Thai Coconut Milk Ice Cream
Indulge in the exotic, creamy allure of Thai Coconut Milk Ice Cream, a dairy-free frozen dessert that captures the tropical essence of Thailand in every bite. Made with rich, full-fat coconut milk and natural vanilla extract, this recipe delivers a luscious texture and delicate sweetness, complemented by a hint of sea salt for balance. A simple cornstarch slurry ensures a velvety consistency, while optional shredded coconut adds a delightful crunch and visual flair. Whether prepared in an ice cream maker or with a no-churn method, this quick-to-make treat (just 15 minutes of prep!) is perfect for your summer cravings or as a sophisticated finish to a Thai-inspired meal. With no heavy cream or eggs, it’s an ideal choice for vegans and those seeking a light, refreshing dessert.
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Recipe Information
Ingredients
- 800 ml Full-fat coconut milk
- 120 g Granulated sugar
- 2 tbsp Cornstarch
- 2 tbsp Water
- 0.25 tsp Sea salt
- 1 tsp Vanilla extract
- 30 g Shredded coconut (optional, for garnish)
Instructions
In a medium saucepan, combine the coconut milk and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar has completely dissolved (about 5 minutes). Do not let it boil.
In a small bowl, mix the cornstarch and water to create a slurry. Make sure the cornstarch is fully dissolved to avoid lumps.
Slowly pour the cornstarch slurry into the saucepan with the coconut milk mixture. Stir constantly with a whisk to ensure the mixture thickens evenly.
Cook the mixture over medium heat for an additional 3-5 minutes, stirring frequently, until it reaches a slightly thickened consistency (similar to heavy cream). Remove the saucepan from heat.
Stir in the sea salt and vanilla extract. Allow the mixture to cool to room temperature, then transfer it to the refrigerator and chill for at least 2 hours or until completely cold.
Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions (approximately 20-25 minutes).
If you don't have an ice cream maker, pour the mixture into a shallow, freezer-safe container. Place it in the freezer and stir vigorously every 30 minutes for 3-4 hours to break up ice crystals and ensure a creamy texture.
Once the ice cream is set, serve immediately for a soft-serve texture, or freeze for an additional 1-2 hours for a firmer scoop.
If desired, garnish with shredded coconut before serving. Enjoy your homemade Thai Coconut Milk Ice Cream!
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 153 mg | 7% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 36.5 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
