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Front view of a white bowl filled with several scoops of Thai Coconut Ice Cream.
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Thai Coconut Ice Cream Recipe

Deliciously refreshing ice cream with wonderful lime and coconut flavors.
Prep Time5 minutes
Cook Time20 minutes
Chill/Freeze Time1 day 6 hours
Total Time1 day 6 hours 25 minutes
Course: Dessert
Cuisine: Thai
Servings: 8 servings
Calories: 406kcal

Ingredients

  • 28 oz. unsweetened coconut cream (2 cans)
  • 6 large egg yolks
  • ⅓ cup granular sweetener (see sweetener notes in post above)
  • 1 pinch salt
  • ½ cup lime juice

Instructions

Making The Custard

  • Gather and prep all your ingredients as needed.
    Ingredients for Thai Coconut Ice Cream collected on a gray surface.
  • In a medium saucepan, combine the coconut cream and sweetener. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
    Pouring sweetener into coconut milk in a pot with a whisk.
  • In a separate bowl, whisk the egg yolks. Slowly pour about half of the hot coconut cream mixture into the egg yolks, whisking constantly, to temper the eggs. This prevents the eggs from scrambling when added to the hot mixture.
    Tempering eggs with heated coconut milk mixture.
  • Pour the tempered egg yolk mixture back into the saucepan with the remaining coconut cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not let it boil.
    Returning the tempered eggs to the remaining milk in the pot.
  • Cook for approximately 6-11 minutes, or until it's thick enough to coat the back of a spoon.
    The custard is done when the custard coats the back of a spoon.
  • Remove the saucepan from the heat. Stir in the lime juice and vanilla extract (if using). Mix well.
    Add the salt and lime juice.

Chilling The Custard

  • Transfer the custard to a freezer-safe container with a tight-fitting lid. Let the custard cool almost to room temperature sitting on the countertop. If using, add any mix-ins, now, and stir them in gently.
    Transferring the custard to a freezer-safe container for cooling.
  • Let the custard mixture cool to room temperature. If using, add any mix-ins, now, and stir them in gently. Then cover it with a piece of plastic wrap. Make sure the plastic actually lays on top of the custard so there is no space between it and the plastic wrap. Then place it in the fridge.
    Plastic wrap covering the custard and laying directly on it.

Freezing The Custard

  • Once it has fully cooled in the fridge for at least 6 hours (overnight is better), put a lid over it (including over the plastic wrap), and freeze until firm.
    Note: If you are using an ice cream maker, this is where you would pour it into your appliance and follow the appliance directions from there.
    A lid covering the plastic wrap and custard on a freezer-safe dish.
  • Scoop, add your favorite toppings, and serve.
    Scooped Thai Coconut Ice Cream in a white bowl.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1serving | Calories: 406kcal | Carbohydrates: 17g | Protein: 6g | Fat: 38g | Saturated Fat: 32g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 138mg | Sodium: 15mg | Potassium: 356mg | Fiber: 2g | Sugar: 9g | Vitamin A: 191IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 3mg