Bangkok peanut ice cream from Jeni's Splendid Ice Creams at Home: More Than 100 Addictively Good Artisanal Recipes (page 166) by Jeni Britton Bauer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cucumber, honeydew, and cayenne frozen yogurt; Praline sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • skvalentine on January 16, 2026

    The toasted coconut really makes this ice cream shine! I didn't have cayenne so I added some ginger coins to the boiling milk (per author's suggestion) and also added a pinch of aleppo pepper at the end. I like this one and would make it again.

  • Foodo on June 18, 2024

    You can’t ask for a more unique ice cream that tastes amazing!

  • dinnermints on July 07, 2019

    Wow. Easily one of the best ice creams I've made out of this book; right up there with Berry Crisp. Rich and nutty, sweet and salty, and then there's the coconut and hint of cayenne. Crazy delicious.

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