Mango Sticky Rice Ice Cream
A coconut-mango ice cream studded with cooked sticky rice.
⏱️ Prep: 5 min🍳 Cook: 0 min
Ingredients
| ¾ cup | 180 ml | ripe mango, diced |
| ⅔ cup | 160 ml | unsweetened coconut milk |
| ⅓ cup | 80 ml | whole milk |
| ¼ cup | 60 ml | granulated sugar |
| ⅓ cup | 80 ml | cooked sticky (glutinous) rice, cooled |
| ⅓ teaspoon | 1.7 ml | vanilla extract |
| ⅛ teaspoon | 0.6 ml | salt |
Instructions
- In a blender, combine mango, coconut milk, whole milk, sugar, vanilla extract, and salt. Blend until smooth.
- Add cooked sticky rice to the blender and pulse 2–3 times, just to distribute rice throughout the mixture without fully blending.
- Make sure pint base is closed. Pour mixture into an empty CREAMi® Swirl Pint. Place storage lid on the pint and freeze for 24 hours.
- Remove pint from freezer and remove lid from pint. Place Swirl Pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Slide bowl assembly onto motor base and twist the handle right to raise the platform and lock in place.
- Select SCOOP, then select ICE CREAM.
- When processing is complete, remove ice cream from pint and serve immediately.