This homemade Thai coconut milk ice cream recipe is naturally sweet, creamy, and made without an ice cream machine. You can customize the sweetness to taste or add different flavors; it’s endlessly customizable!

Homemade coconut milk ice cream scooped into a rustic coconut shell bowl, served plain on a woven mat.

Recipe highlights

Less sugar than store-bought – you control the sweetness.
No ice cream maker needed – simple to make at home.
Naturally creamy – coconut milk gives it a smooth, rich texture.
Coconut milk is always available
No fresh fruit needed

Creamy coconut milk ice cream topped with roasted peanuts, served in a coconut bowl with a wooden spoon.

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Ingredient notes & substitutes

You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!

Full-fat coconut milk – The base of Thai ice cream. Ice cream with coconut milk is always rich and creamy.
Evaporated milk – Helps thicken the ice cream and gives it a smooth, creamy texture.
Sweetened condensed milk – Provides sweetness and helps keep the ice cream soft. For a dairy-free option, use vegan condensed milk.
Vanilla extract – Adds aroma and rounds out the flavor. You could also use pandan extract for a Thai twist.
Salt – Balances the sweetness and enhances the flavor.
Cornstarch – Thickens the mixture slightly, giving the coconut ice cream a smoother finish without an ice cream machine.

How to make coconut ice cream

Step 1: In a saucepan, gently heat the coconut milk and evaporated milk over low heat until warmed through, stirring occasionally.

Step 2: Gradually whisk the cornstarch into the saucepan. Keep whisking until the cornstarch is completely dissolved.

Cornstarch whisked into warm coconut milk mixture to thicken.

Step 3: Turn off the heat. Stir in the sweetened condensed milk, vanilla extract, and salt. Mix until everything is smooth and well combined.

Coconut milk mixture with vanilla in a pot.

Step 4: Let the mixture cool to room temperature, then transfer it to an airtight container. Store the container in the freezer. To ensure creaminess and reduce ice crystals, stir the mixture every 30–45 minutes during the first 2–3 hours of freezing. After that, let it fully freeze until firm (about 6 hours or overnight).

Coconut ice cream mixture poured into a container before freezing.

Step 5: Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly for easier scooping. Top with roasted peanuts, coconut flakes, coconut jelly, etc. Enjoy!

Flavor variations

Chocolate – Stir in cocoa powder or melted chocolate.
Fresh fruits – Add mango, strawberry, or rambutan.
Lemon – A splash of lemon juice or zest brightens the flavor.
Pandan – A few drops of pandan extract give a fragrant, classic Thai flavor.
Toasted coconut – Fold in toasted coconut flakes for a nutty crunch and extra coconut aroma.

More Thai dessert recipes to try

This Thai coconut milk ice cream is creamy, refreshing, and made with no machine. Try it plain or add your favorite flavors! Don’t forget to leave a comment and star rating if you enjoyed it, and follow me on Facebook, Instagram, and Pinterest for more!