This easy no-churn mango sticky rice ice cream tastes just like summer

Mango sticky rice ice cream

Hey friends!

Did you know that it’s possible to make perfect ice cream without an ice cream machine? This recipe requires only a blender to create a delicious, creamy one-of-a-kind ice cream.

In developing this recipe, my goal was to create an easy, no-churn ice cream that you could whip up without special equipment or a trip to a specialty store. You’ll only need your blender and ingredients that can be found in any major supermarket. I wanted to put all of the flavors of the famous Thai dessert, mango sticky rice or khao niao mamuang, into a delicious ice cream that highlights the irresistible flavors of mango and coconut. My friends and family were eager tasters and recipe testers. They all agreed that this ice cream is exactly how they would want it to taste as an ice cream.

Glutinous rice is often labeled “sweet rice” even though it is neither sweet nor does it have gluten, making this a gluten-free ice cream. Warming the cooked rice with the coconut milk softens the rice and aids in blending the rice into a smooth, silky purée. Any very ripe, fresh mango will work, but I prefer the small, yellow Ataulfo or honey mangos for their rich sweetness and beautiful color. To enhance the mango flavor, my husband and a friend suggested adding mango puree. You’ll love those beautiful swirls of mango puree that taste like summer in each scoop. Remember to make the ice cream a day before you’ll serve it because it needs time to chill in the freezer. 

It will keep up to a month in the freezer but I doubt it will last that long!

Happy cooking and eating,

Laura McCarthy

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108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

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Make mango sticky rice ice cream popsicles, see the notes below

Yield 1 quart or one 9”x5” loaf pan of ice cream

Author Laura McCarthy

Prep time

30 Min

Inactive time

6 Hour

Total time

6 H & 30 M

Print

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No Churn Mango Sticky Rice Ice Cream Recipe

This no-churn ice cream captures all the creamy, dreamy magic of Thailand’s beloved mango sticky rice dessert. The best part? No churning and no ice cream maker required! Blended with coconut milk, cooked glutinous rice, and swirls of fresh mango purée, each scoop is bursting with tropical flavor and silky texture. It’s gluten-free, easy to make with pantry-friendly ingredients, and so rich and nostalgic you’ll swear it came from your favorite Thai restaurant.

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Ingredients

For the mango puree

• 2 ripe mangoes, peeled, pitted, and roughly chopped
• (should yield about ½ cup purée)
• 1–2 teaspoons light corn syrup, divided

For the ice cream

• 1 cup cooked glutinous rice or Thai jasmine rice
• 1 cup full-fat canned unsweetened coconut milk (preferably Thai brands like Aroy-D, Mae Ploy, Thai Kitchen)
• ⅛ teaspoon guar gum (optional, see Notes)
• 2 cups heavy whipping cream, very cold
• 1 can (14 ounces) sweetened condensed milk
• ¼ cup light corn syrup
• ⅛ teaspoon coconut extract (optional)
• ¼ teaspoon table salt

For the mix-ins and optional toppings

• 🥭 Mix-ins
• 2 cups diced fresh mango
• (about 2–3 ripe Ataulfo or honey mangos, peeled, pitted, and diced into ¼” cubes)
• ¼ cup unsweetened shredded coconut
• 🍨 Optional Toppings
• Extra diced mango
• Extra shredded coconut
• Toasted sesame seeds
• Flaky sea salt

Instructions

Make the mango puree

1. Blend the roughly chopped mango and 1 teaspoon of light corn syrup in the blender for 15 seconds. Scrape down the sides and taste, adjusting sweetness by adding up to 1 more teaspoon of light corn syrup, if needed, and blending another 10 seconds. It should be thick and fairly smooth. A few small chunks of mango in the puree are okay. It should yield about ½ cup of mango puree.
2. Scrape out the puree into a small bowl or measuring cup and set aside. Give the blender pitcher and blade a quick rinse before replacing back on blender base.

Make the ice cream

1. Place the cooked glutinous rice and coconut milk into a microwave-safe container and heat at 20-second bursts, stirring after each burst, until the mixture is slightly warm to the touch or reaches about 120-122 degrees Fahrenheit/49-50 degrees Celsius.
2. Pour the warmed rice mixture into the blender and blend on high until smooth, about 30 seconds. Scrape down sides and blend 30 seconds longer until it resembles smooth yogurt. Thoroughly scrape the now smooth rice mixture back into the same microwave-safe container. If using the optional guar gum, then mix it into the rice mixture and stir until smooth and thoroughly incorporated without any lumps. Set this aside.
3. Pour the cold, heavy whipping cream into the now empty blender pitcher (no need to wash) and blend on high 30 seconds until it reaches soft peaks. Scrape down the sides and stir to remove any air pockets. Blend for an additional 15 seconds, or until whipped to stiff peaks.
4. Add the rice mixture, sweetened condensed milk, remaining ¼ cup of light corn syrup, optional coconut extract, and salt into the whipped cream. Mix a few times with a rubber spatula, then blend on high 15 seconds, scraping sides as needed, until thoroughly blended.
5. Pour the ice cream mixture into a 9x5-inch loaf pan. Add the diced mango and shredded coconut evenly over the top. Mix well with a spoon, incorporating the mango and coconut evenly throughout the mixture. Pour the mango purée over the top and lightly swirl it through the ice cream 2-3 times with the tines of a fork or a chopstick.
6. Cover with parchment paper or plastic wrap, pressing the wrap against the surface to avoid ice crystals. Freeze for at least 6 hours or overnight.
7. When ready to serve, remove from the freezer to soften, about 10-15 minutes. If the optional guar gum was added, it might only need about 5 minutes to sit out before being soft enough to scoop. Scoop into bowls or cones and top with toasted sesame seeds, additional diced mango, shredded coconut, and a tiny pinch of flaky salt, if desired.

Notes

• You will need a high-power blender with at least 8 cups capacity to make the full ice cream recipe.
• Brands such as Rani canned mango puree can be found online.
• The addition of the guar gum will make this no-churn ice cream creamier and easier to scoop, much like commercial ice cream which can be scooped almost immediately after removing from the freezer. Guar gum can be found online or sold in the gluten-free section of major grocery stores. I used Bob’s Red Mill brand.
• If the rice and coconut milk mixture isn’t completely smooth after blending, then strain the mixture through a fine sieve into a bowl and blend the rice remnants again with a bit of the strained rice and coconut milk mixture until smooth with no visible pieces of rice. Proceed as directed with the recipe.
• For an even more pronounced coconut flavor, I recommend using the coconut extract. Coconut extract can be found in the baking section of major supermarkets.
• I prefer using a 9x5-inch Pyrex loaf pan, but any 9x5-inch loaf pan will work. If you don’t have a loaf pan, use an 8-inch square baking pan.

TO MAKE POPSICLES:  

• After mixing in the diced mango and shredded coconut, spoon out and fill popsicle holders ⅔ full with the ice cream mixture. Dollop some mango purée on top of each popsicle and swirl in the purée using a chopstick or small fork. Insert popsicle sticks and freeze. 

• If you don’t have popsicle holders, you can easily make your own using small plastic or paper cups with a disposable spoon or fork inserted as a makeshift popsicle stick. Follow

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About the recipe developer: Laura McCarthy is a highly experienced cookbook recipe tester for several well-known authors and blogs such as Kat Lieu, Andrea Nguyen, The Woks of Life, Alexandra Stafford, and Patricia Tanumihardja to name a few. She was a Julia Child Foundation teaching assistant and a student in Boston University’s Gastronomy Program, founded by Jacques Pepin and Julia Child, earning her Certificate in Culinary Arts. Laura has lived, traveled and eaten all over the world and is constantly thinking about her next meal. Find her on Instagram @lauramcc88.