Cuban recipe

Creamy No-Churn Tamarind Ice Cream

Name: Creamy No-Churn Tamarind Ice Cream
Prep time: 40 min
Cook time: 15 min
Total time: 420 min
Ingredients: 180 g thick tamarind pulp (free of seeds, shells and fibers); 400 ml cold 35% cream; 320 g condensed milk; 1 pinch of salt; 1 teaspoon alcohol-free vanilla (optional)

Cuban creamy tamarind ice cream, sweet-and-sour and made without an ice cream maker: concentrated pulp, condensed milk and whipped cream. All that's left is to freeze it.

CiberCubaNovember 8, 2026

AI-generated image.CiberCuba

Preparation40 min
Cooking15 min
Total time7 h
Servings6-8 servings
DifficultyEasy

Tamarind is one of those flavors that Cubans carry in their memory: the ice-cold tamarind soft drink, the sweets from the corner shop, the pods peeled on the sly out in the yard. This ice cream captures that sweet-and-sour flavor and makes it soft and silky.

The magic lies in two things: concentrating the pulp well so the flavor has character without watering down the mixture, and whipping the cream so the ice cream turns out creamy without needing an ice cream maker. It's an ideal dessert for the summer heat or to close out a family Sunday.

Ingredients

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180 g thick tamarind pulp (free of seeds, shells and fibers)
400 ml cold 35% cream
320 g condensed milk
1 pinch of salt
1 teaspoon alcohol-free vanilla (optional)

Method

The tamarind pulp

Peel the tamarind pods and remove the brittle shell and the fibrous veins.
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Put the pulp in a bowl and soften it with just a little hot water, only as much as needed, letting it rest for a few minutes.
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Separate the seeds and fibers with your fingers and discard them; the seeds are not edible. Pass the pulp through a fine sieve, pressing with a spoon.
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Transfer the strained pulp to a saucepan and cook it over low heat, stirring, until it reduces and becomes thick and concentrated. Let it cool completely.
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The mixture

Mix the cold pulp with the condensed milk and the salt (and the vanilla, if using) until you get a smooth, caramel-colored cream. Taste for acidity and adjust the sweetness if needed.
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Whip the very cold cream until it forms soft peaks, taking care not to overwhip so it doesn't split.
Fold the whipped cream into the tamarind cream in three additions, with gentle folding motions, so you don't lose the air.

Freezing

Pour the mixture into a freezer-safe container, smooth the surface, cover it tightly and freeze for 6 to 8 hours, until firm.
Before serving, let the ice cream sit for about 5-10 minutes outside the freezer and serve it in scoops.

Tips and variations

Safety first: tamarind seeds and shells are not edible. Peel the pods, remove all the seeds and fibers, and pass the pulp through a fine sieve so no hard bits remain.

Creaminess: use very little water to soften the pulp and reduce it until thick; too much water forms ice crystals. The cream must be very cold so it whips well.

Sweetness and acidity: taste the mixture before folding in the cream. If it is too tart, add a little more condensed milk; if it is very sweet, there's no need to change anything, as the tamarind flavor comes through once frozen.

Variation: the vanilla is optional; if you use it, make sure it is alcohol-free.

Storage: keep it tightly covered in the freezer and ideally eat it within 2 weeks. Take it out 5-10 minutes before serving so it can be scooped easily.