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Coconut Ice Cream

  • Author: Sabrina Russo
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1 quart, 8 servings 1x


This is the BEST coconut ice cream you’ll ever have. The base is steeped with toasted coconut flakes to impart an amazing coconut flavor.


  • ¾ cup sweetened coconut flakes
  • 1 ½ cups heavy cream
  • 1 cup coconut milk (not light)
  • ½ cup whole milk
  • Pinch of salt
  • 6 large egg yolks
  • 2/cup sugar
  • ½ tsp vanilla extract


  1. Heat oven & prep pan: Preheat oven to 350°F. Line a baking sheet with parchment paper or a silpat.
  2. Toast coconut: Spread coconut flakes evenly over baking sheet. Bake for a total of about 10 minutes, stirring every 2 minutes after the first 4-5 minutes. Reserve about one third of the flakes for topping.
  3. Steep cream: Fill a medium sized sauce pan with the milks, cream, salt and remaining toasted coconut flakes. Bring mixture to a simmer over medium heat, remove from heat and cover. Allow to steep for 30 minutes or until mixture tastes noticeably of coconut. Bring mixture back to a simmer.
  4. Cook custard: Whisk egg yolks and sugar until pale and creamy. About 3-5 minutes. Temper eggs by spooning about ¼ cup of cream mixture into egg mixture while whisking. Reduce heat to medium-low and slowly pour egg mixture into cream mixture, whisking constantly. Continue to whisk for about 3-5 minutes or until custard is thick enough to coat the back of a spoon.
  5. Freeze & serve: Pour ice cream base into bowl through sieve to remove flakes and any lumps. Stir in vanilla extract. Chill in fridge at least 4 hours or up to 24 hours. Freeze using ice cream machine according to manufacturer’s instructions. Let set completely in freezer. Serve with toasted coconut flakes or desired toppings. Enjoy.


  • Total time does not include time for chilling and churning ice cream.
  • Category: Dessert
  • Method: Cook, Freeze
  • Cuisine: American


  • Serving Size: 1/2 cup
  • Calories: 265
  • Sugar: 17g
  • Sodium: 39mg
  • Fat: 20g
  • Saturated Fat: 13g
  • Carbohydrates: 19g
  • Protein: 3g

Keywords: ice cream, coconut