This bold and creamy Thai durian ice cream tastes just like a tropical scoop from a Bangkok street market—made with coconut cream and no ice cream maker needed. Use frozen durian pulp or fresh if you’ve got it!
For more recipes like this, make sure to try some of my other favorite Thai-inspired treats: Mango Sticky Rice, Thai Tea Ice Cream, Thai Coconut Ice Cream (made with egg yolks for extra richness), and fragrant Pandan Ice Cream — all bold, sweet, and perfect for tropical dessert lovers.
Jump to:
- Durian In Thailand
- What is Durian?
- What is Durian Ice Cream?
- Why You’ll Love This Durian Ice Cream Recipe
- SEO Keywords Targeted:
- Ingredients
- How to Make Durian Ice Cream – Step by-Step
- Top Tip
- How to Store Leftovers
- Recommended Equipment
- More Thai Recipes You'll Love
- FAQs: Thai Durian Ice Cream
- More Thai Desserts!
- Thai Durian Ice Cream (No Churning!)
- Hi there, I’m Suwanee!
Durian In Thailand
April in Thailand is insanely hot, but the best thing about that month is durian season. We’d get so excited to buy fresh durian at the market and always ask the vendors to crack it open for us — there’s nothing like seeing that spiky shell split to reveal creamy, golden durian inside.
The smell never bothered us, and honestly, it’s better than any durian I’ve had in America. I grew up in a small Thai village where durian and other tropical fruits were part of everyday life and celebrations, and those memories still inspire what I make today.
What is Durian?
Durian fruit is famous across Thailand and Southeast Asia as the "King of Fruits," known for its bold flavor and pungent smell. It has a custard-like texture that’s ideal for ice cream, lending a rich, tropical flavor that durian lovers adore.
What is Durian Ice Cream?
Durian ice cream blends creamy durian pulp, coconut cream, and condensed milk for a bold, tropical treat. The result is the best durian ice cream you can make at home, with all the rich, intense durian flavor and smooth ice cream base — no churn and no fancy equipment needed.
Why You’ll Love This Durian Ice Cream Recipe
This recipe is easy, no ice cream maker needed, and delivers a bold Thai dessert experience at home. It’s packed with fresh durian flavor, has a dairy-free option, and freezes beautifully without freezer burn when stored properly. Make it smooth or leave chunks of durian for texture — your choice!
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Ingredients
- Frozen durian pulp: The star ingredient—thawed and mashed to create a rich, custard-like base. If you have access to fresh durian, even better! Just use the same amount and follow the same process for this ice cream recipe.
- Coconut cream: Adds creaminess and a subtle tropical note; chill before using for best texture.
- Sweetened condensed milk: Sweetens the ice cream base and adds smoothness; coconut condensed milk for dairy-free.
- Sugar: Optional; adjusts sweetness to taste.
- Sea salt: Balances sweetness and enhances flavor.
- Optional toppings: Toasted coconut flakes, sticky rice crumbs, crushed peanuts, or extra fresh durian chunks.
See recipe card for quantities.
How to Make Durian Ice Cream – Step by-Step
- Prepare the Durian. Thaw frozen durian flesh and remove seeds. Shred well for a smooth texture or leave some pieces for chunky bites.
- Mix the Base. In a food processor or a large bowl, blend together the coconut cream, condensed milk, sugar, and salt until smooth and well combined. Save a small amount to add at the end for chunky pieces-optional but highly recommended.
- Freeze. Pour into a freezer-safe container. Cover and freeze 4–6 hours. For creamier texture, stir every 1–2 hours or use an ice cream maker for an ultra-smooth finish.Taste and adjust sweetness.
- Serve. Scoop into bowls and garnish with your favorite toppings. That's it! Enjoy this bold, creamy homemade ice cream.
Kitchen Tips for the Creamiest Durian Ice Cream
- Chill your coconut cream. Pop your coconut cream in the fridge a few hours ahead—it whips up thicker and blends better for a smooth, rich texture.
- Mash or blend the durian well. For silky ice cream, mash or blend the durian pulp until creamy. Want a bolder durian bite? Leave some chunks in for texture.
- Taste before freezing. Durian flavor can vary. Give your mix a taste and adjust the sugar or salt before freezing. A tiny pinch of salt goes a long way in bringing out the sweetness!
- Freeze in a shallow container. A wider, shallow container helps the ice cream freeze more evenly and makes it easier to scoop later.
- No ice cream maker? No problem. Just stir the mixture every hour or two while freezing to prevent ice crystals. It’s worth the extra step!
- Scoop like a pro. Let your ice cream sit at room temp for 5–10 minutes before scooping. This softens the texture and brings out the full flavor.
Top Tip
How to Serve Durian Ice Cream Like a Local! Top with toasted coconut flakes, sticky rice bits, or crushed peanuts for that classic Thai flair.
Want to go all in? Add extra durian chunks or serve it over sweetened coconut sticky rice for a truly traditional Thai dessert experience.
How to Store Leftovers
- Store in an airtight, freezer-safe container for up to 2 weeks. Let sit at room temperature for 5–10 minutes before scooping for the best texture and to avoid freezer burn.
Recommended Equipment
- Blender or food processor – For ultra-smooth durian texture if you don’t want any chunks.
- Rubber spatula – Great for folding ingredients together and scraping the bowl clean.
- Freezer-safe container – Use a shallow, wide container with a lid for even freezing and easy scooping.
- Ice cream scoop – For perfect, round scoops once your ice cream is set.
More Thai Recipes You'll Love
- How to Make Coconut Milk (6 Ways!)
- Thai Ice Tea Boba
- Pandan Syrup (Using 3 Ingredients!)
- Thai Mango Sticky Rice
FAQs: Thai Durian Ice Cream
Monthong durian is ideal — creamy and sweet with a milder pungent smell than other varieties.
Yes! Use coconut condensed milk instead of regular condensed milk.
No eggs needed — coconut cream and condensed milk create a smooth, rich ice cream base without tempering an egg mixture over low heat.
Durian flavor is bold but mellowed by coconut cream. Add extra chunks for more intensity.
Toasted coconut flakes, sticky rice crumbs, or crushed peanuts work beautifully.
Find frozen durian at Asian markets; coconut cream and Thai toppings like sticky rice and toasted coconut are also easy to find there.
More Thai Desserts!
Looking for other recipes like this? Try these delicous Thai desserts!
Thank you for visiting Simply Suwanee! If you enjoyed this recipe, share it with your friends, leave a review, or tag me on social media. Happy cooking!
Thai Durian Ice Cream (No Churning!)
- Total Time: 5+ hours
- Yield: 8 servings
- Diet: Gluten Free
Description
This bold and creamy Thai durian ice cream tastes just like a tropical scoop from a Bangkok street market—made with coconut cream and no ice cream maker needed. Use frozen durian pulp or fresh if you’ve got it!
Ingredients
- 10 oz frozen durian flesh – Thawed and deseeded; Monthong variety recommended for its sweet, creamy flavor.
- 1 cup coconut cream – Full-fat for richness; chilled for best results.
- 10 oz sweetened condensed milk – Swap for coconut condensed milk to make it dairy-free.
- 1 tablespoon sugar – Optional; adjust based on sweetness preference.
- ½ teaspoon sea salt – Balances flavor and enhances sweetness.
- Optional toppings – Toasted coconut flakes, sticky rice crumbs, crushed peanuts, or extra durian chunks.
Instructions
- Prepare the Durian. Thaw frozen durian flesh and remove seeds. Shred well for a smooth texture or leave some pieces for chunky bites.
- Mix the Base. In a food processor or a large bowl, blend together the coconut cream, condensed milk, sugar, and salt until smooth and well combined. Save a small amount to add at the end for chunky pieces-optional but highly recommended.
- Freeze. Pour into a freezer-safe container. Cover and freeze 4–6 hours. For creamier texture, stir every 1–2 hours or use an ice cream maker for an ultra-smooth finish.Taste and adjust sweetness.
- Serve. Scoop into bowls and garnish with your favorite toppings. That's it! Enjoy this bold, creamy homemade ice cream.
Notes
- Chill your coconut cream. Pop your coconut cream in the fridge a few hours ahead—it whips up thicker and blends better for a smooth, rich texture.
- Mash or blend the durian well. For silky ice cream, mash or blend the durian pulp until creamy. Want a bolder durian bite? Leave some chunks in for texture.
- Taste before freezing. Durian flavor can vary. Give your mix a taste and adjust the sugar or salt before freezing. A tiny pinch of salt goes a long way in bringing out the sweetness!
- Freeze in a shallow container. A wider, shallow container helps the ice cream freeze more evenly and makes it easier to scoop later.
- No ice cream maker? No problem. Just stir the mixture every hour or two while freezing to prevent ice crystals. It’s worth the extra step!
- Scoop like a pro. Let your ice cream sit at room temperature for 5–10 minutes before scooping. This softens the texture and brings out the full flavor.
- Prep Time: 15
- Cook Time: 5 hours
- Category: desserts
- Method: no cooking
- Cuisine: thai
Hi there, I’m Suwanee!
I'm the person behind this Thai food blog. I spent thirteen years of childhood in Thailand, where I was first introduced to the flavors of Thai cooking. You are in the right place if you: Love to cook Thai food. Come by often, and let's get cooking!
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