Thai Coconut Ice Cream

This Thai Coconut Ice Cream is a creamy, vegan delight that brings the tropics to your home. Infused with rich coconut flavor and a hint of sweetness, it’s a refreshing dessert perfect for any occasion.

Ingredients

• Coconut milk - 400 ml
• Coconut cream - 100 ml
• Maple syrup - 4 tablespoons
• Agave syrup - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Salt - 1/4 teaspoon
• Cornstarch - 2 tablespoons
• Shredded coconut (toasted) - 2 tablespoons (for garnish)

Steps

1. In a saucepan, combine the coconut milk, coconut cream, maple syrup, agave syrup, vanilla extract, and salt over medium heat.
2. In a small bowl, mix the cornstarch with a few tablespoons of the coconut mixture until smooth to create a slurry.
3. Once the coconut mixture is warm (not boiling), slowly stir in the cornstarch slurry and continue to cook, stirring constantly, until the mixture thickens slightly (about 5-7 minutes).
4. Remove from heat and let the mixture cool to room temperature.
5. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (about 20 minutes).
6. Transfer the ice cream to a lidded container and freeze for at least 4 hours to firm up.
7. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly, then scoop into bowls and garnish with toasted shredded coconut.

Nutrition

• Calories: 260
• Protein: 2 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 15 g
• Sodium: 15 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Water: 0.1 L

Health Benefits

• Rich in healthy fats from coconut, which can support heart health.
• Dairy-free and vegan, making it suitable for lactose-intolerant individuals.

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