Thai Coconut Milk Ice Cream (Printable)

A creamy dairy-free frozen treat with luscious coconut flavor and vanilla, inspired by Thai street desserts.

# 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

# Directions:

01 - Combine coconut milk, coconut cream, sugar, and salt in a medium saucepan. Heat over medium heat, stirring constantly, until sugar dissolves completely, about 3-5 minutes. Avoid boiling the mixture.
02 - Remove saucepan from heat. Stir in vanilla extract until fully incorporated.
03 - Let mixture cool to room temperature. Refrigerate until thoroughly chilled, at least 2 hours.
04 - Pour chilled mixture into ice cream maker. Churn according to manufacturer instructions, typically 20-25 minutes, until soft-serve consistency forms.
05 - Gently fold toasted coconut flakes, chopped peanuts, or diced mango into churned ice cream until evenly distributed.
06 - Transfer ice cream to freezer-safe container with lid. Freeze for at least 2 hours until firm enough to scoop.
07 - Let ice cream sit at room temperature 5-10 minutes before scooping. Serve plain or with additional toppings.

# Expert Advice:

01 -
  • The texture is incredibly creamy despite being completely dairy-free, thanks to the perfect ratio of coconut milk to cream
  • It comes together faster than you expect, with most of the time being hands-off chilling while you go about your day
  • The flavor base is endlessly adaptable for whatever tropical fruits or nuts you have lurking in your pantry
02 -
  • Rushing the chilling step results in ice crystals forming during churning, so plan ahead and be patient
  • Do not let the base mixture boil, which can cause the coconut milk to separate and create a grainy texture
  • Homemade coconut ice cream freezes harder than store bought because it lacks stabilizers, so that counter time before serving is nonnegotiable
03 -
  • Shake your coconut cans well before opening to redistribute any separated cream
  • Place your storage container in the freezer for at least twenty minutes before adding the ice cream to help it firm up faster

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