Thai Coconut Milk Ice Cream Recipe
Simple Thai coconut milk ice cream recipe with no machine required. A smooth and creamy texture, and endlessly customizable with your favorite flavors.
Equipment
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Airtight container
Ingredients
- 1 cup coconut milk
- ¼ cup evaporated milk
- ¾ tbsp cornstarch
- 3 tbsp sweetened condensed milk, adjust to taste
- a pinch of salt
- ¼ tsp vanilla extract
Instructions
- In a saucepan, gently heat the coconut milk and evaporated milk over low heat until warmed through, stirring occasionally.
- Whisk in the cornstarch until fully dissolved and the mixture slightly thickens.
- Turn off the heat. Stir in the sweetened condensed milk, vanilla extract, and salt. Mix well until smooth.
- Let the mixture cool to room temperature. Pour into an airtight container and freeze. Stir every 30–45 minutes during the first 2–3 hours to prevent ice crystals. Then freeze until fully set, about 6 hours or overnight.
- Let the ice cream sit at room temperature for 5 minutes before scooping. Serve with your favorite toppings and enjoy!
Video
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 380kcal | Carbohydrates: 26g | Protein: 7g | Fat: 30g | Saturated Fat: 25g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 88mg | Potassium: 463mg | Fiber: 0.03g | Sugar: 20g | Vitamin A: 158IU | Vitamin C: 3mg | Calcium: 191mg | Iron: 4mg
