Coconut Ice Cream Recipe
Make Coconut Ice Cream Recipe in just 5h . 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
Optional Add-ins / Garnish
Method
Coconut Ice Cream Base
- 1
Warm and Dissolve Sugar
Pour 4 cups of full-fat coconut milk into a medium saucepan. Add 3 tablespoons granulated sugar and 1 teaspoon fine sea salt. Warm over medium-low heat, stirring frequently, until the sugar dissolves and the mixture is just hot (do not boil), about 5–7 minutes.
- 2
Add Condensed Milk and Cream
Whisk in 3 tablespoons sweetened condensed milk and 1 cup heavy cream (if using). Continue to heat gently for 1–2 minutes to combine and smooth the mixture, then remove from heat.
- 3
Infuse and Chill
Stir in 2 teaspoons pure vanilla extract. If you plan to use toasted shredded coconut inside the ice cream, stir in 1 cup toasted unsweetened shredded coconut now. Transfer the mixture to a heatproof bowl, cover with plastic wrap pressed onto the surface (to prevent a skin) and refrigerate until thoroughly chilled, at least 3 hours or overnight.
- 4
Churn
Once the base is fully chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions, usually 20–30 minutes, until it reaches a soft-serve consistency.
- 5
Add Mix-ins and Freeze Firm
If using mix-ins (toasted coconut flakes, chopped macadamia nuts, or lime zest), fold them into the churned ice cream in the last 5 minutes of churning or gently stir them in after churning. Transfer the ice cream to an airtight container, press a piece of parchment directly onto the surface, close the lid, and freeze until firm, about 4 hours.
- 6
Serve
Remove the ice cream from the freezer 5–10 minutes before scooping to soften slightly. Scoop into bowls or cones and garnish with 1 tablespoon toasted coconut flakes, a sprinkle of lime zest, or chopped macadamia nuts as desired.
Optional Toasting Coconut
- 7
To toast shredded coconut, preheat the oven to 325°F (160°C). Spread 1 cup unsweetened shredded coconut in an even layer on a baking sheet. Toast for 6–8 minutes, stirring once, until golden and fragrant. Watch carefully to avoid burning. Cool completely before adding to the ice cream.
- 8
To toast coconut flakes for garnish, spread 1–2 tablespoons of coconut flakes on a small baking sheet and toast at 325°F (160°C) for 3–5 minutes until golden. Cool before using.