Coconut ice cream
Soft serve delicious ice cream

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Coconut ice cream

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Adjust Servings:
1½ cups Heavy Cream
1½ cups Coconut Milk minimum 60% coconut
1 pod Vanilla bean can be 1 tsp of a good vanilla extract
120g/ 4.2oz Sugar
1 tsp. Salt
½ cup Coconut flakes
6 egg yolk

Nutritional information

1 ice cream bowl
Serving size

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  • Dairy
  • Vegeterian




Coconut ice cream is one of my favorite flavors, it is silky smooth, full of tropical refreshing coconut which makes this ice cream stand out on top of all ice cream kinds and for me it brings a Caribbean feeling with lots of memories.

coconut ice cream

The coconut is fatty enough to carry this ice cream by itself, without the need to add heavy cream or milk, however, there are numerous ways of making this ice cream, you can go for the lactose free version sticking only to coconut and you can mix a bit of dairy for additional texture and flavors.

You can also go vegan pretty easily with this ice cream making a coconut sorbet by removing the eggs as well. Whenever you go for the vegan version keep in mind that it doesn’t freeze all that great so it’s better consumed on the spot and this is the only way i’d recommend a vegan version of this ice cream.

Coconut ice cream making tips.

  • Infusing vanilla is a must for this version, it adds so much flavor don’t skip it.
  • Use only a fatty coconut milk, don’t bother using the light coconut water or the coconut beverages.
  • Cooking the cream and the coconut milk together with the sugar helps to reduce water particles in the ice cream hence creating a soft serve ice cream that can unfreeze easily.

Similar to most ice cream flavors our aim is to create a custard by tempering egg yolks with the hot dairy and heating it in order for the mixture to generate a firm body (we don’t want a runny mixture, it will resolve in an ice cream full of liquids which is equal for more ice particles in the overall mass).

Coconut ice cream

I use an ice bath to chill the ice cream, it is not always necessary, especially when we let the ice cream rest for a minimum of 4 hours in the fridge before churning it. The reason for the ice bath is because we want to reduce temperature fast in order to prevent bacteria from forming, generating a much more resistant ice cream batch.

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10 minutes

boiling the mixture

Pour the heavy cream, coconut milk, sugar and salt into a small saucepan, scrape in the vanilla pod (or vanilla extract) and bring into a gentle simmer.
Once close to boiling point reduce heat to low and cook for another 5 minutes.

10 minutes

tempering the eggs

Gently pour half of the milk-coconut mixture into the egg yolks bowl and whisk gently, we want to temper the eggs to avoid the eggs being cooked.
pour the egg-milk mix into the saucepan with the remaining milk and cook the custard on low heat for another few minutes while mixing it constantly until the mass is starting to show resistance and becomes thicker.

3 minutes

Straining the custard

Prepare the ice bath, place a big bowl with ice cubes and water and a smaller bowl in it, above the empty bowl place a strainer.
Pour the custard into the strainer and mash gently to help it drip into the empty bowl.
Add the coconut flakes, cover and place into the fridge for a minimum of 4 hours, preferably overnight.


churning the ice cream

Pour the custard into your ice cream maker and churn for about 40 minutes, for a soft serve texture.
Place into the fridge for stabilization for 2 hrs. and serve.


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