What makes this coconut ice cream even more extraordinary is its dairy-free and egg-free, making it a light dessert, especially ideal for savoring on scorching, sun-drenched days. Whether enjoyed on its own or served as a delectable sandwich between hot dog buns, paired with luscious sticky rice, and adorned with an array of delightful toppings, this exceptional treat never fails to captivate our taste buds. We’ve developed a deep fondness for it and hope you will, too! My trip to Thailand holds a special place in my heart. Last year, I spent a blissful week in Bangkok and Pattaya with my family, where we lounged on the dazzling white sandy beaches, went scuba diving, explored stunning temples, and indulged in diverse and delectable Thai cuisine. From humble street food stalls to bustling markets, elegant restaurants, and lively bars, we savored every culinary delight Thailand offered. One of my fondest culinary memories from that trip was the first time I tasted traditional Thai coconut ice cream. It was a hot day, and the lusciously creamy texture and refreshing coconut flavor left a lasting impression on me. Inspired by this unforgettable treat, I decided to recreate it at home. The process was surprisingly simple, resulting in a delightfully creamy and delicious dessert. This homemade Thai coconut ice cream is now a staple in my kitchen, especially during the sweltering summer. Its dairy-free, gluten-free, vegetarian, and vegan qualities make it a versatile and inclusive treat for any occasion. Some might be hesitant about the coconut flavor in ice cream, but this recipe perfectly balances the sweetness of coconut and sugar. Small pieces of fresh coconut add a delightful texture to the velvety smoothness of the ice cream. It’s the ideal dessert to conclude an Asian-inspired meal or a refreshing indulgence to beat the daytime heat.
Ingredients required
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.
Coconut milk: This is a hero ingredient. So please make sure to use good quality and unsweetened coconut milk. I used Aroy D brand coconut milk. It gives the best and richest texture to the ice cream. Coconut water: Choose pure coconut water that is 100% pure with no added sugar or flavor additives. If you can’t find Pandan leaves, you can skip this ingredient or use a small amount of vanilla extract for a similar flavor. Sweetener – I used palm sugar for the authentic flavors. You can use your choice of sweetener. Chopped fresh coconut: This is optional but highly recommended.
Step-by-step process
How do you serve?
The delectable Thai coconut ice cream can be presented in various ways to enhance the dining experience. The creamy treat can be elegantly served in a cup or cone, offering a classic indulgence, or for a captivating twist, it can be presented in a hollowed-out coconut shell, showcasing the tropical flair of the dish. Allow the mixture to cool to room temperature, then refrigerate it until thoroughly chilled, preferably overnight. Also, make sure to place the container intended for storing the ice cream in the freezer. An intriguing Thai tradition involves presenting this delightful ice cream between two slices of soft, fluffy white bread resembling a sandwich. This unconventional serving style adds a unique and playful element to the enjoyment of the ice cream. Furthermore, a wide array of toppings is available to elevate the flavor profile of the ice cream. The options for enhancing the taste are abundant, from the satisfying crunch of toasted peanuts and mung beans to the sweetness of red beans, jackfruit, barley, and corn. For an even more luscious experience, white or black sweetened sticky rice can be delicately placed at the base of the cup or bread, while a drizzle of sweetened condensed milk or chocolate syrup provides an irresistible finishing touch.
Storage
Once you’ve made this delicious ice cream, you might be wondering about the best way to store it. Simply place it in a lidded, airtight container in the freezer, and it will keep well for up to four weeks. This way, you can always have a refreshing treat on hand whenever you need it.
Add fruits like peach, pineapple, mango, strawberries, banana, or guava. Add aromatics like lemongrass, citrus, or jasmine Add chocolate chips or any toasted nuts.
Tips and notes
Freeze 4 hours before serving for the perfect consistency. I used our 2qt Cuisinart ice cream maker for this recipe. It’s easy to use, reliable, and makes the perfect ice cream. This recipe will work in any ice cream maker. One essential thing about making coconut ice cream is that the base must be really well chilled before churning in the ice cream maker, or the ice cream will be too soft and slushy. Try and chill it for a minimum of 6 hours. Overnight is actually preferable for the best results. I used palm sugar in this recipe to make it traditional. If you don’t have palm sugar, swap it out for regular sugar, molasses, brown sugar, or coconut sugar instead.
More Ice-cream recipes
Gulkand ice-cream Neapolitan Ice-cream cake Pista ice-cream Strawberry cheesecake ice-cream
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