Thai Coconut Ice Cream

Name: Thai Coconut Ice Cream
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 cups full-fat coconut milk; 1 cup coconut cream; 1/2 cup granulated sugar; 1 tbsp cornstarch; 1/4 tsp fine salt

A rich and creamy dairy-free dessert made with coconut milk and coconut cream, gently sweetened and frozen to perfection.

15 minEasyServes 4290 cal/serving

ThaiDessertStovetopVeganVegetarianPescatarianHalal-friendlyGluten-FreeDairy-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeLow-SodiumNightshade-Free

Ingredients

2 cups full-fat coconut milk
1 cup coconut cream
1/2 cup granulated sugar
1 tbsp cornstarch
1/4 tsp fine salt

Instructions

1

In a saucepan, whisk 2 cups full-fat coconut milk, 1 cup coconut cream, 1/2 cup granulated sugar, 1 tbsp cornstarch, and 1/4 tsp fine salt until smooth.
2

Heat over medium flame and stir constantly until mixture gently simmers and thickens, about 5 minutes.
3

Remove from heat and chill base in the refrigerator for at least 4 hours.
4

Pour chilled base into an ice cream maker and churn according to machine instructions.

Questions

How long does Thai Coconut Ice Cream keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Thai Coconut Ice Cream?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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