ไอศกรีมกะทิใส่ถั่ว

ไอศกรีมกะทิใส่ถั่ว — Creamy Thai Coconut Ice Cream with Roasted Nuts

Introduction to ไอศกรีมกะทิใส่ถั่ว

ไอศกรีมกะทิใส่ถั่ว is a delightful Thai-style coconut ice cream studded with crunchy roasted nuts. This version is easy for beginners and home cooks: rich coconut flavor, lightly sweetened, and ready without complicated equipment. In this recipe you’ll learn how to make a creamy, dairy-free base using full-fat coconut milk and a simple thickener, plus how to toast nuts for the best texture and flavor.

Ingredients for ไอศกรีมกะทิใส่ถั่ว

• 2 cans (about 800 ml) full-fat coconut milk (shake before opening)
• 3/4 cup (150 g) granulated sugar — adjust to taste
• 1/4 teaspoon fine sea salt
• 2 tablespoons cornstarch (mixed with 3 tablespoons cold water to make a slurry)
• 1 teaspoon vanilla extract or 1–2 pandan leaves (optional, for aroma)
• 1 cup roasted peanuts (or chopped roasted cashews/almonds) — for “ถั่ว”
• Optional toppings: sweetened mung beans (ถั่วเขียวต้มหวาน), shredded coconut, palm sugar syrup

Instructions for ไอศกรีมกะทิใส่ถั่ว

1. Prepare the nuts: Preheat oven to 175°C (350°F). Spread raw peanuts (or your chosen nuts) on a baking sheet and roast for 8–10 minutes, stirring once, until fragrant and lightly browned. Let cool and chop roughly if desired.
2. Make the coconut base: In a medium saucepan, combine the coconut milk, sugar, and salt. If using pandan, tie leaves into a knot and add now. Warm the mixture over medium heat, stirring until the sugar dissolves and the milk is hot but not boiling.
3. Thicken the base: Stir the cornstarch slurry again and slowly whisk it into the warm coconut milk. Continue cooking for 2–4 minutes, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Remove from heat and stir in vanilla (if using) and half of the roasted nuts for texture.
4. Cool and chill: Remove pandan leaves if used. Pour the mixture into a shallow bowl, cover with plastic wrap (press wrap onto the surface to prevent a skin), and refrigerate until completely chilled — at least 2–3 hours or overnight for best texture.
5. Churn or no-churn:
   1. If you have an ice cream maker: Pour the chilled mixture into the machine and churn according to manufacturer instructions until it reaches soft-serve consistency (usually 20–30 minutes). During the last 2–3 minutes, add the remaining roasted nuts so they distribute evenly.
   2. No ice cream maker: Pour the chilled mixture into a shallow, freezer-safe metal or glass pan. Freeze for 45 minutes, then whisk or beat vigorously to break up ice crystals. Repeat this process every 30–45 minutes for 2–3 rounds until creamy, folding in the remaining nuts during the final mix. Alternatively, freeze fully for 4–6 hours and let soften 10–15 minutes before scooping.
6. Firm up: Transfer the churned ice cream to a lidded container, pressing a piece of parchment paper onto the surface to minimize ice crystals. Freeze for another 2–4 hours to firm up.
7. Serve: Scoop ไอศกรีมกะทิใส่ถั่ว into bowls or cones. Top with extra roasted nuts, sweetened mung beans, shredded coconut, or a drizzle of palm sugar syrup for an authentic Thai touch.

Cooking Tips for Perfect ไอศกรีมกะทิใส่ถั่ว

– Use full-fat coconut milk or a mix of coconut milk and coconut cream for the creamiest texture. Avoid “light” versions as they produce icy ice cream.

– Chill the base thoroughly before churning; a cold base freezes more smoothly and produces finer ice crystals.

– Toast the nuts until fragrant but not burnt. Toasting enhances flavor and adds a pleasant crunch that contrasts with the smooth coconut ice cream.

– If you want a richer, custard-like texture, you can replace 2 tablespoons cornstarch with 2 egg yolks tempered into the warm coconut milk (note: this adds eggs and is not vegan).

– For no-churn convenience, fold whipped coconut cream into the chilled base to add air and softness before freezing.

– Store your ไอศกรีมกะทิใส่ถั่ว in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for 10–15 minutes before scooping for easier serving.

Nutritional Information (approximate per 1/2 cup / 100 g serving)

Values are estimates and will vary with specific ingredients and portion sizes.

• Calories: ~240 kcal
• Total fat: ~20 g (Saturated fat: ~17 g)
• Carbohydrates: ~18 g (Sugars: ~16 g)
• Protein: ~3 g
• Fiber: ~1 g
• Sodium: ~50 mg

Conclusion: Enjoy Homemade ไอศกรีมกะทิใส่ถั่ว

Making ไอศกรีมกะทิใส่ถั่ว at home is simple, rewarding, and perfect for warm days or Thai-themed dinners. With just a few pantry staples and roasted nuts for texture, you can create a creamy, coconut-forward ice cream that everyone will love. Experiment with different nuts and toppings to make this recipe your own—then sit back and enjoy a scoop of homemade Thai comfort.