Cool down with this 3 ingredients, no churn durian ice cream! All you need are durian, condensed milk, heavy cream, and a blender. Although this durian ice cream is unorthodox, it tastes just as creamy as traditional ice cream and full of durian flavor. Also, check out our dairy free and vegan alternative!
If you're a durian lover, you're gonna love this no churn durian ice cream! It takes only 3 ingredients to make and 5 minutes or less to prep! Even though this ice cream is not made with traditional methods, it is still creamy like classic ice cream and full of durian flavor!
Normally, we are not huge fans of making ice creams with shortcuts like this one, but because ripe durian is custardy and creamy on its own, this no churn durian ice cream really works.
Please scroll down to the recipe card for the ingredient quantities!
- Durian - Feel free to use fresh or frozen during, but we personally we prefer using the frozen ones. With frozen durian, you can purchase the whole durian frozen or just the pod, seeded or seedless. So if you get just the pulp, you can skip the hassle of having to open up a durian. Also, in our experience, durian pods sold in boxes have never disappointed us. They're always ripe and super sweet.
- Sweetened condensed milk - We opted for condensed milk instead of sugar because it gives our unorthodox ice cream more creaminess and a depth of flavor.
- Heavy cream - To prevent our ice cream from becoming too icy, we recommend using heavy cream with at least 36 percent fat content.
Dairy free and vegan alternative
For our lactose intolerant and vegan friends, you can still enjoy this durian ice cream by substituting the condensed milk with a sweetened coconut condensed milk and the heavy cream with coconut cream.
How to make this no churn durian ice cream
1. In a high power blender, add the durian pulp and condensed milk. Blend until the mixture until it becomes as smooth as possible.
2. Add the cream and blend on low speed until everything is well mixed. Scrape down the sides if needed.
3. Increase the speed to medium high or high to blend briefly until the ice cream base is thick and fluffy, about 10 to 15 seconds.
🌟 Pro tip: Don't over blend it! Blenders can whip up heavy cream in less than 30 seconds. If you over blend the durian ice cream base, the ice cream may become icy.
4. Transfer the durian ice cream base into a freezer safe container like a glass pyrex or a small loaf pan. Smooth out the top of the ice cream base, cover, and freeze for at least 4 hours or overnight.
5. When ready to enjoy, let the ice cream warm up slightly at room temperature so that it's not rock hard when scooping. Enjoy!
- Don't over blend the ice cream base! Over blending can cause the durian ice cream to have an over-churn, icy texture.
- Let the ice cream warm up slightly at room temperature before scooping. The ice cream will be hard as a rock if you try to scoop it straight out of the freezer.
- Transfer into a freezer safe pan for easy scooping or freezer safe tubes for casual eating.
- If using frozen durian pulp, make sure to defrost it and drain any liquid that resulted from defrosting.
This no churn durian ice cream will stay good in the freezer for up to 3 or 4 months. Just make sure to store it in an airtight, freezer safe container to prevent freezer burn and taste. But because this ice cream is so easy to make, we kept it as a small batch recipe so you can enjoy freshly made ones.
Personally, we prefer frozen durian over fresh durian because fresh durian is super expensive and you have to cut through that spiky shell. Last time we checked, fresh durian was $17.99 per pound! Frozen durian pods are usually between $3.99 to 6.99 per pound, depending the brand and if they are seedless. Plus, frozen durians are usually guaranteed to be ripe and super sweet.
If your durian ice cream is icy, then most likely the ice cream base was over blended or the heavy cream did not have enough fat content. Try to use heavy cream with at least 36 percent fat content.
Yes, absolutely! Use coconut cream and sweetened coconut condensed milk as substitutes.
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Durian Ice Cream (No Churn!)
- 7 ounces durian pulp seedless (about 2 pods or 1 large)
- ⅓ cup sweetened condensed milk
- 1½ cups heavy cream
- In a high power blender, add the durian pulp and condensed milk. Blend until the mixture becomes as smooth as possible.
- Add the cream and blend on low speed until everything is well blended. Scrape down the sides if needed. Increase the speed to medium high to blend briefly until the ice cream base is thick and fluffy, about 10 to 15 seconds.
- Transfer the durian ice cream base into a freezer safe container like a glass pyrex or a small loaf pan. Smooth out the top of the ice cream base, cover, and freeze for at least 4 hours or overnight.
- When ready to enjoy, let the ice cream warm up slightly at room temperature so that it's not rock hard when scooping. Enjoy!
- Dairy free/vegan option - You can still enjoy this ice cream by using sweetened coconut condensed milk and coconut cream instead.
- Durian - This tropical fruit is super expensive if you're purchasing a fresh one. So we recommend getting the frozen durian instead. The price difference can be up to 3X! We also prefer the frozen ones because you can get the pods both with the seed or seedless. In our experience, frozen durian has always been super ripe and sweet, whereas fresh ones can sometimes be hard to pick. Just make sure to let them defrost completely and drain the liquid before use.
- Condensed milk - If you prefer your ice cream less sweet, you could use a little less.