Thai · Dessert
Thai Coconut Ice Cream
A rich, dairy-free Thai-style coconut ice cream built no-churn from whipped coconut cream folded through a sweetened coconut milk base, finished with toasted coconut and crushed peanuts for crunch and salt.
$1
15 minsPrep
5 minsCook
440 minsTotal
EasyLevel
Nutrition per serving
369Calories
5.4gProtein
32.6gFat
19.2gCarbs
16.7gSugar
1.2gFiber
231mgSodium
5mgChol
26.8gSat Fat
366mgPotassium
61mgCalcium
1.7mgIron
0.1mcgVitamin B12
2.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Witbier
local
Thai Iced Tea
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Chill a mixing bowl and the coconut cream in the fridge for at least 1 hour before starting.
2
In a saucepan, warm the coconut milk, sugar and salt just until the sugar dissolves, then remove from heat and stir in the condensed milk. Cool completely to room temperature.
3
Whip the chilled coconut cream with a hand mixer until it thickens and holds soft peaks, about 3-4 minutes.
4
Fold the cooled coconut milk mixture gently into the whipped coconut cream until fully combined and no streaks remain.
5
Pour into a small airtight tub, smooth the top, and freeze for at least 6 hours or until firm.
6
Toast the desiccated coconut in a dry pan over low heat until golden, about 2-3 minutes, and let cool.
7
Scoop into bowls and scatter over the toasted coconut and crushed roasted peanuts just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 120g120g Coconut Cream, chilled, base
- 40g40g Coconut Milk, base
- 30g30g Condensed Milk, sweetener_structure
- 8g8g Sugar White, sweetener
- 1g1g Salt, seasoning
- 10g10g Coconut Desiccated, toasted, garnish, 1
- 10g10g Peanut, roasted, crushed, garnish, 1
