Thai Sticky Rice Ice Cream – a delicious recipe with milk, heavy cream, granulated sugar, vanilla, mango puree, coconut milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make sure the whole milk, coconut milk, and heavy cream are well chilled.
2
In a large bowl combine the whole milk, coconut milk, and heavy cream.
3
Add the vanilla extract.
4
Stir in the granulated sugar until it is dissolved.
5
Then, stir in the mango puree until well blended.
6
Pour everything into your ice cream maker (I use a Cuisinart) and mix for at least 30-45 minutes.
7
Once ice cream resembles soft serve pour it into a freezer safe container. I can't help but sample what I made but it always taste better the next day after it has been in the freezer over night.
8
It may not be the most decadent ice cream like you get at Ben and Jerry's but making a frozen custard is just not quick enough for me. This recipe can take as little as hour while a custard based recipe can take three times that, waiting for the custard to cool.
633
kcal
Calories
45
g
Fat
52
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup whole milk, 2 cups heavy cream, 3/4 cup granulated sugar, 1 teaspoon vanilla extract, and more.
Yes, Thai Sticky Rice Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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