No-Churn Thai Coconut Ice Cream
Why this recipe works
- Creamy without churning: Whipped double cream traps air in the base, helping the ice cream freeze with a lighter, scoopable texture.
- Full coconut flavour: Full-fat coconut milk provides body and richness, while toasted coconut adds a deeper, nutty note.
- Simple method: The base is mixed, folded and frozen, so there is no custard-making or ice-cream machine required.
Get the most out of this recipe
Timing notes
- Allow enough freezing time: The mixture needs several hours in the freezer before it becomes properly scoopable, so plan to make it well ahead of serving.
- Soften before scooping: Let the container stand briefly at room temperature before scooping, then return any leftovers to the freezer promptly.
Texture tips
- Keep the cream airy: Whip only to soft peaks and fold gently into the coconut mixture to preserve the air that gives the ice cream its lighter texture.
- Break up ice crystals: Stirring once during the early stage of freezing helps reduce iciness and gives a smoother finish.
Ingredient notes
- Use full-fat coconut milk: Full-fat coconut milk gives the base better body and a richer coconut flavour than lighter versions.
- Toast the coconut carefully: Desiccated coconut can turn quickly once it starts to colour, so stir often and remove it from the pan as soon as it is golden.
Make-ahead tips
- Ideal for preparing in advance: This ice cream can be made ahead and kept frozen in an airtight container until needed.
- Refresh the texture before serving: If frozen very firm, let it soften briefly at room temperature so it scoops cleanly without melting too much.
Equipment you'll need
Ingredients
Instructions
- Toast the desiccated coconut in a dry frying pan over a medium heat for 3 to 5 minutes, stirring often, until golden and fragrant. Tip onto a plate to cool completely.
- In a mixing bowl, whisk together the coconut milk, sweetened condensed milk, caster sugar, fine sea salt and vanilla extract until the sugar has dissolved and the mixture is smooth. Chill the bowl for 10 minutes if your kitchen is warm.
- In a second bowl, whip the double cream with a hand mixer to soft peaks, so it holds its shape but still looks silky. Do not overwhip.
- Fold the whipped cream into the coconut mixture in three additions using a spatula, keeping as much air in the mixture as possible. Fold in half of the toasted coconut, reserving the rest for serving.
- Pour into a freezer-safe container and freeze for 6 hours, stirring once after 60 to 90 minutes to break up any ice crystals. The ice cream is ready when scoopable and creamy.
- Let the ice cream stand at room temperature for 5 minutes before scooping. Serve topped with the remaining toasted coconut.
Recipe notes
Tips
- For the creamiest texture, make sure the double cream is very cold before whipping and stop at soft peaks.
- If the coconut milk has separated, whisk it thoroughly until smooth before combining with the other ingredients.
- If serving to young children, pregnant people, older adults, or anyone immunocompromised, use pasteurised sweetened condensed milk and keep the ice cream properly frozen.
Substitutions
- Replace vanilla extract with vanilla bean paste for a slightly richer vanilla flavour.
- Replace caster sugar with granulated sugar, whisking a little longer to ensure it fully dissolves.
Storage
- Freeze in an airtight container for up to 2 weeks. For easier scooping, let it sit at room temperature for 5 to 10 minutes, then scoop and return the container to the freezer promptly.
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Recipe overview
- Servings: 4 servings
- Total time: 6h 10min (15min active)
- Difficulty: Easy
- Cuisine: Thai
-
Allergens:
Milk
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