Thai Coconut Ice-cream


You are going to love this! Its easy and utterly scrumptious. Add some  bits of young coconut which is great to bite into. You might need about ¼ cup. Stir in along with the coconut milk and vanilla essence.

You need –

  • Canned coconut milk – 250 mls
  • Heavy cream – 250 mls
  • Caster sugar – ½ cup or to taste
  • Few drops of Vanilla essence


In pan, gently heat through the coconut milk and sugar stirring till the sugar has dissolved completely. Do not boil the milk. Turn off the heat and allow to cool at room temperature.

In a clean bowl whip the cream till soft peaks. Gradually add the coconut milk, vanilla essence and fold till everything is well combined.


Pour the mixture into a container and cover tightly and freeze for an hour. Remove and beat with an electric beater for a couple minutes and into the freezer. Repeat this process 3-4 times at regular intervals to ensure that no crystals are formed and the ice cream is creamy. Into the freezer for a final freeze for 6-8 hours or over night undisturbed.

Enjoy a delicious and creamy ice-cream 🙂



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