Thai Coconut Ice Cream (No Churn)

If you’ve ever had Thai coconut ice cream from a street cart in Bangkok, you know exactly what I mean when I say, “It’s pure tropical happiness in a cup!” This no churn version brings that same creamy, coconutty goodness right to your freezer. No machine, no eggs, and no dairy. And just like the ones I grew up with, you can top it with everything from roasted peanuts to sticky rice for that classic Thai flair.

What Helps Thicken Coconut Milk for Ice Cream

• Full-fat coconut milk or coconut cream: The key to a creamy, rich texture. My favorite brands are Aroy-D and Chaokoh. Thai Kitchen brand is also nice and thick. Shake the box well before using.
• Sugar: Regular granulated sugar works perfectly. You can adjust to your sweetness preference.
• Cornstarch: Helps thicken the ice cream base slightly so it sets beautifully without churning.
• Vanilla extract: Adds a subtle depth and enhances the coconut flavor.
• Sea salt: Just a pinch balances out the sweetness and makes the flavor pop.

How to Make No-Churn Coconut Ice Cream

• Step 1: Whisk all ingredients together. Combine coconut milk (or cream), sugar, cornstarch, vanilla, and salt in a saucepan. Whisk well before turning on the heat to make sure there are no lumps.
• Step 2: Cook until slightly thickened. Stir constantly over medium heat for about 10–15 minutes, or until the mixture thickens slightly and coats the back of a spoon.
• Step 3: Cool and freeze. Let the mixture cool completely. I like to give it an ice bath to speed up the process. Once cool, transfer to an ice cream container and freeze for at least 4 hours or overnight.
• Step 4: Blend and Freeze again. The coconut ice cream will get even creamier if you blend it for minute in a blender. Transfer it back to the container and freeze for another 8 hours.

Why I Blend After the First Freeze

After the first freeze, I like to scoop out the semi-frozen ice cream and blend it again before freezing overnight. This extra step gives it an unbelievably smooth and creamy texture—almost like it’s been churned in a machine. Plus, it’s a great chance to sneak a taste test before the final freeze (which, trust me, you’ll want to do). I decided to also freeze the first round overnight for you to see what it could look like. See the picture below. And if this is creamy enough for you, you can go ahead and dig in!

Toppings That Pair Beautifully

• Sweet sticky rice: The same kind used in mango sticky rice—chewy, fragrant, and delicious with coconut ice cream.
• Jackfruit: Sweet, tropical, and slightly floral.
• Roasted peanuts: Adds crunch and a nutty flavor.
• Toasted split mung beans: A traditional Thai topping that adds texture. Make sure to toast it on a skillet until golden brown first.
• Palm seeds or jello: For that fun, colorful street-style vibe.
• Fresh fruit: Mango, pineapple, or lychee all complement the coconut flavor beautifully.
• Toasted Coconut Flakes: Get some store bought coconut flake and toast on on low heat for a few minutes. This might just be my favorite topping when I serve in a coconut bowl. This way, I get to eat young coconut flesh, coconut ice cream, and coconut flakes!

Best Container for Ice-Cream

I highly recommend you get an ice-cream tub for any homemade ice-cream over bread pan. It is an airtight container that is good for both soup and ice-cream. That way you do not have to risk your ice-cream crystalize into ice.

Related Recipes

• Coconut Mango Ice-Cream
• No Churn Blackberry Ice cream
• No Churn Strawberry Ice Cream
• Mango Sticky Rice

Thai Coconut Ice Cream (No Churn)

Mary Thatcher

If you’ve ever had Thai coconut ice cream from a street cart in Bangkok, you know exactly what I mean when I say, "It’s pure tropical happiness in a cup!" This no churn version brings that same creamy, coconutty goodness right to your freezer. No machine, no eggs, and no dairy. And just like the ones I grew up with, you can top it with everything from roasted peanuts to sticky rice for that classic Thai flair.

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Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine asian, thai

Servings 1 quart

Equipment

• 1 pot
• 1 blender (Any brand is good enough.)
• 1 ice cream tub (ice cream tub)

Ingredients

  

1x2x3x

• 1000 mL coconut cream or coconut milk (full fat coconut milk)
• ¾ cup sugar (or granulated monk fruit)
• ¼ tsp sea salt (teaspoon)
• 1 tsp vanilla extract (or vanilla paste)
• 1 TBSP cornstarch (tablespoon)

Instructions

 

• Whisk ingredients: In a saucepan, combine coconut milk, sugar, cornstarch, vanilla, and salt. (Whisk well until smooth without heat.)
• Cook until thickened: Place the saucepan over medium heat and stir constantly for 10–15 minutes, or until the mixture slightly thickens and coats the back of a spoon. (Turn the heat down to medium-low as needed.)
• Cool completely: Remove from heat and let cool. To speed up the process, set the pan in an ice bath for about 15 -20 minutes.
• Freeze the first round: Pour the cooled mixture into a freezer-safe ice cream container. Freeze for 4 hours or overnight.
• Blend and refreeze the second round: For an extra creamy texture, scoop out the semi-frozen ice cream, blend it until smooth, then return it to the container and freeze for another 8 hours or overnight.
• Serve and enjoy: Scoop and serve with toppings like sweet sticky rice, jackfruit, peanuts, or fresh fruit.

Video

@stickyricethaikitchen

I know it’s a bit late but I don’t think it’s too late to have my No Churn coconut ice cream. Ingredients 1000 mL coconut cream or coconut milk (full fat coconut milk) ¾ cup sugar (or granulated monk fruit) ¼ tsp sea salt (teaspoon) 1 tsp vanilla extract (or vanilla paste) 1 TBSP cornstarch (tablespoon) Or comment “recipe” and I’ll dm you a link to printable recipe . #coconuticecream#nochurnicecream#nochurncoconuticecream#homemadedesserts#thaidessert

♬ カフェでボサノバを聴く休日 – ya-su

Notes

Note 1 :

I sincerely thank you for visiting my blog and I appreciate you checking out my passion – recipes! If you enjoy these recipes, please share them, rate 5 stars and leave reviews of ones you try, as it will help the blog continue creating new recipe content. Your recommendation is the highest review I could hope for. Your support means the world to me.

Note 2: If at any point that you feel that the mixture begins to stick at the bottom of the pot, turn off the heat and start cooling. It is important that you stir the mixture consistently to prevent the cornstarch from burning.

 

 

Keyword coconut ice cream, no churn coconut ice cream, Thai coconut ice cream

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