Easy Durian Ice Cream. 

No churn. No egg. Comes together in just a few minutes in a blender.

3 ingredients. 3 simple steps.  And Voila … creamy full flavored Easy Durian Ice Cream!!

Really, it only takes 3 ingredients ..

I love durian and I have always wanted to make durian ice cream from scratch. If there is one fruit that this household can never have enough of, it’s Durian. 

In fact we love our King of Fruit so much, I have made it into Durian Snowskin Mooncakes, Durian Mousse Cake, Durian Puffs, Chocolate Durian Mousse Bombe, Durian Creme Brûlée, Durian Mochi etc. … Well you get the picture. 

And you get this!!

Unfortunately the price of durians has sky rocketed the last few years as more and more acquire a love for this royal fruit. So much so durians have become ridiculously & excessively exorbitant … my wallet was starting to get anxiety attacks 🙄

Wished we could have kept the King secret. 

But how to keep this beauty under wraps ?!?

Thankfully, God hears even durian prayers 😆😆 and bestowed a win-win bountiful harvest this season. So Durian Man makes on $volume$ and we durian lovers wolf down our sweet diva without breaking the bank.

Make this creamy scoop with your durian excess!

Want to make this durian season last longer? Have excess wonderful creamy durians after too many a binge?

Simple … make this no churn Easy Durian Ice Cream!

3 Simple Steps

1. De-seed the durian

2. Blitz three ingredients in a blender till soft peaks 

3. Freeze and enjoy

It’s really that easy. Check out my recipe vid for full step-by-step instructions.

Easy Durian Ice Cream Step-by-step tutorial

If you like this recipe tutorial and like to see more, subscribe to my YouTube channel here 😊

Tips 

No churn ice cream tends to be more icy as the lack of churning does not break up the structure of the ice cream as much, resulting in larger ice crystals which creates ici-ness. The following are some tips which I find helps to produce a smoother and creamier ice cream texture. 

#1 Keep everything Cold Cold Cold

The biggest key to good ice cream is keeping everything very cold.  Keep all the ingredients chilled – chill or even freeze your durians and use cold heavy cream. A cold base will help it freeze faster which will result in a better texture.

Froze my durians for the 2nd batch

So start with cold ingredients. That way, the whipped batter is kept cold when combined and then popped back immediately to freeze in the refrigerator. I made this in my blender; everything happens fast and comes together in less than 5 min.

#2 Do not overwhip the cream

For all no churn ice cream, blend or whisk only till soft peaks. When all the ingredients have been added and combined, you want the batter to have the texture of melted ice cream at room temperature and this is more easily achieved with soft peak whipped cream. I find ice cream batter with this sort of consistency gives a smoother, softer and creamier texture.

Creamy soft peaks ..

#3 Condensed milk and corn syrup

Icy ice cream is the result of the water content in the mixture forming large ice crystals which creates ici-ness. Using high viscosity liquid sweeteners like condensed milk and corn syrup reduces the crystallization process and produces a less icy and softer ice cream texture. 

Secret to a creamier & less icy ice cream

I generally like my desserts less sweet so this Easy Durian Ice Cream only uses 1/3 cup of condensed milk for two pints of ice cream, no other sugar added. Durian is also naturally sweet so do experiment switching up or down the amount of condensed milk to find your perfect sweet spot depending on preference and the variety of durian used. 

#4 Keep them airtight and small 

To keep the ice cream as air tight as possible, a good way is to flatten a piece of cling wrap, wax paper or parchment, sealing the surface of the ice cream to prevent contact with air. This helps to reduce ici-ness and prevent freezer burn.

I found these pint sized airtight containers online which comes with an additional airtight seal that was perfect for keeping and freezing the ice cream. They are definitely recyclable too.

Love the extra airtight seal

The pint size was also ideal as I like to store the ice cream in smaller containers which can be preferably served and consumed at a single sitting. 

With larger-sized containers, taking the ice cream out & letting it soften for a serving, before freezing it again causes the ice crystals to expand and therefore ici-ness. That is also typically the reason why even with commercial ice cream, the more it is refrozen after scooping, it still tends to harden and become icy.

I like to freeze in small pints… these were perfect 

#5 Be patient and find the right ‘soft’ spot  

This Easy Durian Ice Cream freezes hard. Therefore it needs to soften at room temperature for an appropriate period of time before it gives that perfect scoop. On a hot day, I usually leave it out for 20-30min before digging in with my scoop. But it could well take longer in more temperate weather – so be patient, give it the space to soften and find your perfect ‘soft’ spot. 

~ 20 minutes …  my perfect ‘soft’ spot

#6 Storage 

This Easy Durian Ice Cream tastes best eaten within the week and can be kept for 10-14 days stored airtight (note tip #4 above) in the freezer. Anything longer than that, I find the ice cream becomes too hard and icy for my liking. Again, homemade ice cream is preservative free and never designed for longevity, therefore enjoy and eat it fresh!

Yayy, homemade & preservative free!

If you like this Easy Durian Ice Cream, you might also enjoy these other ice cream recipes:

• Blueberry Cheese Ice Cream
• Pumpkin Pie Ice Cream
• Easy Lemon Ice Cream Cake 

If you are a durian lover like me, check out my other durian recipes!

• Durian Snowskin Mooncakes
• Durian Mousse Cake
• Durian Puffs
• Chocolate Durian Mousse Bombe
• Durian Creme Brûlée
• Durian Mochi

Day 1 dreamy tub 1, almost all gone 😄

Did you make this? I would love to know how it turned out. Please leave me a comment or tag me on Instagram, FB hashtag #thesugarcrumble

Print Recipe

Easy Durian Ice Cream

Easy Durian Ice Cream! No churn. No egg. Make it in a blender in a few minutes. Yup that’s all it takes. Just 3 ingredients. 3 simple steps. A durian lover’s treat ♥️!

Prep Time15 minutes mins

Total Time15 minutes mins

Servings: 2 pints

Author: Kai

Ingredients

• 400 g durian flesh (without seed)
• 200 ml heavy cream
• 70 ml condensed milk ~ 1/3 cup

Instructions

• Using a metal spoon, de-seed the durian. Place it in the fridge for about an hour so that it becomes nicely chilled.
• Once chilled, place the durian flesh, condensed milk and cold heavy cream in a blender. Blend until smooth and slightly thickened till soft peaks.
• Transfer to an airtight pint container. Refrigerate for 6 hours or overnight. Before serving, let the ice cream sit out for 20-30min to allow it to soften to that perfect smooth creamy texture. Enjoy.

Video

Notes

If you like this recipe tutorial and like to see more, subscribe to my YouTube channel here 😊

 

#1 Keep everything Cold Cold Cold

The biggest key to good ice cream is keeping everything very cold.  Keep all the ingredients chilled - chill or even freeze your durians and use cold heavy cream. A cold base will help it freeze faster which will result in a better texture, so start with cold ingredients. That way, the whipped batter is kept cold when combined and then popped back immediately to freeze in the refrigerator. I made this in my blender; everything happens fast and comes together in less than 5 min.

 

#2 Do not overwhip the cream

For all no churn ice cream, blend or whisk only till soft peaks. When all the ingredients have been added and combined, you want the batter to have the texture of melted ice cream at room temperature and this is more easily achieved with soft peak whipped cream. I find ice cream batter with this sort of consistency gives a smoother, softer and creamier texture.

 

#3 Condensed milk and corn syrup

Icy ice cream is the result of the water content in the mixture forming large ice crystals which creates ici-ness. Using high viscosity liquid sweeteners like condensed milk and corn syrup reduces the crystallization process and produces a less icy and softer ice cream texture.

I generally like my desserts less sweet so this Easy Durian Ice Cream only uses 1/3 cup of condensed milk for two pints of ice cream, no other sugar added. Durian is also naturally sweet so do experiment switching up or down the amount of condensed milk to find your perfect sweet spot depending on preference and the variety of durian used.

 

#4 Keep them airtight and small

To keep the ice cream as air tight as possible, a good way is to flatten a piece of cling wrap, wax paper or parchment, sealing the surface of the ice cream to prevent contact with air. This helps to reduce ici-ness and prevent freezer burn.

I found these pint sized airtight containers online which comes with an additional airtight seal that was perfect for keeping and freezing the ice cream. They are definitely recyclable too.

The pint size was also ideal as I like to store the ice cream in smaller containers which can be preferably served and consumed at a single sitting.

With larger-sized containers, taking the ice cream out & letting it soften for a serving, before freezing it again causes the ice crystals to expand and therefore ici-ness. That is also typically the reason why even with commercial ice cream, the more it is refrozen after scooping, it still tends to harden and become icy.

 

#5 Be patient and find the right ‘soft’ spot  

This Easy Durian Ice Cream freezes hard. Therefore it needs to soften at room temperature for an appropriate period of time before it gives that perfect scoop. On a hot day, I usually leave it out for 20-30min before digging in with my scoop. But it could well take longer in more temperate weather - so be patient, give it the space to soften and find your perfect ‘soft’ spot.

 

#6 Storage 

This Easy Durian Ice Cream tastes best eaten within the week and can be kept for 10-14 days stored airtight (note tip #4 above) in the freezer. Anything longer than that, I find the ice cream becomes too hard and icy for my liking. Again, homemade ice cream is preservative free and never designed for longevity, therefore enjoy and eat it fresh!

 

Did you make this? I would love to know how it turned out. Please leave me a comment or tag me on Instagram, FB hashtag #thesugarcrumble