Homemade Thai Coconut Ice Cream: An Authentic Taste of Thailand with Lemongrass and Yuzu

Indulge in a taste of Southeast Asia right from your kitchen with this incredible Thai coconut ice cream recipe! Also affectionately known as Bangkok coconut ice cream, this delightful dessert captured our hearts during our travels through Thailand. Our homemade version perfectly balances the rich creaminess of coconut milk with the vibrant, exotic notes of fresh lemongrass, the zesty brightness of yuzu, and the subtle sweetness of coconut sugar. While in Thailand, you’d often find this refreshing treat served with a generous topping of roasted peanuts and fresh coconut shavings. This recipe offers a slightly simpler approach, yet you’re absolutely encouraged to add those traditional toppings to truly transport yourself back to the bustling streets of Bangkok! After mastering this, why not try our Lavender Honey Ice Cream or our delightful Filipino Mango Ice Cream next?

The Allure of Thai Coconut Ice Cream: A Culinary Journey to Bangkok

Thai cuisine is renowned globally for its intricate balance of sweet, sour, spicy, and salty flavors. Amidst the savory delights, Thai coconut ice cream stands out as a beloved dessert, offering a refreshingly sweet and creamy counterpoint. It’s more than just ice cream; it’s a culinary experience deeply woven into the fabric of Thai street food culture. From the bustling night markets of Bangkok to serene beachside stalls, this delightful treat is a staple, providing a cool respite from the tropical heat.

What makes this particular recipe so special is its blend of traditional Thai flavors with an exciting twist. While classic Thai coconut ice cream is often pure and simple, the addition of lemongrass and yuzu elevates it to new heights. Lemongrass infuses the ice cream with its characteristic bright, citrusy, and slightly peppery aroma, a hallmark of many Thai dishes. Yuzu, a fragrant East Asian citrus fruit, brings a unique tartness and floral complexity that brightens the rich coconut, creating a truly unforgettable flavor profile that is both exotic and comforting.

Experience Thai Coconut Ice Cream in a Night Market!

One of the most authentic ways to enjoy Thai coconut ice cream is to witness its preparation and enjoy it amidst the vibrant atmosphere of a Thai night market. The video below captures just a glimpse of this magical experience, where fresh ingredients are transformed into a scoop of pure bliss. It’s an integral part of the street food scene, often scooped into a coconut shell and generously topped with an array of condiments, from sweet sticky rice to crunchy peanuts. This visual journey offers a window into the rich culinary traditions that inspire this homemade recipe.

Key Ingredients for Authentic Thai Coconut Milk Ice Cream

Crafting the perfect Thai coconut ice cream starts with selecting high-quality ingredients. Each component plays a crucial role in achieving the desired creamy texture and aromatic flavor that defines this dessert. Here’s a closer look at what you’ll need and why:

• Organic Coconut Milk: This is the heart of our ice cream. Opt for full-fat, organic coconut milk for the richest flavor and creamiest texture. The high fat content is essential for a smooth, luscious ice cream that doesn’t become too icy.
• Lemongrass: A quintessential Thai herb, lemongrass imparts a distinctive citrusy, floral, and slightly spicy aroma. When gently bruised and infused, it releases its essential oils, adding an unparalleled layer of complexity to the ice cream base.
• Yuzu Juice: This unique Japanese citrus fruit offers a complex flavor profile that is a delightful cross between lemon, mandarin, and grapefruit. Its bright, tangy notes cut through the richness of the coconut milk, providing a refreshing counterpoint and an exotic twist.
• Coconut Sugar: As a natural alternative to refined sugar, coconut sugar provides a more mellow sweetness with hints of caramel. It dissolves beautifully into the coconut milk, contributing to the smooth texture and adding depth to the overall flavor without being overly sweet.

Our culinary adventures in Thailand left us absolutely captivated by the food. We eagerly anticipate our next trip to explore even more Thai cuisine. Wandering the vibrant streets of Bangkok, we savored fresh mangoes, refreshing flavored ices, savory Pad Thai, and of course, countless scoops of homemade coconut ice cream. This recipe pays homage to those cherished memories, staying true to the original creamy base while introducing the aromatic lemongrass and bright yuzu for a unique twist. Thai cuisine is celebrated for its highly aromatic dishes and often, a spicy kick. What are your favorite Thai recipes that ignite your senses?

Unlocking the Flavors: Lemongrass and Yuzu

The distinctive character of this Thai coconut ice cream largely stems from the interplay of lemongrass and yuzu. These two ingredients, though from different culinary traditions, come together in a harmonious blend that is both refreshing and deeply satisfying.

Lemongrass (Cymbopogon citratus) is a tall, stalky plant with a fresh, lemony aroma and a hint of ginger. In Thai cooking, it’s typically bruised to release its fragrant oils before being added to curries, soups, and marinades. For this ice cream, infusing the coconut milk with lemongrass ensures that its delicate perfume permeates every spoonful, lending an authentic taste of Thailand. The subtle peppery undertone adds an intriguing complexity that differentiates this ice cream from simpler coconut versions.

Yuzu (Citrus junos) is a unique citrus fruit primarily cultivated in East Asia, especially Japan and Korea. It’s often described as a hybrid between a wild mandarin orange and a lemon. The flavor of yuzu juice is intensely aromatic, combining the tartness of a lemon with the floral notes of a grapefruit and a subtle hint of mandarin orange. It’s less acidic than lemon or lime but far more fragrant, making it a prized ingredient in gourmet cuisine. In our Thai coconut ice cream, yuzu acts as a bright counterpoint to the creamy coconut, preventing the dessert from becoming overly heavy and adding a delightful zing that tantalizes the palate. Its vibrant acidity also helps to enhance the other flavors, making the lemongrass truly pop.

Together, lemongrass and yuzu create a synergy that transforms simple coconut milk into an extraordinary dessert, embodying the aromatic and balanced essence of Asian flavors.

How to Craft Creamy Coconut Ice Cream from Scratch

Making your own Thai coconut ice cream is a surprisingly straightforward process, especially with an ice cream maker. The key lies in proper infusion and chilling, allowing the flavors to meld beautifully. Follow these simple steps for a truly delightful homemade treat:

• Step 1 – Prepare the Base: Begin by pouring the rich, full-fat coconut milk into a medium-sized sauce pan. Ensuring you use good quality coconut milk is crucial for the final texture and flavor of your ice cream.
• Step 2 – Infuse the Aromatics: Add the prepared lemongrass (ensure it’s cut and crushed to release its essential oils), the bright yuzu juice, and the subtly sweet coconut sugar to the saucepan. These ingredients are what give our ice cream its distinctive Thai-inspired flavor.
• Step 3 – Gently Heat and Steep: Place the saucepan over medium heat. Stir continuously until the coconut sugar completely dissolves and the mixture just begins to simmer lightly, forming small bubbles around the edges. Do not bring it to a rolling boil, as this can alter the delicate flavors. Once simmering, remove it from the heat immediately. This gentle heating process helps to infuse the coconut milk with the aromatic essence of lemongrass and ensures the sugar is fully incorporated. Leave it to rest at room temperature to cool slightly.
• Step 4 – Chill for Flavor Development: Once cooled, cover the saucepan and transfer it to the fridge. Allow the mixture to chill for at least 4 hours, or ideally, overnight. This prolonged chilling period is vital; it not only ensures the mixture is cold enough for your ice cream maker to churn effectively but also allows the lemongrass and yuzu flavors to deepen and fully infuse into the coconut milk base.
• Step 5 – Churn to Perfection: After the mixture is thoroughly chilled, pour it into your ice cream maker. Churn on low speed for approximately 30 minutes, or according to your machine’s instructions, until it reaches a soft-serve consistency. The churning process introduces air, creating that desirable creamy texture.

Expert Tips for the Perfect Homemade Ice Cream

Achieving that perfectly creamy, scoopable consistency for homemade ice cream can be a bit of an art. Here are some invaluable tips to ensure your Thai coconut ice cream turns out wonderfully every time:

• Freeze 2 hours before serving for the perfect consistency: Homemade ice cream, especially those without commercial stabilizers, tends to freeze harder than store-bought varieties over time. For the ideal soft and creamy texture, transfer your freshly churned ice cream to an airtight container and freeze it for about 2 hours before serving. If it becomes too firm after longer freezing, simply let it sit at room temperature for 10-15 minutes to soften slightly before scooping. Learn more about using stabilizers in your ice cream in this informative article.
• Choose High-Quality Coconut Milk: The foundation of this dairy-free ice cream is coconut milk. Always opt for full-fat coconut milk (often found in cans in the Asian section of grocery stores) for the richest flavor and creamiest texture. The higher fat content is crucial for preventing an overly icy result. Avoid “light” coconut milk or refrigerated coconut beverages, as they lack the necessary fat.
• Maximize Lemongrass Flavor: To get the most out of your lemongrass, make sure to properly prepare it. Trim off the very top green parts and the root end. Remove the tough outer layers to reveal the softer, pale-yellow inner stalk. Then, either bruise it heavily with the back of a knife or finely slice it before adding it to the coconut milk mixture. This releases its aromatic oils more effectively.
• Sweetener Alternatives: We’ve chosen coconut sugar for its healthier profile and subtle caramel notes. However, if you don’t have coconut sugar on hand, you can absolutely swap it out for traditional granulated sugar, brown sugar, or even maple syrup. Keep in mind that different sweeteners might slightly alter the flavor and color of the final product. Adjust to your personal preference!
• Don’t Skimp on Chilling Time: The pre-churn chilling period is non-negotiable. An adequately chilled base (4 hours to overnight) will churn into a much smoother and creamier ice cream, as it prevents large ice crystals from forming.

Creative Twists and Flavor Variations

While this Thai coconut ice cream recipe is a delight on its own, it also serves as an excellent base for experimentation. Feel free to unleash your creativity and add your own unique twist to this exotic dessert. Here are some ideas to inspire you:

• Pineapple Coconut Ice Cream: For a tropical explosion, toss in some finely diced fresh or canned pineapple chunks during the last few minutes of churning. The tangy sweetness of pineapple pairs wonderfully with coconut.
• Banana Coconut Milk Ice Cream: Add slices of ripe banana to the mixture before chilling, or blend them in just before churning, for a naturally sweet and even creamier texture. This creates a delightful banana-coconut fusion.
• Chocolate Coconut Milk Ice Cream: Introduce a luxurious element by folding in dark chocolate shavings or a swirl of rich chocolate fudge sauce after churning. The bitterness of dark chocolate provides a beautiful contrast to the sweet coconut.
• Strawberry Coconut Milk Ice Cream: For a refreshing berry twist, blend in fresh or frozen strawberries with the coconut milk base. The natural sweetness and slight tartness of strawberries will create a beautiful pink hue and a summery flavor.
• Mango Coconut Ice Cream: A classic Thai pairing! Add ripe mango puree to the base before churning, or swirl in soft mango pieces after. The lush sweetness of mango complements coconut perfectly.
• Citrus Swaps: If yuzu is hard to find, you can substitute it with other citrus juices. Tangerine juice will offer a milder, sweeter citrus note, while lime juice will provide a sharper, more traditional Thai tang.
• Sweetener Alternatives: Beyond coconut sugar, consider molasses for a deeper, more robust caramel flavor, or brown sugar for a rich, comforting sweetness. These swaps will subtly change the complexity of the ice cream.
• Serving as a Complement: Beyond enjoying it on its own, this ice cream makes a fantastic accompaniment. Serve it as a refreshing side to a rich chocolate cake, a warm apple pie, or alongside fresh fruit tarts for an elevated dessert experience.

Essential Equipment: Your Ice Cream Maker Companion

To achieve the silkiest, creamiest texture for your homemade Thai coconut ice cream, an ice cream maker is an invaluable tool. While there are some “no-churn” recipes out there, using a machine truly elevates the quality, ensuring consistent aeration and preventing large ice crystals from forming.

For this specific recipe, we happily used our trusty KitchenAid ice cream maker attachment. It’s incredibly user-friendly, consistently delivers excellent results, and is perfect for whipping up batch after batch of delicious ice cream. This particular recipe is designed to work beautifully with the KitchenAid attachment or any similar home ice cream maker that requires a pre-frozen bowl or has a built-in compressor. Investing in a good quality ice cream maker will open up a world of homemade frozen desserts for you to explore!

Serving Your Thai Coconut Ice Cream Authentically

To truly capture the authentic Thai experience, how you serve your homemade coconut ice cream is just as important as how you make it. In Thailand, this refreshing dessert is often presented in ways that enhance its flavor and visual appeal, offering a multi-textured and delightful experience.

Traditionally, Thai street vendors would scoop the ice cream into a fresh coconut shell, adding a natural and beautiful presentation. While this might be a bit ambitious for home serving, you can still replicate the spirit with key toppings:

• Fresh Coconut: Serve with thin slices or shredded fresh coconut meat. The tender, slightly chewy texture and pure coconut flavor beautifully complement the creamy ice cream.
• Roasted Peanuts: A sprinkle of crunchy, roasted peanuts adds a delightful textural contrast and a nutty depth that is a signature pairing in Thailand.
• Sticky Rice: For a truly authentic and uniquely Thai experience, serve a small portion of sweetened sticky rice alongside (or even beneath) your ice cream. The warm, slightly sweet, and chewy rice creates an unexpected yet harmonious combination with the cold, creamy ice cream.

Other delicious additions could include a drizzle of condensed milk (if you’re not strictly dairy-free), a few fresh mint leaves for garnish, or a sprinkle of toasted sesame seeds. Whichever way you choose to serve it, this homemade Thai coconut ice cream promises a refreshing and memorable dessert experience!

More ice cream recipes on AHK!

• Filipino Mango Ice Cream
• Homemade Peach Ice Cream
• Lavender Honey Ice Cream
• Yogurt Ice Cream
• Mango Popsicles
• Green Tea Popsicles

More coconut ice cream recipes

• Avocado coconut ice cream
• Watermelon coconut ice cream
• Coconut milk blueberry ice cream

Thai Coconut Ice Cream with Lemongrass and Yuzu Recipe Card

Prepare to delight your taste buds with this unique and refreshing ice cream recipe. It’s a wonderful blend of creamy coconut milk, aromatic lemongrass, bright yuzu, and a touch of coconut sugar, offering a truly authentic Thai-inspired dessert experience. Perfect for a warm day or whenever you crave an exotic treat.

If you love this recipe, please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

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First published June 30, 2018. Last updated April 28, 2021 with more information, additional tips, and better readability.