Thai Curry Ice Cream – a delicious recipe with coconut milk, coconut cream, green curry, brown sugar, light corn syrup, basil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Skim thicker coconut cream off top of can of coconut milk; reserve thinner milk for later use. Place skimmed cream, can of coconut cream and curry paste in a saucepan set over medium heat. Cook, stirring constantly, until combined.
2
Add in reserved thinner coconut milk, corn syrup, sugar and basil; bring to simmer over medium heat. Lower heat, add fish sauce, and cook, stirring occasionally, about 10 minutes, or until slightly thickened.
3
Using either a blender or immersion blender, blend thoroughly. Add in lime zest and refrigerate mixture for at least 3 hours or overnight.
4
Once thoroughly chilled, process ice cream per the manufacturer's directions. Move to an airtight container and freeze for about 2 hours. Remove from freezer 15 minutes before serving.
5
Note: to make a vegan ice cream, omit the fish sauce and substitute a dash of salt, and make sure the curry paste you use doesn't include shrimp paste or fish sauce. I used Maesri brand, available from my local asian market, which seems to omit any fish and shellfish.
333
kcal
Calories
10
g
Fat
62
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 3.5 oz. can coconut milk (cream from top of can and thinner milk below, divided), 1 13.5 oz can coconut cream, 2 tablespoons green curry paste, 1 cup brown sugar, and more.
Yes, Thai Curry Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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