Toasted Coconut Ice Cream

Toasted coconut ice cream is fool-proof sweet, creamy coconut vanilla ice cream with the nutty goodness of freshly toasted coconut. It’s perfection in simplicity in ice cream form, friends.

close up of coconut ice cream with wooden scoop

To make this coconut lover’s ice cream, you’ll need the following ingredients:

heavy cream
whole milk
sugar
kosher salt
vanilla extract
coconut extract
toasted coconut

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

scoop of ice cream topped with toasted coconut in blue dish

With over 100 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.

These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.

I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.

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container of ice cream on wooden table with scoop

Coconut Ice Cream Recipe

In a medium bowl, whisk together the cream, milk, sugar, salt, vanilla extract, and coconut extract. Pour the mixture into the ice cream machine and churn according to the manufacturer’s instructions.

While the ice cream is churning, toast the coconut. When the ice cream has nearly finished churning, add the toasted coconut.

Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve.

blue dish holding a scoop of ice cream with toasted coconut

And hey coconut lovers! Try out Coconut Fudge; dark chocolate fudge filled with sweet, chewy bits of coconut and then topped with a generous sprinkling of coconut. This toasted coconut ice cream would be great with Coconut Pecan Banana Bread or Mini Coconut Pound Cakes, too!

Servings: 6 servings (about 1.5 quarts)

In a medium bowl, whisk together the cream, milk, sugar, salt, vanilla extract, and coconut extract. Pour the mixture into the ice cream machine and churn according to the manufacturer’s instructions.
While the ice cream is churning, toast the coconut. When the ice cream has nearly finished churning, add the toasted coconut.
Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve.

To toast the coconut, place the coconut in a large non-stick skillet. Set a plate next to the stovetop. Turn the heat to medium and cook the coconut, stirring continuously, until the coconut turns golden with lightly browned edges on some pieces.
Take care not to overcook, as the coconut will continue to darken after removing it from the heat until it is cool. Transfer the coconut to the plate and spread it across the plate. Allow it to cool before using it in a recipe or storing it in an airtight container.

Calories: 373kcal · Carbohydrates: 30g · Protein: 3g · Fat: 27g · Saturated Fat: 17g · Cholesterol: 100mg · Sodium: 97mg · Potassium: 119mg · Sugar: 28g · Vitamin A: 1103IU · Vitamin C: 1mg · Calcium: 103mg