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Mango Sticky Rice Ice Cream Pops

  • SERVES: 6 each
  • PREP: 20 minutes
  • TOTAL TIME: 24 hours

No ice cream maker required!

Mango sticky rice is one of our favorite Thai desserts, and for good reason. It’s sweet, creamy, and has that oh-so-chewy bite that everyone loves. So just in time for summer, we’re turning it into ice cream pops! This no-churn recipe is easy AF and doesn’t require a fancy ice cream machine or any special equipment. Set them in a muffin or loaf pan to turn them into fun single-serve pops!


3 cups whole milk

2 cups heavy cream

5 tablespoons sugar

2 teaspoons Coconut Mango Sticky Rice Seasoning

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Chrissy’s Fave Stainless Steel Set
Chrissy’s Fave Stainless Steel Set

We call them Chrissy's faves for a reason—between this saucepan, skillet, and a universally useful multipurpose pan, you can cook pretty much anything. All three feature aluminum core induction for even cooking and double-layer stainless steel, and the skillet and cook-anything pan feature non-toxic nonstick coating. This stunning, gold-handled set includes the all-day, everyday essentials that make kitchen life chic and easy.

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