This easy homemade Coconut Ice Cream is bursting with rich coconut flavor and a velvety-smooth texture. You need just 3 ingredients to create this creamy treat!
As we near the end of summer, I’m enjoying the last of those warm evenings and there is no better way to indulge than with bowl of this luscious Coconut Ice Cream. I’ve made this recipe countless times over the years. Our boys loved the rich coconut flavor of this ice cream so much that I made it over and over again through the summer months and beyond.
Oh, how I love this easy recipe! This Coconut Ice Cream is the perfect choice for summer entertaining.
Table of contents
Recipe Highlights
- Short Ingredient List: This recipe calls for just 3 ingredients!
- Easy: An electric ice cream maker makes is SO quick and easy to make homemade ice cream. See my favorites below.
- Make-Ahead Dessert: Make it in advance a tuck it away in the freezer until you’re ready to serve.
Best Ice Cream Makers
My Cuisinart Ice Cream Maker has turned out to be one of the best small appliances I’ve purchased. I got it during the summer not even realizing how much I would continue to use it through the fall and winter months. I L-O-V-E it! It has a 2-quart capacity and you can store the freezer bowl in your freezer so you can make ice cream whenever the mood strikes.
If you own a KitchenAid stand mixer, the KitchenAid ice cream maker attachment is a great choice. It also has a 2-quart capacity and very high reviews.
Ingredient Notes
- Whole milk and heavy cream: For the ice cream base.
- Cream of coconut: This key ingredient adds the sweetness and great coconut flavor to this ice cream. It’s used to make tropical drinks, like the pina colada, so you’ll find it stocked in the liquor section of the grocery store near the mixers. Don’t confuse it with coconut milk. Cream of coconut is sweet and rich and has a much higher fat content which is needed to get the luscious, creamy texture of ice cream.
- Optional for serving: Sweetened flaked coconut, fresh berries, and hot fudge sauce. See more fun serving ideas below.
How to Make Coconut Ice Cream
- In a medium mixing bowl, use an electric mixer to blend the milk and cream of coconut. Whisk in in the heavy cream.
- Pour the mixture into the container of an ice cream maker and freeze according to the manufacturer’s instructions.
I toasted some sweetened, flaked coconut for a garnish. To toast flaked coconut, just place it on a baking sheet and bake it in a 300 degree F oven for about 10 to 12 minutes, stirring once or twice, or until golden.
Coconut Ice Cream Storage Tips
Airtight Containers: Transfer the freshly churned ice cream into airtight, freezer-safe containers with lids. This helps prevent air from getting in and ice crystals from forming, which can lead to a grainy texture.
Metal Loaf Pan: Press a piece of plastic wrap or wax paper over the surface of the ice cream, then wrap the whole pan really well with foil to prevent freezer burn.
Pre-Chill Containers: Before transferring the ice cream, chill the storage containers in the freezer. Cold containers help maintain the ice cream’s temperature when it’s added, reducing the risk of melting.
Freeze Quickly: Place the ice cream in the freezer as soon as it’s churned. The quicker it freezes, the smaller the ice crystals that will form, resulting in a smoother texture.
Label and Date: Remember to label each container with the date it was made. This helps you keep track of freshness and prevents keeping ice cream for too long. Homemade ice cream is best enjoyed within a few weeks of making it to ensure optimal flavor and texture.
Avoid Repeated Thawing and Freezing: Try to avoid letting ice cream melt and then refreezing it, as this can lead to larger ice crystals and a less enjoyable texture.
Serving Suggestions
Classic Sundae: Serve a scoop or two of coconut ice cream in a bowl, and top it with toasted coconut, chocolate syrup, whipped cream, chopped nuts, and fresh berries. Make it a waffle cone bowl so the whole thing is edible!
Tropical Parfait: Layer coconut ice cream with diced fresh fruits like mango, pineapple, and kiwi. Top with toasted coconut flakes.
Coconut Float: Make a coconut float by placing a scoop of coconut ice cream in a tall glass and pouring coconut water, pineapple juice, or a tropical soda over it.
Coconut Ice Cream Sandwich: This ice cream would be delicious in my recipe for Cookie Ice Cream Sandwiches.
Warm Dessert Topping: Serve warm desserts like my Fudge Walnut Brownies, Easy Cherry Crisp, crepes, or waffles with a scoop of coconut ice cream on top. The contrast of warm and cold is delightful.
Banana Split: Include coconut ice cream as one of the flavors in a classic banana split, along with sliced bananas, chocolate sauce, strawberry sauce, nuts, and whipped cream.
Spiced Coconut Ice Cream: Sprinkle a pinch of cinnamon, nutmeg, or cardamom over your coconut ice cream to add an extra layer of flavor.
More Ice Cream Recipes You’ll Love
- Peach Frozen Yogurt
- Buster Bar Ice Cream Dessert
- Cookie Ice Cream Sandwiches
- Check out my Ice Cream and Frozen Treats collection for more!
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Coconut Ice Cream
Equipment
Ingredients
- 14 ounces cream of coconut, about 1 ¾ cups
- 1 cup whole milk
- 1 ½ cups heavy cream
Optional For Serving
- sweetened flaked coconut, fresh berries, and hot fudge
Instructions
- In a medium mixing bowl, use an electric mixer to combine the cream of coconut and whole milk. Whisk in the heavy cream.
- Pour the mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions.
For the Toasted Coconut
- Preheat oven to 300 degrees F.
- Place the coconut on a rimmed baking sheet and bake it for 10 to12 minutes, stirring once or twice, or until light golden brown.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
More Summer Desserts
Adapted from Allrecipes
This post was originally published on January 15, 2012. It has been updated with new text and images.
My mom used to mix cream of coconut and evaporated milk with vanilla and cinnamon to make us ice cream in ice trays. This brought me back to a happy place. I did swap regular milk with canned coconut milk and of course added the vanilla and cinnamon. So easy, delicious and creamy
Super simple and tastes delicious. Definitely no additional sugar needed if you use the correct coconut cream.
Glad it worked out well for you, Greg. Thanks for your comment!
I was very much looking forward to this recipe, but…It really needs sugar in it. I used Trader Joes organic coconut cream, nothing but coconut cream in it, so maybe that was the problem??
I’m afraid the recipe calls for cream of coconut, not coconut cream. Cream of coconut is sweetened so there is no need to add any additional sugar or other sweeteners. If you look above at the section title “Ingredient Notes” you’ll find more information. So sorry it didn’t work out for you!
I just made this and it’s like ice milk not ice cream. It’s not sweet at all. I’m going to toast the coconut and smother it in hot fudge to see if that sweetens it up. Bland!
I’m not sure what went wrong there but so sorry it didn’t work out for you, Donna.
You might have used coconut milk instead of cream.
Dear Madam
I love all your ice cream recipes. Can it be done without an ice cream maker and if so what is the method.
Raji
Singapore
This recipe does require the use of an ice cream maker. I’d recommend doing a quick Google search for “No Churn Ice Cream Recipes”.