Homemade Thai Coconut Ice Cream

Two bowls of coconut ice cream
Stone-soup/Flickr/CC BY 2.0
Ratings (23)
  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Yield: serves 6 or more
Nutritional Guidelines (per serving)
649 Calories
52g Fat
41g Carbs
9g Protein
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Nutrition Facts
Servings: serves 6 or more
Amount per serving
Calories 649
% Daily Value*
Total Fat 52g 67%
Saturated Fat 37g 186%
Cholesterol 229mg 76%
Sodium 87mg 4%
Total Carbohydrate 41g 15%
Dietary Fiber 2g 7%
Protein 9g
Calcium 87mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

Steps 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.

  5. 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.

  6. Fold coconut milk plus flaked coconut (if using) into the whipped cream, stirring to combine.

  7. 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.

  8. 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.