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Coconut Ice Cream Recipe

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4.9 from 148 reviews

This creamy and tropical Coconut Ice Cream recipe combines rich coconut milk and heavy cream with a hint of vanilla for a deliciously smooth homemade treat. Enhanced with optional shredded coconut for texture, this easy-to-make dairy-based ice cream captures the essence of summer in every scoop.

Ingredients

Ice Cream Base

  • 1 can (13.5 oz) coconut milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • A pinch of salt

Optional Add-ins

  • 1/2 cup shredded coconut (optional)

Instructions

  1. Prepare the mixture: In a mixing bowl, whisk together the coconut milk, heavy cream, sugar, vanilla extract, and a pinch of salt until the sugar is fully dissolved and the mixture is smooth.
  2. Add shredded coconut: If desired, gently fold in the shredded coconut to add extra chewy texture to your ice cream.
  3. Churn the ice cream: Pour the mixture into an ice cream maker and churn following the manufacturer's instructions until it reaches a soft-serve consistency, usually about 20-30 minutes.
  4. Freeze until firm: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to achieve a firm, scoopable texture.
  5. Serve and enjoy: Scoop the coconut ice cream into bowls or cones and savor the refreshing tropical flavors.

Notes

  • For a firmer texture, let the ice cream freeze overnight instead of just 4 hours.
  • You can toast the shredded coconut lightly before adding for a nuttier flavor.
  • If you don't have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm to break up ice crystals.
  • Use full-fat coconut milk for the best creamy texture.
  • Adjust sugar to taste if you prefer a less sweet ice cream.

Find it online: https://alinacooks.com/coconut-ice-cream-recipe/