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Thai Coconut Milk Ice Cream

Creamy Thai Coconut Milk Ice Cream That’s Vegan and Delicious

Indulge in the tropical delight of Thai Coconut Milk Ice Cream, a creamy, vegan-friendly dessert perfect for warm gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creamy Base
  • 1 can Coconut Milk Opt for full-fat for extra creaminess.
  • 1 can Evaporated Milk Can substitute with more coconut milk for vegan.
  • 2 tablespoons Cornstarch Dissolve fully to avoid lumps.
  • 1 can Sweetened Condensed Milk Use coconut condensed milk for vegan option.
  • 1 pinch Salt Elevates the overall flavor.
  • 1 teaspoon Vanilla Extract Use high-quality for best taste.
For the Toppings
  • 1/2 cup Roasted Peanuts Adds a delightful crunch.
  • 1/2 cup Coconut Flakes Choose toasted or plain.

Equipment

  • medium saucepan
  • Whisk
  • airtight container

Method
 

Step-by-Step Instructions for Thai Coconut Milk Ice Cream
  1. In a medium saucepan over low heat, combine the coconut milk and evaporated milk. Gently whisk for about 5 minutes until warmed up.
  2. Gradually whisk in the cornstarch, ensuring it's fully dissolved. Stir for 2-3 minutes until mixture thickens.
  3. Remove from heat and add the sweetened condensed milk, vanilla extract, and a pinch of salt. Stir until well combined.
  4. Let the mixture cool to room temperature before transferring it to an airtight container. Freeze for about 6 hours, stirring every 30-45 minutes for the first 3 hours.
  5. Once frozen, let it soften slightly for 5-10 minutes before serving in bowls or cones, garnished with peanuts or coconut flakes.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 28gProtein: 3gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gCalcium: 2mg

Notes

Stir the mixture every 30-45 minutes during freezing to avoid ice crystals. Always taste before freezing for sweetness adjustment. Use an airtight container for storage; it lasts up to 2 weeks in the freezer.

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