Thai · Dessert
Coconut Sticky Rice Ice Cream, Light
A lightened riff on the classic Thai street-dessert of mango and sticky rice, reimagined as a no-churn coconut ice cream studded with chewy glutinous rice, finished with toasted sesame and fresh mango.
$1
20 minsPrep
15 minsCook
395 minsTotal
EasyLevel
Nutrition per serving
219Calories
2.6gProtein
13.7gFat
21.8gCarbs
14.4gSugar
1gFiber
226mgSodium
35mgChol
7.8gSat Fat
135mgPotassium
132mgCalcium
0.7mgIron
0.2mcgVitamin B12
7.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Prosecco
local
Thai Iced Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Steam 60g glutinous rice until tender, then cool completely to room temperature.
2
Whisk 90g coconut milk with 22g condensed milk, 8g sugar and a pinch of salt until the sugar dissolves.
3
In a separate bowl, whip 45g heavy cream to soft peaks.
4
Fold the whipped cream gently into the coconut mixture to keep as much air in as possible.
5
Fold the cooled sticky rice through the coconut-cream mixture until evenly distributed.
6
Pour into a small freezer-safe tub, cover, and freeze for at least 6 hours or until firm.
7
Scoop into bowls and top with toasted sesame seeds and diced mango just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g steamed, cooled glutinous rice cooked
- 3.2 oz90g coconut milk drinking
- 0.8 oz22g condensed milk
- 1.6 oz45g whipped to soft peaks heavy cream
- 0.3 oz8g sugar white
- 0 oz1g salt
- 0.2 oz6g toasted sesame seeds
- 1.4 oz40g diced mango
