Go Back

Homemade Coconut Ice Cream

Homemade coconut ice cream with a silky, ivory custard base and toasted coconut flakes folded in for a dense, fragrant tropical scoop. This easy coconut milk ice cream recipe churns into creamy coconut ice cream that freezes firm with coconut milk richness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
chilling + freezing 4 hours
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Coconut milk custard base
  • 2 can (13.5 oz) full-fat coconut milk
  • 0.75 cup granulated sugar
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 0.5 tsp coconut extract
  • 0.25 tsp salt
Toasted coconut flakes
  • 1 cup shredded sweetened coconut Toast until lightly golden before folding into the churned ice cream.

Equipment

  • 1 saucepan
  • 1 ice cream maker

Method
 

Heat the coconut base
  1. In a saucepan, heat the full-fat coconut milk and granulated sugar together over medium heat until the sugar dissolves and the mixture steams, about 5 minutes. Visual cue: steam will rise and the sugar grains will no longer be visible.
Temper the yolks
  1. Whisk the egg yolks in a bowl until smooth. Visual cue: the yolks look glossy and uniform with no streaks.
  2. Slowly whisk the hot coconut milk mixture into the yolks to temper them, keeping the whisking steady. Visual cue: the mixture thickens slightly and turns a lighter cream color.
Cook into custard
  1. Return everything to the saucepan and cook over medium-low heat, stirring constantly until the custard reaches 175F and coats the back of a spoon. Visual cue: you’ll be able to draw a line with a finger on the custard; it should hold its path.
Flavor and cool
  1. Strain the custard into a clean bowl. Visual cue: the strained custard will look extra smooth and silky.
  2. Stir in the vanilla extract, coconut extract, and salt, then mix until fully combined. Visual cue: the flavorings disappear and the custard looks evenly colored.
  3. Cool the custard completely at room temperature, then refrigerate. Visual cue: it should be cool with a film-free surface before chilling.
Chill, churn, and freeze
  1. Refrigerate the custard at least 4 hours until very cold. Visual cue: it will feel thick and cold throughout when poured.
  2. Churn in an ice cream maker according to the manufacturer’s instructions until soft-serve consistency forms. Visual cue: the mixture looks fluffy, pale, and holds gentle peaks.
  3. Fold in the toasted shredded sweetened coconut during the last 2 minutes of churning. Visual cue: coconut flakes distribute throughout without clumping.
  4. Transfer to a container and freeze until firm. Visual cue: the ice cream becomes scoopable with a solid, dense texture.

Notes

Pro tip: For the smoothest custard, keep the heat at medium-low and stir continuously so you reach 175F without scrambling the yolks. Store in the freezer, covered, for up to 2 weeks for best texture; thaw in the fridge 10–15 minutes before scooping. Freezer is yes—plan to re-freeze after serving. Dietary swap: This recipe is naturally dairy-free (uses coconut milk instead of cream).