Thai · Dessert
Thai Coconut Ice Cream with Sweet Corn
A Thai street-dessert favourite reimagined as a no-churn scoop: sweet, salty coconut cream folded with whipped cream for body, studded with tender corn kernels and finished with toasted coconut for crunch. No churner needed, just a freezer and a fork.
$1
15 minsPrep
0 minsCook
375 minsTotal
EasyLevel
Nutrition per serving
349Calories
3.9gProtein
30.9gFat
16.5gCarbs
15.5gSugar
0.5gFiber
242mgSodium
45mgChol
23.5gSat Fat
257mgPotassium
89mgCalcium
0.9mgIron
0.1mcgVitamin B12
1.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Whip the chilled heavy cream to soft peaks using a hand mixer, about 2-3 minutes, and set aside in the fridge.
2
In a separate bowl, whisk the coconut cream and condensed milk together until smooth and no streaks remain.
3
Fold the whipped cream into the coconut mixture in three additions, keeping as much air in the mixture as possible.
4
Fold in the sweet corn kernels (steamed and cooled beforehand, reserved outside the ingredient grams as a stir-in) and a pinch of salt.
5
Pour the mixture into a small freezer-safe tub, smooth the top, and cover with a lid or cling film pressed to the surface.
6
Freeze for at least 6 hours or until firm, stirring once at the 2-hour mark to break up any ice crystals forming at the edges.
7
Scoop into two bowls, scatter the toasted shredded coconut over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.8 oz80g coconut cream
- 1.6 oz45g condensed milk
- 1.9 oz55g chilled, whipped to soft peaks heavy cream
- 0.4 oz12g shredded, toasted coconut flesh
- 0 oz1g salt
