base is chilled, churn it in an ice cream maker according to the manufacturer's instructions, typically 20 to 30 minutes, until it reaches a soft-serve consistency.
⏱️ 30 min
- 8
Freeze the ice cream: Transfer the soft ice cream to a freezer-safe container. Cover tightly and freeze for at least 4 to 6 hours, or until firm enough to scoop.
- 9
Prepare the coconut cream sauce: In a small saucepan, combine 1/2 cup coconut milk, 2 tablespoons granulated sugar, and 1/8 teaspoon salt. Heat over medium heat, stirring until the sugar dissolves. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 10
Thicken the sauce: In a small separate bowl, whisk together the 1 teaspoon cornstarch and 1 tablespoon cold water to create a slurry. Whisk the cornstarch slurry into the simmering coconut milk mixture. Cook, stirring constantly, for 1 to 2 minutes until the sauce thickens slightly. Remove from heat and let cool completely.
⏱️ 2 min
- 11
Assemble and serve: To serve, scoop a portion of the warm sticky rice onto individual plates. Add one or two scoops of the frozen mango sticky rice ice cream. Drizzle generously with the cooled coconut cream sauce. Garnish with fresh mango slices, a sprinkle of toasted sesame seeds, and fresh mint leaves, as needed.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Sticky Rice Ice Cream
Ingredients
For the Sticky Rice
- 1 1/2 cups jasmine sticky rice, rinsed thoroughly and soaked for at least 2 hours
- 1 cup water
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup coconut milk
For the Coconut Cream Sauce
- 1/2 cup coconut milk
- 2 tablespoons granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon cornstarch
- 1 tablespoon cold water
For the Mango Ice Cream Base
- 2 ripe mangoes, large, peeled and diced
- 1 1/2 cups heavy cream
- 1 can sweetened condensed milk, 14 ounces
- 1 tablespoon lime juice
- 1 teaspoon vanilla extract
For Serving
- 1 fresh mango, sliced
- 1 tablespoon toasted sesame seeds
- fresh mint leaves, as needed, for garnish
Instructions
- 1
Prepare the sticky rice: Rinse the jasmine sticky rice thoroughly under cold water until the water runs clear. Soak the rinsed rice in fresh cold water for at least 2 hours, or preferably overnight. Drain the soaked rice well before cooking.
⏱️ 5 min - 2
Cook the sticky rice: Line a steamer basket with cheesecloth. Transfer the drained sticky rice to the lined basket. Steam the rice over simmering water for 20 to 25 minutes, or until the grains are tender and translucent.
⏱️ 25 min - 3
Make the sticky rice sweetener: While the rice is steaming, combine 1/2 cup coconut milk, 1/4 cup granulated sugar, and 1/4 teaspoon salt in a small saucepan. Heat over medium-low heat, stirring constantly until the sugar and salt are completely dissolved. Do not bring to a boil. Remove from heat.
⏱️ 5 min - 4
Combine rice and sweetener: Once the sticky rice is cooked, transfer it to a medium-sized bowl. Pour the warm coconut milk mixture over the rice and stir gently until the liquid is fully absorbed. Cover the bowl and let it sit for 15 to 20 minutes to allow the flavors to meld and the rice to become perfectly sticky.
⏱️ 20 min - 5
Prepare the mango ice cream base: In a blender or food processor, combine the diced ripe mangoes, heavy cream, sweetened condensed milk, lime juice, and vanilla extract. Blend until the mixture is completely smooth and creamy.
⏱️ 5 min - 6
Chill the ice cream base: Pour the mango ice cream base into a bowl, cover it tightly, and refrigerate for at least 4 hours, or preferably overnight, until it is thoroughly chilled.
- 7
Churn the ice cream: Once the base is chilled, churn it in an ice cream maker according to the manufacturer's instructions, typically 20 to 30 minutes, until it reaches a soft-serve consistency.
⏱️ 30 min - 8
Freeze the ice cream: Transfer the soft ice cream to a freezer-safe container. Cover tightly and freeze for at least 4 to 6 hours, or until firm enough to scoop.
- 9
Prepare the coconut cream sauce: In a small saucepan, combine 1/2 cup coconut milk, 2 tablespoons granulated sugar, and 1/8 teaspoon salt. Heat over medium heat, stirring until the sugar dissolves. Bring the mixture to a gentle simmer.
⏱️ 3 min - 10
Thicken the sauce: In a small separate bowl, whisk together the 1 teaspoon cornstarch and 1 tablespoon cold water to create a slurry. Whisk the cornstarch slurry into the simmering coconut milk mixture. Cook, stirring constantly, for 1 to 2 minutes until the sauce thickens slightly. Remove from heat and let cool completely.
⏱️ 2 min - 11
Assemble and serve: To serve, scoop a portion of the warm sticky rice onto individual plates. Add one or two scoops of the frozen mango sticky rice ice cream. Drizzle generously with the cooled coconut cream sauce. Garnish with fresh mango slices, a sprinkle of toasted sesame seeds, and fresh mint leaves, as needed.
⏱️ 5 min