Thai · Dessert
Thai Palm Sugar Ice Cream
A Thai-style no-churn ice cream built on the deep, smoky-sweet caramel notes of palm sugar, folded through whipped cream and rich coconut cream for a dense, slow-melting scoop finished with toasted coconut and crushed peanut for crunch.
$1
15 minsPrep
5 minsCook
380 minsTotal
EasyLevel
Nutrition per serving
441Calories
4.2gProtein
40gFat
20.5gCarbs
18.4gSugar
1.1gFiber
224mgSodium
41mgChol
30gSat Fat
299mgPotassium
46mgCalcium
1.7mgIron
0.1mcgVitamin B12
2.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Melt the brown sugar gently with half the coconut cream in a small pan over low heat, stirring until dissolved and faintly caramelised, about 3-4 minutes, then cool completely to room temperature.
2
In a chilled bowl, whip the heavy cream with a hand mixer to soft peaks.
3
Fold the cooled palm-sugar coconut caramel and the remaining coconut cream and salt into the whipped cream until fully combined and no streaks remain.
4
Pour the mixture into a small freezer-safe tub, smooth the top, and freeze for at least 6 hours or until firm.
5
While the ice cream freezes, toast the shaved coconut flesh in a dry pan over low heat until golden, about 2-3 minutes, and set aside to cool.
6
Scoop into chilled bowls and scatter the toasted coconut and crushed roasted peanut over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g chilled coconut cream
- 2.1 oz60g whipped to soft peaks heavy cream
- 1 oz28g melted with coconut cream to mimic palm sugar caramel brown sugar
- 0 oz1g salt
- 0.5 oz15g toasted, shaved coconut flesh
- 0.4 oz10g roasted, crushed peanut
