Below are the best information about Taiwanese rolled ice cream voted by readers and compiled and edited by our team, let’s find out
What is the dish?
This ice-cream wrap with peanut candy shavings and coriander looks like a run bing (spring roll).
What’s the history?
I’ve heard it originated from Yilan, but there’s a savoury version of run bing with the same flour crepe wrapper – with pork, cabbage, ground peanuts, sugar and coriander – that’s been around forever.
What does it taste like?
Tart and creamy from the ice cream, sweet and crunchy from the peanut candy shavings and the coriander gives it an extra aromatic layer.
How is it served?
The flour crepe is laid out, then peanut candy shavings are placed on top from a wooden tool which is used to shave the peanut candy block. Three scoops of ice cream are set in a row on top, then another layer of peanut candy shavings, and then coriander. The edges are folded in and then it’s rolled like a wrap or burrito and placed in a plastic bag.
The coriander is optional, but I strongly recommend trying it. The ice cream flavours vary from vendor to vendor, but I like it with pineapple, taro and peanut ice cream.
Why should someone try it?
Because it’s an ice-cream burrito!
What’s the bill?
Usually around NT$40 (80p).
Where can you get it?
You can find it at many of Taipei’s night markets – one of my favourites is at Tonghua/Linjiang. I also had a great one recently at Shenkeng Old St, where the vendor added salt to the peanut candy block, which accentuated the sweetness of the peanut candy and ice cream.
Can you make it at home?
You could try making your own version with some tortillas, or crepe, crushed peanut brittle and ice cream. If you could make the run bing wrapper then that would be perfect.
What does this dish say about Taipei?
Taipei has amazing street food and night markets and this dish is just one of many amazing things. I think it represents the inventiveness and creativity of Taiwan street vendors that ends up getting imitated around the world, like gua bao (pork belly buns with ground peanuts) and snowflake shaved ice.
Recipe: Homemade run bing with pineapple and peanut ice cream
Just make one flavour of ice cream if you prefer, or use shop-bought.
For the pineapple ice cream:
400g tin pineapple or 300g fresh pineapple, chopped
½ tin condensed milk
400ml double cream
For the peanut ice cream:
½ tin condensed milk
500ml double cream
125g peanut butter
For the brittle:
Butter, for greasing
100g roasted, salted peanuts
150g caster sugar
6 frozen spring roll wrappers, defrosted
Handful of coriander leaves, chopped
To make the pineapple ice cream, put the fruit (drained, if using tinned) in a food processor or whizz with a stick blender to a smooth puree.
- In a separate bowl, whisk the condensed milk and cream to stiff peaks, then fold through the fruit puree, mixing fully or leaving slightly marbled, if you like. Pour into a lidded, plastic, freezer-proof container, then freeze until firm, around 4 hours.
- To make the peanut ice cream, put all the ingredients in a bowl then whisk to stiff peaks. Pour into a lidded, plastic, freezer-proof container, then freeze until firm, around 4 hours.
- Next, make the brittle. Grease a small baking tin, then put the peanuts in a large, dry frying pan, then, over a medium heat, toast until golden. Add a pinch of salt, then add the sugar, swirling, but not stirring, the pan, until the sugar has melted and turned to a dark golden colour. Pour into the baking tin and allow to harden.
- To assemble, lay a spring roll wrapper on a work surface, then grate or crumble over a generous amount of peanut brittle. Top with three scoops of ice cream – just peanut, just pineapple, or a mixture, if you like – then add more brittle and a scattering of coriander. Working quickly, fold in the top and bottom of the wrapper, then roll up. Repeat with the rest of the wrappers, and eat immediately.