Thai Coconut Ice Cream, or “I-Team Gati,” is a beloved dessert in Thailand, cherished for its pure coconut flavor and refreshing texture. Made without dairy or eggs, this vegan treat captures the essence of tropical indulgence, offering a creamy and satisfying experience that transports me straight to the bustling streets of Bangkok.
Why I Love This Recipe
I adore this recipe for its simplicity and authenticity. With just a few ingredients, it delivers a rich coconut flavor that’s both light and indulgent. Whether served in a fluffy bun or atop sweet sticky rice, it’s a versatile dessert that never fails to impress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 cup canned coconut milk
- ½ cup sugar
- 1½ cups water
Directions
- Combine ½ cup sugar and ½ cup water in a saucepan over medium heat. Stir until the sugar dissolves completely, about 5–10 minutes. Remove from heat and let it cool to room temperature.
- Add 1 cup of water and 1 cup of canned coconut milk to the cooled syrup. Mix thoroughly.
- Refrigerate the mixture for at least 1 hour until well chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the churned ice cream to a container and freeze for at least 2 hours before serving.
Servings and Timing
This recipe yields approximately 4 servings. The preparation time is about 10 minutes, with an additional 1 hour for chilling and 2 hours for freezing, totaling around 3 hours and 10 minutes.
Variations
- Sweet Sticky Rice: Serve the ice cream over a bed of sweet sticky rice for a traditional Thai dessert experience.
- Toppings: Enhance the flavor with toppings like roasted peanuts, toasted mung beans, sweetened red beans, jackfruit pieces, barley, or corn.
- Serving Style: For an authentic touch, scoop the ice cream into a fluffy bun, mimicking the popular Thai street food presentation.
Storage and Reheating
Store the ice cream in an airtight container in the freezer for up to 4 weeks. If it becomes too hard, let it sit at room temperature for a few minutes before scooping. For sweet sticky rice, freeze individual portions and reheat them in the microwave, covered with a damp paper towel, until steaming hot.
FAQs
What makes Thai coconut ice cream different from regular coconut ice cream?
Thai coconut ice cream is traditionally dairy-free and egg-free, relying solely on coconut milk for its creamy texture and rich flavor.
Can I make this ice cream without an ice cream maker?
Yes, you can use the “ice cream in a bag” method by placing the mixture in a sealed bag and shaking it in a larger bag filled with ice and salt until it reaches the desired consistency.
Is it necessary to use canned coconut milk?
While canned coconut milk is convenient, using fresh coconut milk can enhance the flavor and authenticity of the ice cream.
How can I make sweet sticky rice to accompany the ice cream?
Soak Thai glutinous rice for at least 3 hours, then steam it until cooked. Mix with a syrup made from coconut milk, sugar, and salt, and let it absorb the flavors before serving.
What are some traditional toppings for Thai coconut ice cream?
Common toppings include roasted peanuts, toasted mung beans, sweetened red beans, jackfruit pieces, barley, corn, and drizzles of sweetened condensed milk or chocolate syrup.
Conclusion
Thai Coconut Ice Cream is a delightful dessert that embodies the flavors of Thailand. Its creamy texture and rich coconut taste make it a perfect treat for warm days or as a unique addition to any meal. I find joy in its simplicity and versatility, and I hope you do too.
Print
Thai Coconut Ice Cream
- Prep Time: 10 minutes
- Chill & Freeze Time: 3 hours
- Cook Time: 10 minutes
- Total Time: 3 hours 10 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Churned
- Cuisine: Thai
- Diet: Vegan
Description
Thai Coconut Ice Cream is a creamy, dairy-free dessert made with coconut milk, perfect for vegans and tropical dessert lovers. This easy Thai treat is refreshing, naturally sweet, and bursting with authentic coconut flavor—ideal for hot days or served over sweet sticky rice.
Ingredients
- 1 cup canned coconut milk
- ½ cup sugar
- 1½ cups water
Instructions
- Combine ½ cup sugar and ½ cup water in a saucepan over medium heat. Stir until the sugar dissolves completely (5–10 minutes). Let it cool.
- Add 1 cup water and 1 cup canned coconut milk to the cooled syrup. Mix thoroughly.
- Refrigerate for at least 1 hour until chilled.
- Churn the mixture in an ice cream maker according to manufacturer’s instructions.
- Transfer to a container and freeze for at least 2 hours before serving.
Notes
- For a traditional Thai twist, serve over sweet sticky rice or in a fluffy bun.
- Enhance with toppings like roasted peanuts, jackfruit, or toasted mung beans.
- Store in an airtight container in the freezer for up to 4 weeks.
- If you don’t have an ice cream maker, use the “ice cream in a bag” method.
