Thai · Dessert
Light Coconut Ice Cream
A lightened no-churn coconut ice cream built on coconut milk and Greek yogurt instead of a full cream base, with whipped cream folded through for a soft, scoopable texture and toasted coconut scattered over the top.
$1
15 minsPrep
3 minsCook
378 minsTotal
EasyLevel
Nutrition per serving
368Calories
5.4gProtein
31.1gFat
19.8gCarbs
17.4gSugar
0.7gFiber
142mgSodium
28mgChol
25.1gSat Fat
329mgPotassium
90mgCalcium
1.5mgIron
0.2mcgVitamin B12
2.6mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Singha Beer
local
Thai Iced Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the coconut milk, condensed milk, Greek yogurt, sugar, vanilla extract and salt together in a bowl until the sugar fully dissolves.
2
In a separate chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2-3 minutes.
3
Gently fold the whipped cream into the coconut mixture in three additions, keeping as much air in as possible.
4
Pour the mixture into a freezer-safe tub, cover with a lid or cling film pressed to the surface, and freeze for at least 6 hours or until firm.
5
Toast the desiccated coconut in a dry pan over low heat for 2-3 minutes until golden, then cool completely.
6
Scoop into bowls and scatter the toasted coconut over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g coconut milk
- 1.1 oz30g condensed milk
- 1.4 oz40g greek yogurt
- 1.1 oz30g whipped to soft peaks heavy cream
- 0.4 oz10g sugar white
- 0.3 oz8g toasted coconut desiccated
- 0 oz0.5g salt
- 0.1 oz2g vanilla extract
