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Homemade Coconut Ice Cream

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  • Prep 40 min
  • Total 40 min
  • Ingredients 6
  • Servings 5
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One of my most vivid memories as a child was visiting one of my favorite ice cream parlors, where homemade ice cream was their specialty. I always ordered the coconut flavor, made with delicious toasted, shredded coconut. Years later, I learned how to make coconut ice cream and, from that time, it's been a dessert I always have ready to offer guests or serve on special occasions.
Natalia Carter
Updated Sep 20, 2016
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Ingredients

  • 1 cup shredded coconut
  • 3 egg yolks
  • 1/2 cup sugar
  • 1 cup coconut milk
  • 1/2 cup half-and-half
  • 1/2 cup heavy cream

Directions

  •  
    1
    In a large bowl, use a mixer to beat the egg yolks and sugar together until fluffy.
  •  
    2
    In a medium-sized pot, toast the coconut over medium heat until golden brown. Add the remaining creams and coconut milk, stirring constantly for about 10 minutes or until the mixture starts to boil. Remove from heat.
  •  
    3
    Once the mixture has boiled, gradually add the egg and sugar mixture, stirring constantly.
  •  
    4
    In a pan filled with ice, place an aluminum mold where you will freeze the ice cream. Pour the mixture into the mold and let it rest for 5 minutes.
  •  
    5
    Freeze for 24 hours.

Expert Tips

  • tip 1
    Leave the ice cream mold in the freezer for a whole day before using it.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • One of my most vivid memories as a child was visiting one of my favorite ice cream parlors, where homemade ice cream was their specialty. I always ordered the coconut flavor, made with delicious toasted, shredded coconut. Years later, I learned how to make coconut ice cream and, from that time, it's been a dessert I always have ready to offer guests or serve on special occasions.
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