In the heat of Thailand, there is nothing more refreshing than coconut ice cream that is sold by vendors on bikes. Served with sticky rice and topped with all sorts of fun toppings, making this recipe brings me right home!
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Ingredients
Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.
- Coconut milk
- Coconut water (from a young coconut or pre-packaged)
- Chopped palm sugar
- White granulated sugar
- Salt
- Vodka (optional, see note)
Optional Add-Ins
- Young coconut meat
- Jackfruit, canned
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Optional Toppings
- Roasted peanuts
- Sweet sticky rice
- Toasted mung beans (@ 10:06)
- Evaporated milk
The vodka helps prevents the ice cream from freezing too hard. Because this is a light ice cream, it can freeze harder than fattier ice creams. If not using, you can also just let the ice cream sit on the counter or in the fridge to soften before serving.
How to Make Young Coconut Ice Cream ไอติมกะทิ
Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.
- Combine coconut milk, palm sugar, white sugar, and salt in a pot and cook over medium heat until all the sugar is dissolved.
- Stir in coconut water and vodka, if using. Let chill in the fridge completely and churn according to your ice cream machine's instructions.
- Add the young coconut meat and jackfruit, or any other add-ins, during the last 1-2 minutes of churning.
Coconut Ice Cream ไอติมกะทิ (itim gati)
- Yield: Makes almost 1 quart
Ingredients
- 1 ½ cup coconut milk
- 1 ½ cup coconut water (from a young coconut or pre-packaged)
- 100 g. chopped palm sugar
- Scant ¼ cup white granulated sugar
- ⅛ tsp salt
- 2 Tbsp vodka (optional, see note)
Optional Add-Ins
- ¼ cup chopped young coconut meat
- ¼ cup chopped jackfruit, canned
Optional Toppings
- Roasted peanuts
- Sweet sticky rice
- Toasted mung beans (@ 10:06)
- Evaporated milk
Want to save this recipe?
We can email this post to you, so you can come back to it later!
Instructions
Combine coconut milk, palm sugar, white sugar, and salt in a pot and cook over medium heat until all the sugar is dissolved. Stir in coconut water and vodka, if using. Let chill in the fridge completely and churn according to your ice cream machine's instructions. Add the young coconut meat and jackfruit, or any other add-ins, during the last 1-2 minutes of churning.
Notes
The vodka helps prevents the ice cream from freezing too hard. Because this is a light ice cream, it can freeze harder than fattier ice creams. If not using, you can also just let the ice cream sit on the counter or in the fridge to soften before serving.
Sam says
Can I substitute this for coconut cream?
Pailin Chongchitnant says
If you use coconut cream it'll be fattier and richer, which, if that's what you want, that will be fine.
Soo says
Hi Pailin, many thanks for the recipe. The only problem I had was, after chilling the base in the fridge, a rather thick layer of fat from the coconut milk has solidified on top. I tried breaking it into smaller pieces before churning but it didn’t incorporate with the liquid milk during the churn (although the pieces were less visible after the churning has completed). Is this how it should be or how do I prevent this from happening?
Gary says
hi Pailin
May I know how is this different from the other Thai Coconut Ice cream recipe of yours? The "Street-Style Thai Coconut Ice Cream".
Is the young coconut version less creamy and more like sorbet?
second question is, can I use Barcardi Rum in placed of Vodka?
Pailin Chongchitnant says
Yes the young coconut one is much lighter, and more like a sorbet. This one is creamier and more like ice cream. Yes, you can use rum instead. Enjoy!
Marjorie says
What is the ice cream maker you use? It looks like something used with a heavy mixer (such as Vitamix).
Rachel Lew says
Is it more fragrant if i use coconut cream instead of coconut milk
Pailin Chongchitnant says
Maybe a little, but it'll definitely be richer.
Kaz says
The best, absolutely delicious. Thank you Pailin for this recipe. Everyone loved it,of all ages.
Marlyn says
Hi, I would love to to try. Do you have suggestions on how to make it without and ice cream maker?
Futile Resistance says
I have a complicated and traumatic history with Thai ice cream flavours - the responsibility for which falls entirely on Miss Pailin. But, I digress. This recipe is excellent.
Jenn says
I love the intense flavor of the coconut in this recipe and its definitely a crowd favorite. However, I cut down on the amount of sugar (80g palm sugar; no white sugar), and it turned out just perfect. I recommend tasting it after you have added the coconut water and adding white sugar as needed.