Discover the rich, creamy taste of homemade durian ice cream made effortlessly with just 4 simple ingredients. This easy durian ice cream recipe delivers delicious results every time; no ice cream maker needed!
Durian: The King of Fruits
In Southeast Asia, the Durian holds the prestigious title of the King of Fruits. It is known for its extremely strong odor. Its odor is so potent that it's banned from most hotels and public transportation!
Despite this, the durian offers an incredible taste akin to a creamy custard with a rich, intense flavor. It's a polarizing fruit— you either love it or can't stand to be near it. Personally, I'm a huge fan!
When I lived in the United States, I often craved durian. Fortunately, I was able to find frozen durian imported from Thailand at the Asian supermarkets, but I found it quite different from the Malaysian durian (specifically Penang durian) I used to enjoy.
Now that I'm back in Penang enjoying the current durian season, what better way to celebrate than by making some creamy, delicious durian ice cream!
How to Make Durian Ice Cream without an Ice Cream Maker
This no-churn Durian Ice Cream is to die for! The durian pulp is already creamy on its own, but adding the whipped cream and sweetened condensed milk, plus the vanilla extract, makes it absolutely divine.
What you'll need:
- Flesh from 5 - 10 durian pieces
- ¾ cup sweetened condensed milk
- 1 ½ cups heavy whipping cream
- ¼ teaspoon vanilla extract
If you don't have access to fresh durian, you can use frozen durian pulp for this recipe. Allow it to thaw at room temperature for about 2 - 3 hours.
Run the durian pulp through a sturdy mesh strainer
using the back of a large spoon. This will separate the stringy threads and give you a smooth, creamy pulp.
5 - 10 pieces of durian will yield about 1 cup of strained durian pulp, depending on the size of the durian.
Stir in ¾ cup of Sweetened Condensed Milk
to the durian pulp. This gives the ice cream its sweetness, creaminess, and richness.
Since we're not using an ice cream maker, we will need to whip the cream. This recipe calls for 1 ½ cups of heavy whipping cream. Make sure that the whipping cream is cold, so don't take it out of the fridge until you're ready to use it.
Add ¼ teaspoon of vanilla extract to enhance the flavor of the cream.
Use a hand mixer
or a stand mixer
to whip the cream to stiff peaks - this means that the texture of the whipped cream should be a little on the firm side and when you lift the beater or whisk from the mixing bowl, the peaks should stand straight up instead of immediately sinking back down.
Gently fold the durian pulp mixture into the whipped cream.
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Give it a quick stir for a few seconds with the mixer so that everything is well incorporated, then pour it into a container.
You will want to ensure that the container you use to freeze your durian ice cream is really AIR-TIGHT so that none of that durian smell will escape.
Tip: If your freezer or fridge does start to smell like durian, place a small bowl of baking soda in your fridge to absorb the smell.
Allow the ice cream to freeze overnight before enjoying your homemade, delicious, creamy Durian Ice Cream 🙂
Enjoy!
PS - Looking for more ice cream recipes? This Thai Tea Ice Cream and Mango Peach Ice Cream are among my favorites. If you're looking for even more inspiration, check out this list I've compiled of Unreal Ice Cream Flavors you need to try!
Yes, you can use frozen durian pulp for this recipe. Allow it to thaw at room temperature for about 2-3 hours before using it.
Use an airtight container to store the durian ice cream. This will help contain the strong odor. If your freezer or fridge starts to smell like durian, place a small bowl of baking soda inside to absorb the odor.
The durian ice cream will last for up to 2 weeks in the freezer if stored in an airtight container.
Sure! Some ideas for toppings include chocolate chips, coconut flakes, or a drizzle of honey for a bit of extra sweetness. Since durian has a very strong flavor, it's best to go light on the toppings to avoid overpowering the ice cream.
No-Churn Durian Ice Cream
Ingredients
- 1 cup durian pulp 5 - 10 durian pieces
- ¾ cup sweetened condensed milk
- 1 ½ cups heavy whipping cream
- ¼ teaspoon vanilla extract
Instructions
- Run the durian pulp through a sturdy mesh strainer. Use the back of a large spoon to push the pulp through the strainer.
- Stir condensed milk into the durian pulp, mix well then set aside.
- Whip up the heavy cream to stiff peaks.
- Slowly pour the durian pulp mixture in to the whipped cream. Gently whip until everything is well incorporated. Don't overstir.
- Pour the ice cream mixture into an airtight container.
- Freeze overnight.
- Enjoy!
Nutrition
Lokness says
I really really love durian! I see them in Asian supermarkets once a while, even fresh one too! But I have no idea how to pick one. We tried a fresh one once, but we had a hard time taking out the flesh. Every since then, I went with the frozen durian in a little package. Hassle free! Your ice cream looks so creamy! I definitely have to give this a try, and probably with frozen ones. 🙂
Char says
Hi Lokness! I agree - it's hard to break open a durian without the right tools (which includes a good pair of thick gloves)! I hope you give this recipe a try! Frozen durian works just fine here 😉 Cheers!
Li says
Hi there, may I use the machine for this recipe? This may shorten the chilling time, I guess.
Char says
Hi Li. Yes, you certainly can! 🙂 I hope you enjoy this recipe; Cheers!
Tiffany says
Will this recipe turn out icey? I have learned that mango puree needed to be cooked, while strawberry has to roast before blended into puree, both methods intended to reduce the water to avoid icey texture in the ice cream. How about durian? Thank you.
Char says
Hi Tiffany! In my experience, it hasn't turned out too icy. I hope you will give it a try. Let me know if it does turn out icy and I will try to find a solution.