Mango Sticky Rice Ice Cream
This small-batch Mango Sticky Rice Ice Cream has all the flavors of the classic Southeast Asian dessert, incorporated into a creamy and delicious frozen dessert.
Servings 4
Calories 211kcal
Ingredients
- 130 g cooked coconut sticky rice
- 100 g mango fresh or frozen
- 30 g granulated sugar
- 1 teaspoon vanilla extract
- 125 ml whole milk
- 125 ml heavy whipping cream at least 36% milkfat (MF)
Instructions
- Add the cooked sticky coconut rice, mango, sugar, vanilla extract and whole milk to a high-powered blender.
- Blend the mixture until smooth.
- Transfer the mixture to a glass container and stir in the heavy cream.
- Cover and chill the mixture in the fridge for at least 6 hours or overnight.
- The next day, pour the ice cream mixture into your ice cream maker and churn according to your ice cream manufacturer's instructions.
- Transfer the churned ice cream mixture to a container and freeze until firm.
Nutrition
Calories: 211kcal | Carbohydrates: 21g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 23mg | Potassium: 128mg | Fiber: 1g | Sugar: 14g | Vitamin A: 785IU | Vitamin C: 9mg | Calcium: 64mg | Iron: 0.1mg