I-Tim Kati

1. 1

   Prepare Simple Syrup

   In a saucepan, combine 1/2 cup palm sugar and 1/2 cup water. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved (5-10 minutes). If using pandan leaf, add it to the pot while heating to infuse the syrup with its aromatic flavor.

   10m

   Tips:

   • • Choose palm sugar with smooth, not-grainy texture
   • • Stir gently to prevent burning
2. 2

   Create Ice Cream Base

   Once the sugar is fully dissolved, remove from heat and let cool to room temperature. Remove and discard the pandan leaf if used. Add 1 cup of coconut water and 1 cup of full-fat coconut milk to the cooled simple syrup. Add 1/4 teaspoon salt and optional vodka. Mix thoroughly until completely combined.

   5m

   Tips:

   • • Ensure the syrup is completely cooled before adding coconut milk to prevent curdling
   • • Use full-fat coconut milk for authentic creamy texture
3. 3

   Chill the Mixture

   Transfer the ice cream base to a covered container and refrigerate for at least 2-4 hours, or preferably overnight. This chilling time helps the mixture set smoothly and allows flavors to meld. Also place your ice cream storage container in the freezer to pre-chill.

   2h

   Tips:

   • • Overnight chilling produces the best results
   • • Pre-chilling your storage container prevents ice crystals
4. 4

   Churn the Ice Cream

   Follow your ice cream maker's instructions to churn the chilled mixture until it reaches a soft-serve consistency (typically 20-30 minutes). The ice cream should be thick and creamy but still soft enough to scoop.

   25m

   Tips:

   • • Don't over-churn as it can become grainy
   • • Check consistency periodically during churning
5. 5

   Freeze and Set

   Transfer the churned ice cream to your pre-chilled freezer-safe container. Cover with plastic wrap pressed directly against the surface to prevent ice crystals, then seal with a lid. Freeze for at least 2 hours until firm enough to scoop.

   2h

   Tips:

   • • Press plastic wrap directly on surface to prevent freezer burn
   • • Let sit at room temperature for 3-5 minutes before scooping for easier serving
6. 6

   Serve Thai Street-Style

   Scoop the ice cream and serve in traditional Thai style: place between fluffy white bread buns, in cones, small bowls, or hollowed coconut shells. Top with sweetened sticky rice, roasted peanuts, sweet corn, palm seeds, roasted mung beans, or young coconut meat. Drizzle with condensed coconut milk if desired.

   5m

   Tips:

   • • The bread bun method is the most authentic street-style presentation
   • • Warm sticky rice contrasts beautifully with cold ice cream

• •If making without an ice cream machine: Pour mixture into a freezer-safe container and freeze for 1-2 hours. Remove and stir vigorously with a fork to break up ice crystals. Repeat this process every hour for 4-5 hours to achieve a creamy texture.
• •The vodka helps prevent the ice cream from freezing too hard. Because this is a light ice cream with less fat than traditional dairy ice cream, it can freeze harder than expected.
• •Use 100% pure coconut water with no added sugar or flavoring additives for the most authentic taste.
• •Palm sugar can vary in sweetness - taste your syrup and adjust if needed before mixing with coconut milk.
• •Fresh pandan leaves can be found at Asian markets and add an authentic aromatic quality that's distinctive to Thai desserts.
• •Store leftover ice cream in an airtight container in the freezer for up to 2 weeks.
• •Let the ice cream sit at room temperature for 3-5 minutes before scooping to soften the texture slightly.
• •Stirring the mixture several times throughout the freezing process (if not using an ice cream machine) helps create smaller ice crystals for a smoother texture.

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  khanom-krok
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  mango-sticky-rice
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  tub-tim-krob
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  khanom-chan
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  bua-loi

I-Tim Kati (ไอติมกะทิ) is a nostalgic dessert that represents Thailand's street food culture at its finest. This traditional coconut ice cream has been sold by street vendors for generations, with roots in Central Thailand, particularly Bangkok. The name literally translates to 'coconut milk ice cream' (I-Tim = ice cream, Kati = coconut milk). What makes this ice cream uniquely Thai is its minimalist approach - using only pure, high-quality ingredients that allow the natural flavor of fresh coconuts to shine through. Unlike Western ice creams that rely on dairy and eggs, Thai coconut ice cream was born from necessity and ingenuity, using abundant local coconuts to create a refreshing treat perfect for Thailand's tropical climate. The traditional method of serving it in fluffy white bread buns with sticky rice is a distinctly Thai innovation, combining textures and temperatures in a way that delights all the senses. Old-school Thai street cart vendors would churn this ice cream fresh throughout the day, serving it to workers, students, and families seeking relief from the heat. While modern versions are easier to find in convenience stores, the traditional street-style preparation is becoming rarer, making this recipe a link to Thailand's culinary heritage.

What makes this I-Tim Kati recipe authentic is its adherence to the traditional minimalist ingredient list used by Thai street vendors for generations. The key elements include: (1) Using full-fat coconut milk combined with coconut water rather than all coconut milk or dairy, creating the signature light yet creamy texture; (2) Palm sugar as the primary sweetener, which provides a complex caramel-like sweetness distinct from white sugar; (3) The addition of pandan leaf for its aromatic quality that's essential to traditional Thai desserts; (4) The intentionally simple flavor profile that allows the pure coconut taste to dominate; (5) The street-style serving method with fluffy white bread, sticky rice, and traditional toppings like roasted peanuts, sweet corn, and palm seeds - a presentation unique to Thailand. High-quality Thai versions avoid artificial coconut flavoring, stabilizers, or excessive sweetness found in Western interpretations. The texture should be lighter and less fatty than typical ice creams, with a clean finish that refreshes rather than coats the palate. This recipe preserves the old-school method that Thai people grew up with, representing authentic street food that's harder to find even in Thailand today.