Traditional Thai Coconut Ice Cream
Traditional Thai Coconut Ice Cream
Ingredients
For the Coconut Ice Cream
- 2 cups full-fat coconut milk
- 1 cup full-fat coconut cream
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract, optional
- 1 tablespoon cornstarch, optional, for texture
- 2 tablespoons water, for cornstarch slurry
For Serving (Optional Toppings)
- 1/4 cup roasted peanuts, chopped
- 1/4 cup toasted coconut flakes
- 1/2 cup sweet sticky rice, cooked
- 1 fresh mango, diced
Instructions
- 1
In a medium saucepan, combine the coconut milk, coconut cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is warm but not boiling.
⏱️ 5 min
- 2
If using cornstarch for a thicker texture, whisk together the cornstarch and water in a small bowl until smooth. Slowly whisk the cornstarch slurry into the warm coconut mixture in the saucepan. Continue to cook and stir for 1 to 2 minutes until the mixture slightly thickens.
⏱️ 3 min
- 3
Remove the saucepan from the heat. Stir in the vanilla extract, if using. Pour the mixture into a clean bowl or airtight container. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
⏱️ 10 min
- 4
Once the base is thoroughly chilled, pour it into the frozen bowl of your ice cream maker. Churn according to the manufacturer's instructions, usually for 20 to 25 minutes, until it reaches the consistency of soft-serve ice cream.
⏱️ 25 min
- 5
Transfer the soft ice cream to an airtight container. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 2 to 4 hours, or until firm, before serving.
⏱️ 5 min
- 6
Scoop the firm coconut ice cream into bowls. Garnish with optional toppings such as chopped roasted peanuts, toasted coconut flakes, sweet sticky rice, or fresh diced mango.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Traditional Thai Coconut Ice Cream
Ingredients
For the Coconut Ice Cream
- 2 cups full-fat coconut milk
- 1 cup full-fat coconut cream
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract, optional
- 1 tablespoon cornstarch, optional, for texture
- 2 tablespoons water, for cornstarch slurry
For Serving (Optional Toppings)
- 1/4 cup roasted peanuts, chopped
- 1/4 cup toasted coconut flakes
- 1/2 cup sweet sticky rice, cooked
- 1 fresh mango, diced
Instructions
- 1
In a medium saucepan, combine the coconut milk, coconut cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is warm but not boiling.
⏱️ 5 min - 2
If using cornstarch for a thicker texture, whisk together the cornstarch and water in a small bowl until smooth. Slowly whisk the cornstarch slurry into the warm coconut mixture in the saucepan. Continue to cook and stir for 1 to 2 minutes until the mixture slightly thickens.
⏱️ 3 min - 3
Remove the saucepan from the heat. Stir in the vanilla extract, if using. Pour the mixture into a clean bowl or airtight container. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
⏱️ 10 min - 4
Once the base is thoroughly chilled, pour it into the frozen bowl of your ice cream maker. Churn according to the manufacturer's instructions, usually for 20 to 25 minutes, until it reaches the consistency of soft-serve ice cream.
⏱️ 25 min - 5
Transfer the soft ice cream to an airtight container. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 2 to 4 hours, or until firm, before serving.
⏱️ 5 min - 6
Scoop the firm coconut ice cream into bowls. Garnish with optional toppings such as chopped roasted peanuts, toasted coconut flakes, sweet sticky rice, or fresh diced mango.
⏱️ 2 min