When it comes to durian, the pungent aroma is the main barrier to loving this sweet custard flavored fruit. And let me tell you it is a HUGE barrier. It does not smell good. Not at all. But it really is the perfect vehicle for homemade raw vegan ice cream. It doesn’t melt the same way frozen banana ice cream does and it is SUPER creamy.

For this recipe I decided on a twist on the classic Cherry Garcia flavor, mainly because mixed berries were what I had on hand. This is a great treat for toddlers, because they totally think they’re eating something indulgent when it’s really just fruit.

If you don’t live somewhere tropical where you can get fresh durian and jack fruit, you can find them frozen at most asian grocery stores. I got mine at H-Mart.

Ingredients:

1 pound (about 2-3 cups) of frozen durian, chopped (seedless is easiest, but any will do)

1/2 cup frozen mixed berries

2 frozen jackfruit pods, chopped (about 1/4 cup)

1 tsp vanilla flavor (I used Trader Joes’ alchohol free)

1/4 cup of carob chips

Directions:

Allow all the frozen fruit to sit out for a bit until it thaws just slightly and is a little soft (this makes blending so much easier). Blend all the ingredients except the carob chips in a food processor until creamy and smooth. Add the carob chips and pulse until they are chopped up a bit and mixed throughout. Serve and enjoy immediately!

Durian ice cream is great for experimenting with ingredients and flavors. Next time, I’m definitely going to make a mint chocolate chip using fresh mint, YUM!

Side note: Be sure to throw out the durian wrappers ASAP or your whole house will smell like the stuff. I made the mistake of taking a nap before properly disposing of the packaging in a sealed bag and I woke up to the smell and it was STRONG. Oh well, nothing a scented candle can’t fix!