Homemade Thai Coconut Ice Cream Recipe

Two bowls of coconut ice cream
Stone-soup/Flickr/CC BY 2.0
  • 30 mins
  • Prep: 20 mins,
  • Cook: 10 mins
  • Yield: serves 6 or more
Ratings (21)

Homemade ice cream without an ice cream maker? That's right! This recipe for homemade coconut ice cream is similar to the street 'ices' that can be purchased from street-side vendors in Thailand and other Southeast Asian countries. If you've had this kind of ice cream before, you'll know it's more like a cross between ice cream and ​sorbet -- it's lighter and not as creamy as we're used to in the West, but has a deliciousness of its own, and is much simpler to make. Also, unlike most homemade ice cream recipes, it doesn't involve a lot of stirring once you've put it in the freezer. With tons of delicious coconut flavor and healthier than a lot of store-bought ice creams, serve up a scoop or two for the perfect summertime treat. Even better, top with slices of mango and a dollop of coconut liqueur for a nice adult treat any time of the year.

What You'll Need

  • 4 eggs
  • 1 cup white sugar
  • 2 cups heavy whipping cream
  • 2 cups canned full-fat coconut milk
  • 1 teaspoon vanilla flavoring
  • 2 teaspoons coconut flavoring (optional)
  • 3 tablespoons flaked coconut, sweetened or unsweetened (optional)

How to Make It

  1. Prepare a container with a lid in which to freeze the ice cream. Large yogurt containers work well (you'll need several), or you can reuse a plastic ice cream tub.
  2. Place the eggs and sugar in a food processor, mixer, or blender. Process about 1 1/2 to 2 minutes.
  3. Pour this mixture into the top of a double-boiler and place over medium-high heat.
  4. Cook for 8 to 10 minutes, stirring continuously with a whisk until the mixture thickens and becomes creamy (it should look like custard). Place in the refrigerator to cool.
  1. Pour heavy cream into your food processor, blender, or mixer. Blitz until cream becomes very thick and stiff peaks form (approximately 1 minute). Scoop into a large mixing bowl.
  2. Fold coconut milk plus flaked coconut (if using) into the whipped cream, stirring to combine.
  3. Now add the cooked egg/sugar mixture from the refrigerator. Also add the flavoring (vanilla/coconut), gently stirring everything together by hand. You should end up with a thick, white batter-like mixture. Pour into prepared container(s). Set in the freezer and allow to freeze at least 8 hours, or overnight.
  4. To serve, dip an ice cream scoop in warm water and scoop the ice cream into bowls. For extra coconut flavor, top with a little sweetened flaked coconut.
Nutritional Guidelines (per serving)
Calories 649
Total Fat 52 g
Saturated Fat 37 g
Unsaturated Fat 9 g
Cholesterol 229 mg
Sodium 87 mg
Carbohydrates 41 g
Dietary Fiber 2 g
Protein 9 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)