It’s always been a love-hate relationship with durian. But with this recipe, I promise you – you will learn to LOVE durian! Turn your durian into an ice cream treat for summer without needing an ice cream maker or churning. (This recipe also includes an egg-free and dairy-free alternative if you prefer.)
What To Love About This Durian Ice Cream Recipe
When we think of durian, what always comes to mind is its overpowering unpleasant smell which is often compared to rotten eggs and onions. The smell is so unbearable, making it a commonly banned item in trains, airplanes, and most closed public spaces. But on the flip side, the taste and texture of durian is absolutely divine since it is sweet, slightly bitter, custard-like, and creamy like cheesecake.
This tropical fruit is called “The King of Fruit” for no reason because of its inside and outside features. It has unique crown-like green spikes on the outside and a highly nutritious flesh. It is a superfood that is abundant in vitamin A, vitamin C, vitamin B6, folic acid, and riboflavin, among other things.
If you don’t want to eat durian as is, you can turn it into a cool drink or dessert for summer. To make the taste and texture even better, I made durian into ice cream with egg yolks, sugar, milk, milk powder, and whipping cream. This no-churn recipe absolutely works and is especially ideal if you don’t have an ice cream maker.
It may be a manual way to make ice cream, but at least you don’t need to buy any special equipment. For more summer treats or yummy desserts, choose from these delicious recipes:
- Thai Mango Sticky Rice
- Watermelon Popsicles (With Yogurt & Kiwi)
- Grass Jelly
- Green Bean Dessert Soup
- Taro Sago (Tapioca) Dessert Soup
- Mango Coconut Milk Pudding
- Mango Pomelo Sago Dessert 楊枝甘露
- Mango Sago Dessert (Mango Tapioca Pudding)
- Snow Fungus Dessert Soup (Tong Sui)
- Chinese Steamed Milk Pudding
- Matcha Mochi (Green Tea Cheese Ice Cream Filling)
Essential Tips To Make Durian Ice Cream
Here are some tips and alternatives for this recipe’s ingredient requirements. You can change them to your liking and adjust them to taste.
- Durian flesh: Durian flesh is yellow with a seed inside. If using fresh whole durian, you have to cut through the outer spiky skin and pick out the pockets of flesh. Then, each flesh is cut in half with a knife and you will see the seed. The seed should be removed and won’t be used for the recipe. Aside from fresh durian, you can also use frozen or canned seedless durian. This is the better alternative, especially if you want to skip the cutting part. If using frozen durian, it is best to thaw it and drain excess water. Otherwise, the extra water may make the ice cream water and not creamy.
- Egg Yolk + Sugar Mixture: I combined 4 egg yolks with sugar to create a sweet creamy mixture. Egg yolks make the ice cream rich and creamy, while sugar adds sweetness. Use maple syrup, white sugar, brown sugar, muscovado, or agave, and adjust according to your desired level of sweetness. You can also swap this mixture with just sweetened condensed milk or sweetened coconut condensed milk.
- Milk: Milk is the key to creating the airy texture of ice cream. It creates a soft and creamy texture. You can use regular milk, coconut milk, or almond milk. The ice cream can also be made with whole milk for a richer and fuller taste and texture. Avoid milk that is too watery, such as rice milk, low-fat, or skim milk.
- Milk powder: The purpose of milk powder is to make the ice cream even milkier and silkier. Replace this ingredient in equal amounts with the alternatives listed below:
- More liquid milk (regular or dairy-free)
- Coconut milk powder
- Cashew powder
- Soy milk powder
- Rice powder
- Whipping cream: Whipping cream is needed to give the ice cream a scoopable texture. It provides the ice cream with a light and airy base. You can replace this with heavy cream if needed.
- Optional flavor: Add a hint of vanilla by combining a teaspoon of vanilla extract or paste. To finish, top the ice cream with shredded coconut or flakes.
- Egg-free and dairy-free version: If you are allergic to eggs or lactose intolerant, you can omit the eggs and milk. Use a mix of durian, coconut cream, and coconut condensed milk. Blend the durian flesh with coconut condensed milk until smooth, then blend with the coconut cream until creamy. Do not overblend this since you want a creamy base and not turn the ice cream icy. After blending, freeze overnight and you have egg-free and dairy-free ice cream! You can also use just 2 ingredients: frozen ripened bananas and frozen durian. Blend these two ingredients until smooth, add sugar if needed, and freeze.
What To Prepare For Durian Ice Cream
You don’t need an ice cream machine, just a hand whisk, an electric whisk, and a pot. To complete the look, have an ice cream scooper ready as well. The ingredients to prepare are the following:
- 330g of durian flesh
- 4 egg yolks
- 60g of sugar
- 150ml of milk
- 15g of milk powder
- 350g whipping cream
- Shredded coconut (optional topping)
How To Make Durian Ice Cream
Watch how I did it with my Instagram or TikTok tutorial video. You can try this recipe for other fruits, such as mango and strawberry. Don’t forget to snap a photo and share your ice cream with us by tagging @kitchenmisadventures.
- Open the durian and take out the flesh. Remove the seed and mash the durian flesh.
- Prepare 4 egg yolks. To separate the egg yolk from the white, crack open the egg in half and use the egg shells to pass the egg yolk back and forth until you are left with just an egg yolk. Alternatively, crack the egg in a bowl and use the egg shell or egg separator tool to scoop out the egg yolk or a plastic bottle to suction out the egg yolk.
- In a bowl, combine the egg yolks with sugar. Whisk until it becomes a yellow, creamy mixture. Make sure to do the mixing step right away. Do not let the sugar sit on the egg yolks too long, as this will cause them to form lumps, which may be difficult to dissolve into a creamy, silky texture.
- In a cooking pot, add milk and milk powder. Stir over low heat until it slightly boils.
- Gradually pour the milk mixture into the egg yolk mixture. Mix with a whisk.
- Pour the mixture back into the pot, heat, and stir until it thickens. Then, let it cool.
- Meanwhile, whip whipping cream until it forms soft peaks. Soft peaks are unable to hold their shape when lifted from the whisk. Using an electric whisk is a more convenient and faster way to form peaks. Although a hand whisk can do the job, it will take a lot of effort and time before you can form peaks. Moreover, using cold cream is better since it will create a creamier ice cream base.
- Combine the cooled egg yolk and milk mixture with the whipped cream. Mix with a hand whisk.
- Add the mashed durian flesh and mix well. It is better to whisk and not blend this mixture to have a creamy ice cream base. Otherwise, if the base is overblended, the texture becomes icy.
- Pour the mixture into a clean container, cover it with clean wrap, and freeze it in the refrigerator.
- Take it out every half hour to stir manually until it reaches an ice cream-like texture. Then, continue freezing.
- Scoop and serve in durian shells for a more authentic and enticing look! Top with shredded coconut for a tropical flavor. Keep it in the freezer for up to 3 months.
Homemade Durian Ice Cream (No Churn Recipe!)
Ingredients
- 330 g of durian flesh
- 4 egg yolks
- 60 g of sugar
- 150 ml of milk
- 15 g of milk powder
- 350 g whipping cream
- Shredded coconut optional topping
Instructions
- Open the durian and take out the flesh. Remove the seed and mash the durian flesh.
- Prepare 4 egg yolks. To separate the egg yolk from the white, crack open the egg in half and use the egg shells to pass the egg yolk back and forth until you are left with just an egg yolk. Alternatively, crack the egg in a bowl and use the egg shell or egg separator tool to scoop out the egg yolk or a plastic bottle to suction out the egg yolk.
- In a bowl, combine the egg yolks with sugar. Whisk until it becomes a yellow, creamy mixture. Make sure to do the mixing step right away. Do not let the sugar sit on the egg yolks too long, as this will cause them to form lumps, which may be difficult to dissolve into a creamy, silky texture.
- In a cooking pot, add milk and milk powder. Stir over low heat until it slightly boils.
- Gradually pour the milk mixture into the egg yolk mixture. Mix with a whisk.
- Pour the mixture back into the pot, heat, and stir until it thickens. Then, let it cool.
- Meanwhile, whip whipping cream until it forms soft peaks. Soft peaks are unable to hold their shape when lifted from the whisk. Using an electric whisk is a more convenient and faster way to form peaks. Although a hand whisk can do the job, it will take a lot of effort and time before you can form peaks. Moreover, using cold cream is better since it will create a creamier ice cream base.
- Combine the cooled egg yolk and milk mixture with the whipped cream. Mix with a hand whisk.
- Add the mashed durian flesh and mix well. It is better to whisk and not blend this mixture to have a creamy ice cream base. Otherwise, if the base is overblended, the texture becomes icy.
- Pour the mixture into a clean container, cover it with clean wrap, and freeze it in the refrigerator.
- Take it out every half hour to stir manually until it reaches an ice cream-like texture. Then, continue freezing.
- Scoop and serve in durian shells for a more authentic and enticing look! Top with shredded coconut for a tropical flavor. Keep it in the freezer for up to 3 months.
