Thai Coconut Milk Ice Cream (Print Version)

Creamy dairy-free Thai coconut ice cream with vanilla, inspired by traditional street desserts. Ready in hours.

# What You 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 Prepare:

01 - Combine coconut milk, coconut cream, sugar, and salt in a medium saucepan over medium heat. Stir constantly until sugar completely dissolves, about 3–5 minutes. Avoid boiling the mixture.
02 - Remove saucepan from heat and stir in vanilla extract until fully incorporated.
03 - Let the base cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hours.
04 - Pour chilled mixture into an ice cream maker and churn according to manufacturer instructions, typically 20–25 minutes, until reaching soft-serve consistency.
05 - If using optional ingredients, gently fold toasted coconut flakes, roasted peanuts, or diced mango into the churned ice cream during the final minute of churning.
06 - Transfer ice cream to a lidded freezer-safe container. Freeze for at least 2 hours until firm enough to scoop.
07 - Let container sit at room temperature for 5–10 minutes before scooping. Serve plain or with additional toppings.

# Expert Advice:

01 -
  • Its incredibly creamy without a drop of dairy, proving that plant-based desserts can be just as luxurious as traditional ones.
  • The recipe is forgiving and versatile, letting you play with mix-ins based on whatever your cravings demand.
  • Unlike store-bought versions, you control exactly what goes into your bowl, from the quality of coconut to the sweetness level.
02 -
  • Patience during the chilling phase is absolutely critical, because warm coconut base will churn into slush instead of silky ice cream.
  • Full-fat coconut products are essential here, as reduced-fat versions will leave you with a disappointing, icy texture that no one wants.
  • Do not skip the salt, even if you usually avoid it in desserts, because that tiny amount makes the coconut flavor sing.
03 -
  • Shake your coconut cans well before opening to redistribute any separated fat, ensuring consistent richness in every batch.
  • If your mixture separates during heating, whisk vigorously while cooling to help it emulsify again before chilling.

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