This homemade rambutan ice cream recipe needs just 5 ingredients for a tropical dessert that’s naturally sweet and refreshing. The secret to its creaminess lies in using coconut milk, which provides a smooth and rich texture.
🤔 What is rambutan?
Rambutan is a tropical fruit with “hairy” red skin and juicy, translucent flesh. It tastes sweet and slightly floral, similar to lychee. It’s native to Southeast Asia and eaten fresh or used in desserts and drinks.
🍨 Ingredient tips & substitutes
- Rambutan Fresh rambutans or canned both work, but this rambutan dessert works best with juicy, ripe rambutans!
- Full-fat coconut milk Gives the ice cream a smooth, creamy texture.
- Sweetened condensed milk Adds sweetness and helps with a soft scoop. Feel free to adjust to taste.
- Cornstarch Thickens the mixture slightly, so it churns into a creamy texture without an ice cream machine.
- Salt Balances the flavors.
Flavor variations
- Pandan – Add a few drops of pandan extract for a fragrant, green-tinted ice cream.
- Chocolate coconut – Stir in a spoonful of cocoa powder for a chocolatey, tropical mix.
- Different fruits – Try strawberry, mango, or banana for different flavors.
- Spiced rambutan – Sprinkle in a touch of cinnamon or cardamom for a warm, exotic flavor.
😋 More Asian dessert recipes to try
This simple rambutan ice cream is tropical, creamy, and simple to make at home without an ice cream maker! Let me know in the comments how it turned out, and follow me on Facebook, Instagram, and Pinterest for more!
Rambutan Ice Cream Recipe
Equipment
- Measuring spoons and cups
- Blender
- Small bowl
- Saucepan
- Whisk
- Airtight container with lid
Ingredients
- 7 oz rambutan fruit
- 1½ cup coconut milk
- 1 tbsp cornstarch
- a pinch of salt
- 2 tbsp sweetened condensed milk adjust sweetness to taste
Instructions
- Blend peeled and deseeded rambutan until mostly smooth. Set aside.
- In a saucepan, whisk coconut milk, cornstarch, and salt over low heat until the cornstarch is completely dissolved.
- Add blended rambutan and sweetened condensed milk. Stir to combine, then remove from heat.
- Transfer to an airtight container. Freeze for at least 6 hours, stirring every 30–45 minutes during the first 2–3 hours to prevent ice crystals. Enjoy!
Video
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
👩🍳 How to make rambutan ice cream
Step 1: Add the peeled and deseeded rambutan flesh to a blender. Blend until mostly smooth, then set aside.
Step 2: In a saucepan over low heat, whisk together coconut milk, cornstarch, and salt. Stir continuously until the cornstarch is fully dissolved.
Step 3: Pour in the blended rambutan along with the sweetened condensed milk. Stir well until everything is fully combined, then remove from heat.
Step 4: Pour the mixture into an airtight container with lid. Freeze for at least 6 hours or overnight. Stir the ice cream every 30–45 minutes during the first 2 to 3 hours of freezing. This helps break up ice crystals and keeps the texture smooth and creamy. Enjoy!
