Coconut Milk Ice Cream
Coconut milk ice cream is a wonderful frozen treat.
Add a little toasted coconut…and it makes this coconut dessert delicious!
Adapting This Recipe to Your Preference
I’m going to help you make some toasted coconut to go into your ice cream.
It creates a bit of texture to your ice cream.
Make this ice cream according to your tastes.
You can churn the toasted coconut right into the ice cream.
Sprinkle the toasted coconut on top of the ice cream as you are serving it.
Leave out the coconut flakes altogether!
Serving Tip
Drizzle with chocolate or pineapple sauce!
Did someone say: “Pina Colada”? Pineapple sauce with this ice cream tastes just like pina colada.
You can also serve this dessert in hollowed out coconut halves.
CHOOSE FROM 2 DIFFERENT ICE CREAM RECIPES
Below, you have 2 different ice cream recipes to choose from:
Philadelphia style: no-eggs / eggless, quick and easy: Jump to Recipe
Custard style: with eggs, a little extra creamy: Jump to Recipe
Coconut Milk Ice Cream
Ingredients
Toasted Coconut
- 1/2 cup coconut flakes
- 2 tbsp butter
Ice Cream Base
- 1 cup coconut milk
- 1/3 cup sugar
- 2 cups whipping cream
- 1 tsp vanilla
Instructions
Toasted Coconut
- Put coconut flakes and butter in a small saucepan.
- Over medium-low heat, toast coconut in butter, stirring frequently until coconut becomes slightly browned.
- Cool completely.
Ice Cream Base
- Meanwhile, in a medium bowl, stir sugar and coconut milk together until sugar is completely dissolved.
- Add heavy whipping cream and vanilla.
- Pour this coconut ice cream base into your ice cream machine.
- Churn about 15-20 minutes or according to manufacturer’s instructions.
- Add cooled toasted coconut to the churning ice cream and churn an additional 5 minutes.
- Enjoy your toasted coconut dessert!
Coconut Milk Ice Cream Recipe
Ingredients
Toasted Coconut
- 1/2 cup coconut flakes
- 2 tbsp butter
Ice Cream Base
- 1 cup coconut milk
- 2 egg yolks lightly beaten
- 1/3 cup sugar
- 2 cups whipping cream
- 1 tsp vanilla
Instructions
Toasted Coconut
- In a small saucepan, heat coconut flakes and butter over med-low heat.
- Stir frequently until coconut flakes begin to brown.
- Remove from heat and cool completely.
Ice Cream Base
- In another saucepan, stir coconut milk and sugar together.
- Over medium heat, warm this mixture until it begins to bubble.
- Beat egg yolks.
- Pour coconut milk mixture over the egg yolks and whisk to temper the eggs.
- Pour tempered egg mixture back into the saucepan.
- Stirring constantly, heat over low-medium heat until it thickens and begins to stick to the back of spoon.
- Place in fridge until chilled (about 3 hours).
- Stir in the whipping cream and vanilla.
- In ice cream maker, churn about 15-20 minutes or according to manufacturer’s instructions.
- Add cooled toasted coconut to the churning ice cream and churn an additional 5 minutes.
- Enjoy your frozen coconut milk treat!
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