Thai Coconut Milk Ice Cream

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.

Ready In:
20mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@hannahactually
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@hannahactually
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"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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  1. Oparu
    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!
    Reply
  2. hannahactually
    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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