Thai Coconut Milk Ice Cream (Printable)

Creamy dairy-free Thai coconut milk ice cream with luscious coconut flavor and vanilla hint

# 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 Steps:

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. Stir in vanilla extract until fully incorporated.
03 - Allow mixture to reach room temperature, then refrigerate until thoroughly chilled, minimum 2 hours.
04 - Transfer chilled mixture to ice cream maker. Churn according to manufacturer instructions, typically 20–25 minutes, until soft-serve consistency forms.
05 - If using optional add-ins, gently fold toasted coconut flakes, chopped peanuts, or diced mango into ice cream during final minutes of churning.
06 - Transfer churned ice cream to freezer-safe container with lid. Freeze for minimum 2 hours until firm.
07 - Let ice cream soften at room temperature for 5–10 minutes before scooping. Serve plain or garnish with additional toppings as desired.

# Expert Advice:

01 -
  • Its creamy and luscious without needing any dairy whatsoever
  • The coconut flavor is pure and intense, not artificial tasting
  • You can customize it with whatever tropical mix-ins you love
02 -
  • Never let the coconut mixture boil or it can separate and become grainy
  • The mixture must be completely cold before churning or it will not freeze properly
03 -
  • Let the ice cream sit on the counter for 5 to 10 minutes before scooping for the perfect texture
  • Store a piece of parchment paper directly on the surface of the ice cream to prevent freezer burn

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