Textual Chef Textual Chef

Thai Coconut Ice Cream

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

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

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. 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. 2

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

  3. 3

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

  4. 4

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

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Questions

How much time should I plan for Thai Coconut Ice Cream?

As written, 15 minutes: 10 of prep and 5 of cooking. The longest single stretch is the hands-off wait in step 3, 4 hours. That wait sits outside the stated prep and cook times, so plan around it.

What can I use instead of cornstarch in Thai Coconut Ice Cream?

The entry for Thai Coconut Ice Cream calls for 1 tbsp cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

Is Thai Coconut Ice Cream gluten-free?

Yes. As written, nothing in the ingredient list for Thai Coconut Ice Cream is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the cornstarch.

How many calories are in Thai Coconut Ice Cream?

One serving (the recipe makes 4) is about 290 calories, with 2 g protein, 26 g carbohydrate and 21 g fat, plus 1 g fiber and 140 mg sodium. The figures are estimates computed from the ingredient list.

Can I start Thai Coconut Ice Cream the day before?

Yes. Step 3 is a built-in pause of 4 hours: "Remove from heat and chill base in the refrigerator for at least 4 hours." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

Serve it with

Cook this free in the app

Textual Chef is 4,530 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More Thai entries

All Thai recipes · All Dessert recipes · All Coconut Milk recipes