Coconut Ice Cream Recipe
Creamy coconut ice cream topped with toasted coconut.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Topping Ingredients
Method
Ice Cream Base Preparation
- 1
Combine Ingredients
In a medium mixing bowl, whisk together the coconut milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt until the sugar is completely dissolved.
- 2
Chill Mixture
Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours, or until the mixture is completely chilled.
- 3
Churn Ice Cream
Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions, typically for 20-25 minutes, until it reaches a soft-serve consistency.
- 4
Freeze Ice Cream
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until it is firm.
Toasting the Coconut
- 5
Preheat Oven
Preheat your oven to 350°F (175°C).
- 6
Toast Coconut
Spread the unsweetened shredded coconut evenly on a baking sheet and toast in the preheated oven for 5-7 minutes, stirring occasionally, until golden brown and fragrant. Keep an eye on it to prevent burning.
- 7
Cool Coconut
Remove the toasted coconut from the oven and let it cool completely.
Serving
- 8
Scoop and Serve
Scoop the coconut ice cream into bowls or cones, and generously sprinkle the toasted coconut on top before serving.