ไอศกรีมทุเรียน
Durian Ice Cream
- 1 1/2 Cups Evaporated Milk
- 1/2 Cup Coconut Milk
- 2 Cups Heavy Cream
- 2/3 Cup of Sugar
- 1 Tbs Vanilla
- 1 1/2 Cups Fresh Durian
- Optional: 1/2 Cup Macadamia Nuts (slightly crushed)
The above ingredients will make 1 quart (2 pints) of ice cream.
Directions
Dice up the durian into large pieces. Put all the ingredients, except the nuts, into a blender. Blend just enough to mix all ingredients while leaving the durian a little bit chunky. Don’t puree the durian. Chunky is good.
Put this concoction into your refrigerator for at least an hour, then pour into your ice cream maker and turn on. If you want to add macadamia nuts, you do so 2-3 minutes before the ice cream is finished churning.
In 15-20 minutes you’ll have a soft durian ice cream. Put this into your freezer at least 4 hours to set up and your ready for serving.
Pro-Tips
I make ice cream. All kinds of ice cream. I’ve been testing good durian ice cream recipes for years, and the one above is my “go to” recipe.
- Fresh durian is always the best. But if you’re not in Thailand, that may not be possible. You can buy frozen or freeze dried durian online as a substitute. Shop around, but here’s a link to buying online: Durian.
- Don’t skip the coconut milk! This is the secret ingredient. (My sister-in-law let me in on this Thai secret.) When I say coconut milk, this is what I mean: Coconut milk. Want to use a full cup of coco milk instead of just a half? Go right ahead.
- This ice cream base uses evaporated milk and heavy cream. You can make a gelato style ice cream by using only 1 cup heavy cream and 3 cups of evaporated milk.
- Durian pairs great with chocolate. You can either add chocolate nibs (unsweetened) to your durian ice cream as it churns, or drizzle chocolate syrup over a scoop.
Durian ice cream is a great way to begin to acquire a taste for this fruit. If you’re like me, you’ll soon become addicted to the intoxicating aroma of fresh durian. Don’t buy the bs that durian smells bad. It doesn’t! Durian is one of the great flavors of Thailand.
*Notes (July 13, 2025): My family here in Lamphun demanded I make durian ice cream for a big birthday party today. I just finished making two quarts. The fresh durian in Lamphun Province is the highest quality I’ve seen since first coming here 25 years ago.
I use a Cuisinart ice cream maker with a freezer bowl. Even on a hot summer day in tropical Thailand, the freezer bowl stays cold enough to easily make ice cream.
I guarantee this recipe will yield creamy, rich durian ice cream. Remember, the recipe calls for coconut milk, not coconut water. Make sure you use heavy cream, not milk. Make sure your freezer bowl (if your ice cream machine uses one) has been in the freezer for at least 24 hours.
-Jackson
Next Up! Durian Cheesecake
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