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Thai Coconut Ice Cream Sundae

A delightful treat combining creamy coconut ice cream with sweet sticky rice, inspired by traditional Thai flavors for a perfect summer dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 8 hours
Servings: 4 servings
Course: Dessert, Frozen Treat
Cuisine: Asian, Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Coconut Ice Cream Base
  • 16.5 fl oz good-quality coconut milk Look for organic brands for richer flavor.
  • 4 fl oz coconut water Adds a refreshing hint; fresh is best if available.
  • 4.2 oz chopped palm sugar Adds distinct sweetness; brown sugar can be used if necessary.
  • 1/8 teaspoon table salt Balances the sweetness.
  • 1 leaf pandan leaf Optional, but adds fragrance.
For the Sticky Rice
  • 1 cup Thai glutinous rice Essential for sticky texture.
  • 2/3 cup coconut milk For sticky rice.
  • 1/3 cup sugar For sticky rice.
  • 1/2 teaspoon table salt For sticky rice.
Optional Toppings
  • Freshly roasted peanuts Adds texture.
  • Fluffy bun or thick-sliced white sandwich bread Optional, for a unique twist.
  • Sweet corn Optional, for contrasting flavors.

Method
 

Prepare the Ice Cream Base
  1. In a medium pot, combine the coconut milk, coconut water, chopped palm sugar, table salt, and half pandan leaf.
  2. Heat over medium until the sugar dissolves and the mixture gently boils, about 5-7 minutes.
  3. Remove from heat and let it cool to room temperature.
Chill Overnight
  1. Cover the pot and refrigerate overnight.
Churn the Ice Cream
  1. Pour the mixture into an ice cream machine and churn according to manufacturer's instructions for 20-30 minutes until soft-serve consistency.
  2. Transfer to an airtight container and freeze for at least 2 hours to firm up.
Prepare the Sweet Sticky Rice
  1. Rinse the glutinous rice under cold water until clear.
  2. Soak in water for at least 3 hours or overnight.
  3. Steam the soaked rice for 20-25 minutes until tender.
Mix with Coconut Syrup
  1. In a bowl, mix coconut milk, sugar, and salt for the syrup.
  2. Once the rice is cooked, pour the coconut syrup over and mix gently. Let it sit a few minutes to absorb flavors.
Assemble Your Sundae
  1. Scoop coconut ice cream into a bowl or bun, layer with sticky rice, and top with peanuts or sweet corn as desired.

Notes

For creamier texture, use full-fat coconut milk. Store ice cream in a sealable container for optimal flavor and texture. Avoid gummy rice by thoroughly washing and soaking.