Few desserts capture Singapore’s love of the King of Fruits like a scoop of cold, creamy durian ice cream. This durian ice cream recipe is a no-churn version — no fancy machine needed — and it lets the fruit do the talking, so the richer your durian, the better it tastes.
Use good Mao Shan Wang and you’ll get a dessert that rivals anything from an artisanal parlour, for a fraction of the price. Here’s exactly how to make it, plus a few local tips to get it perfect.
Why this recipe works
No-churn ice cream relies on whipped cream folded with sweetened condensed milk — the air and sugar keep it scoopable straight from the freezer, no ice-cream maker required. Durian’s dense, custardy flesh blends in beautifully, giving a smooth, intense result. The only thing that really matters is the quality of your durian.
Ingredients
Makes about 1 litre.
- 300g durian flesh, seeds removed (Mao Shan Wang gives the richest, most bittersweet result)
- 500ml thickened / heavy cream, well chilled
- 1 tin (about 380g) sweetened condensed milk
- 1 tsp vanilla extract (optional)
- Pinch of salt, to lift the flavour
Steps
- Purée the durian. Blend or mash the flesh into a smooth paste. Leave a few small chunks if you like texture in your scoops.
- Whip the cream. In a chilled bowl, whip the cold cream to soft-to-medium peaks. Don’t overwhip.
- Make the base. In a separate bowl, stir together the condensed milk, durian purée, vanilla and salt until smooth.
- Fold together. Gently fold the durian base into the whipped cream in two or three additions, keeping as much air as possible.
- Freeze. Pour into a loaf tin or airtight container, smooth the top, press cling film onto the surface, and freeze for at least 6 hours or overnight.
- Serve. Let it sit at room temperature for 3–5 minutes before scooping.
Tips for the best durian ice cream
- Chill everything. A cold bowl and cold cream whip faster and hold air better.
- Taste before freezing. Durian sweetness varies — adjust with a little extra condensed milk if needed.
- Go premium. Bittersweet Mao Shan Wang gives the most complex, grown-up flavour; sweeter varieties like Red Prawn make a milder, kid-friendly scoop.
- Frozen durian works too — thaw it in the fridge first, then blend.
How to serve
Serve in small bowls (durian ice cream is rich, so a little goes far), or sandwich it between soft bread the old-school Singapore way for a nostalgic treat. It’s also lovely alongside pulut hitam, gula melaka sauce, or simply on its own with a few extra durian chunks on top.
Storing it
Keep it in an airtight container with cling film pressed to the surface to prevent ice crystals. It’s best within two to three weeks, though it rarely lasts that long. Don’t refreeze once it’s softened right down.
Frequently asked questions
Do I need an ice cream machine?
No — this is a no-churn recipe. Whipped cream and condensed milk keep it smooth and scoopable without any machine.
Which durian is best for ice cream?
Mao Shan Wang gives the richest, most bittersweet result. Sweeter varieties like Red Prawn or D101 make a milder, kid-friendly version.
Can I use frozen durian?
Yes. Thaw it in the fridge first, then blend into a purée. Frozen durian is perfect for baking and desserts.
How much durian do I need?
About 300g of flesh for one litre of ice cream. Message us on WhatsApp and we’ll advise how many boxes that works out to.
Can I reduce the sweetness?
Yes — taste the base before freezing and use a little less condensed milk if your durian is already very sweet. A pinch of salt also balances it.
The secret to great durian ice cream is great durian. Order fresh Mao Shan Wang or browse the full catalog, then message us on WhatsApp through our durian delivery service and we’ll bring the fruit to your door, dehusked to order.
