Vietnamese · Dessert
Vietnamese Sticky Rice Ice Cream
A no-churn Vietnamese-style ice cream built on kem xôi nếp, the chewy coconut sticky rice dessert, reimagined as a frozen scoop. Cooked glutinous rice is suspended in a sweetened coconut milk base lifted with condensed milk and folded through with whipped cream for a churnless, airy set, then finished with toasted sesame and coconut for crunch and nutty depth.
$1
25 minsPrep
15 minsCook
400 minsTotal
EasyLevel
Nutrition per serving
326Calories
3.7gProtein
26.8gFat
18.9gCarbs
11.5gSugar
0.9gFiber
138mgSodium
50mgChol
18.4gSat Fat
199mgPotassium
97mgCalcium
1mgIron
0.1mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Riesling Wine
local
Vietnamese Iced Coffee with Sweetened Condensed Milk
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Rinse 30g raw glutinous rice and steam or simmer until fully tender, then measure out 55g cooked rice and let it cool completely to room temperature.
2
In a bowl, whisk together the coconut milk, condensed milk and salt until the condensed milk is fully dissolved.
3
Stir the cooled sticky rice into the coconut mixture, breaking up any large clumps so the grains separate and coat evenly.
4
In a separate chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2-3 minutes.
5
Gently fold the whipped cream through the rice and coconut mixture in three additions, keeping as much air in the mixture as possible.
6
Spoon the mixture into a small freezer-safe tub, smooth the top, and cover with a lid or cling film pressed onto the surface.
7
Freeze for at least 6 hours or until firm, stirring once with a fork after the first hour to break up any ice crystals forming at the edges.
8
Toast the sesame seeds and desiccated coconut in a dry pan over low heat for 2-3 minutes until golden and fragrant, then cool completely.
9
Scoop into bowls, dividing into 2 scoops per serving, and scatter the toasted sesame seeds and coconut over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g Glutinous Rice Cooked, cooked and cooled
- 60g60g Coconut Milk
- 35g35g Condensed Milk
- 65g65g Heavy Cream, whipped to soft peaks
- 0.5g0.5g Salt
- 4g4g Sesame Seeds, toasted, garnish, 1
- 5g5g Coconut Desiccated, toasted, garnish, 1
