Thai Coconut Ice Cream Recipe
This Thai coconut ice cream recipe is very good.
Texture Texture Texture
If you love coconut and you’re willing to try an ice cream with a different texture than you may be used to, you should try this recipe.
As a North American, I’m used to my ice cream being a distinct, predictable flavor.
I’m not quite sure how too describe it, but this ice cream has a kind of a sticky, go0-ey but still soft texture. It’s different than the creamy smooth texture I’m used too.
But, please don’t let me scare you off! It is delicious and I would definitely make it again.
Be adventurous and give it a try!
Our Verdict
The kids and I liked it.
Hubby ate it, but it wasn’t his favorite ice cream texture.
It has a strong coconut flavor – a flavor that I love.
Dairy Free Ice Cream
The ice cream is non-dairy because it is made out of coconut milk.
It’s a great dessert to serve to your dairy free friends.
Serving Tip
Serve with fresh fruit or sprinkle with peanuts.
Thai Coconut Ice Cream Recipe
Ingredients
- 5 cups coconut milk about 3 13.5 oz) cans
- 1 1/2 cup sugar
- 3/4 tsp salt
Instructions
- In a saucepan, mix all ingredients (coconut milk, sugar, and salt).
- Heat over medium heat until mixture begins to boil. Make sure you stir constantly.
- Allow the mixture to simmer for approximately 4 minutes. The sugar should be completely dissolved.
- Remove the coconut milk mixture from the heat and pour into a different bowl to let it cool.
- Let the mixture cool completely – this will take at least 3 hours – but you can even chill it overnight.
- Pour the cooled mixture into your ice cream maker.
- Churn for 25-30 minutes or according to manufacturer’s instructions.
- Enjoy this tasty Thai coconut frozen treat!
Helpful Hint
- To prevent, the coconut milk from forming a skin on the top, lay a piece of plastic wrap along the surface.
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