Linda Xiao

Taiwanese Peanut & Cilantro Ice Cream Roll

Name: Taiwanese Peanut & Cilantro Ice Cream Roll
Prep time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 2 c. packed cooked peeled taro; 2 c. plus 3 tablespoons water; 1 c. granulated sugar; 3 tbsp. tapioca starch; 4 spring roll pastry wrappers (found in Asian groceries or online); 8 tbsp. finely chopped Chinese peanut brittle candy (ideally made with maltose and peanuts, like this and this; corn syrup-based peanut brittle like this will also work), divided; 8 scoops taro or store-bought vanilla ice cream, divided; 8 sprigs cilantro, divided

By Cathy ErwayPublished: Oct 18, 2022

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Yields:

Prep Time:

5 mins

Total Time:

10 mins

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An ice cream sundae tucked into a thin spring roll wrapper, this dessert originates from Yilan county, Taiwan. But you can find it from street vendors all over Taiwan, especially at night markets. Crushed peanuts and cilantro are a ubiquitous garnish for all kinds of food in Taiwan, and although it might seem unexpected for ice cream toppings, the combo is delicious. This dessert is so beloved that Taiwanese restaurants in America like Win Son and Wen Wen in New York City have paid homage to it with their own peanutty, cilantro-laden ice cream creations. Try it with a traditional eggless, dairy-free taro ice cream (ba pu), the recipe for which is adapted by DarLing, or scoop up premade vanilla ice cream as a shortcut.

Note: Making homemade ice cream is completely optional (and the best part is you don't need an ice cream maker for this recipe). So if you're up for the challenge, follow the steps below to make the ba pu at least a day ahead.

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Ingredients

Taro Ice Cream (Optional)

2 cups
packed cooked peeled taro
2 cups
plus 3 tablespoons water
1 cup
granulated sugar
3 Tbsp.
tapioca starch

Assembly

4
spring roll pastry wrappers (found in Asian groceries or online)
8 Tbsp.
finely chopped Chinese peanut brittle candy (ideally made with maltose and peanuts, like this and this; corn syrup-based peanut brittle like this will also work), divided
8
scoops taro or store-bought vanilla ice cream, divided
8
sprigs cilantro, divided

Directions

Taro Ice Cream (Optional)
1. Step 1In a blender, puree taro and 2 cups water until smooth. Transfer mixture to a medium saucepan and cook over medium-low heat, stirring occasionally, until hot, 8 to 10 minutes.
2. Step 2In a small bowl, mix starch and 3 tablespoons water. Pour slurry into warm taro mixture and stir until well combined. Add granulated sugar and stir until dissolved. Continue to cook over medium-low heat, stirring occasionally, until mixture has bubbled and thickened slightly, 2 to 3 minutes. Remove from heat, transfer to an airtight container, and let cool completely.
3. Step 3Cover and freeze at least 3 hours or up to overnight.
4. Step 4Let ice cream sit at room temperature about 10 minutes before scooping.
Assembly
1. Step 1Spread a wrapper on a flat surface. Sprinkle 2 tablespoons candy over wrapper. Place 2 scoops ice cream horizontally side by side in center of wrapper. Arrange 2 sprigs cilantro alongside.
2. Step 2Working from the bottom and tucking in the sides, roll wrapper around fillings into a tight, burrito-like roll.
3. Step 3Repeat with remaining ingredients to make 4 rolls. Serve immediately.