Name: Spiced Tamarind & Peanut Ice Cream Cups
Prep time: 40 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup heavy cream; 1/2 cup whole milk; 2 tbsp granulated sugar; 1 egg yolk; 1/4 tsp kosher salt; 2 tbsp creamy peanut butter; 1/2 tsp vanilla extract; 2 tbsp roasted unsalted peanuts, roughly chopped (plus extra for garnish); 1/4 cup tamarind paste (seedless); 2 tbsp brown sugar; 1/2 tsp Thai chili flakes (or to taste); 1/4 tsp fish sauce (optional, for depth); 1 tbsp water; Thai basil leaves (for garnish); Sesame crisps (store-bought or homemade, for serving)

Spiced Tamarind & Peanut Ice Cream Cups

HeartyPotato7275

This Spiced Tamarind & Peanut Ice Cream Cup delivers a bold Thai-inspired dessert experience right at home. Creamy, peanut butter-infused ice cream is swirled with a housemade tamarind-chili sauce that’s tangy, spicy, and just sweet enough, echoing the flavor complexity of Thai street treats. Roasted peanuts add crunch, while Thai basil and a side of sesame crisps brighten and contrast the richness. Served in a rustic cup, each bite is a creamy-crunchy, sweet-sour adventure that’s both playful and deeply satisfying. Perfect for impressing guests or treating yourself to something extraordinary.

Ingredients

Instructions

In a medium saucepan, combine heavy cream, milk, and granulated sugar. Heat over medium until just steaming (do not boil).
In a separate bowl, whisk the egg yolk with salt. Slowly pour about 1/4 cup of the hot cream mixture into the yolk, whisking constantly to temper.
Pour the tempered yolk back into the saucepan. Cook over low heat, stirring constantly, until the base thickens enough to coat the back of a spoon (about 5-7 minutes).
Remove from heat. Whisk in peanut butter and vanilla extract until smooth. Chill the mixture in the fridge for at least 1 hour or until completely cold.
Meanwhile, make the tamarind-chili sauce: In a small saucepan, combine tamarind paste, brown sugar, chili flakes, fish sauce (if using), and water. Simmer over low heat, stirring, until syrupy (3-5 minutes). Let cool completely.
Churn the ice cream base in an ice cream maker according to manufacturer instructions until it reaches a soft-serve consistency. Fold in the chopped roasted peanuts.
Layer the churned ice cream into a clay or ceramic bowl, swirling spoonfuls of the tamarind-chili sauce through the ice cream. Use a skewer or knife to create ripples.
Freeze until firm (about 3 hours).
To serve, scoop the ice cream into cups. Top with extra roasted peanuts and fresh Thai basil leaves. Serve with sesame crisps on the side.