Homemade Coconut Ice Cream Recipe
This homemade coconut ice cream recipe is a little more involved than some of our other coconut ice cream recipes – but it makes a delicious ice cream.
This ice cream flavor offers a smooth, sweet hint of summer. It’s sure to be a favorite.
Where Do I Find Vanilla Beans?
Vanilla beans – I love the smell and the flavor, but how do I find the beans?
If you’re looking for vanilla beans in the grocery store, the best place to look is the spice aisle/baking aisle.
Vanilla beans can come in a bottle or a package and they’re usually with or close by other spices.
Stores like Walmart, Safeway, Publix, and Whole Foods should carry them.
Health Food stores are another great place to check for vanilla beans.
If you can’t find vanilla beans in a local store, you can also order them on Amazon.
They are a remarkably fun little plant to work with.
Serving Tip
This recipe calls for toasted coconut…looks delicious, smells, delicious, and tastes delicious!
You can stir the toasted coconut into the ice cream as it processes or for a variation, you can leave it out and sprinkle it on top of your ice cream when you serve it.
Either way, this is sure to please.
CHOOSE FROM 2 DIFFERENT ICE CREAM RECIPES
Below, you have 2 different ice cream recipes to choose from:
Philadelphia style: no-eggs / eggless, quick and easy: Jump to Recipe
Custard style: with eggs, a little extra creamy: Jump to Recipe
Homemade Coconut Ice Cream
Ingredients
Coconut
- 1 cup coconut dried, unsweetened shredded
Ice Cream Base
- 1 cup milk
- 3/4 cup sugar
- 2 cups whipping cream
- 1 tsp salt
- 1/2 tsp vanilla extract
- 1 whole vanilla bean sliced
Instructions
Coconut
- The first step is toasting your coconut. This will bring out a deeper flavor and texture.
- Heat your oven to 350 degrees.
- Place the coconut on a baking sheet and bake for about seven minutes.
- Flip the coconut every few minutes, to make sure the heat is distributed evenly, and all sides of the shredded coconut pieces are browned.
Homemade Coconut Ice Cream
- Stir the milk, 1 cup of whipping cream, sugar, and salt in a saucepan.
- Once heated, gradually stir in the toasted coconut.
- Add the sliced vanilla been for flavor.
- Once these ingredients are mixed, turn off the heat and cover the mixture.
- Allow it to cool and steep at room temperature for about sixty minutes.
- Uncover the mixture and reheat over low heat for about ten minutes, stirring occasionally.
- Pour mixture through a strainer, separate and discard the coconut and vanilla bean from the mixture (Use a spoon to remove as much liquid as possible from the coconut.). **
- Chill your ice cream base until thoroughly cooled – about 3 hours.
- Once chilled, add the other cup of whipping cream and the vanilla extract.
- Pour into your ice cream maker and churn about 25-30 minutes or according to manufacturer’s instructions.
- Enjoy your frozen coconut treat!
- **Helpful Hint: (As a variation, you may decide to set aside the toasted coconut to add as a topping for your ice cream when the recipe is complete.)
Homemade Coconut Ice Cream Recipe
Ingredients
Coconut
- 1 cup coconut dried, unsweetened shredded
Ice Cream Base
- 1 cup milk
- 2 cups whipping cream
- 3/4 cup sugar
- 5 egg yolks
- 1 tsp salt
- 1/2 tsp vanilla extract
- 1 whole vanilla bean sliced
Instructions
Coconut
- First, you’ll need to toast your coconut to bring out a deeper flavor and texture. You can do this easily.
- Set your oven to 350 degrees.
- Once it is heated, place the coconut in a baking sheet and toast for about seven minutes.
- Be sure to flip the coconut every few minutes, to make sure the heat is distributed evenly, and all sides of the shredded coconut pieces are browned.
Ice Cream Base
- In a saucepan, stir milk, half of the cream (1 cup), sugar, and salt and heat through.
- Slowly stir in the toasted coconut and then add the sliced vanilla been for extra flavor.
- Turn off the heat and cover the mixture. Then let the mixture cool for about 1 hour at room temperature.
- After it has sat for 1 hour, uncover and reheat it on low for about 10 min. Be sure to stir it occasionally.
- Pour through a strainer to separate the coconut and vanilla bean from the mixture (use a spoon to press out as much liquid as possible from the coconut).
- Discard the coconut and vanilla bean.**
- In a large bowl, beat the egg yolks with a fork.
- Slowly pour your heated milk mixture over the eggs. Combine.
- Then pour all of the contents of the bowl back into the saucepan.
- Heat the mixture once again in the saucepan, stirring it the entire time. Remove from heat only when the mixture thickens and stiffens into a pudding-like consistency.
- Chill this mixture in the fridge until completely cooled. This will take about 3 hours.
- Once chilled, add the other cup of cream and vanilla extract.
- In ice cream maker, churn about 25-30 minutes or according to manufacturer’s instructions.
- **Helpful Hint: As a variation, you may decide to set aside the toasted coconut to add as a topping for your ice cream when the recipe is complete.
- Enjoy your homemade coconut ice cream treat!
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