Thai Coconut Ice Cream

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Coconut ice cream in Thailand
Coconut ice cream in Thailand

 

Talking about ThaiLand, sure many people would remember to the taste of Coconut Ice cream, because it is very delicious food in Thailand and gets a good smell.

Coconut ice cream in Thai

Coconut is a flavor that has grown on me over the years. I didn’t really like the flavor as a child, but I think that was because the only coconut to which I was exposed was in almond joy bars. Blah! But as with many other flavors disliked in my childhood, I have grown to love coconut. Coconut and chocolate is one of my favorite flavor combinations.

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I definitely enjoy a traditional scoop of coconut ice cream, but when I tried coconut ice cream made with purely coconut milk while visiting Hawaii I was hooked. So light and refreshing yet intensely flavorful. I needed to try to make this ice cream on my own. I previously made a Coconut Chip Sorbet, but it was just okay. Finally I got around to making some ice cream made with coconut milk. This version is considered a Thai-style coconut ice cream, and it does include some dairy. Not quite as light as the version I had in Hawaii, but still tasty. Enjoy!

one of the must-try food in Thailand
one of the must-try food in Thailand

The recipe for Cream

Given my affinity for coconut and chocolate, I threw some chocolate chips on top of my scoop, but the ice cream is pretty good on its own.

2 13.5-ounce cans regular coconut milk (not light)
2 teaspoons unflavored gelatin powder
2 Tablespoons cornstarch
1 cup nonfat dry milk
3/4 cup granulated sugar
1/8 teaspoon salt

Try to make it by your self
Try to make it by your self

Combine all ingredients in a medium saucepan. Whisk to begin combining and set on stove over medium-high heat. Bring to a gentle boil and continue whisking occasionally until sugar and gelatin are dissolved. Once all ingredients are combined, remove from heat and let cool over ice bath until cooled completely. Transfer to a bowl and set in refrigerator to completely chill, about one to two hours.

Once chilled, pour base into an ice cream maker and freeze according to the manufacturer’s instructions. Complete churning and transfer to a freezer-safe container. Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.

Coming Thailan, Ice cream must become your first choice. Let’s taste it, i sure you would never forget it.