How to make Thai mango sticky rice ice cream that is chewy, soft, and sweetly refreshing, loved by everyone

How to make Thai Mango Sticky Rice Ice Cream

• 1

  Pour into molds and freeze the mango sauce

  Clean the ice cream molds and dry them thoroughly with a towel. Insert wooden ice cream sticks into the molds, then use a ladle or tablespoon to scoop condensed mango sauce into about 1/2 of the mold.

  Then place the mango sauce mold in the freezer for about 2 hours to freeze.

  

  
• 2

  Cook and blend the coconut milk mixture with sticky rice

  Add 350ml of coconut milk to a pot and place it on the stove to cook over medium heat. When the coconut milk gets hot, add 100gr of sugar and 1/4 teaspoon of salt, stirring until the sugar dissolves completely.

  Then, add 1/4 cup of sticky rice to the coconut milk pot, stir well, and cook for an additional 1 – 2 minutes before turning off the heat to let the mixture cool.

  Next, put 175ml of unsweetened fresh milk and the cooked coconut milk mixture with sticky rice into a blender, adding 1/4 teaspoon of vanilla extract. Turn on the blender to puree the mixture.

  Finally, pour the blended mixture into a bowl and add 1/4 of the sticky rice, stirring well to separate the sticky rice.

  How to cook sticky rice that is soft and delicious

  • Step 1: Rinse the sticky rice thoroughly, then soak it for about 3 – 4 hours, then drain.
  • Step 2: Place the rice in a regular steamer (or preferably a specialized steaming basket for sticky rice), pour in about 200ml of water, turn the heat to low, and steam the rice for about 30 – 40 minutes.

  See details: How to cook delicious sticky rice that is soft and not hard at home

  

  

  

  
• 3

  Pour into molds and freeze the mango sticky rice coconut milk ice cream

  When the mango sauce mold comes out of the freezer, take it out and continue to use a ladle or tablespoon to scoop the coconut milk mixture with sticky rice to fill the ice cream mold.

  Then you continue to put the ice cream mold into the freezer for about 2 hours to freeze.

  Prepare a plate lined with parchment paper, when the ice cream mold has frozen, take the mango sticky rice coconut milk ice cream out of the mold, arrange it on the plate lined with parchment paper, and continue to put it in the freezer for another 15 minutes for the ice cream to harden completely.

  

  

  
• 4

  Coat the ice cream with chocolate

  Pour 200ml of melted white chocolate into a bowl and add a little (about 1 – 2 drops) of yellow food coloring, using a whisk to stir for about 1 – 2 minutes until the white chocolate turns yellow.

  Finally, take the mango sticky rice coconut milk ice cream out of the fridge and slowly dip each ice cream stick into the white chocolate mixture so that the chocolate evenly coats a thin layer on the surface of the ice cream.

  Tip: Adding the white chocolate mixture will make the ice cream more visually appealing and delicious, but you can skip this step if you want!

  

  
• 5

  Completion

  Place the remaining sticky rice on a plate, then put each ice cream stick on top, drizzle a bit of the remaining pure coconut milk over it to cover the ice cream and sticky rice, and you can enjoy it right away!

  
• 6

  Final Product

  Thai Mango Sticky Rice Ice Cream has a beautiful and eye-catching golden color. The ice cream is cool, chewy with the aroma of mango combined with sticky rice and rich coconut milk, making it very delicious.

  Treat your family to this ice cream and they will surely be surprised by its unique and extremely appealing flavor!