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
- 2/3 cup sugar
- 4 egg yolks
- 1/3 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!
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- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: Stove top & Freezer
- Cuisine: Thai
Nutrition
- Serving Size: 6
Keywords: Coconut Ice Cream Recipe, Thai coconut ice cream, thai ice cream, coconut ice cream, thai ice cream with bread, thai ice cream with hot dog buns