Vietnamese Coconut Ice Cream with Sticky Rice (Kem Xôi) Recipe

Coconut milk: A creamy liquid extracted from the grated pulp of mature coconuts, used in both the ice cream and sticky rice.

Heavy cream: Adds richness and creaminess to the ice cream.

Sugar: Sweetens both the ice cream and the sticky rice.

Vanilla extract: Enhances the flavor of the ice cream.

Glutinous rice: Also known as sticky rice, it provides the chewy texture for the base of the dessert.

Salt: Balances the sweetness and enhances the overall flavor.

When making coconut ice cream, ensure that the coconut milk and heavy cream mixture is completely cooled before pouring it into the ice cream maker. This helps the ice cream churn more efficiently and achieve a smoother texture. Additionally, when cooking the glutinous rice, make sure to rinse it thoroughly under cold water to remove excess starch, which will result in a better texture for the sticky rice.

• coconut milk - Substitute with almond milk: Almond milk provides a similar creamy texture and can be used for those who are allergic to coconut.

• heavy cream - Substitute with coconut cream: Coconut cream maintains the rich texture and complements the coconut flavor in the recipe.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note that pairs well with coconut.

• vanilla extract - Substitute with almond extract: Almond extract offers a unique flavor that can enhance the overall taste of the ice cream.

• glutinous rice - Substitute with sushi rice: Sushi rice has a similar sticky texture and can be used if glutinous rice is unavailable.

• coconut milk - Substitute with oat milk: Oat milk provides a creamy consistency and is a good alternative for those avoiding coconut products.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and adds a slightly different mineral flavor.

• sugar - Substitute with maple syrup: Maple syrup offers a natural sweetness and a distinct flavor that complements the coconut.

• Allow the coconut ice cream to firm up in the freezer for at least 4 hours before storing it long-term. This ensures it maintains its creamy texture.
• Transfer the coconut ice cream to an airtight container. For best results, use a container with a tight-fitting lid to prevent ice crystals from forming.
• Place a piece of plastic wrap directly on the surface of the ice cream before sealing the container. This helps to minimize air exposure and freezer burn.
• Label the container with the date of preparation. Homemade ice cream is best enjoyed within 2-3 weeks for optimal flavor and texture.
• Store the glutinous rice separately in an airtight container. Ensure it is completely cooled before sealing to prevent condensation and spoilage.
• For longer storage, freeze the sticky rice in a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible before sealing.
• When ready to serve, thaw the sticky rice in the refrigerator overnight. Reheat gently in the microwave or on the stovetop with a splash of coconut milk to restore its creamy consistency.
• To enjoy the Vietnamese coconut ice cream with sticky rice, scoop the ice cream directly from the freezer and serve over the reheated rice. The contrast of cold ice cream and warm sticky rice creates a delightful dessert experience.

• For the coconut ice cream:

  1. Thawing Method: Remove the ice cream from the freezer and let it sit at room temperature for about 10-15 minutes. This will soften it just enough to scoop without melting it completely.
  2. Microwave Method: Place the ice cream in a microwave-safe bowl and microwave on low power for 10-15 seconds. Be cautious not to overheat, as it can melt quickly.

• For the sticky rice:

  1. Steaming Method: Place the sticky rice in a heatproof dish and cover it with a damp cloth. Steam over boiling water for about 5-10 minutes until it’s heated through.
  2. Microwave Method: Transfer the sticky rice to a microwave-safe bowl, sprinkle a few drops of water over it, and cover with a microwave-safe lid or plastic wrap. Microwave on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  3. Stovetop Method: Add a splash of coconut milk or water to the sticky rice in a saucepan. Heat over low-medium heat, stirring occasionally, until the rice is warmed through.

• Combining the two:

  1. Assembly: Once both components are reheated, serve a scoop of the softened coconut ice cream over the warm sticky rice. The contrast between the cold ice cream and the warm sticky rice creates a delightful texture and flavor experience.

• Saucepan: Used to heat and combine the coconut milk, heavy cream, and sugar for the ice cream base, as well as to cook the glutinous rice with coconut milk, salt, and sugar.

• Ice cream maker: Essential for churning the coconut milk mixture into ice cream according to the manufacturer's instructions.

• Mixing spoon: Handy for stirring the coconut milk, heavy cream, and sugar mixture until the sugar is dissolved, and for stirring the rice mixture while it cooks.

• Measuring cups: Used to accurately measure the coconut milk, heavy cream, sugar, and glutinous rice.

• Measuring spoons: Necessary for measuring the vanilla extract and salt.

• Container: Used to transfer the churned ice cream into for freezing until firm.

• Strainer: Useful for rinsing the glutinous rice under cold water before cooking.

• Stove: Needed to heat the saucepan for both the ice cream base and the sticky rice.

• Freezer: Required to freeze the churned ice cream until it becomes firm.

• Serving bowls: Used to serve the final dish, with a scoop of coconut ice cream over a bed of sticky rice.

Prepare ingredients ahead: Measure and prepare all ingredients in advance to streamline the cooking process.

Use a rice cooker: Cook the glutinous rice in a rice cooker to save time and ensure perfect texture.

Chill the mixture: Cool the coconut milk mixture quickly by placing the saucepan in an ice bath before churning.

Batch cooking: Make a larger batch of coconut ice cream and store it for future use.

Pre-soak the rice: Soak the glutinous rice for a few hours or overnight to reduce cooking time.