Thai Coconut Milk Ice Cream

Indulge in the exotic, creamy allure of Thai Coconut Milk Ice Cream, a dairy-free frozen dessert that captures the tropical essence of Thailand in every bite. Made with rich, full-fat coconut milk and natural vanilla extract, this recipe delivers a luscious texture and delicate sweetness, complemented by a hint of sea salt for balance. A simple cornstarch slurry ensures a velvety consistency, while optional shredded coconut adds a delightful crunch and visual flair. Whether prepared in an ice cream maker or with a no-churn method, this quick-to-make treat (just 15 minutes of prep!) is perfect for your summer cravings or as a sophisticated finish to a Thai-inspired meal. With no heavy cream or eggs, it’s an ideal choice for vegans and those seeking a light, refreshing dessert.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 800 ml Full-fat coconut milk
• 120 g Granulated sugar
• 2 tbsp Cornstarch
• 2 tbsp Water
• 0.25 tsp Sea salt
• 1 tsp Vanilla extract
• 30 g Shredded coconut (optional, for garnish)

Directions

Step 1

In a medium saucepan, combine the coconut milk and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar has completely dissolved (about 5 minutes). Do not let it boil.

Step 2

In a small bowl, mix the cornstarch and water to create a slurry. Make sure the cornstarch is fully dissolved to avoid lumps.

Step 3

Slowly pour the cornstarch slurry into the saucepan with the coconut milk mixture. Stir constantly with a whisk to ensure the mixture thickens evenly.

Step 4

Cook the mixture over medium heat for an additional 3-5 minutes, stirring frequently, until it reaches a slightly thickened consistency (similar to heavy cream). Remove the saucepan from heat.

Step 5

Stir in the sea salt and vanilla extract. Allow the mixture to cool to room temperature, then transfer it to the refrigerator and chill for at least 2 hours or until completely cold.

Step 6

Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions (approximately 20-25 minutes).

Step 7

If you don't have an ice cream maker, pour the mixture into a shallow, freezer-safe container. Place it in the freezer and stir vigorously every 30 minutes for 3-4 hours to break up ice crystals and ensure a creamy texture.

Step 8

Once the ice cream is set, serve immediately for a soft-serve texture, or freeze for an additional 1-2 hours for a firmer scoop.

Step 9

If desired, garnish with shredded coconut before serving. Enjoy your homemade Thai Coconut Milk Ice Cream!

Nutrition Facts

Serving size	1012.6 grams (1012.6g)

Amount per serving	% Daily Value*
Calories	2597

Total Fat 211.40g	271%
Saturated Fat 187.40g	937%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 716mg	31%
Total Carbohydrate 188.10g	68%
Dietary Fiber 23.10g	83%
Total Sugars 149.60g
Protein 20.60g	41%

Vitamin D 0IU	0%
Calcium 141mg	11%
Iron 26mg	144%
Potassium 2303mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.5%

Protein: 3.0%

Carbs: 27.5%