The essential parts of this recipe are the coconut milk and the sugar. Feel free to play around and add any other flavors you might like!
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Vanilla and Lemongrass Coconut Ice Cream
- Total Time: 35 minutes plus chilling and freezing time
- Yield: 4 servings 1x
Description
This creamy coconut ice cream is infused with the delicate flavors of vanilla and lemongrass, creating a refreshing and exotic dessert.
Ingredients
- 2 cans (13 2/3 fluid oz / 400 ml each) full-fat, unsweetened coconut milk (I used Thai Kitchen brand)
- 3/4 cup (180 ml) granulated sugar
- 3/4 oz (20 g) lemongrass stalks
- 1 whole vanilla bean
Instructions
- Before opening the cans of coconut milk, shake them gently to mix the fat and water, which tend to separate.
- In a medium-sized saucepan, combine the coconut milk and granulated sugar. Place over medium heat and stir until the sugar is fully dissolved.
- Cut the lemongrass stalks into small pieces and bruise them slightly to release their flavor. Add them to the saucepan.
- Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Allow it to steep for 15 minutes, stirring occasionally.
- Remove the saucepan from heat and let the mixture cool to room temperature. Strain out the lemongrass and vanilla bean.
- Chill the mixture in the refrigerator for at least 4 hours or until completely cold.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to a container and freeze for at least 2 hours to firm up before serving.
Notes
- For a stronger lemongrass flavor, you can steep the mixture for an additional 5 minutes.
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze, and stir every 30 minutes until set.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 30
- Sodium: 20
- Fat: 12
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 0
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Frequently Asked Questions
How do I prepare the lemongrass so it releases the most flavor?
Cut the lemongrass stalks into small pieces and bruise them slightly — pressing with the flat of a knife or mallet breaks the fibers and releases the aromatic oils. The notes say you can steep for an additional 5 minutes beyond the standard 15 minutes if you want a stronger lemongrass flavor.
What if I don’t have an ice cream maker?
The notes cover this: pour the fully chilled mixture into a shallow dish, freeze it, and stir every 30 minutes until set. This no-churn method requires more attention but produces acceptable results with the same flavors. 
Why does the recipe tell you to shake the coconut milk cans before opening?
Full-fat coconut milk separates into a thick cream layer and a thinner water layer inside the can; shaking before opening mixes them back together so you get a uniform base for the ice cream rather than just cream or just liquid.
Looks lovely! Love the idea of lemongrass in ice cream, just sounds delicious!