ไอศกรีมทิพย์รส (Thipparot Ice Cream)

What we know

• Founded in 1970 by Prawit Kanjananan, who developed the recipes himself; the business is now run by his third-generation granddaughter Saowaluck Sopolthanawat together with six partners, per Bangkok Biznews
• Coconut milk base made exclusively from coconuts sourced from Thap Sakae district, a sourcing choice unchanged since the founder's original recipe, per Bangkok Biznews
• Durian flavour made from real Monthong durian flesh with no added flavouring, and the tea flavour brewed from real tea leaves rather than tea powder or extract, per named third-generation owner Saowaluck Sopolthanawat
• Uses no stabilisers or preservatives; the owner states the ice cream should not be kept more than three weeks because texture and colour degrade, framing this as evidence the recipe is unadulterated, per Bangkok Biznews
• Signature dish 'Tip Ros Kai Khaeng' — a whole hardened egg yolk served over mixed-coconut ice cream with corn soup — has been on the menu since the shop's first year in 1970, per Bangkok Biznews
• Underwent two deliberate rebrands, in 2019 and 2020, pairing the original ice cream with fine-dining-style presentations of Thai desserts, designed together with a partner from an advertising background, per Bangkok Biznews