Frozen Treats

Coconut Ice Cream

Name: Coconut Ice Cream
Prep time: 30 min
Total time: 270 min
Yield: 6 servings
Ingredients: 1 1/2 cups heavy cream; 1 cup whole milk; 1/2 cup granulated sugar; 1/4 cup toasted coconut; 2 tbsp cornstarch; 1/4 tsp salt; 1 tsp vanilla extract; 1/4 cup unsweetened shredded coconut, for garnish; 1/2 cup chopped fresh mango, for serving; 1/4 cup chopped fresh mint, for garnish

By Romy Vanover · June 19, 2026 · Frozen Treats

Prep30 min

Cook0 min

Total270 min

Serves6

As a child, I spent summers at my grandparents' house, where we'd often enjoy homemade ice cream on warm afternoons. My grandmother's coconut ice cream was a favorite, with its rich, creamy texture and deep, toasted coconut flavor. Years later, I set out to recreate her recipe, experimenting with different types of coconut and cooking techniques until I landed on this version.

This coconut ice cream is special because it's made with toasted coconut, which gives it a deeper, nuttier flavor than shredded coconut. It's also incredibly creamy, thanks to the use of heavy cream and a touch of cornstarch to help thicken the mixture. Whether you're a coconut lover or just looking for a unique ice cream flavor, this recipe is sure to become a favorite.

One of the best things about this recipe is that it's surprisingly easy to make. You don't need any special equipment beyond an ice cream maker and a few basic kitchen tools. And while it does require some planning ahead – you'll need to chill the mixture overnight before churning – the end result is well worth the wait.

I love serving this coconut ice cream on its own, but it's also delicious paired with fresh fruit or toasted nuts. Try it with sliced mango or peaches for a sweet and satisfying dessert, or use it as a base for more elaborate sundaes and milkshakes.

No matter how you choose to enjoy it, this coconut ice cream is sure to become a staple in your household. So go ahead, give it a try, and experience the creamy, dreamy goodness of homemade coconut ice cream for yourself.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal special equipment.
The toasted coconut gives the ice cream a unique and delicious flavor.
The heavy cream and cornstarch help to create a smooth, creamy texture.
The recipe is versatile and can be paired with a variety of fruits and toppings.
The ice cream is perfect for hot summer days and can be made ahead of time.
The recipe is a great way to experiment with different flavors and ingredients.

Why This Recipe Works

The key to this coconut ice cream's success lies in its use of toasted coconut, which adds a deep, nutty flavor that's hard to replicate with shredded coconut. By toasting the coconut in a dry skillet, we're able to bring out its natural oils and intensify its flavor, giving the ice cream a rich, creamy taste that's simply irresistible.

Another important factor is the use of heavy cream, which provides the ice cream with its smooth, luxurious texture. By combining the cream with a touch of cornstarch, we're able to thicken the mixture and give it a more stable consistency, making it less prone to ice crystals and other texture issues.

Finally, the use of a touch of vanilla extract helps to balance out the flavors and add a hint of sweetness, rounding out the ice cream's flavor profile and making it even more enjoyable to eat.

Ingredients You’ll Need

To make this coconut ice cream, you'll need a few basic ingredients, including heavy cream, whole milk, granulated sugar, and toasted coconut. You'll also need a touch of cornstarch to help thicken the mixture, as well as a pinch of salt and a teaspoon of vanilla extract to balance out the flavors.

When shopping for ingredients, be sure to choose high-quality coconut that's fresh and fragrant. You can find toasted coconut at most grocery stores, or you can toast your own coconut at home by spreading it on a baking sheet and baking it in a 350°F oven for 5-7 minutes, or until lightly browned and fragrant.

1 1/2 cups heavy creamHeavy cream is essential for creating a smooth, creamy texture in this ice cream. Look for a high-quality cream that's fresh and has a high fat content, as this will help to create a richer, more indulgent flavor.
1 cup whole milkWhole milk adds a touch of sweetness and creaminess to the ice cream, while also helping to balance out the flavors. You can also use low-fat or nonfat milk if you prefer, but keep in mind that the ice cream may not be as rich and creamy.
1/2 cup granulated sugarGranulated sugar helps to balance out the flavors in the ice cream and adds a touch of sweetness. You can adjust the amount of sugar to your taste, but keep in mind that the ice cream may not be as smooth and creamy if you use too much sugar.
1/4 cup toasted coconutToasted coconut is the star of the show in this ice cream, adding a deep, nutty flavor that's simply irresistible. You can toast your own coconut at home by spreading it on a baking sheet and baking it in a 350°F oven for 5-7 minutes, or until lightly browned and fragrant.
2 tbsp cornstarchCornstarch helps to thicken the mixture and create a smooth, creamy texture. Make sure to whisk the cornstarch into the mixture thoroughly, as this will help to prevent lumps from forming.
1/4 tsp saltA pinch of salt helps to balance out the flavors in the ice cream and adds a touch of depth and complexity. Use a high-quality salt that's fresh and has a clean, crisp flavor.
1 tsp vanilla extractVanilla extract adds a hint of sweetness and a touch of creamy flavor to the ice cream, helping to balance out the flavors and create a smooth, indulgent taste. Look for a high-quality extract that's made from real vanilla beans, as this will give the ice cream a more authentic and delicious flavor.
1/4 cup unsweetened shredded coconut, for garnishUnsweetened shredded coconut adds a touch of texture and flavor to the ice cream, and helps to balance out the flavors. You can also use toasted coconut flakes or chopped nuts as a garnish if you prefer.
1/2 cup chopped fresh mango, for servingChopped fresh mango adds a touch of sweetness and a burst of fresh flavor to the ice cream, and helps to balance out the flavors. You can also use other fruits, such as peaches or pineapple, if you prefer.
1/4 cup chopped fresh mint, for garnishChopped fresh mint adds a touch of freshness and a burst of flavor to the ice cream, and helps to balance out the flavors. You can also use other herbs, such as basil or lemongrass, if you prefer.

Equipment You’ll Need

Ice cream makerMedium saucepanHand mixer or whiskMeasuring cups and spoonsInstant-read thermometerFreezer-safe container with lid

How to Make Coconut Ice Cream

1
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling, with an internal temperature of 170°F to 180°F.
2
Remove the mixture from the heat and let it cool to room temperature. Cover the mixture and refrigerate it for at least 2 hours, or overnight, until chilled.
3
Once the mixture is chilled, stir in the toasted coconut and vanilla extract. Cover the mixture and refrigerate it for another 30 minutes, until the flavors have melded together.
4
In a small bowl, whisk together the cornstarch and a splash of the chilled mixture until smooth. This will help to prevent lumps from forming in the ice cream.
5
Add the cornstarch mixture to the chilled mixture and whisk until smooth. Cover the mixture and refrigerate it for another 30 minutes, until the flavors have melded together.
6
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. This should take about 20-25 minutes, or until the ice cream is thick and creamy.
7
Once the ice cream is churned, transfer it to a freezer-safe container with a lid. Cover the container with plastic wrap or aluminum foil and place it in the freezer to harden for at least 2 hours, or until firm.
8
Once the ice cream is hardened, scoop it into bowls and garnish with unsweetened shredded coconut, chopped fresh mango, and chopped fresh mint. Serve immediately and enjoy!
9
If you don't have an ice cream maker, you can also freeze the mixture in a shallow metal pan or a 9x13 inch baking dish, stirring every 30 minutes until the desired consistency is reached. This should take about 2-3 hours, or until the ice cream is thick and creamy.
10
To toast the coconut, preheat the oven to 350°F. Spread the coconut flakes on a baking sheet and bake for 5-7 minutes, or until lightly browned and fragrant. Let the coconut cool completely before using it in the recipe.
11
To make the ice cream more creamy, you can add a splash of heavy cream or half-and-half to the mixture before churning. This will help to create a richer, more indulgent flavor.
12
To make the ice cream more flavorful, you can add a pinch of salt or a teaspoon of vanilla extract to the mixture before churning. This will help to balance out the flavors and create a more complex taste.

Expert Tips

Make sure to use high-quality ingredients, including fresh coconut and real vanilla extract, to get the best flavor out of your ice cream.
Don't over-churn the ice cream, as this can make it too dense and icy. Stop the churner when the ice cream is still slightly soft and creamy.
If you don't have an ice cream maker, you can also freeze the mixture in a shallow metal pan or a 9x13 inch baking dish, stirring every 30 minutes until the desired consistency is reached.
To toast the coconut, preheat the oven to 350°F. Spread the coconut flakes on a baking sheet and bake for 5-7 minutes, or until lightly browned and fragrant.
Let the ice cream sit at room temperature for 10-15 minutes before serving, to allow it to soften and become more scoopable.
Experiment with different flavors and ingredients, such as adding a pinch of salt or a teaspoon of cinnamon to the mixture before churning.
Consider using a variety of mix-ins, such as chopped nuts or dried fruit, to add texture and flavor to the ice cream.
If you're having trouble getting the ice cream to churn, try adding a splash of liquid, such as heavy cream or whole milk, to the mixture to help it come together.

Common Mistakes to Avoid

Not chilling the mixture long enough before churning, which can result in an icy or grainy texture.
Over-churning the ice cream, which can make it too dense and icy.
Not using high-quality ingredients, such as fresh coconut and real vanilla extract, which can result in a less flavorful ice cream.
Not toasting the coconut long enough, which can result in a less flavorful ice cream.
Not stirring the mixture every 30 minutes when freezing it in a shallow metal pan or 9x13 inch baking dish, which can result in an icy or grainy texture.
Not letting the ice cream sit at room temperature for 10-15 minutes before serving, which can make it too hard and difficult to scoop.

Variations and Substitutions

Add a pinch of salt to the mixture before churning, to balance out the flavors and create a more complex taste.
Use a variety of mix-ins, such as chopped nuts or dried fruit, to add texture and flavor to the ice cream.
Experiment with different flavors, such as adding a teaspoon of cinnamon or nutmeg to the mixture before churning.
Use a different type of milk, such as almond or soy milk, to create a non-dairy version of the ice cream.
Add a splash of liqueur, such as rum or Grand Marnier, to the mixture before churning, to create a more adult-oriented ice cream.
Use a variety of extracts, such as almond or coconut extract, to create a unique and delicious flavor.
Add a handful of chocolate chips or chocolate shavings to the mixture before churning, to create a chocolate-coconut ice cream.

What to Serve With Coconut Ice Cream

This coconut ice cream is perfect for serving on its own, or paired with a variety of fruits and toppings. Try it with sliced mango or peaches, or use it as a base for more elaborate sundaes and milkshakes.

Some other ideas for serving this ice cream include:

Sliced fresh fruit, such as strawberries or bananas

Chopped nuts, such as almonds or pecans

Chocolate chips or chocolate shavings

Whipped cream or coconut cream

Caramel sauce or honey

Sliced fresh fruit, such as strawberries or bananasChopped nuts, such as almonds or pecansChocolate chips or chocolate shavingsWhipped cream or coconut creamCaramel sauce or honey

Make-Ahead, Storage, Freezing and Reheating

This coconut ice cream can be stored in an airtight container in the freezer for up to 3 days. If you're not planning to serve it immediately, it's best to transfer it to a freezer-safe container with a lid and store it in the freezer.

To make ahead, you can prepare the mixture and chill it in the refrigerator for up to 24 hours before churning. You can also churn the ice cream and store it in the freezer for up to 3 days before serving.

If you're looking to store the ice cream for a longer period of time, you can transfer it to a freezer-safe container with a lid and store it in the freezer for up to 2 months. Simply scoop out the desired amount and let it sit at room temperature for 10-15 minutes before serving.

It's also worth noting that this ice cream is best served fresh, as it will be at its creamiest and most flavorful. If you do need to store it for a longer period of time, it's best to use a high-quality container and to keep it away from strong-smelling foods, as the ice cream can absorb odors easily.

Frequently Asked Questions

What type of coconut should I use for this recipe?

You can use either sweetened or unsweetened shredded coconut for this recipe, depending on your personal preference. If you're using sweetened coconut, you may want to reduce the amount of sugar in the recipe to avoid an overly sweet ice cream.

Can I make this recipe without an ice cream maker?

Yes, you can make this recipe without an ice cream maker. Simply freeze the mixture in a shallow metal pan or a 9x13 inch baking dish, stirring every 30 minutes until the desired consistency is reached. This should take about 2-3 hours, or until the ice cream is thick and creamy.

How long will this ice cream keep in the freezer?

This ice cream can be stored in an airtight container in the freezer for up to 3 days. If you're not planning to serve it immediately, it's best to transfer it to a freezer-safe container with a lid and store it in the freezer.

Can I add mix-ins to this ice cream?

Yes, you can add a variety of mix-ins to this ice cream, such as chopped nuts or dried fruit. Simply stir them in after the ice cream has finished churning, or fold them in as you're transferring the ice cream to a container for storage.

Is this ice cream gluten-free?

Yes, this ice cream is gluten-free, as it does not contain any gluten-containing ingredients. However, if you're using a shared ice cream maker or equipment, be sure to clean and sanitize it thoroughly to avoid cross-contamination.

Can I make this recipe with a different type of milk?

Yes, you can make this recipe with a different type of milk, such as almond or soy milk. Simply substitute the milk in the recipe with your preferred type of milk, and adjust the amount of sugar to taste.

How do I toast coconut?

To toast coconut, preheat the oven to 350°F. Spread the coconut flakes on a baking sheet and bake for 5-7 minutes, or until lightly browned and fragrant. Let the coconut cool completely before using it in the recipe.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. Simply prepare the mixture and chill it in the refrigerator for up to 24 hours before churning. You can also churn the ice cream and store it in the freezer for up to 3 days before serving.

The Full Recipe

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