Peanut Butter Toasted Coconut Ice Cream

This recipe is based on one from Jeni Bauer’s cookbook, Bangkok Peanut Ice Cream. I cut the ingredients in half for what turned out to be a little less than a pint of ice cream. To be honest I wasn’t going to post about it because I was disappointed with how it came out. I thought it tasted too fatty and that the flavor of peanut butter completely overwhelmed everything else. Though I am a big fan of nut ice creams, peanuts are probably my least favorite nut.

The good news is that it turned out to make a fantastic milkshake. I used unsweetened soy milk and a little (1/4 teaspoon or so) vanilla extract, but I am sure any “milk” would work well. The soy milk cut the fat and brought out the toasted coconut flavor. I found it to be quite addicting. If you are a milkshake person I can recommend this ice cream highly. The other reason I’m posting this, is that I made a critical ingredient substitution based on what I had on hand, that I think is the primary reason for it coming out a little fatty. I used canned unsweetened coconut creme instead of the coconut milk the recipe calls for, so blame the chef not the recipe.

Even though Jeni references Pad Thai as her inspiration, I think of this as an ice cream version of a Thai peanut satay sauce. One change I did make was to add some untoasted shredded coconut, in addition to the toasted, in order to bring up the coconut flavor. You can play with the proportions of the peanut butter to coconut milk to change the flavor balance even more if you wish. They both are pretty high in fat, so I don’t think it would drastically alter the texture of the resulting ice cream whatever balance you chose. As usual I used less sugar, 1/2 cup instead of the called for 2/3 cup. So peanut fans and milk shake aficionados, here is the recipe as I made it, except that I am showing Jeni’s ingredient quantities, as halving them didn’t make quite enough.

4.0 from 1 reviews
Peanut Butter Toasted Coconut Ice Cream
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Cook time: 
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Serves: 8
 
My version of Jeni Bauer's Bangkok Peanut Ice Cream
Ingredients
  • 1/1/4 cups milk
  • 1 tablespoon plus 2 teaspoons cornstarch or tapioca starch
  • 1½ ounces (3 tablespoons) cream cheese, softened
  • ¼ cup peanut butter, preferably fresh
  • ½ teaspoon sea salt
  • 1¼ cups heavy cream
  • ¾ cup coconut milk (not light)
  • ½ cup sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons honey
  • ½ cup unsweetened shredded coconut, toasted
  • ¼ cup unsweetened shredded coconut
  • ⅛ teaspoon cayenne pepper or to taste
Instructions
Prep
Toasted Coconut
  1. Preheat oven to 325 F
  2. Spread the coconut evenly on a baking sheet.
  3. Turn and stir every minute or two so that the coconut browns evenly.
  4. Bake for about 7 minutes. You really need to watch this carefully, at least once a minute, because it will go from nicely browned to unusable very quickly.
Cornstarch Slurry
  1. Mix 3 tablespoons of the milk with the cornstarch in a small bowl until well combined.
Cream Cheese/Peanut Butter
  1. If you have a blender, add to it the cream cheese, peanut butter, salt and cayenne pepper. You don't need to combine them yet. If you don't wish to use a blender, whisk together ingredients in a medium heat proof bowl. Set aside.
Ice Bath
  1. Prepare an ice bath of ice cubes and water in a medium size bowl.
Cook
  1. Combine remaining milk, cream, coconut milk, sugar, corn syrup, and honey in a 4 quart heavy saucepan. Bring to a rolling boil on medium heat and boil for 4 minutes.
  2. Remove from heat and gradually mix in the corn starch slurry. You will probably have to mix up the slurry again before adding it.
  3. Put the mixture back on the burner and cook until thickened, about a minute or so.
  4. Pour the milk mixture into the blender or bowl you have the cream cheese mix in and combine until smooth.
  5. Mix in the toasted and untoasted shredded coconut. If using a blender, just pulse a few time to combine.
Chill
  1. Pour the mixture into a one gallon Ziploc bag and immerse in the ice bath for 30 minutes. Add more ice to keep cold if you need to.
Freeze
  1. Pour the ice cream into your ice cream maker and freeze.
  2. Store in a freezer proof container with a layer of cling wrap pressed down to the surface of the ice cream to remove air bubbles. Store for about 4 hours before serving.

2 thoughts on “Peanut Butter Toasted Coconut Ice Cream

  1. I was looking for reviews of the Bangkok Peanut to decide if I should attempt it (I have the book). I would’ve found it helpful if you put your disclaimer about using coconut creme instead of coconut milk a little closer to the beginning – I nearly discounted the recipe but luckily read far enough to know that your review wasn’t quite fair. I have made it now (as listed in the book, including ginger), and it’s quite good – definitely a unique flavour but interesting. I’m not sure how I feel about the chewiness of the toasted coconut in it though.

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