Sticky Rice Ice Cream, or Kem Xoi as it’s known in Vietnam, has become my latest obsession. Recently, I’ve been indulging in various sticky rice dishes. Just when I thought I had reached my limit with these dishes, Hanoi surprised me with this delightful twist on the staple ingredient.
Kem Xoi has a unique combination of traditional Vietnamese ingredients and frozen dessert techniques. You could imagine the dish through its name: a delectable treat that combines the chewy texture of sticky rice with the creamy smoothness of ice cream
Initially, I thought what kind of dish was that? But this sticky rice ice Cream hit me. The creaminess of the ice cream melded seamlessly with the chewiness of the sticky rice. The dried coconut added a hint of sweetness and a satisfying crunch. It was an unexpected symphony of tastes that somehow worked harmoniously together.
This dish is much easier than other sticky rice recipes I used to make before. Here’s how to make Kem Xoi – Vietnamese Sticky Rice with Ice Cream:
Kem Xoi – Vietnamese Sticky Rice Ice Cream
Ingredients
For the vanilla ice cream
- 2 cups heavy cream
- 1 can (14 ounces) sweetened condensed milk
- 1 tsp vanilla extract
For sticky rice
- 300 g glutinous rice
- 100 ml coconut milk
- 100 g spinach
- 5 g roasted peanuts
- 1/4 tsp salt
- 5 g shredded coconut
Instructions
Making ice cream
- In a large mixing bowl, whip the heavy cream until stiff peaks form. You can use an electric mixer or do it by hand with a whisk.
- Gently fold in the sweetened condensed milk into the whipped cream. Ensure it’s well combined but be careful not to deflate the whipped cream.
- Stir in the vanilla extract for flavor. Mix until the vanilla is evenly distributed.
- Pour the mixture into a lidded container. A loaf pan works well. Smooth the top with a spatula.
- Cover the container and place it in the freezer. Let it freeze for at least 6 hours or overnight.
Making sticky rice
- Puree spinach with 150ml of water and extract the juice. Strain the juice through a sieve to ensure a smooth consistency.
- Rinse the glutinous rice under cold water until the water runs clear.
- In the rice cooker, combine glutinous rice with spinach juice and coconut milk (make sure it's about 1cm above the rice surface). Stir in 1/4 teaspoon of salt. Cook the rice for about 30 minutes.
- In a bowl, layer sticky rice, top it with a scoop of velvety vanilla ice cream, and sprinkle a generous mix of roasted peanuts and shredded coconut.
You can make other ice cream flavors for this dessert, such as:
- Avocado and coffee
- Black sesame and salted caramel fusion
- Vanilla with mango sticky rice
If you don’t like this treat, try eating ice cream with a baguette. It brings you a whole new flavor and experience.