A creamy, custard-based coconut ice cream inspired by one unforgettable stop in Thailand.
Introduction
There are certain trips that stay with you forever.
For me, one of those trips was Bangkok, Thailand, in 2019, a trip my husband planned for my birthday that completely shifted how we thought about travel, food, and what our life abroad could look like.
And strangely enough, one of the most memorable things I had on that trip… was ice cream.
Today, I’m recreating that flavor in my own kitchen, this time with a creamy custard base and a Thai-inspired coconut twist. It’s rich, smooth, and nostalgic in the best way.
A Taste of Bangkok
Our trip to Bangkok was everything. We stayed at a beautiful hotel along the water, The Shangri-La, surrounded by some of the most incredible energy, food, and culture. We explored markets, visited one of the most impressive malls I’ve ever seen (and yes, we went back multiple times), and ate some of the best food of our lives.
But the highlight? A food tour that ended with Thai coconut ice cream.
After course after course of bold, flavorful dishes, that ice cream was the perfect finish, light, refreshing, and just sweet enough. It felt like a palate cleanser and a treat all in one. And I’ve been thinking about it ever since we had it.
Why I Made This Version
This isn’t a traditional Thai coconut ice cream.
Instead, this is my version:
- A custard-based ice cream (for extra richness and creaminess)
- Infused with coconut milk for that signature flavor
- Finished with shredded coconut for texture
Living in Germany, I’ve gotten really into making things from scratch, especially ice cream. Good-quality ice cream can be surprisingly expensive here, so learning how to make it at home has been such a fun (and delicious) skill to build.
And honestly? Custard-based ice cream is a game changer!
Ingredients Overview
Full measurements are in the recipe card below
Here’s what makes this ice cream so special:
- Egg Yolks – The base of the custard, giving richness and structure
- Sugar – Sweetens and helps create that smooth texture
- Heavy Cream – Adds creaminess and body
- Coconut Milk – Brings in that Thai-inspired flavor
- Shredded Coconut – Adds texture and a little bite
Optional twist:
- Matcha Powder – For a second flavor variation (and it’s incredible)
How to Make Thai-Inspired Coconut Ice Cream
Start with the Custard Base
In a saucepan, whisk together your egg yolks and sugar until smooth and slightly thickened. Place over medium heat and begin cooking gently. The goal here is to warm the mixture, not scramble the eggs.
Add Cream + Coconut Milk
Slowly pour in your heavy cream and coconut milk, whisking continuously. Let everything heat gently until the mixture thickens.
How do you know it’s ready?
The custard should coat the back of a spoon and leave a clean line when you run your finger through it.
Cool the Custard
Cooling is key. You can use an ice bath (like I did) or refrigerate for at least 4 hours. The mixture needs to be fully chilled before churning.
Churn the Ice Cream
Pour the chilled custard into your ice cream maker and let it churn for about 20–25 minutes.
As it thickens, add shredded coconut for texture. Watch the consistency. It should become smooth and creamy. At this stage, it will resemble soft serve.
Optional: Matcha Variation
For a second flavor, divide your batch and mix in about 1 tablespoon of matcha powder. This creates a beautiful coconut-matcha combination that is honestly next level.
Freeze (or Enjoy Soft Serve!)
Texture & Flavor Notes
This is where this recipe really shines.
- Ultra creamy (thanks to the custard base)
- No icy texture
- Rich but balanced
- Coconut-forward without being overpowering
- Shredded Coconut adds the perfect contrast to the smooth base
Thai-Inspired Coconut Ice Cream
Equipment
- Ice Cream Maker
- Strainer
- Bowls
- Ice
- Spatula
- Spoons
Ingredients
- 6 medium eggs – 5 large eggs yolks
- 1.2 cup granulated sugar
- 1.5 cups of coconut milk
- pinch of salt
- 1 tablespoon vanilla
- 1/4 cup shredded coconut
Instructions
- Add the egg yolks and sugar to a medium saucepan and whisk until smooth. Whisk in the coconut milk and cream into the egg mixture over low to medium heat. Continue whisking the custard mixture until smooth. When the custard is thick enough to coat the back of a spoon, that’s how you will know it’s done, and the heat should be removed.
- Strain the custard into a bowl. Stir in salt and the vanilla. In a cold bowl or a medium bowl, set in a larger bowl filled with ice. Stir until cooled. Or cover the custard and refrigerate for at least 4 hours or overnight.
- Churn the custard in an ice cream maker following the manufacturer’s instructions. Scoop custard into a freezer-safe container until firm. Enjoy!
Final Thoughts
This recipe is more than just ice cream.
It’s a reminder of where we’ve been, a reflection of how we live now, and a way to bring those experiences into our everyday life.
If you’ve ever traveled somewhere and wished you could recreate a moment, this is your sign to try.
