Toasted Coconut Ice Cream
Toasted Coconut Ice Cream is a deliciously creamy dessert that combines the richness of coconut with the crunchy, toasted flavor of coconut flakes. It’s perfect for any occasion, offering a tropical twist that’ll transport you to warmer climates. Made with a rich coconut custard base and complemented by the irresistible crunch of toasted coconut, this homemade ice cream is as satisfying to make as it is to eat.
Equipment
- Ice Cream Maker – 1 unit
- Saucepan: 1 medium-sized
- Mixing bowls (2)
- Whisk (1)
- Measuring Cups & Spoons: 1 set
- Spatula (1)
- Shallow Pan for Toasting Coconut (1)
- Airtight Container for Freezing – 1
Ingredients
- 1 cup Coconut Milk full-fat
- 1 cup Heavy Cream
- ¾ cup Sugar
- 4 Egg Yolks
- 1 tsp Vanilla Extract
- 1 ½ cups Shredded Coconut sweetened or unsweetened
- 2 tbsp Butter or Oil for toasting
Instructions
- Toast the Coconut: Heat a shallow pan over medium heat and add the shredded coconut. Stir constantly for 5–7 minutes, or until the coconut turns golden brown and fragrant. Remove from heat and set aside to cool.
- Make the Ice Cream Base: In a medium saucepan, combine the coconut milk and heavy cream. Heat over medium heat until it starts to simmer. Meanwhile, whisk the egg yolks and sugar together in a mixing bowl until smooth.
- Temper the Eggs: Slowly pour a small amount of the hot cream mixture into the egg yolk mixture, whisking constantly. Gradually add the rest of the cream mixture to the eggs, whisking to combine. Pour the entire mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5 minutes).
- Chill the Mixture: Remove from heat and allow the custard to cool slightly. Cover with plastic wrap, pressing it against the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
- Churn the Ice Cream: Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions (about 20–30 minutes).
- Add the Toasted Coconut: Gently fold in the cooled toasted coconut flakes into the churned ice cream.
- Freeze and Serve: Transfer the ice cream to an airtight container and freeze for at least 4 hours until firm. Allow it to soften slightly before serving, if needed.
Notes
- Storage: Store your ice cream in an airtight container in the freezer for up to 2 weeks.
- Customization: You can add other mix-ins such as chocolate chips, chopped nuts, or a swirl of caramel to enhance the flavor.
- Vegan Option: Use coconut cream instead of heavy cream and replace the egg yolks with cornstarch or a vegan egg substitute.
- Ice Cream Maker Tip: If you don't have an ice cream maker, you can freeze the mixture in a shallow pan and stir every 30 minutes until it reaches a soft-serve consistency.