Van Leeuwen’s mango sticky rice ice cream is a brilliant dessert that turns the beloved Thai street food into a frozen treat. This recipe captures that same magic: sweet, juicy mango, creamy coconut ice cream, and chewy, slightly salty sticky rice, all in one scoop. It works because the rich coconut base and the tender rice bits create a perfect contrast of textures and flavors, just like the original dish.
Ingredients
- 1 cup (200 g) glutinous (sweet) rice, rinsed and soaked in cold water for at least 2 hours or overnight
- 1 cup (240 ml) full-fat coconut milk, divided
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon salt
- 2 cups (480 ml) heavy cream
- 3/4 cup (150 g) granulated sugar (for the ice cream base)
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2 ripe mangoes, peeled and diced (about 2 cups / 300 g)
- 1/4 cup (60 ml) coconut milk (for the mango swirl)
- 1 tablespoon sugar (for the mango swirl)
- Pinch of salt (for the mango swirl)
Instructions
- Cook the sticky rice: Drain the soaked rice and place it in a steamer basket lined with cheesecloth. Steam over boiling water for 20–25 minutes, until the rice is tender and translucent. Alternatively, cook in a rice cooker with 1 cup (240 ml) water. While the rice is hot, stir in 1/2 cup (120 ml) of the coconut milk, 1/4 cup (50 g) sugar, and 1/2 teaspoon salt. Mix well, cover, and let cool to room temperature.
- Make the coconut ice cream base: In a medium saucepan, heat the remaining 1/2 cup (120 ml) coconut milk, heavy cream, and 3/4 cup (150 g) sugar over medium heat, stirring until the sugar dissolves. Do not boil.
- Temper the egg yolks: In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the warm cream mixture into the yolks, whisking constantly. Then pour the yolk mixture back into the saucepan.
- Cook the custard: Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon (about 5–7 minutes). The custard should reach 160°F (71°C) (USDA FSIS safe minimum for egg dishes). Remove from heat and stir in the vanilla.
- Chill the custard: Pour the custard through a fine-mesh strainer into a bowl. Cover and refrigerate for at least 4 hours, or overnight, until completely cold.
- Prepare the mango swirl: In a small bowl, combine the diced mango, 1/4 cup (60 ml) coconut milk, 1 tablespoon sugar, and a pinch of salt. Mash lightly with a fork to create a chunky puree. Set aside.
- Churn the ice cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, until it reaches a soft-serve consistency.
- Add the rice and mango: Fold in the cooled sticky rice and the mango mixture, leaving a few swirls of mango visible. Transfer to a freezer-safe container.
- Freeze: Cover and freeze for at least 4 hours, or until firm enough to scoop.
Tips
- Use glutinous rice: Do not substitute regular long-grain rice; it will not become sticky and chewy. Glutinous rice is also labeled as sweet rice or sticky rice.
- Soak the rice: Soaking for at least 2 hours (or overnight) is essential for even cooking. Skip it and the rice will be hard in the center.
- Don’t over-churn: Stop the ice cream maker as soon as the mixture is thick and soft-serve-like, usually 20–25 minutes. Over-churning can make the ice cream buttery.
- Adjust sweetness: Mangoes vary in sweetness. Taste the mango mixture and add more sugar only if needed. The ice cream base is already sweet.
Serving Suggestions
Serve this ice cream in bowls or cones. For a Thai-inspired presentation, top with a few fresh mango slices and a drizzle of coconut cream. A sprinkle of toasted sesame seeds or crushed peanuts adds a nice crunch. It’s also delicious alongside a slice of pound cake or a warm mango crisp.
Variations
- Vegan version: Replace the heavy cream with full-fat coconut cream and the egg yolks with 1/2 cup (120 ml) more coconut cream. The texture will be slightly denser but still creamy.
- Add pandan: Steep a few pandan leaves in the warm cream mixture for 10 minutes before straining, for a fragrant, grassy note.
- Use other fruits: Swap the mango for ripe peaches, pineapple, or lychee. Adjust sugar to taste.
- Make it a sundae: Layer the ice cream with fresh mango chunks and a drizzle of salted coconut caramel.
Storage and Reheating
Store the ice cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals, press a piece of plastic wrap directly onto the surface before sealing. If the ice cream becomes too hard, let it sit at room temperature for 5–10 minutes before scooping. Do not microwave the ice cream to soften it; it will melt unevenly. The sticky rice component is best enjoyed fresh, but it will keep for up to 2 days in the refrigerator if you want to make it ahead.
Frequently Asked Questions
Can I use regular rice instead of glutinous rice? No, regular rice will not give the same chewy, sticky texture. Glutinous rice is essential for the authentic feel of this dessert.
Can I skip the egg yolks? Yes, you can make a no-egg base by using only cream and coconut milk. The ice cream will be lighter and less rich, but still delicious. Just be sure to chill the mixture thoroughly before churning.
How do I know when the custard is done? The custard should coat the back of a spoon and reach 160°F (71°C) (USDA FSIS safe minimum for egg dishes). If you don’t have a thermometer, dip a spoon in; when you run your finger through the coating, the line should hold.
Can I use frozen mango? Yes, thaw it first and drain any excess liquid. Frozen mango may be less sweet, so taste and adjust sugar.
Why did my ice cream turn icy? This can happen if the custard wasn’t chilled enough before churning, or if the ice cream was stored too long or in a container that wasn’t airtight. Make sure to chill the custard for at least 4 hours and press plastic wrap on the surface before freezing.
Can I make this without an ice cream maker? Yes, pour the chilled custard into a shallow dish and freeze, stirring every 30 minutes for 3–4 hours until firm. The texture will be slightly less smooth, but it will still be tasty.
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