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Thai Coconut Ice Cream is for Dessert.

Thai Coconut Ice Cream takes 600 minutes to prepare.

Thai Coconut Ice Cream takes 10 minutes to cook.

Thai Coconut Ice Cream makes 12 servings.

The ingredients for Thai Coconut Ice Cream are:

3 cans Thai Kitchen Coconut Milk, 13.66 oz cans, about 5 cups (Do not use "lite")
1-1/2 cups sugar
3/4 teaspoon salt

Here is how you make Thai Coconut Ice Cream:

Combine the coconut milk, sugar, and salt in a sauce pan. Bring to a boil, stirring constantly, then simmer for about 4 minutes so that the sugar is thoroughly dissolved. Remove from heat and pour into a bowl or plastic container to cool. Lay a piece of plastic wrap on the surface to prevent the mixture from forming a skin. Chill thoroughly -- preferably over night.The next day pour the mixture into your ice cream maker, and follow the directions that came with your machine. This recipe makes 1-1/2 quarts -- or 12 servings of 1/2 cup each. Since this is so rich, I would advise using only a quarter cup to top some berries or other fruit.I will be experimenting with using lite coconut milk as part or all of the liquid, and perhaps less sugar. Number of Servings: 12Recipe submitted by SparkPeople user ANTIOCHIA.

The nutritional information for Thai Coconut Ice Cream is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 286.0

• Total Fat: 20.4 g
• Cholesterol: 0.0 mg
• Sodium: 159.7 mg
• Total Carbs: 28.0 g
• Dietary Fiber: 0.0 g
• Protein: 1.9 g

Thai Coconut Ice Cream is Asian cuisine.

The dietary needs meet for Thai Coconut Ice Cream is Vegan