Ingredients
Scale
- 2 cans (13.5 oz / 400 ml each) full-fat coconut milk, preferably unsweetened and chilled (use a good quality brand)
- 1/2 cup (120 ml) coconut cream (the thick solid part from the top of a chilled can of coconut milk, or buy separately)
- 3/4 cup (150g) granulated sugar (or use 1/2 cup granulated sugar + 1/4 cup finely chopped palm sugar for more authentic flavour)
- 2 tablespoons light corn syrup or liquid glucose (optional, for smoother texture)
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract (optional, not strictly traditional but many enjoy it)
- 1/2 cup tender young coconut meat, thinly sliced or shredded (optional, but highly recommended for authenticity)
Instructions
- Prepare the Coconut Meat (if using):
- If using a whole young coconut, carefully crack it open (there are many online tutorials for this). Pour out the coconut water (drink it – it’s delicious!).
- Scoop out the soft, tender white flesh using a spoon. Avoid any hard, brown husk.
- Thinly slice or shred the tender coconut meat. You should have about 1/2 cup. Set aside. If using frozen young coconut meat, thaw it and pat dry.
- Make the Ice Cream Base:
- In a medium saucepan, combine one can of the full-fat coconut milk, the coconut cream, granulated sugar (and palm sugar, if using), light corn syrup (if using), and salt.
- Heat the mixture over medium-low heat, stirring constantly with a whisk, until the sugar (and palm sugar, if used) is completely dissolved. Do NOT let the mixture boil. You just want it warm enough to dissolve the sugars and meld the flavours – around 160-170°F (71-77°C) is sufficient.
- Once the sugars are dissolved, remove the saucepan from the heat.
- Chill the Base:
- Stir in the second can of (chilled) full-fat coconut milk and the vanilla extract (if using). Adding the chilled coconut milk now helps to cool down the base faster.
- Pour the mixture into a clean bowl or container. Cover it with plastic wrap, pressing the wrap directly onto the surface of the liquid to prevent a skin from forming.
- Refrigerate the ice cream base for at least 4-6 hours, or preferably overnight, until it is thoroughly chilled (ideally to 40°F/4°C or below). This step is crucial for achieving a creamy texture when churning. Do not skip or rush this chilling process.
- Churn the Ice Cream:
- Once the base is thoroughly chilled, give it a quick whisk.
- Pour the chilled base into the frozen canister of your ice cream maker.
- Churn according to the manufacturer’s instructions, typically for 20-30 minutes, or until the ice cream is thick and has reached a soft-serve consistency.
- If using the tender young coconut meat, add it during the last 5 minutes of churning, or gently fold it in by hand once the ice cream has finished churning.
- Harden the Ice Cream:
- Transfer the churned ice cream to a freezer-safe container (pre-chilling the container in the freezer helps). Smooth the top with a spatula.
- Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container tightly.
- Freeze for at least 2-4 hours, or until the ice cream is firm enough to scoop. For best texture, allow it to harden for 6-8 hours or overnight.
- Serve and Enjoy:
- Before serving, you might need to let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping, especially if it has been frozen solid overnight.
- Serve with your favourite traditional Thai toppings (see “How to Serve” section).
Nutrition
- Serving Size: one normal portion
- Calories: 250-350 calories.