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Coconut Chip Ice Cream

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Cooling off with a bowl of this Coconut Chip Ice Cream is the best way to end the day. It’s packed with flavor, easy to make, and will please your palate. Creamy coconut with chocolate is the perfect combination. This is the BEST coconut ice cream recipe you will find. 

Coconut Chip Ice Cream

The past few days, Central Illinois has been in yet another heatwave. We’re talking over 100-degree heat index, breaking 116-year-old record highs, blazing hot sun, and no rain. Since moving here in July 2011, I have pretty much come to expect it every summer, but it still comes as a shock. Last month we only received about 0.33 inches of rain and only a trace so far this month, so needless to say, our grass is dead. The weather here is kind of a love/hate relationship for me. I love the fact that I can come to expect clear blue skies almost every day during the summer, but I hate that we have so many sticky, humid days too. So what’s a girl to do when record high temperatures are set the second week into September? Make ice-cream! But not just any ice cream, coconut chip! 😀 Sweetened coconut toasted and steeped in warm cream and sugar mixture, infusing the ice cream with an incredible nutty coconut flavor.

Coconut is one of those love-hate ingredients. I happen to love coconut, and thankfully my husband is just as big a fan. So when I told him my thoughts of making a toasted coconut ice cream, I knew he would be on board! Sweetened coconut toasted and steeped in warm cream and sugar mixture. Seriously, how can you go wrong? Throw in some ribbons of rich chocolate in every bite, and this ice cream is definitely a winner! 😀

Can I Use Unsweetened Coconut Flakes?

Absolutely you can easily swap out the sweetened coconut flakes for unsweetened coconut flakes. I love the sweetened coconut flavor, but if you prefer unsweet, you can certainly make the change. This will cause the ice cream to be a little bit less sweet, so keep that in mind. 

Topping Ideas For This Ice Cream 

There are lots of yummy ice cream toppings that you can try out. Let’s take a look at a few ideas. 

  • Nuts – Any of your favorite nuts would work well. Pistachios, peanuts, or almonds would all be yummy. 
  • Chocolate Fudge – Drizzle on some hot fudge before eating. So flavorful!
  • Marshmallows – Another fun topping that will go well is marshmallows. They are so tasty. 
  • Sprinkles – Any kind of bright colored sprinkles would be adorable and tasty. 

Ways to Store This Ice Cream 

You will need to keep the ice cream in the freezer for up to two weeks. It may last even longer if kept in the coldest part of the freezer and if it’s kept airtight. Keep the ice cream in a plastic or glass storage container for best results. 

Variations to This Coconut Ice Cream Recipe 

  • Nuts – Add in some walnuts, pecans, or pistachios into the ice cream. 
  • White Chocolate – Sprinkle in some chopped white chocolate or white chocolate chips. It goes well with the other flavors. 
  • Fruit – Sprinkle in some fruit. Berries, pineapple, or mango would all be refreshing options. 

Ingredients

  • Sweetened coconut flakes
  • Canned coconut milk
  • Heavy cream
  • Pure vanilla extract
  • Granulated sugar, divided
  • Egg yolks
  • Semisweet chocolate, finely chopped
  • Canola oil

How to Make Easy Coconut Ice Cream

First Step: Place a medium bowl over a large container of ice water.

Second Step: Put the coconut in a large, heavy saucepan and set over medium-high heat. You’ll need to stir it until it begins to brown, about 7 minutes. Keep string it, so it doesn’t burn. Pour in the coconut milk, cream, vanilla extract, and 1/4 cup sugar. Stir occasionally until steam appears and the liquid reaches 175 degrees. Remove the pan from the heat. Cover it and let it stand for 30 minutes.

Third Step: Gently pour the coconut mixture through a medium-mesh strainer set over a bowl. You’ll need to press on the coconut to extract as much liquid as possible; discard the coconut. Return the liquid mixture to the same saucepan and set over medium-high heat. Stirring occasionally, cook until steam appears and the liquid is hot (175 degrees).

Fourth Step: Using a separate bowl, combine the egg yolks and 1/4 cup of sugar together until smooth. Whisk about 1 cup of the hot liquid mixture into the yolks to temper them very slowly. Then slowly whisk the tempered yolk mixture back into the remaining hot liquid mixture. Continue to cook the custard mixture over medium heat until it is very hot but not to simmer (180-185 degrees). Immediately pour the custard into a bowl set in the ice bath and let it cool, occasionally stirring, for about 10 minutes. Remove the custard mixture from the ice bath. Cover tightly with plastic wrap and refrigerate until it becomes cold. This usually takes at least 4 hours and up to 24 hours.

Fifth Step: A few minutes before you plan to churn the ice cream, place semisweet chocolate in a medium heatproof bowl. Set bowl over a saucepan containing barely simmering water; heat mixture until chocolate is melted and whisk until smooth. Stir in oil and transfer to a Ziploc bag; set aside.

Sixth Step: Put it into the ice cream canister. Then you’ll need to churn using the manufacturer’s instructions. Keep churning until the mixture resembles whipped cream that is pretty thick. Cut the corner of a Ziploc bag. During the time the machine is running, drizzle the chocolate into the ice cream. Continue mixing the ice cream until the mixture looks like soft-serve ice cream.
Transfer the ice cream to an airtight container. Cover the container and freeze the ice cream until it is firm, which is usually around 3 hours.

 

I have some amazing coconut recipes you are going to want to try. Let’s take a look:

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Coconut Chip Ice Cream

Servings: 1 quart
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Ingredients 

  • 2/3 cup sweetened coconut flakes
  • 1 15 ounce can coconut milk
  • 1 1/2 cups heavy cream
  • 2 teaspoons vanilla extract
  • 1/2 cup granulated sugar, divided
  • 4 large egg yolks
  • 3 ounces semisweet chocolate, finely chopped
  • 2 teaspoons canola oil

Instructions

  • Set a medium sized bowl over a large container of ice water.
    Place the coconut in a large, heavy saucepan and set over medium-high heat. Stir the coconut until it begins to brown, about 7 minutes. Add the coconut milk, cream, vanilla extract and 1/4 cup sugar, stirring occasionally, until steam appears and the liquid is hot (175 degrees). Remove from heat. Cover and let stand for 30 minutes.
    Pour the coconut mixture through a medium-mesh strainer set over a bowl, pressing on the coconut to extract as much liquid as possible; discard the coconut. Return the liquid mixture to the same saucepan and set over medium-high heat. Stirring occasionally, cook until steam appears and the liquid is hot (175 degrees).
    Meanwhile, in a separate bowl, whisk the yolks and 1/4 cup of sugar together until smooth. Slowly whisk about 1 cup of the hot liquid mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot liquid mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180-185 degrees). Immediately pour custard into bowl set in the ice bath and let cool, stirring occasionally, for about 10 minutes. Remove the custard mixture from the ice bath. Cover tightly with plastic wrap and refrigerate until very cold (40 degrees), at least 4 hours and up to 24 hours.
    A few minutes before you plan to churn the ice cream, place semisweet chocolate in a medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until chocolate is melted and whisk until smooth. Stir in oil and transfer to a ziploc bag; set aside.
    Pour the mixture into the ice cream canister and churn following the manufacturer’s instructions until the mixture resembles the consistency of thick whipped cream. Snip the corner of the ziploc bag that the chocolate is in, and while the machine is running, slowly drizzle the chocolate into the ice cream. After chocolate is added, continue churning until the mixture resembles soft served ice cream.
    Transfer the ice cream to an airtight container. Cover the container and freeze the ice cream until it is firm, about 3 hours.
Author: Laura

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