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A Hedgehog in the Kitchen

Helping you savor life through International recipes and travel adventures

April 28, 2021

Thai coconut ice cream with lemongrass and yuzu

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Thai coconut ice cream anyone? We fell in love with Thai coconut ice cream, also known as Bangkok coconut ice cream, while in Thailand. This homemade Thai ice cream is the perfect balance of coconut milk, lemongrass, yuzu and coconut sugar. In Thailand, this ice cream is often topped with peanuts and served with fresh coconut. This is a slightly simpler version but feel free to add fresh coconut and peanuts to remind you of Bangkok! Make this lavender honey ice cream or Filipino mango ice cream next!

Thai coconut ice cream with lemongrass & yuzu

Table of Contents

Toggle
  • Take a look at this Thai coconut ice cream in the night market in Thailand!
  • Thai coconut milk ice cream ingredients
  • How to make coconut ice cream from coconut milk
  • Tips
  • Add your own twist to this Thai coconut ice cream
  • Special Materials (Thai coconut ice cream for ice cream maker)
  • How to serve
  • Thai coconut ice cream recipe
  • Thai coconut ice cream with lemongrass and yuzu

Take a look at this Thai coconut ice cream in the night market in Thailand!

Thai coconut milk ice cream ingredients

  • Organic coconut milk
  • Lemongrass
  • Yuzu juice
  • Coconut sugar

The food in Thailand was absolutely out of this world. We can’t wait to travel back and try some more Thai recipes. We loved walking down the streets of Bangkok and eating the fresh mango, flavored ices, pad Thai and homemade coconut ice cream. We stayed true to the original recipe and added a lemongrass and yuzu twist. Thai cuisine is famous for its aromatic dishes and spicy edge. Which Thai recipes are your favorite?

Thai coconut ice cream with lemongrass & yuzu

How to make coconut ice cream from coconut milk

  • Step 1 – Pour the coconut milk into a sauce pan. 
  • Step 2 – Add the lemongrass, yuzu and coconut sugar. 
  • Step 3 – Heat on medium heat until the mixture starts to boil lightly. Remove from heat and leave to rest. 
  • Step 4 – Put in the fridge for 4h or overnight. 
  • Step 5 – Pour the mixture into your ice cream maker and churn on low speed for 30 minutes.

Tips

  • Freeze 2 hours before serving for the perfect consistency. Since we don’t use ice cream stabilizers in our ice cream, longer freezing will produce an icier ice cream. That being said, a harder ice cream is delicious too! Learn more about using stabilizers in your ice cream in this article.
  • We used coconut sugar in this recipe to make it healthier. If you don’t have coconut sugar on hand, you can swap it out for traditional sugar instead.
Thai coconut ice cream with lemongrass & yuzu

Add your own twist to this Thai coconut ice cream

  • Toss in some pineapple chunks to make pineapple coconut ice cream
  • Add banana to make banana coconut milk ice cream
  • Add dark chocolate to make chocolate coconut milk ice cream
  • Throw in some strawberries to make strawberry coconut milk ice cream
  • Add mango to make mango coconut ice cream
  • You can swap out the yuzu for tangerine juice
  • You can replace the coconut sugar with molasses or brown sugar
  • Serve the ice cream as a side to your favorite cake

Special Materials (Thai coconut ice cream for ice cream maker)

We used our KitchenAid ice cream maker for this recipe. It’s really easy to use, reliable and makes the perfect ice cream. This recipe will work in the KitchenAide ice cream maker or any similar ice cream maker.

Thai coconut ice cream with lemongrass & yuzu

How to serve

To serve your ice cream like they do in Thailand, serve with sliced fresh coconut, peanut and/or sticky rice!

More ice cream recipes on AHK!

  • Filipino Mango Ice Cream
  • Homemade Peach Ice Cream
  • Lavender Honey Ice Cream
  • Yogurt Ice Cream
  • Mango Popsicles
  • Green Tea Popsicles

More coconut ice cream recipes

  • Avocado coconut ice cream
  • Watermelon coconut ice cream
  • Coconut milk blueberry ice cream

Thai coconut ice cream recipe

Enjoy this simple ice cream recipe with coconut milk, lemongrass, yuzu and coconut sugar!

If you love this recipe, please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

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Thai coconut ice cream with lemongrass & yuzu
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Thai coconut ice cream with lemongrass & yuzu

Thai coconut ice cream with lemongrass and yuzu


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  • Author: A Hedgehog in the Kitchen
  • Total Time: 0 hours
  • Yield: For 4
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Description

Cool down with this aromatic Thai coconut ice cream with lemongrass and yuzu!


Ingredients

Scale
  • 1 can of organic coconut milk
  • 2 sticks of lemongrass (cut into 1 inch sticks and crushed​)
  • 3 tbsp of organic yuzu juice
  • 3 tbsp of organic coconut sugar

Instructions

  1. Pour the coconut milk into a sauce pan.
  2. Add the lemongrass, yuzu and coconut sugar.
  3. Heat on medium heat until the mixture starts to boil lightly. Remove from heat and leave to rest.
  4. Put in the fridge for 4h or overnight.
  5. Pour the mixture into your ice cream maker and churn on low speed for 30 minutes.

Notes

Equipment needed : We recommend using a high quality ice cream maker. We love our KitchenAid ice cream maker.

  • Prep Time: 30 mins prep + 4h rest
  • Cook Time: 5 minutes
  • Category: Dessert
  • Cuisine: Thai

Did you make this recipe?

Tag @ahedgehoginthekitchen on Instagram and hashtag it #ahedgehoginthekitchen

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First published June 30, 2018. Last updated April 28, 2021 with more information, additional tips, and better readability.



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Related

Filed Under: Desserts, Ice cream Tagged With: ice cream recipes, Thai recipes

Reader Interactions

Comments

  1. Emmy Lymn says

    July 10, 2018 at 10:14 am

    Looks so yummy! I’ve never tried coconut milk, yuzu and lemongrass in ice cream before and I’m trying to imagine how it tastes in my head right now. I can’t wait to try it. Thanks.

    Reply
    • A Hedgehog in the Kitchen says

      July 11, 2018 at 7:07 pm

      Thanks Emmy! I hope you love it. Let us know!

      Reply
  2. Kathy @ Beyond the Chicken Coop says

    July 11, 2018 at 2:28 pm

    This ice cream sounds fabulous!






    Reply
    • A Hedgehog in the Kitchen says

      July 11, 2018 at 7:09 pm

      Thank you, Kathy! It’s our favorite dessert at the moment!

      Reply

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