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    You are in: Home / Recipes / Thai Coconut Milk Ice Cream Recipe
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    Thai Coconut Milk Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    hannahactually's Note:

    From Quick&Easy Thai by Nancie McDermott. Requires 7 c or about 4 14-ounce cans of coconut milk. Also requires ice cream maker. Time does not include freezing time, etc.

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    Units: US | Metric


    1. 1
      Combine coconut milk, sugar, and salt in medium saucepan and bring to gentle boil over medium-high heat. Cook, stirring often, until sugar dissolves and mixture is smooth (1-2 mins.). Transfer to bowl, cool to room temp, and then cover and chill until very cold. Transfer to bowl of ice-cream maker and freeze according to manufacturer's directions. Serve at once, or transfer to airtight container and freeze for up to 2 weeks.

    Ratings & Reviews:

    • on June 18, 2011


      I made this in my ice cream maker without the salt and it still worked. The texture is softer than premium ice cream but healthier and just as creamy. Great idea!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Thai Coconut Milk Ice Cream

    Serving Size: 1 (1988 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3109.6
    Calories from Fat 2024
    Total Fat 224.9 g
    Saturated Fat 199.4 g
    Cholesterol 0.0 mg
    Sodium 1690.0 mg
    Total Carbohydrate 296.2 g
    Dietary Fiber 0.0 g
    Sugars 266.1 g
    Protein 21.3 g

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