Toasted Coconut Ice Cream That Screams Summer Vibes
This isn’t your basic ice cream—oh no.
Imagine this silky, sweet toasted coconut ice cream studded with golden, toasted coconut flakes that add a little crunch with every bite.
It’s tropical, comforting, and the kind of treat that makes you want to skip straight past dessert plates and go for a giant bowl.
This kind of dessert makes you feel fancy, even if your kitchen is a total mess.
Toasted Coconut Ice Cream Recipe
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 ½ cups unsweetened shredded coconut toasted until golden
- Pinch of salt
Instructions
- Toast the coconut: Heat a dry skillet over medium heat. Add shredded coconut and stir until golden brown. Remove from heat and set aside.
- Mix the base: In a medium saucepan, combine heavy cream, milk, and sugar. Warm gently over medium heat until sugar dissolves completely. Do not boil—we’re making ice cream, not soup.
- Cool the mixture: Remove from heat and stir in vanilla and a pinch of salt. Let it cool to room temperature, then chill in the fridge for at least 1 hour.
- Freeze the ice cream: Pour the chilled mixture into your ice cream maker (or a freezer-safe container if going no-churn). Churn or stir according to your method until thickened.
- Add toasted coconut: Fold in most of the toasted coconut, saving a small handful for topping.
- Freeze until firm: Transfer to a freezer-safe container and freeze for at least 4 hours or until scoopable.
Why This Recipe is Awesome
This isn’t your run-of-the-mill ice cream.
The toasted coconut adds that perfect nutty crunch and a warm, golden flavor that elevates every spoonful.
And here’s the best part: it’s shockingly easy to make at home.
No need for fancy gadgets, just some basic ingredients and a freezer.
Honestly, even I didn’t mess it up the first time—and I’m famously uncoordinated in the kitchen.
- Easy & approachable: You can whip this up in less than an hour (plus freezing time).
- Customizable: Add chocolate chips, macadamia nuts, or a swirl of caramel if you’re feeling fancy.
- Naturally tropical: Every bite tastes like a mini vacation, palm trees optional.
Ingredients You’ll Need
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 ½ cups unsweetened shredded coconut (toasted until golden)
- Pinch of salt
Pro tip: Toast the coconut in a dry skillet over medium heat, stirring constantly, until lightly golden. Don’t walk away—it burns fast!
Step-by-Step Instructions
- Toast the coconut: Heat a dry skillet over medium heat. Add shredded coconut and stir until golden brown. Remove from heat and set aside.
- Mix the base: In a medium saucepan, combine heavy cream, milk, and sugar. Warm gently over medium heat until sugar dissolves completely. Do not boil—we’re making ice cream, not soup.
- Cool the mixture: Remove from heat and stir in vanilla and a pinch of salt. Let it cool to room temperature, then chill in the fridge for at least 1 hour.
- Freeze the ice cream: Pour the chilled mixture into your ice cream maker (or a freezer-safe container if going no-churn). Churn or stir according to your method until thickened.
- Add toasted coconut: Fold in most of the toasted coconut, saving a small handful for topping.
- Freeze until firm: Transfer to a freezer-safe container and freeze for at least 4 hours or until scoopable.
How to Serve
Scoop into bowls or cones, and sprinkle the remaining toasted coconut on top.
Feeling extra fancy? Add a drizzle of chocolate or caramel.
Pair it with tropical fruits like pineapple or mango for a full vacation vibe in every bite.
Nutrition Facts (per ½ cup serving)
- Calories: 270 kcal
- Fat: 20g
- Saturated Fat: 14g
- Carbohydrates: 20g
- Sugar: 18g
- Protein: 2g
- Fiber: 1g
Note: Values are approximate and may vary based on exact ingredients.
Common Mistakes to Avoid
- Burning the coconut: Walk away for a second, and it’ll go from golden to charcoal in 10 seconds.
- Skipping chilling: If your mixture isn’t cold before churning, it won’t thicken properly.
- Overloading the ice cream maker: Don’t try to cram it all in at once—patience is a virtue.
- Skipping the pinch of salt: Salt balances sweetness and enhances flavor. Don’t skip it unless you hate joy.
Alternatives & Substitutions
- Milk options: Swap whole milk with almond or oat milk for a dairy-free twist.
- Sweeteners: Maple syrup or coconut sugar works, but it may slightly change color/flavor.
- Extra mix-ins: Chocolate chunks, macadamia nuts, or dried tropical fruits. IMO, chocolate + toasted coconut = heaven.
Final Thoughts
Now you’ve got a tropical, creamy dessert that’s ridiculously easy to make at home.
It looks fancy, tastes incredible, and honestly, makes you feel like a dessert magician.
So scoop away, impress yourself (or friends), and remember: life’s too short for boring ice cream.
FAQ (Frequently Asked Questions)
Can I make this without an ice cream maker?
Absolutely! Pour the mixture into a freezer-safe container, stir every 30–45 minutes until thickened, then fold in the coconut. It’s not quite as smooth, but still delicious.
How long does it last in the freezer?
Up to 2 weeks, though fresh is best. Cover tightly to prevent freezer burn.
Can I use sweetened coconut?
Yes, but reduce sugar slightly in the base. Otherwise, it might get too sweet.
Can I make it vegan?
Swap heavy cream/milk with coconut cream or any plant-based cream. Use maple syrup or coconut sugar instead of granulated sugar.
Why is my ice cream icy?
Likely the base wasn’t cold enough before freezing, or it wasn’t churned properly. Next time, chill thoroughly and stir occasionally if doing no-churn.
Can I add chocolate chips or nuts?
Totally. Add them at the end of churning or folding, so they stay evenly distributed.
Can I store it in single-serve portions?
Yes! Small jars or silicone molds make perfect grab-and-go pops. Great for summer treats.
