International Cuisine > Thai Cuisine > Desserts (Thai) > Coconut Ice Cream Recipe

Homemade Thai Coconut Ice Cream

Indulge in the creamy, refreshing taste of homemade Thai coconut ice cream. This recipe captures the authentic flavors of Thailand with rich coconut milk and a hint of sweetness. Enjoy it plain or with your favorite toppings!

Prep Time
20 minutes
Cook Time
None (plus freezing time)
Servings
4-6
Ingredients
  • 400 ml Full-fat Coconut Milk
  • 100 g Caster Sugar
  • 200 ml Coconut Cream
  • 1 pinch Pinch of Salt
  • 1 tsp Vanilla Extract
  • 50 g Roasted Peanuts (optional)
  • 100 g Sweet Sticky Rice (optional)

Preparing the Coconut Base

In a saucepan, combine the coconut milk, caster sugar, and a pinch of salt. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Do not boil.

Adding Coconut Cream and Vanilla

Remove the saucepan from the heat and stir in the coconut cream and vanilla extract. Mix well to combine all ingredients.

Chilling the Mixture

Pour the mixture into a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the mixture. This will prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely chilled.

Churning the Ice Cream

If using an ice cream maker, follow the manufacturer's instructions to churn the mixture until it reaches a soft-serve consistency. This usually takes about 20-30 minutes. If you don't have an ice cream maker, pour the chilled mixture into a freezer-safe container. Freeze for 2-3 hours, then remove and whisk vigorously to break up any ice crystals. Return to the freezer and repeat this process every 1-2 hours for a total of 4-6 hours, or until the ice cream is firm enough to scoop.

Serving Suggestions

Scoop the coconut ice cream into bowls and serve immediately. For an authentic Thai experience, top with roasted peanuts and sweet sticky rice. Other popular toppings include shredded coconut, chocolate syrup, and fresh fruit.

Nutrition Facts (Estimated per 100g)

Calories: 200-250 kcal
Fat: 15-20g
Saturated Fat: 12-17g
Carbohydrates: 15-20g
Sugar: 12-17g
Protein: 1-2g
Note: These values are estimates and can vary depending on the specific ingredients used.

Other Important Considerations for Nutrition

This coconut ice cream is relatively high in saturated fat due to the coconut milk and cream. Enjoy in moderation as part of a balanced diet. Consider using light coconut milk to reduce the fat content, but be aware that this may affect the creaminess of the ice cream. Adjust sugar to your preference. Always consult a doctor or registered dietitian for personalized dietary advice.

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FAQ

  • Can I use light coconut milk?

    Yes, you can use light coconut milk to reduce the fat content. However, the ice cream may not be as creamy. Consider adding a bit more coconut cream to compensate.
  • How long does the ice cream last in the freezer?

    Homemade ice cream is best consumed within 1-2 weeks for optimal quality. Store in an airtight container to prevent freezer burn.
  • Can I add other flavors?

    Absolutely! Feel free to experiment with other flavors such as mango, durian, or pandan extract.