0 from 12 votes
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.
Prep Time
15 mins
Additional Time
6 hrs 30 mins
Total Time
6 hrs 45 mins
Servings: 4
Calories: 211 kcal
Course:
Dessert
Cuisine:
Asian , Chinese
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.
Cup of Yum
Nutrition Information
Calories
211kcal
(11%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
39mg
(13%)
Sodium
23mg
(1%)
Potassium
128mg
(4%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
785IU
(16%)
Vitamin C
9mg
(10%)
Calcium
64mg
(6%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 211
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 23mg | 1% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 785IU | 16% |
| Vitamin C | 9mg | 10% |
| Calcium | 64mg | 6% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.