Thai Durian Ice Cream (No Churning!)
This bold and creamy Thai durian ice cream tastes just like a tropical scoop from a Bangkok street market—made with coconut cream and no ice cream maker needed. Use frozen durian pulp or fresh if you’ve got it!
- Prep time
- 15 min
- Cook time
- 5 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 oz frozen durian flesh – Thawed and deseeded; Monthong variety recommended for its sweet, creamy flavor.
- 1 cup coconut cream – Full-fat for richness; chilled for best results.
- 10 oz sweetened condensed milk – Swap for coconut condensed milk to make it dairy-free.
- 1 tablespoon sugar – Optional; adjust based on sweetness preference.
- 1/2 teaspoon sea salt – Balances flavor and enhances sweetness.
- Optional toppings – Toasted coconut flakes, sticky rice crumbs, crushed peanuts, or extra durian chunks.
Instructions
- 1
. Thaw frozen durian flesh and remove seeds. Shred well for a smooth texture or leave some pieces for chunky bites.
- 2
. In a food processor or a large bowl, blend together the coconut cream, condensed milk, sugar, and salt until smooth and well combined. Save a small amount to add at the end for chunky pieces-optional but highly recommended.
- 3
. Pour into a freezer-safe container. Cover and freeze 4–6 hours. For creamier texture, stir every 1–2 hours or use an ice cream maker for an ultra-smooth finish.Taste and adjust sweetness.
- 4
. Scoop into bowls and garnish with your favorite toppings. That's it! Enjoy this bold, creamy homemade ice cream.