Coconut ice cream is one of my favorite flavors of all time because it’s such a nice clean, neutral flavor for me. Made with only 6 ingredients, this ice cream recipe is also very simple to make! In this blog post, read all about how to make this ice cream flavor and how to get the creamiest texture!

Coconut ice cream in a loaf pan

I love coconut ice cream. That’s just a fact. Every time I order ice cream at an ice cream parlor, and I have an option of 2 flavors, I usually order something that is out there in flavor and then coconut because it’s a great neutral flavor. It has more flavor than vanilla but less than intense flavors like Vietnamese coffee ice cream. I think there’s beauty in its simplicity which is why I tried to keep this recipe real simple.

Coconut ice cream in a white bowl served with waffle crackers.

How I developed my coconut ice cream recipe

This recipe uses my ice cream base that has been tested many times but substitutes the whole milk for coconut milk. The one major change I made was reducing the amount of egg yolks used. Typically, I use 5 egg yolks for an extra creamy texture, but the egg yolks also turn the base slightly yellow. Coconut ice cream is typically white, so I reduced the amount to keep that white color. Reducing the egg yolks doesn’t affect the texture of the ice cream because of how much thicker coconut milk is compared to whole milk.

The creaminess and flavor of the ice cream will change depending on what kind of coconut milk is used. Yes not all coconut milk tastes the same because they all come from different regions of the world. I use Thai coconut milk for all my recipes because it’s thick and creamy. I’ve used coconut milk from Western stores like Trader Joe’s but found the texture to be quite watery.

Ingredients, Substitutions & Adjustments

  • Coconut milk – I use full fat coconut milk for this recipe. It’s important to use full fat coconut milk because it makes the ice cream creamy.
  • Heavy Cream – Adds creaminess and richness to the ice cream.
  • Vanilla extract – Adds flavor to the ice cream. You can substitute with 1/2 teaspoon of vanilla paste or 1 vanilla bean.
  • Egg yolks – Egg yolks add richness and creaminess to the ice cream.
  • Granulated sugar – White sugar adds sweetness to this recipe.
  • Salt – Brings out the flavor of all the other ingredients.

How to make coconut ice cream

Heat 1 1/4 cup of coconut milk and 1 1/4 cup of heavy cream in a sauce pan until hot. Turn off the heat.

Combine 3 egg yolks and 1/2 cup of granulated sugar in a small bowl. Whisk until a light yellow color. Add 1/4 cup of the hot cream from the sauce pan to the egg yolk mixture to temper the eggs. This means we are raising the temperature of the eggs, so they don’t cook when we add them to the cream. Mix until eggs and cream are thoroughly mixed.

Pour the egg mixture into the sauce pan. Add 1/2 tsp of vanilla extract and 1/4 tsp of salt and mix. Turn the heat back on and heat until 170 degrees F. Stir periodically to ensure even cooking.

Pour ice cream base through a fine mesh sieve into a large bowl. This will get rid of any egg or milk solids in the cream. Let the mixture cool for an hour before putting it in the fridge to cool completely (~6-8 hours) or overnight. Pour the cream into an ice cream maker and churn for 10-15 minutes. The resulting ice cream after 10-15 minutes should be slightly harder than soft serve. Spoon the ice cream into a freezer safe container and freeze overnight.

Coconut ice cream in a loaf pan.

Tips on how to make the perfect coconut ice cream

Temper your eggs

Just like in creme brûlées, it is important to temper your eggs for the cream. Add 1/4 cup of hot cream to your egg and sugar mixture. Whisk until everything is well combined and no white streaks remain. Now, it is safe to add your egg mixture to the hot cream.

Make sure your ice cream is cold before churning

You will get better results if your cream is cold. Put your finished cream into the refrigerator for 6-8 hours to cool it down before adding it to the ice cream machine. This might seem like a lot, but the colder your ice cream base is, the creamier your ice cream will be.

Be careful not to over churn

The maximum amount of time you should churn your ice cream is 20 minutes. The more you churn your ice cream, the harder it becomes. A done ice cream will have the consistency of something slightly harder than soft serve.

Coconut ice cream served with waffle crackers in a bowl.

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Coconut ice cream in a loaf pan

Get the Recipe:
Creamy Coconut Ice Cream

Made with only 6 ingredients, this coconut ice cream is the perfect easy dessert for warmer weather.
5 from 1 rating

Ingredients
 
 

Instructions
 

  • Heat 1 ¼ cup of coconut milk and 1 ¼ cup of heavy cream in a sauce pan until hot. Turn off the heat.
  • Combine 3 egg yolks and ½ cup of granulated sugar in a small bowl. Whisk until a light yellow color.
  • Add 1/4 cup of the hot cream from the sauce pan to the egg yolk mixture to temper the eggs. This means we are raising the temperature of the eggs, so they don't cook when we add them to the cream. Mix until eggs and cream are thoroughly mixed.
  • Pour the egg mixture into the sauce pan. Add ½ tsp of vanilla extract and ¼ tsp of salt and mix. Turn the heat back on and heat until 170 degrees F. Stir periodically to ensure even cooking.
  • Pour ice cream base through a fine mesh sieve into a large bowl. This will get rid of any egg or milk solids in the cream.
  • Let the mixture cool for an hour before putting it in the fridge to cool completely (~6-8 hours) or overnight.
  • Pour the cream into an ice cream maker and churn for 10-15 minutes.
  • The resulting ice cream after 10-15 minutes should be slightly harder than soft serve.
  • Spoon the ice cream into a freezer safe container and freeze overnight.
Serving: 0.25cup, Calories: 355kcal, Carbohydrates: 20g, Protein: 4g, Fat: 30g, Saturated Fat: 21g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 153mg, Sodium: 121mg, Potassium: 161mg, Sugar: 18g, Vitamin A: 859IU, Vitamin C: 1mg, Calcium: 53mg, Iron: 2mg
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