What type of durian works best?

Monthong durian is ideal — creamy and sweet with a milder pungent smell than other varieties.

Can I make this dairy-free?

Yes! Use coconut condensed milk instead of regular condensed milk.

Do I need egg yolks or an egg mixture?

No eggs needed — coconut cream and condensed milk create a smooth, rich ice cream base without tempering an egg mixture over low heat.

Is durian ice cream strong?

Durian flavor is bold but mellowed by coconut cream. Add extra chunks for more intensity.

What other toppings can I add?

Toasted coconut flakes, sticky rice crumbs, or crushed peanuts work beautifully.

Where can I buy fresh durian or frozen durian pulp?

Find frozen durian at Asian markets; coconut cream and Thai toppings like sticky rice and toasted coconut are also easy to find there.

Easy Thai Durian Ice Cream (No Churning!)

Name: Thai Durian Ice Cream (No Churning!)
Prep time: 15 min
Cook time: 5 h
Total time: PT-495238H51M48S
Cuisine: Thai
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.; 1/2 teaspoon sea salt – Balances flavor and enhances sweetness.; Optional toppings – Toasted coconut flakes, sticky rice crumbs, crushed peanuts, or extra durian chunks.

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

Scale

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.
1/2 teaspoon sea salt – Balances flavor and enhances sweetness.
Optional toppings – Toasted coconut flakes, sticky rice crumbs, crushed peanuts, or extra durian chunks.

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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