Rice ice cream with lemongrass and mango

Total time: 4hr 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 657 Kcal, 8g Protein, 88g Carbohydrates, 29g Fat


  • Ice cream
  • 150 g basmati rice
  • 3 dl cream
  • 160 g sugar
  • 3 dl milk
  • 2 sticks lemongrass sticks, core finely chopped
  • Mango salad
  • 1 mangoes, diced
  • 1 passion fruit, halved, pulp scooped out
  • 1 tbsp icing sugar
  • 0.5 tbsp peppermint, finely chopped

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  • Ice cream

    Toast the rice in a pan for approx. 2 mins. Pour in the milk and cream, bring to the boil, simmer for approx. 10 mins., remove the pan from the heat. Add the sugar and lemongrass, cover with cling film and leave to infuse for approx. 15 mins. Puree the mixture, leave to cool in a wide stainless steel bowl. Cover and freeze the mixture for approx. 4 hrs., stirring 3 times.
  • Mango salad

    Mix the mango, passion fruit, mint and icing sugar. Serve with the rice ice cream.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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