This Coconut Ice Cream Recipe makes the most sparkling ice cream—so magically delicious that it’s like 1,000 snowflakes landing on your tongue.
Sometimes, when I’m cooking, I am really, actually making something for, well, me.
Like the opera singer puts it, something for me and only “mi, mi, mi, mi, miiiiiiiiiiiiiiii!“
And one of the things I treasure most is a little silver dish of snowy coconut ice cream. It’s my moment—like they talk about in Dove chocolate commercials.
What I love about this coconut ice cream recipe is that it really embraces the rich, exotic flavors of coconut with coconut milk and toasted coconut flakes. Moms, you will find a sweet refuge in coconut ice cream, believe me. Its icy, wholesome goodness soothes the spirit and cools down a body exhausted by … children.
But if you’re trying to sneak and make a batch just for yourself, you must be “vewy quiet like you’re hunting wabbits.”
Coconut Ice Cream: Make It Quiet If You Want This All To Yourself
Coconut ice cream is my current obsession. Chloe knows it. Zoe knows it. Heck, even their standard poodle, Hobson, who is the most mature of us all at 14 years old, knows it.
And he, he is the one who always knows when I am up to something. And I was up to making some coconut ice cream for myself.
So, I thought I had yawned, stretched, and put on all appropriate shows to induce sleepiness. I saw four closed eyes and said to Hobson, “It is time.” And Hobson’s big eyes began to twinkle as he followed me to the kitchen.
I reach quietly for the bowl and concoct my silent ice cream masterpiece using quiet tools like hand can openers.
When two devilishly smiling twins, girls gifted with the comedic timing of Lenny and Squiggy, silently creep up, and scream in unison,
“Whatcha-doing-Wonna-making-ice-cream?”
Very startled, I almost dropped our coconut ice cream mixture all over the floor.
I made my coconut ice cream and ate it with fudge mint cookies; the twins got a dish of “coconut chocolate snowflake yumminess” in the form of a coconut ice cream sundae with chocolate sauce and whipped cream on top.
How Do I Store Leftovers?
Homemade ice creams are an eat-up-quick kind of serve. You can freeze them for up to 2 weeks. My best tip? I freeze mine in leftover Jif jars with parchment paper stuck firmly to the ice cream to keep ice crystals out. Then, I put the lid on top of the parchment so it’s fully sealed.
Serving Suggestions
This ice cream is amazing when served after anything. But I love it after a great big bowl of really good Turkey Chili with all kinds of sides. Chilis are great for sneaking in extra nutrition with things like bell peppers that have antioxidants and vitamin C. For fun sides kids love with chili, try things you can dip in it that are cheesy, like this 4-Cheese Baked Mac and Cheese, which makes for one stretchy bite to pull from the chili!
When it’s time for dessert, I’d love to plop some of this coconut ice cream atop a Mint and Chocolate Brownie. That flavor combo is so amazing.
Coconut Ice Cream Recipe
Ingredients
- 1 can (14 ounces) unsweetened coconut milk full-fat
- 2 1/4 cups heavy cream
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sweetened shredded coconut toasted and cooled
Instructions
- Freeze the ice cream maker bowl overnight or according to the manufacturer’s instructions.
- In a large bowl, whisk together coconut milk, heavy cream, sugar, and vanilla extract until the sugar is completely dissolved.
- Pour the mixture into the prepared ice cream maker.
- Churn according to the manufacturer's instructions, usually about 25-35 minutes, until it reaches a creamy consistency. Add the toasted coconut during the last 5 minutes of churning.
- For soft serve, enjoy immediately. For scoopable ice cream, transfer to a container, cover with plastic wrap, and freeze for at least 6 hours or overnight.
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