Discover a unique twist on traditional Thai coconut ice cream with this fun and delicious recipe! This homemade Thai coconut ice cream (in hot dog buns!) is served in hot dog buns, creating a delightful and unexpected treat. These Thai ice cream sandwiches are the perfect dessert for the summer months!
Thai ice cream is a favorite childhood treat that brings back happy memories. It used to be sold by vendors riding a motorbike with a cart full of ice cream. I love this dessert because it's a special Thai delight I've enjoyed for a long time.
Make your sweet coconut sticky rice using this mango sticky rice recipe. Use your leftover sticky rice to line the bottom of the hot dog buns for the traditional Thai ice cream.
For more Thai desserts, check out these recipes: Thai coconut ice cream, Thai kabocha squash in coconut milk, Mango sago, and Thai mango sticky rice.
Jump to:
- Why you'll love this Thai coconut ice cream
- What does Thai coconut ice cream taste like?
- Ingredients for Homemade Thai Coconut Ice Cream
- How to make Homemade Thai Coconut Ice Cream
- Helpful kitchen notes and tips
- How to serve and eat Thai Coconut ice cream
- Garnishing options
- Helpful kitchen tools for this recipe
- Variations
- Substitutes
- Storage
- Frequently Asked Questions
- More Thai recipes you'll love
- Coconut Ice Cream Recipe
- Easy Thai recipes you'll love
Why you'll love this Thai coconut ice cream
- It's served in soft hot dog buns! In an authentic Thai way, just like the one you'd find on the streets of Thailand.
- Combining coconut cream and coconut milk gives it the creamiest texture with a rich and refreshing taste.
- You can create the best coconut ice cream you've ever had with simple ingredients and an ice cream machine.
- You can make this ice cream without an ice cream machine! Though very helpful to have a machine, it's possible to make it without one too. Read on to find out!
- Sweetened sticky rice and coconut flakes add a delightful texture to each spoonful.
What does Thai coconut ice cream taste like?
Thai coconut ice cream in hot dog buns is a special mix of sweet and savory tastes. It seems it has endless layers of goodness after every bite. The creamy coconut ice cream is deliciously tropical and goes surprisingly well with the soft buns. You'll experience a yummy contrast of textures and flavors when you bite.
The cold ice cream melts against the warm bun, creating a creamy and tasty sensation. The coconut flavor is refreshing, like being in a tropical paradise. The hot dog bun, usually used for savory foods, adds a nice twist to the dessert.
It has a subtle, doughy taste from the sweet sticky rice at the bottom of the bread that goes well with the sweet ice cream. The combination of the two flavors is unique and satisfying.
Ingredients for Homemade Thai Coconut Ice Cream
- Coconut cream.
- Full-fat coconut milk.
- White granulated sugar.
- 4 egg yolks. Chicken or duck eggs will work though duck eggs are more rich and creamy when made in this recipe.
- Cooked sweetened coconut sticky rice. Use this mango sticky rice recipe for the coconut sticky rice. Toasted coconut flakes. For garnishing. Check below for a complete list of suggested garnishing options.
- Sea salt. Just dash to balance out the sweetness of the ice cream.
How to make Homemade Thai Coconut Ice Cream
This simple ice cream recipe requires only 4 major ingredients: sugar, egg yolks, unsweetened, full-fat coconut milk, and coconut cream. Toppings are optional but highly recommended-coconut flakes, crushed peanuts, and sweetened condensed milk.
Step 1. Separate the egg yolks from the egg whites and mix the ⅓ cup of sugar and 4 egg yolks in a small bowl. Whisk until smooth.
Step 2. Mix coconut milk, cream, and sugar in a saucepan. Turn the stove to medium heat and bring the mixture to a boil, and you have a creamy mixture. Add a pinch of salt to round out the sweetness. Stirring often for 10 minutes. After the coconut milk in the pot starts to boil and the sugar dissolves, turn the stove off and remove the pot from heat.
Step 3. Once cooled, add the egg yolk mixture to the thick milk, stir well, and let the entire thing sit for 10 more minutes to meld together a bit more.
Step 4. Pour the mixture into a large bowl, cover, and put in the freezer for 4-6 hours. To test the texture, check your coconut milk ice cream every 2-3 hours.
Step 5. Once your ice cream hardens, remove it from the freezer. You can churn the ice cream in an ice cream maker according to your machine manufacturer's instructions. Mine was for 20 mins).
If you don’t have an ice cream machine, wait at least 6 hours for the ice cream to harden. Check it every couple of hours to see if you need to churn by hand with a spatula or use a food processor.
Step 6. Once your ice cream is at your desired consistency, it's ready! If not, place it in the freezer for 2 or more hours. That's it. Now it's time to enjoy, and let's put it all together.
Step 7. Add 3-4 scoops of the coconut ice cream on top of the sweet sticky rice, then drizzle with sweetened condensed milk. Garnish with coconut flakes, crushed peanuts, or any of your favorite garnishes.
Step 8. Lastly, pour sweetened condensed milk or evaporated milk over the entire thing. That's it! Enjoy your glorious Thai coconut ice cream in a hot dog bun!
Recipe HERE for making sticky rice in a bamboo basket, or how to make sticky rice in a steaming pot, or even in an instant pot!
Helpful kitchen notes and tips
- With this recipe, you do not have to churn the ice cream if you don't have an ice cream machine. Freeze the ice cream mixture in the freezer for 6 hours and serve once hardened.
- Also, If you don't have an ice cream machine, you can still make this recipe using a food processor or a hand mixer, though the texture might be slightly different.
- To serve the ice cream in another Thai-style presentation, serve the ice cream in a coconut shell. It's especially exotic if you can use tiny bowls of coconut shells with fresh coconut meat still intact. Grate some of the coconut meat for garnishing for added flavor and texture!
How to serve and eat Thai Coconut ice cream
- The original way of eating Thai coconut ice cream, with very soft hot dog buns.
- Serve the ice cream in the old-fashioned way using soft hot dog buns. Sweetened Hawaiian buns are perfect for this Thai dessert.
- Enjoy the ice cream on its own for a refreshing tropical dessert.
- Serve your ice cream with cones like you would in soft-serve ice cream.
Garnishing options
Go all out and indulge in these delicious garnishes for your homemade coconut ice cream! Mix and match the items from this ingredient list to suit your preference!
- Crushed peanuts
- Toasted coconut flakes
- Sweetened crispy mung beans
- Evaporated milk
- Sweetened Hearts of Palms
- Grated coconut meat from a young coconut
- Shredded coconut flesh from older coconuts
- Use coconut whipping cream for added coconut flavors! Why not! (;
- Use fresh fruit. Add small pieces of your favorite fruits for extra flavors and textures. Mango, pineapple, peaches, nectarines, pears, and berries are excellent options.
Helpful kitchen tools for this recipe
My ice cream recipe uses an ice cream machine by Cuisinart. If you make a lot of ice cream recipes, I highly recommend investing in one for your kitchen. The items listed below help achieve the best results for my recipe. They are affiliate links where I earn a small commission for recommending them. You will not get charged extra for purchasing these items.
- Ice cream machine or food processor. I used the Cuisinart ice cream maker.
- Saucepan
- Whisk
- Lidded container for freezing
Variations
- For a healthier version, substitute the sugar with coconut sugar and use coconut cream with reduced fat content.
- Experiment with different fruits like fresh mango or pineapple to add more flavors to your ice cream.
- Add a few drops of vanilla extract for more fragrant flavors to your Thai ice cream.
Substitutes
- Use heavy cream instead of coconut cream as a substitute.
Storage
- Store any leftover ice cream in a lidded airtight container in the freezer for up to four weeks.
Frequently Asked Questions
No. Unfortunately, I haven't yet tested my ice cream recipe with no eggs to make it a vegan coconut ice cream.
Yes, you can. But know that you will no longer get the coconut flavors if you substitute heavy cream for coconut ice cream.
No, of course not. But soft hot dog buns are the traditional way to enjoy Thai ice cream.
More Thai recipes you'll love
- Thai-style Coconut Curry with Fresh Vegetables
- Pad Thai with Shrimp and Tofu
- Tom Yum Goong (Thai Hot and Sour Shrimp Soup)
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Coconut Ice Cream Recipe
- Total Time: 4 hours 10 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
Discover a unique twist on traditional Thai coconut ice cream with this fun and delicious recipe! This homemade Thai coconut ice cream (in hot dog buns!) is served in hot dog buns, creating a delightful and unexpected treat. These Thai ice cream sandwiches are the perfect dessert for the summer months!
Ingredients
For the ice cream
- 2 cups unsweetened and full-fat coconut cream
- 1 cup unsweetened and full-fat coconut milk
- ⅔ cup sugar
- 4 egg yolks
- ⅓ cup sugar
- Hot dog buns for serving ice cream in
- Sweetened coconut sticky rice. Use this recipe to make your sticky rice.
Garnishing options: Optional but highly recommended. Use as needed.
- Sweetened condensed milk
- Crushed peanuts
- Toasted sweetened coconut flakes. (Dry toasting in a pan for 10 minutes on medium heat until fragrant and light golden brown
- Sweet crispy mung beans
Instructions
- Separate the egg yolks from the egg whites and mix the ⅓ cup of sugar and 4 egg yolks in a small bowl. Whisk until smooth.
- Mix coconut milk, cream, and sugar in a saucepan. Turn the stove to medium heat and bring the mixture to a boil, and you have a creamy mixture. Add a pinch of salt to round out the sweetness. Stirring often for 10 minutes. After the coconut milk in the pot starts to boil and the sugar dissolves, turn the stove off and remove the pot from heat.
- Once cooled, add the egg yolk mixture to the thick milk, stir well, and let the entire thing sit for 10 more minutes to meld together a bit more.
- Pour the mixture into a large bowl, cover, and put in the freezer for 4-6 hours. To test the texture, check your coconut milk ice cream every 2-3 hours. Once your ice cream hardens, remove it from the freezer.
- You can churn the ice cream in an ice cream maker according to your machine manufacturer's instructions. Mine was for 20 mins).
- If you don’t have an ice cream machine, wait at least 6 hours for the ice cream to harden. Check it every couple of hours to see if you need to churn by hand with a spatula or use a food processor. Once your ice cream is at your desired consistency, it's ready! If not, place it in the freezer for 2 or more hours. That's it.
- Now it's time to enjoy, and let's put it all together. Add 3-4 scoops of the coconut ice cream on top of the sweet sticky rice, then drizzle with sweetened condensed milk. Garnish with coconut flakes, crushed peanuts, or any of your favorite garnishes.
- Lastly, pour sweetened condensed milk or evaporated milk over the entire thing. That's it! Enjoy your glorious Thai coconut ice cream in a hot dog bun!
Notes
- With this recipe, you do not have to churn the ice cream if you don't have an ice cream machine. Freeze the ice cream mixture in the freezer for 6 hours and serve once hardened.
- Also, If you don't have an ice cream machine, you can still make this recipe using a food processor or a hand mixer, though the texture might be slightly different.
- To serve the ice cream in another Thai-style presentation, serve the ice cream in a coconut shell. It's especially exotic if you can use tiny bowls of coconut shells with fresh coconut meat still intact. Grate some of the coconut meat for garnishing for added flavor and texture!
** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: Stove top & Freezer
- Cuisine: Thai
Nutrition
- Serving Size: 6
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Need some healthy recipes to balance out the sweet treat? Check out these easy recipes below.
Suwanee says
Happy to hear! One of my favorite childhood memories too!
Taan says
I love the sweet bread that holds all this ice team goodness together. It brings back sweet childhood memory when I lived there. Thank you for sharing the recipe.
Kay says
Simply the best! A walk down childhood memory lane with this coconut cream sandwich recipe.
Suwanee says
Thank you so much Rollene! I appreciate you reading and your kind words! (: xo -Suwanee
Rollene Storms says
Oh my! I so much loved reading about the ice cream truck. What a great story - and so beautifully told.