Thai Coconut Milk Ice Cream (Printable)

Creamy dairy-free coconut vanilla ice cream 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

# 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 is fully dissolved. Do not let the mixture boil.
02 - Remove the saucepan from heat and stir in the vanilla extract until fully incorporated.
03 - Let the mixture cool to room temperature, then refrigerate until thoroughly chilled for at least 2 hours.
04 - Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20–25 minutes, until it reaches a soft-serve consistency.
05 - If using mix-ins, gently fold the toasted coconut flakes, roasted peanuts, or diced mango into the ice cream during the final minutes of churning.
06 - Transfer the ice cream to a lidded freezer-safe container. Freeze for at least 2 hours until firm.
07 - Let the ice cream sit at room temperature for 5–10 minutes before scooping. Serve plain or with additional toppings as desired.

# Expert Suggestions:

01 -
  • The texture rivals any premium dairy ice cream without any cream or milk
  • One batch keeps beautifully for weeks, making it perfect for last minute guests
02 -
  • Coconut cream can separate in the can, so give it a good shake before opening
  • The warmer your base, the more ice crystals you will get, so patience during chilling pays off
03 -
  • Set your ice cream canister in the freezer the day before you plan to churn
  • Let the container sit on the counter for 10 minutes before scooping for the most perfect texture

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