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Homemade Coconut Ice Cream

Homemade coconut ice cream with toasted coconut flakes folded in for a silky, ivory custard base and a dense, creamy texture. This easy coconut ice cream recipe uses coconut milk and egg yolks, churned, then frozen until firm.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling + freezing 4 hours 20 minutes
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

coconut ice cream base
  • 2 can (13.5 oz) full-fat coconut milk Use canned coconut milk for the richest body.
  • 0.75 cup granulated sugar
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 0.5 tsp coconut extract
  • 0.25 tsp salt
toasted coconut fold-in
  • 1 cup shredded sweetened coconut Toast until lightly golden; fold in at the end of churning.

Equipment

  • 1 Dutch oven
  • 1 ice cream maker

Method
 

Make the coconut custard
  1. Heat the full-fat coconut milk and granulated sugar in a saucepan over medium heat until the mixture steams and the sugar dissolves, about 5 minutes. Visual cue: the surface should show small wisps of steam and no visible sugar crystals.
  2. Whisk the egg yolks until smooth in a bowl, about 30 seconds. Visual cue: the yolks should look glossy and uniform with no streaks.
  3. Slowly whisk the hot coconut milk into the egg yolks to temper them. Visual cue: keep the stream steady to prevent scrambling.
  4. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard reaches 175F and coats the back of a spoon, about 10 minutes. Visual cue: run a finger through the coating—it's ready if the line holds.
Chill, churn, and finish
  1. Strain the custard and stir in vanilla extract, coconut extract, and salt, then cover and cool completely at room temperature before chilling. Visual cue: it should be smooth and thickened-looking after stirring.
  2. Refrigerate for at least 4 hours until very cold. Visual cue: the custard should feel firm and chilled when the container is touched.
  3. Churn the chilled custard in an ice cream maker until it reaches soft-serve consistency, about 20 to 30 minutes. Visual cue: it should look airy, pale ivory, and hold ridges.
  4. Fold in toasted shredded sweetened coconut during the last 2 minutes of churning, then transfer to a container and freeze until firm. Visual cue: the flakes should be evenly distributed with some visible on the surface.

Notes

For the smoothest custard, keep the heat at medium-low once you return it to the pan and stir constantly so you reach 175F without overheating. Chill the base in the fridge for up to 3 days before churning; once churned, store the finished ice cream in the freezer up to 2 weeks. Freezer yes—freeze in a sealed container to prevent ice crystals. If you want a dairy-free option, this recipe already uses coconut milk (no dairy), but it is not egg-free; for an egg-free version, you would need a different base.