Thai Coconut Ice Cream
Silky, aromatic ice cream with the richness of coconut milk and fragrant notes of cardamom and vanilla. A creamy, exotic frozen treat that tastes like an upscale Thai dessert.
- Total time
- 35 min
- Servings
- 6
- Calories
- 280
- Protein
- 2g
Ingredients
- 2 cans (13.5 oz each) full-fat coconut milk
- ½ cup coconut cream
- ¾ cup granulated sugar
- 2 tablespoons fresh lime juice
- 1 teaspoon vanilla extract
- 4 pods green cardamom pods
- ¼ teaspoon sea salt
- ½ cup sweetened shredded coconut
Instructions
- 1
Open the 2 cans of full-fat coconut milk and pour the contents into a medium saucepan — do not shake the cans beforehand; the thick cream that settles at the top is what you want. Add the 0.5 cup of coconut cream and stir to combine.
- 2
Crack open 4 green cardamom pods by placing them on a cutting board and pressing firmly with the flat side of a knife until they split and release their seeds. Add the crushed pods (seeds and all) to the saucepan.
- 3
Add 0.75 cup of granulated sugar and 0.25 teaspoon of sea salt to the saucepan. Whisk everything together until the sugar begins to dissolve.
- 4
Set the saucepan over medium heat. Stir occasionally as the mixture warms, watching for gentle steam rising from the surface — you want it hot enough to infuse the cardamom flavor into the coconut, but never boiling. This should take 6-8 minutes. You should smell the warm, spiced aroma of the cardamom when it's ready.
- 5
Remove the pan from heat and let it cool to room temperature, about 15-20 minutes. Stir in 2 tablespoons of fresh lime juice and 1 teaspoon of vanilla extract — the lime brightens the richness of the coconut and adds a subtle tartness.
- 6
Pour the entire mixture through a fine-mesh strainer into a clean bowl, pressing gently on the cardamom pods to extract their flavor, then discard the solids. The strained base should be smooth and pale golden.
- 7
Pour the cooled coconut mixture into an ice cream maker and churn according to the manufacturer's instructions — typically 20-25 minutes. The mixture should go from liquid to soft-serve consistency with a slightly scoopable texture.
- 8
During the final 2 minutes of churning, add 0.5 cup of sweetened shredded coconut to the ice cream maker so it disperses evenly throughout — you'll hear the machine working slightly harder as the mix-in incorporates.
- 9
Transfer the ice cream to a freezer-safe container and smooth the top with a spatula. Cover with parchment paper, then the lid, to prevent ice crystal formation. Freeze for at least 4 hours, or overnight, until it reaches scoopable consistency.
- 10
Remove the ice cream from the freezer 5 minutes before serving — this allows it to soften slightly for easier scooping. Scoop into chilled bowls and serve immediately. For an elegant presentation, garnish with a thin lime wheel, a few shredded coconut flakes, or a sprinkle of toasted coconut.
Tools you’ll need
- medium saucepan
- whisk
- fine-mesh strainer
- medium bowl
- ice cream maker
- freezer-safe container
- spatula
- ice cream scoop
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