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Thai Coconut Ice Cream Recipe
Philadelphia Style
This easy non-dairy ice cream is a delicious twist on traditional coconut ice cream.
Makes 1 1/2 quarts of ice cream.
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Prep Time
15
mins
Cook Time
25
mins
Total Time
40
mins
Course
Dessert
Cuisine
American
Servings
10
1/2 cup servings
Ingredients
1x
2x
3x
5
cups
coconut milk
about 3 13.5 oz) cans
1 1/2
cup
sugar
3/4
tsp
salt
Instructions
If you don't have an ice cream maker, click here.
In a saucepan, mix all ingredients (coconut milk, sugar, and salt).
Heat over medium heat until mixture begins to boil. Make sure you stir constantly.
Allow the mixture to simmer for approximately 4 minutes. The sugar should be completely dissolved.
Remove the coconut milk mixture from the heat and pour into a different bowl to let it cool.
Let the mixture cool completely – this will take at least 3 hours – but you can even chill it overnight.
Pour the cooled mixture into your ice cream maker.
Churn for 25-30 minutes or according to manufacturer’s instructions.
Enjoy this tasty Thai coconut frozen treat!
Helpful Hint
To prevent, the coconut milk from forming a skin on the top, lay a piece of plastic wrap along the surface.
Keyword
easy, homemade ice cream, non-dairy, philadelphia