Coconut Ice Cream Recipe

Coconut Ice Cream

The Spruce / Cara Cormack

Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 6 servings

This recipe for homemade coconut ice cream is similar to the "ices" that can be purchased from street-side vendors in Thailand and other Southeast Asian countries. If you've had this kind of ice cream before, you know it's more like a cross between ice cream and ​sorbet—it's lighter and not as creamy as we're used to in the West, but has a deliciousness of its own. It has tons of tropical coconut flavor and is healthier than a lot of store-bought ice creams.

Also, this recipe is much simpler to make, not requiring the use of an ice cream maker. And, unlike most homemade ice cream recipes, it doesn't involve a lot of stirring once you've put it in the freezer.

Serve up a scoop or two for the perfect summertime treat. Even better, top with slices of mango and a dollop of coconut liqueur for a nice adult treat any time of the year.

Ingredients

  • 4 large eggs

  • 1 cup white sugar

  • 2 cups heavy whipping cream

  • 2 cups canned full-fat coconut milk

  • 3 tablespoons flaked coconut, sweetened or unsweetened, optional

  • 2 teaspoons vanilla flavoring, or 2 teaspoons coconut flavoring

  • Sweetened flaked coconut, for garnish

Steps to Make It

  1. Gather the ingredients.

    Coconut Ice Cream ingredients

    The Spruce / Cara Cormack

  2. Prepare a container with a lid in which to freeze the ice cream. Large yogurt containers work well (you'll need several), or you can reuse a plastic ice cream tub.

    plastic containers

    The Spruce / Cara Cormack

  3. Place the eggs and sugar in a food processor, mixer, or blender. Process about 1 1/2 to 2 minutes.

    eggs and sugar in a food processor

    The Spruce / Cara Cormack

  4. Pour this mixture into the top of a double-boiler and place over medium-high heat.

    egg mixture into the top of a double-boiler

    The Spruce / Cara Cormack

  5. Cook for 8 to 10 minutes, stirring continuously with a whisk until the mixture thickens and becomes creamy (it should look like custard). Place in the refrigerator to cool.

    egg mixture on a double-boiler whisked

    The Spruce / Cara Cormack

  6. Pour the heavy cream into the food processor. Blitz until the cream becomes very thick and stiff peaks form, approximately 1 minute. Scoop the cream into a large mixing bowl.

    heavy cream in a food processor

    The Spruce / Cara Cormack

  7. Fold the coconut milk and the flaked coconut (if using) into the whipped cream, stirring to combine.

    whipped cream and coconut milk in a bowl

    The Spruce / Cara Cormack

  8. Now add the cooked egg/sugar mixture as well as the vanilla or coconut flavoring, gently stirring everything together by hand. You should end up with a thick, white batter-like mixture.

    egg mixture combined with the cream and coconut mixture in a bowl

    The Spruce / Cara Cormack

  9. Pour into the prepared container(s). Set in the freezer and allow to freeze at least 8 hours or overnight.

    Coconut Ice Cream mixture in plastic containers

    The Spruce / Cara Cormack

  10. To serve, dip an ice cream scoop in warm water and scoop the ice cream into bowls. For extra coconut flavor, top with a little sweetened flaked coconut.

    Coconut Ice Cream in a plastic container, metal ice cream scoop

    The Spruce / Cara Cormack

What is Coconut Milk?

As coconut liquid is becoming more popular in cuisine and thus more readily available at the supermarket, you may get a bit confused over the different options. Coconut cream, coconut milk, and coconut water are all coconut products that are used in differing ways. Coconut milk is basically a non-dairy type of milk, while coconut cream is an unsweetened thickening agent; coconut water is actually a drink that is very hydrating and refreshing.

Nutrition Facts (per serving)
615 Calories
49g Fat
40g Carbs
8g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 615
% Daily Value*
Total Fat 49g 63%
Saturated Fat 34g 172%
Cholesterol 214mg 71%
Sodium 89mg 4%
Total Carbohydrate 40g 14%
Dietary Fiber 0g 1%
Total Sugars 37g
Protein 8g
Vitamin C 1mg 6%
Calcium 85mg 7%
Iron 3mg 18%
Potassium 303mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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