Thai Coconut Milk Ice Cream (Printable)
Rich, dairy-free Thai coconut milk ice cream with vanilla. Inspired by traditional street desserts, this creamy treat delivers luscious coconut flavor.
# What You’ll Need:
→ Coconut Base
01 - 2 cups full-fat coconut milk
02 - 1 cup coconut cream
03 - 3/4 cup granulated sugar
04 - 1/4 teaspoon fine sea salt
05 - 2 teaspoons pure vanilla extract
→ Optional Mix-ins
06 - 1/2 cup toasted coconut flakes
07 - 1/3 cup roasted unsalted peanuts, chopped
08 - 1/2 cup diced ripe mango
# How-To Steps:
01 - Combine coconut milk, coconut cream, sugar, and salt in a medium saucepan. Heat over medium heat, stirring constantly until sugar completely dissolves, approximately 3-5 minutes. Avoid boiling the mixture.
02 - Remove saucepan from heat and stir in vanilla extract until fully incorporated.
03 - Let mixture cool to room temperature, then refrigerate until thoroughly chilled, minimum 2 hours.
04 - Process chilled mixture in ice cream maker following manufacturer's instructions, typically 20-25 minutes until reaching soft-serve consistency.
05 - If using, gently fold toasted coconut flakes, roasted peanuts, or diced mango into ice cream during final minutes of churning.
06 - Transfer ice cream to freezer-safe container with lid. Freeze for minimum 2 hours until firm enough to scoop.
07 - Let container sit at room temperature 5-10 minutes before scooping. Serve plain or with additional toppings as desired.
# Expert Tips:
01 -
- Dairy-free never tasted this indulgent or satisfying
- The texture rivals any premium ice cream shop without any artificial stabilizers
02 -
- The chilling step cannot be skipped or rushed without affecting the final texture
- Full-fat coconut products are necessary since low-fat versions will freeze into hard blocks
03 -
- Room temperature ingredients incorporate more smoothly than cold ones
- Adding a tablespoon of vodka helps prevent the ice cream from freezing too hard