Thai Coconut Milk Ice Cream (Printer-Friendly)
Creamy dairy-free Thai coconut ice cream infused with vanilla, featuring optional toasted coconut, peanuts, and mango for authentic tropical 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 Make It:
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 for at least 2 hours.
04 - Process chilled mixture in an ice cream maker following manufacturer instructions, typically 20–25 minutes, until soft-serve consistency develops.
05 - Gently fold toasted coconut flakes, chopped peanuts, or diced mango into churned ice cream during final minutes of churning.
06 - Transfer ice cream to a freezer-safe container with lid. Freeze for minimum 2 hours until firm consistency achieved.
07 - Allow ice cream to rest at room temperature for 5–10 minutes before scooping. Serve plain or with additional toppings of choice.
# Expert Advice:
01 -
- Its incredibly luscious without needing any dairy whatsoever
- The texture rivals any premium ice cream shop Ive visited
02 -
- Rushing the chilling step means icy crystals instead of creamy perfection
- Letting the base boil even slightly changes the entire texture
03 -
- Shake your coconut cans before opening to remix any separated layers
- Chill your ice cream canister for 24 hours beforehand for best results