Description
A creamy, lightly sweet Thai coconut ice cream inspired by the street-style dessert I fell in love with in Thailand. Made with coconut milk and coconut cream, it’s naturally dairy-free and easy to make at home.
Ingredients
1 can or box of unsweetened coconut cream (13.5 oz)
1 can full-fat coconut milk (13.5 oz)
3/4 cup white sugar, or palm sugar, to taste
1 tsp vanilla (optional)
1/8 tsp salt
Toppings (optional):
Roasted peanuts
Sweetened condensed milk
Chocolate syrup
Coconut sauce (from my Mango Sticky Rice recipe)
Sweet sticky rice (from my Mango Sticky Rice recipe, skip the mango)
Soft bread roll or hot dog bun (Thai street-style)
Instructions
Step 1: Warm the coconut base
Add 1 can coconut cream (13.5 oz), 1 can full-fat coconut milk (13.5 oz), 3/4 cup white sugar, 1 tsp vanilla (optional), and ⅛ tsp salt to a saucepan. Bring to a gentle simmer over medium heat, stirring occasionally, until the sugar is fully dissolved, about 5 minutes.
Step 2: Chill
Remove from heat and let cool slightly, then refrigerate for at least 4 hours or overnight. This step is key for achieving a creamy texture.
Step 3: Churn
Churn according to your ice cream maker’s manufacturer’s instructions until thick and creamy.
Cuisinart Ice Cream Mixer Tips:
- If you have a Cuisinart Ice Cream mixer like me (not sponsored, it’s just what I have), make sure you put the frozen ice cream bowl on the base, put in the paddle, put on the lid, and turn on your ice cream mixer before adding the base to frozen bowl or else the lid doesn’t latch. I’ve learned through experience!
- Make sure your ice cream mixing bowl has been in the freezer for 24 hours before making the ice cream to make sure it works right. I always just put mine in the freezer after cleaning it so it’s always ready to go.
- It usually takes 25 minutes to churn it to creamy consistency, then turn it off manually.
Step 4: Freeze and serve
Either eat it soft as is, or transfer to a container and freeze for 6 to 8 hours until scoopable. Serve plain or with your favorite toppings, and Thai sticky rice and call it Thai Coconut Ice Cream Sundaes!
Notes
Additions and Substitutions
- White sugar substitute: Palm sugar, light brown sugar, or coconut sugar. Using other sugars might make it less creamy, but will still be yummy!
- Coconut cream substitute: 1 can of full-fat coconut milk. You can use ½ cup coconut water instead, but the ice cream will be less creamy.
- Vanilla substitute: Leave it out if you want a more traditional flavor.
- Peanut substitute: Toasted cashews or almonds, or leave them out.
- Sweet sticky rice substitute: Serve with fresh fruit like mango or jackfruit instead.
Tips for the Best Thai Coconut Ice Cream
- Use full-fat coconut milk: Lower-fat versions will freeze icy instead of creamy.
- Taste before chilling: The mixture should taste slightly sweeter than you want the final ice cream to be, since flavors mellow once frozen.
- Don’t rush the chill: A well-chilled base churns better and creates a smoother texture.
- Make it your own: Go Thai with peanuts and sweet sticky rice, or have fun with it and add sprinkles, whipped cream, or whatever you’re craving.
- Prep Time: 10 minutes
- Chill + Churn: 4 hours and 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: ice cream
- Cuisine: Thai