Is Thai coconut ice cream vegan?

Yes—just skip condensed milk or use coconut condensed milk for a vegan version.

Do I need an ice cream maker?

Nope! An ice cream maker yields the best texture, but you can still achieve a similar result with the freeze-and-stir method.

How is this different from your other coconut ice cream recipe?

That one uses eggs for a richer, custard-like texture. This recipe is the lighter, egg-free style you’ll find at Thai street stalls.

I-Tim Kati, Traditional Thai Coconut Ice Cream

Name: I-Tim Kati (Traditional Thai Coconut Ice Cream)
Prep time: 15 min
Cook time: PT-494383H56M17S
Cuisine: Thai
Ingredients: 2 cups coconut cream (full-fat, thick, for richness) *; 1 cup coconut milk (to smooth the texture); ¾ cup sugar (white sugar; adjust to taste); ¼ teaspoon salt; Optional toppings: crushed peanuts, sticky rice, young coconut meat, sweet corn, toasted coconut flakes, roasted mung beans

Description

Enjoy I-Tim Kati, traditional Thai coconut ice cream that’s dairy-free, gluten-free, creamy, and refreshing—Thailand’s favorite dessert.

Ingredients

Scale

2 cups coconut cream (full-fat, thick, for richness) *
1 cup coconut milk (to smooth the texture)
¾ cup sugar (white sugar; adjust to taste)
¼ teaspoon salt
Optional toppings: crushed peanuts, sticky rice, young coconut meat, sweet corn, toasted coconut flakes, roasted mung beans

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Instructions

Heat the Base. In a saucepan over medium heat, combine coconut cream, coconut milk, sugar, and salt. Stir until sugar dissolves and mixture is hot but not boiling. Remove from heat and let cool completely.
Freeze. Pour into a freezer-safe container. Freeze for 1–2 hours, then stir vigorously with a fork to break up ice crystals. Repeat every hour for 4–5 hours for a creamy texture. (Or churn in an ice cream machine if available.)
Serve Thai-Style: After the ice cream is frozen, let it sit at room temperature for 10 minutes to soften. Scoop into bowls, coconut shells, or soft bread buns, then finish with toppings like roasted peanuts, sticky rice, sweet corn, or coconut flakes.

Notes

Use full-fat coconut milk: This gives the ice cream its creamy texture. Light coconut milk will make it icy.
Chill your mixture: Refrigerate the coconut base for at least 2–4 hours (or overnight) before churning or freezing to help it set smoothly.
Keep it dairy- and gluten-free: The recipe is naturally dairy- and gluten-free — just double-check toppings like sticky rice or corn for any additives.
Customize toppings: Classic Thai toppings include roasted peanuts, sweet corn, sticky rice, palm seeds, or even a drizzle of condensed coconut milk.
Serve it Thai-style: Scoop into small bowls, cones, or even halved coconut shells for an authentic street food feel.

Prep Time: 15
Cook Time: 4+ freezing time
Category: Desserts
Method: stove top
Cuisine: Thai