Thai Coconut Ice Cream

ice cream 2 Cups Coconut Milk – use a good quality

1 Cup Whipping Cream (35%+)

2/3 Cup Palm Sugar (has a lower glycemic index than regular sugar – only 35!)

2 Eggs.

Bring the milk, cream and sugar to a boil, slowly.


Remove from heat and cool for 5-10 minutes.

Temper the eggs by cracking into a bowl, whisk lightly then add a tablespoon or 2 of the hot milk. Quickly whisk the egg mixture (you don’t want the eggs to cook) then add it to the milk mixture and whisk well.


Pour the mixture into a metal pan and freeze for 2-3 hours (depending on how cold your freezer is).  Once frozen, chop up the ice cream with a dull knife and put it into a stand mixer with the beater blade. DSCF7978DSCF7981DSCF7982 Slowly blend the ice cream until smooth. It may need to warm up a bit before the mixer can blend it.

Pour the mixture into a container with a tight fitting lid and freeze.


Serve with fried bananas or as they do on the street in Thailand, ….on a bun!ice-cream-sandwich

One comment

  1. My favorite icecream Scott. Thanks for sharing.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Cooking in Mexico

Cooking, eating, recipes and food happenings in Mexico

Cooking Up The Pantry

Feeding a hungry family!


Food & Travel Blog

Cooking, Crafting and Chaos

.... this is my journey

In the kitchen

Gotowanie i naiwne filozofowanie

Katherine Blake

A great site


Travel Tips and Pictures

Cooking Without Limits

Food Photography & Recipes

scott mercer

Scott's favourite recipes

The Daily Post

The Art and Craft of Blogging

The Blog

The latest news on and the WordPress community.

%d bloggers like this: