Coconut Sticky Rice Ice Cream is a frozen dessert that blends creamy coconut milk with traditional Thai sticky rice, creating a smooth and indulgent ice cream. This dessert is often served with toasted sesame seeds, crushed peanuts, or fresh mango slices for an added layer of flavour and texture.
Coconut Sticky Rice Ice Cream is a rich, creamy, and tropical frozen dessert inspired by the flavours of Thailand. Combining the sweetness of coconut milk with the chewy texture of sticky rice, this homemade ice cream brings the essence of Thai street food into your kitchen. In this guide, we’ll show you how to make Coconut Sticky Rice Ice Cream (Thailand) at home, using authentic ingredients for a truly delicious experience.
Ingredients Needed
To make homemade Coconut Sticky Rice Ice Cream, you’ll need:
- 1 1/2 cups coconut milk (full-fat)
- 1 cup heavy cream
- 3/4 cup sugar
- 4 egg yolks
- 1 cup cooked sticky rice (glutinous rice)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 cup diced fresh mango (optional, for topping)
- 1/4 cup toasted sesame seeds or crushed peanuts (optional, for garnish)
Step-by-Step Guide to Making Coconut Sticky Rice Ice Cream
1. Prepare the Sticky Rice
Cook the glutinous rice according to package instructions. Once cooked, let it cool completely and set aside.
2. Heat the Coconut Milk Mixture
In a saucepan, combine coconut milk, heavy cream, and sugar over medium heat. Stir until the sugar dissolves and the mixture is warm but not boiling.
3. Whisk the Egg Yolks
In a bowl, whisk the egg yolks until pale and creamy.
4. Temper the Egg Yolks
Slowly add a ladle of the warm coconut milk mixture into the egg yolks while whisking continuously. Gradually add the rest of the coconut milk mixture, whisking constantly.
5. Cook the Custard
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Do not let it boil.
6. Add Sticky Rice and Vanilla
Remove from heat and stir in the cooked sticky rice, vanilla extract, and sea salt. Allow the mixture to cool completely before refrigerating for at least 2 hours.
7. Freeze the Ice Cream
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a container, freeze, and stir every 30 minutes until it reaches a creamy consistency.
8. Serve and Enjoy!
Once frozen, scoop the ice cream into bowls or cones. Garnish with fresh mango slices, toasted sesame seeds, or crushed peanuts for an extra Thai-inspired touch.
Tips for Best Results
- Use full-fat coconut milk: This ensures a rich and creamy texture.
- Let the custard chill before churning: This helps achieve a smoother ice cream consistency.
- Experiment with flavours: Add pandan leaves for a fragrant twist or drizzle with coconut caramel sauce.
Now that you know how to make Coconut Sticky Rice Ice Cream (Thailand) at home, why not try this tropical and creamy dessert? Enjoy the authentic flavours of Thailand in every bite!
