Thai Coconut Milk Ice Cream
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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.
- Ready In:
- 20mins
- Yields:
- Units:
1
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ingredients
- 7 cups unsweetened coconut milk
- 2 cups sugar
- 1 teaspoon salt
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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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
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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.
