Coconut Ice Cream Recipe
Make Coconut Ice Cream Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coconut Ice Cream Base
Add-ins and Finish
Method
Coconut Ice Cream Base
- 1
Prepare eggs (tempering)
Separate 3 large eggs into yolks and whites. Reserve whites for another use or discard. Place the 3 yolks in a medium bowl and whisk gently until smooth.
- 2
Warm coconut milk and sugars
In a medium saucepan, combine 4 cups full-fat canned coconut milk, 3 tablespoons granulated sugar, 2 tablespoons brown sugar, and 1 teaspoon kosher salt. Warm over medium heat, stirring occasionally, until sugars dissolve and the mixture is hot but not boiling (steam should rise and small bubbles form at the edge), about 6–8 minutes.
- 3
Temper yolks
Slowly ladle about 1 cup of the hot coconut milk into the bowl with the whisked yolks while whisking constantly to temper the yolks (prevents scrambling). Continue adding hot coconut milk in a thin stream until about half of the hot liquid has been incorporated and the yolks are warmed.
- 4
Cook custard
Pour the tempered yolk mixture back into the saucepan with the remaining coconut milk. Cook over low to medium-low heat, stirring constantly with a heatproof spatula or wooden spoon and scraping the bottom, until the mixture thickens slightly and coats the back of the spoon (170–175°F / 77–80°C), about 4–6 minutes. Do not let it boil.
- 5
Finish and cool
Remove the saucepan from heat. Stir in 2 teaspoons vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits. Stir in 1 tablespoon (from the toasted shredded coconut) if you prefer more coconut flavor in the base (optional). Let cool for 15 minutes at room temperature, then cover the surface with plastic wrap (pressing it onto the custard) and refrigerate until thoroughly chilled, at least 4 hours or overnight.
Add-ins and Finish
- 6
Toast shredded coconut
While the custard chills (or just before churning), heat a small dry skillet over medium heat. Add 3 tablespoons unsweetened shredded coconut and toast, stirring frequently, until lightly golden and fragrant, 2–4 minutes. Transfer to a plate to cool so it stops cooking.
- 7
Churn
When custard is fully chilled, give it a brief stir and pour into your ice cream maker. Churn according to the manufacturer's instructions (typically 20–30 minutes) until it reaches a soft-serve consistency.
- 8
Fold in add-ins
During the last 2–4 minutes of churning, add the toasted shredded coconut and 1/2 cup chopped macadamia nuts (if using) so they are evenly distributed. If your machine cannot accept mix-ins during churning, fold them in immediately after transferring the churned ice cream to a bowl.
- 9
Freeze to firm
Spoon the churned ice cream into a lidded, freezer-safe container, smoothing the top. Sprinkle a pinch (about 1/4 teaspoon) of coarse flake sea salt over the surface if desired. Press a piece of parchment directly onto the surface to minimize ice crystals, cover, and freeze until firm, at least 4 hours (longer for firmer scoopability).
- 10
Serve
Let the ice cream sit at room temperature 5–10 minutes before scooping for easier serving. Scoop and garnish with extra toasted coconut or chopped macadamia nuts if desired.