Thai Ice Cream


This Thai Ice Cream recipe comes from, an online retailer of Thai food (sauces, coconut products, rice, noodles, etc.) and some Japanese foods as well.

Special Diet Notes: Thai Ice Cream

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, nut-free, peanut-free, soy-free, and vegetarian.

Thai Ice Cream
  • 2 tablespoons of shredded coconut
  • 2 cups coconut milk (try coconut cream as a richer alternative)
  • 1 cup water
  • 2 whole eggs plus 2 egg yolks
  • 1 teaspoon of pure vanilla extract or rosewater (optional)
  • pinch of salt
  • sprigs of mint for garnish
  1. Stir fry the coconut until golden.
  2. Heat the coconut milk and water over medium heat, stirring continuously for a couple of minutes. Do not allow to boil.
  3. In a bowl beat two eggs, plus two yolks, then add the other ingredients, and whisk gently.
  4. Transfer the mixture to a double boiler over gently boiling water, and slowly blend in the hot coconut milk, stirring until the mixture thickens to form a continuous slightly sticky coat on the back of a spoon lifted from the mixture.
  5. Remove from the heat and allow to cool, then transfer to a metal ice cream tray or similar container and place in the coldest part of the freezer for one hour.
  6. Remove to a food processor and beat slowly until smooth (this incorporates some stir into the mixture and prevents it becoming too hard), then return to the freezer and complete the freezing process.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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