Coconut Ice Cream Recipe
This custard-style Coconut Ice Cream recipe uses just a few simple ingredients to create a deliciously smooth and rich ice cream that tastes as good as any you'd buy from a store. Whether you're hosting a summer party or looking for a late-night sweet treat, this coconut milk ice cream recipe is sure to impress.
Servings: 8 servings
Equipment
Ingredients
- 4 egg yolks
- ⅔ cup granulated sugar
- 1½ cups shredded sweetened coconut
- 1 cup whole milk
- 1 cup heavy cream or coconut cream
- 1 cup full-fat coconut milk
- 1 pinch of salt
- 2 teaspoons vanilla bean extract or vanilla bean paste
- ¾ cup coconut flakes or chips, for garnish (optional)
Instructions
- Place shredded coconut into a dry pan. Toast over medium-high heat for 5-7 minutes until it starts to toast. Do not burn. Remove from heat and set aside 1/2 cup of the toasted coconut for sprinkling over the top of the ice cream later.1½ cups shredded sweetened coconut
- Add milk, heavy cream or coconut cream, coconut milk, and salt to the remaining 1 cup of toasted coconut in the pan. Heat over medium-high heat until steaming slightly and there are small bubbles around the edges of the pan. Do not bring to a simmer.1 cup whole milk, 1 cup heavy cream, 1 cup full-fat coconut milk, 1 pinch of salt
- Meanwhile, whisk egg yolks and white sugar in a medium bowl until lightened in color and slightly thickened.4 egg yolks, ⅔ cup granulated sugar
- When the cream mixture is hot, temper the eggs by whisking 1 cup of the hot liquid into the egg and sugar mixture.
- Add the tempered egg mixture to the cream mixture in the pan and continue to cook, stirring almost constantly, until it reaches 170°F on a digital thermometer or is thickened enough to coat the back of a spoon. Remove from heat and stir in vanilla. Allow the ice cream mixture to cool to room temperature before chilling it in the fridge for at least 3 hours or overnight.2 teaspoons vanilla bean extract
- Pour the chilled ice cream base into the ice cream maker and churn until it is the consistency of soft-serve ice cream, about 20-30 minutes. It can be served at this consistency if desired, but for a firmer scoop, it will need to be transferred to a container like a bread pan and frozen for 4-6 hours until hard. When ready to serve, remove the ice cream from the freezer and let it sit out for 15 minutes to soften slightly so it is easy to scoop.
Notes
- Storage: Store this recipe in an airtight container in the freezer for up to 2 months.
- Dairy-Free Version: Combine 2 cups full-fat coconut milk (or 1 of coconut milk and 1 of coconut cream), 2/3 cup granulated sugar, a pinch of salt, and 1 Tablespoon vanilla extract in a large bowl. Whisk to help dissolve the sugar crystals, then chill the mixture in the fridge for 2-3 hours until very cold. Pour the chilled base into the ice cream maker and churn until it is the consistency of soft-serve ice cream, about 20-30 minutes. It can be served at this consistency if desired, but for a firmer scoop, it will need to be transferred to a container like a bread pan and frozen for 4-6 hours until hard. Overnight freezing is often best for the perfect scoopable texture. Let it sit out for 15 minutes to soften before serving.
Nutrition
Calories: 358kcal | Carbohydrates: 29g | Protein: 4g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 134mg | Sodium: 120mg | Potassium: 203mg | Fiber: 1g | Sugar: 27g | Vitamin A: 617IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg
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