Thai Coconut Milk Ice Cream (Printer-friendly)

Creamy dairy-free Thai coconut ice cream with luscious vanilla flavor and optional tropical mix-ins like mango and toasted coconut.

# What You 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 Make It:

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.
02 - Remove saucepan from heat. Stir in vanilla extract until fully incorporated.
03 - Let mixture cool to room temperature. Refrigerate for at least 2 hours until thoroughly chilled.
04 - Process chilled mixture in ice cream maker according to manufacturer instructions, typically 20-25 minutes, until reaching soft-serve consistency.
05 - If using optional ingredients, gently fold toasted coconut flakes, roasted 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 - Allow ice cream to sit at room temperature for 5-10 minutes before scooping. Serve plain or with additional toppings as desired.

# Expert Tips:

01 -
  • The texture is impossibly creamy without a drop of dairy, thanks to the perfect ratio of coconut milk to cream
  • Its naturally vegan but manages to satisfy even the most devoted ice cream traditionalists
  • You can customize it endlessly with mix-ins that make each batch feel like a new discovery
02 -
  • Coconut separates when heated too aggressively, so keep the temperature medium and stir constantly
  • The mixture must be thoroughly chilled before churning or your ice cream maker will not work properly
  • Fresh coconut milk separates in the can, so give it a good shake before opening or you will get uneven results
03 -
  • Always use full-fat coconut products for the creamiest result, no exceptions
  • Place your storage container in the freezer for 15 minutes before transferring the ice cream to help it firm up faster

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