No-Churn Durian Ice Cream

The polarizing tropical fruit shines in this easy, no-gadgets-required recipe.

  • Serves

    makes 6 cups

  • Cook

    4 hours 25 minutes

Megan Zhang

By Megan Zhang

Published on September 26, 2022

Durian is a delicacy native to Southeast Asia, where it’s revered as the “king of fruits.” Its thick spike-covered husk may look intimidating, but crack it open and you’ll find sweet, creamy flesh reminiscent of the most luxurious of custards. Durian tastes decadent on its own, and in Malaysian, Thai, Singaporean, and Indonesian cuisines, it features in a wide range of savory and sweet dishes.

Durian has a striking smell and taste that, depending on the cultivar and on who you ask, may have fruity, milky, musky, and sulfurous notes. Though the ingredient’s pungency makes it divisive (it’s banned in many hotels and public transit systems throughout Southeast Asia), the bold and nuanced aroma is partly what makes durian so beloved and highly prized. Balanced with the sweetness of condensed milk and fragrance of vanilla, the fruit’s singular flavor and naturally creamy texture shine in this easy no-churn ice cream. Look for whole durian or packages of durian flesh (sometimes labeled as durian pulp) in the produce section of your local Asian grocery store, or order the pulp frozen online here.


  • 1 cup durian flesh (fresh or thawed, frozen)
  • 1 cup sweetened condensed milk, chilled
  • ¾ tsp. vanilla extract
  • ½ tsp. kosher salt
  • 1¾ cups heavy cream


Step 1

Set a fine-mesh strainer over a large bowl. Place durian in the strainer and, using a silicone spatula, press on the fruit to force it through the strainer and into the bowl. (Discard any fibrous solids that remain in the strainer.) Whisk in the condensed milk, vanilla, and salt and set aside.

Step 2

To a medium bowl or the bowl of a stand mixer fitted with the whip attachment, add the heavy cream and beat just to stiff peaks. Using a silicone spatula, fold about a third of the whipped cream into the durian mixture to lighten it, then fold in the remaining whipped cream until just incorporated. Transfer to an airtight container and freeze until solid, at least 4 hours. Scoop into bowls and serve immediately. Leftovers keep well in the freezer for up to 1 month.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.