Thai Vegan Coconut Ice Cream Recipes

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THAI VEGAN COCONUT ICE CREAM



Thai Vegan Coconut Ice Cream image

This vegan coconut ice cream was inspired by my many trips to Thailand and is absolutely divine! One really important thing about making coconut ice cream - the base must be really well chilled before churning in the ice cream maker or the ice cream will be too soft and slushy. Try and chill it for a minimum of three or fours hours. Overnight is actually preferable for the best results. Even then, I find that the ice cream never gets to a consistency beyond that of frozen yoghurt in the machine. I like to transfer the ice cream into the freezer for a few hours to solidify it a bit more before serving. I like to add natural coconut flavoring in order to accent the coconut flavor. But it is also wonderful with vanilla extract. It is all a matter of personal preference. You could also add in more shredded coconut if you prefer a crunchier texture. You can also add in cacao powder or fruit to the mix too. But I like it just like this!

Provided by The Blender Girl

Categories     Ice Cream

Time 10m

Yield 1 pint, 4-6 serving(s)

Number Of Ingredients 7

3 1/2 cups unsweetened coconut cream (about 2 standard 14 ounce/400ml cans)
3/4 cup raw agave nectar
1/4 teaspoon celtic sea salt
2 1/2 tablespoons arrowroot starch
1 cup organic shredded coconut
1 teaspoon coconut flavoring, alcohol free (or 1 tsp natural alcohol free vanilla extract)
organic soaked and dehydrated nuts (to garnish) (optional)

Steps:

  • Stir the arrowroot into 1/2 cup of cold coconut milk.
  • Heat the rest of the coconut milk, agave and salt in a saucepan until well combined. Just about a minute.
  • Stir in the arrowroot mixture and stir on medium/low heat until thickened - about 5 minutes.
  • Stir in the coconut essence and shredded coconut and allow to cool.
  • Transfer to a bowl and chill in the fridge for at least a few hours (overnight is preferable) until really cold.
  • Process in an ice cream maker according to the manufacturer's instructions.
  • Place in the freezer to solidify and serve serve garnished with nuts and toasted coconut flakes IF it makes it that far! YUM!
  • If the consistency gets really grainy - place in your blender and pulse quickly before serving to cream it up a bit.

THAI COCONUT MILK ICE CREAM



Thai Coconut Milk Ice Cream image

From Quick&Easy Thai by Nancie McDermott. Requires 7 c or about 4 14-ounce cans of coconut milk. Also requires ice cream maker. Time does not include freezing time, etc.

Provided by hannahactually

Categories     Frozen Desserts

Time 20m

Yield 1 1/2 quarts

Number Of Ingredients 3

7 cups unsweetened coconut milk
2 cups sugar
1 teaspoon salt

Steps:

  • Combine coconut milk, sugar, and salt in medium saucepan and bring to gentle boil over medium-high heat. Cook, stirring often, until sugar dissolves and mixture is smooth (1-2 mins.). Transfer to bowl, cool to room temp, and then cover and chill until very cold. Transfer to bowl of ice-cream maker and freeze according to manufacturer's directions. Serve at once, or transfer to airtight container and freeze for up to 2 weeks.

Nutrition Facts : Calories 3109.7, Fat 225, SaturatedFat 199.5, Sodium 1690.1, Carbohydrate 296.2, Sugar 266.1, Protein 21.3

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