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Coconut Ice Cream Recipe

Thai · Dessert · 20 min total

A rich and creamy dairy-free coconut ice cream made with coconut milk and coconut cream, perfect for a tropical treat.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1 can (13.5 oz) coconut cream
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 1/2 cup shredded unsweetened coconut (optional)

Instructions

1. In a medium saucepan, combine coconut milk, coconut cream, sugar, and salt. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling, about 5 minutes.
2. Remove from heat and stir in vanilla extract. If using shredded coconut, stir it in now.
3. Let mixture cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
4. Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions until thick and creamy, about 20-25 minutes.
5. Transfer to a freezer-safe container and freeze for at least 4 hours or until firm. Let sit at room temperature for 5-10 minutes before scooping.

Tips

• For a smoother texture, strain the mixture before chilling to remove any coconut solids.
• Serve with fresh mango or toasted coconut flakes.
• Store in an airtight container in the freezer for up to 2 weeks.

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