Thai Coconut Ice Cream
- Minutes to Prepare:
- Minutes to Cook:
- 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 sugar3/4 teaspoon salt
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.
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.
Nutritional Info 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
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