Thai Peanut Ice Cream with Caramelized Peanuts & Candied Ginger
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This Thai Peanut Ice Cream with caramelized Peanuts & Candied Ginger will take you straight to the streets of Bangkok. The use of coconut milk instead of milk makes this Thai Ice Cream a dairy-free ice cream dessert!
Thailand is known for its street food and if you’ve ever been, you probably still rave about that delicious pad thai, you had, or those insanely cheap fruit smoothies!
My favourite food memory of our last trip to Thailand is Thai Ice Cream. More specifically that delicious dairy-free coconut milk ice cream, which they serve to you in a coconut shell, sprinkled with chopped peanuts.
Peanuts and coconut go incredibly well together, especially in Thai ice cream! Ever since I got to try it, I wanted to recreate a Dairy-Free Ice Cream recipe, that would combine those two ingredients.
Why this recipe for Thai Peanut Ice Cream works:
My Thai Ice Cream research led me to Jeni Britton Bauer’s Bangkok Peanut Ice Cream recipe. I love Jenis Ice Cream Base
and have used it in all of my favourite Ice Cream recipes, like my Rhubarb Ice Cream or my Brandy Cherry Goat Cheese Ice Cream.
I did change her Thai Ice Cream recipe to create a dairy-free version of Jeni’s Bangkok Peanut Ice Cream. Instead of her mix of milk and coconut milk, I went full-on coconut milk and used dairy-free cream cheese instead of regular cream cheese.
To add a bit of crunch to my Thai Peanut Ice Cream, I sprinkled some chopped caramelized peanuts and some candied ginger into the soft churned peanut ice cream.
I love that the dairy-free ice cream base itself is so well balanced. You taste the coconut and you get a slight peanut flavour as well, but none of these two flavours dominates the other! The caramelized peanuts and candied ginger add some crunch and take this Thai Peanut Ice cream to the next level!
This Thai Peanut Ice Cream is certainly one of the yummiest ice cream flavours I’ve ever had! I really hope you get to this dairy-free peanut ice cream yourself!
Tips for making Thai Peanut Ice Cream:
- Note, that for this Thai ice cream recipe you need an ice cream maker. Having tried several ice cream makers over the last years, I now use this ice cream maker from Cuisinart
to make my ice creams and I am really happy with the results. It churns the dairy-free ice cream reliably within 45 minutes and the bowl fits into our regular-sized freezer easily! - For a vegan thai peanut ice cream, use maple syrup instead of honey.
to make my ice creams and I am really happy with the results. It churns the dairy-free ice cream reliably within 45 minutes and the bowl fits into our regular-sized freezer easily!Things you need for this recipe:
Disclaimer: A note about affiliate links in this post: some of these links will take you to Amazon where I may receive a small percentage of sales, at no extra cost to you
Did you make and love this Thai Peanut Ice Cream recipe? Give it your review below! ? And make sure to share your creations by tagging me on Instagram!
Thai Peanut Ice Cream with Caramelized Peanuts and Ginger - dairy free
This Thai Peanut Ice Cream with caramelized Peanuts & Candied Ginger will take you straight to the streets of Bangkok. The use of coconut milk instead of milk makes this Thai Ice Cream a dairy-free ice cream dessert!
Ingredients
- 3 1/4 cups coconut milk or half coconut milk half coconut cream
- 1 tbsp + 1 tsp cornstarch
- 3 tbsp softened dairy free or vegan cream cheese or regular cream cheese
- 1/3 cup peanut butter room temperature
- 1/2 tsp salt
- 2/3 cups sugar
- 2 tbsp light corn syrup
- 2 tbsp honey or maple syrup for vegan
- 2 cups raw peanuts or roasted, if using salted no added salt in caramel
- 1 cup sugar
- 1/3 cup water
- 1/2 tsp salt
- 2/3 cups candied ginger, chopped
Instructions
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Mix about 3 to 4 tablespoons of the coconut milk with the cornstarch in a small bowl to make a smooth slurry. Using a hand mixer or a stand mixer with the whisk attachment, mix the cream cheese, peanut butter, and salt in a medium metal bowl until smooth
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Combine the remaining coconut milk, sugar, corn syrup, and honey in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the coconut milk cornstarch slurry.
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Bring this mixture back to a boil over medium-high heat and cook, stirring once in a while with a spatula, until slightly thickened, about 1 minute. Remove the pot from the heat. Whisking, gradually pour the hot milk mixture into the peanut butter mixture.
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Whisk until smooth, cover with cling film and let come to room temperature. Chill overnight! Alternatively, pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in an ice bath. Let stand, adding more ice cubes as necessary, until cold, about 30 minutes.
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For the caramelized peanuts combine the sugar and water in a skillet. Cook over medium heat, stirring constantly until the mixture thickens into a syrup. Add the peanuts and continue stirring for about 10 minutes, or until the liquids evaporate and a sandy-textured sugar mixture coats the peanuts.Lower the heat and continue stirring as the excess sugar in the pan begins to melt. This will take several minutes.
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Once the syrup begins to form, it will turn from clear to golden to amber. Stir constantly, and be careful that the heat is not so high as to burn or darken the syrup too much. When the syrup is a medium amber colour and the sugary coating on the peanuts has glazed, add the salt if using and turn the peanuts out into your prepared pan. Spread the candied peanuts into a single layer to cool.
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Pour the chilled ice cream base into your ice cream freezer and spin until it begins to thicken. Add half of the peanuts and the ginger and let the ice cream maker finish its job.
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Pack the ice cream into a storage container, sprinkle with remaining peanuts and ginger and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 2 more hours
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