I-Tim Kati (Traditional Thai Coconut Ice Cream)
Enjoy I-Tim Kati, traditional Thai coconut ice cream that’s dairy-free, gluten-free, creamy, and refreshing—Thailand’s favorite dessert.
- Prep time
- 15 min
- Cook time
- No separate cook time
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups coconut cream (full-fat, thick, for richness) *
- 1 cup coconut milk (to smooth the texture)
- ¾ cup sugar (white sugar; adjust to taste)
- ¼ teaspoon salt
- Optional toppings: crushed peanuts, sticky rice, young coconut meat, sweet corn, toasted coconut flakes, roasted mung beans
Instructions
- 1
. In a saucepan over medium heat, combine coconut cream, coconut milk, sugar, and salt. Stir until sugar dissolves and mixture is hot but not boiling. Remove from heat and let cool completely.
- 2
. Pour into a freezer-safe container. Freeze for 1–2 hours, then stir vigorously with a fork to break up ice crystals. Repeat every hour for 4–5 hours for a creamy texture. (Or churn in an ice cream machine if available.)
- 3
After the ice cream is frozen, let it sit at room temperature for 10 minutes to soften. Scoop into bowls, coconut shells, or soft bread buns, then finish with toppings like roasted peanuts, sticky rice, sweet corn, or coconut flakes.