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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 286.0
  • Total Fat: 20.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 159.7 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 1.9 g

View full nutritional breakdown of Thai Coconut Ice Cream calories by ingredient
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Thai Coconut Ice Cream

Submitted by: ANTIOCHIA

Introduction

A delicious non-dairy ice cream without the food additives found in commercial ice creams. Unfortunately high in calories. Best to use only a little (perhaps a half serving) to top berries or fruit. This recipe needs to be made over to lower the calories. Use an ice cream maker for this recipe. A delicious non-dairy ice cream without the food additives found in commercial ice creams. Unfortunately high in calories. Best to use only a little (perhaps a half serving) to top berries or fruit. This recipe needs to be made over to lower the calories. Use an ice cream maker for this recipe.
Number of Servings: 12

Ingredients

    3 cans Thai Kitchen Coconut Milk, 13.66 oz cans, about 5 cups (Do not use "lite")
    1-1/2 cups sugar
    3/4 teaspoon salt

Directions

Combine the coconut milk, sugar, and salt in a sauce pan. Bring to a boil, stirring constantly, then simmer for about 4 minutes so that the sugar is thoroughly dissolved. Remove from heat and pour into a bowl or plastic container to cool. Lay a piece of plastic wrap on the surface to prevent the mixture from forming a skin. Chill thoroughly -- preferably over night.

The next day pour the mixture into your ice cream maker, and follow the directions that came with your machine.

This recipe makes 1-1/2 quarts -- or 12 servings of 1/2 cup each. Since this is so rich, I would advise using only a quarter cup to top some berries or other fruit.

I will be experimenting with using lite coconut milk as part or all of the liquid, and perhaps less sugar.

Number of Servings: 12

Recipe submitted by SparkPeople user ANTIOCHIA.






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