This Toasted Coconut Ice Cream is a creamy, dairy-free delight that’s as nutritious as it is indulgent.
Made with coconut milk and naturally sweetened with coconut sugar, it’s rich in healthy fats, fiber, and plant-based protein while being lower in refined carbs.
The toasted coconut adds irresistible texture and flavor, making it a quick, easy, and satisfying treat for everyday enjoyment or meal-prep desserts.
Toasted Coconut Ice Cream
Equipment
- 1 Large pan (for toasting coconut)
- 1 Medium saucepan (for heating coconut milk mixture)
- 1 Mixing spoon (for stirring)
- 1 Ice cream maker (optional, for churn method)
- 1 Shallow freezer-safe dish (for no-churn method)
- 1 Fork (for scraping no-churn ice cream)
Ingredients
- 2 cups shredded coconut divided
- 2 cans 14 oz each unsweetened coconut milk (at least 60% extract)
- ½ cup coconut sugar
- 1 tablespoon vanilla extract
- ½ cup chocolate chunks optional, vegan or paleo if needed
Instructions
- Toast the Coconut: Place 2 cups of shredded coconut in a large, dry skillet or frying pan. Set the pan over medium heat. Stir occasionally with a wooden spoon or spatula to ensure even browning. After about 4–6 minutes, the coconut will release a nutty aroma and turn a light golden-brown color. Be careful not to walk away — coconut can burn quickly. Once toasted, remove from heat immediately to prevent over-browning. Set aside.
- Prepare the Coconut Milk Base: In a medium saucepan, combine the unsweetened coconut milk (from 2 cans) and ½ cup of coconut sugar. Warm the mixture gently over medium heat, stirring frequently, until the sugar is completely dissolved. Do not allow the mixture to boil — you only want it heated enough for the sugar to blend smoothly. Once dissolved, remove the pan from heat.
- Add Flavor and Texture: Stir in the vanilla extract and 1 ½ cups of the toasted coconut (reserving the remaining ½ cup for garnish later). Mix well so the coconut pieces are evenly distributed throughout the creamy base. Allow the mixture to cool slightly, then transfer the pan to the refrigerator. Chill for at least 2–3 hours or until the mixture is completely cold. This step is crucial for smooth, creamy ice cream.
- Churn the Ice Cream: nce the base is thoroughly chilled, pour it into your ice cream maker. Process according to your machine’s manufacturer instructions, usually about 20–25 minutes, until it reaches a soft-serve consistency. If you’re adding chocolate chunks, stir them in during the last 5 minutes of churning so they are evenly folded into the mixture.
- Freeze Until Firm: Transfer the churned ice cream into a freezer-safe container with a tight-fitting lid. Smooth the top with a spatula and sprinkle the reserved ½ cup toasted coconut over the surface. Cover and freeze for at least 2–4 hours until firm enough to scoop.
- Freeze the Mixture in a Shallow Dish: Pour the chilled coconut milk mixture into a shallow freezer-safe dish (a glass baking dish works well). Spread it out evenly and place it in the freezer.
- Scrape and Mix for Creaminess: After about 1 hour, remove the dish from the freezer. Using a fork, scrape through the mixture, breaking up any ice crystals and mixing it around. This helps mimic the churning process, giving the ice cream a creamy texture. Return the dish to the freezer.
- Repeat the Process: Continue scraping and stirring every hour for 3–4 hours, or until the mixture reaches a creamy, scoopable consistency. If you’re using chocolate chunks, fold them in after your final scraping before letting the ice cream set completely.
- Serve and Enjoy: When ready to serve, scoop the ice cream into bowls or cones.Garnish each serving with the reserved toasted coconut for extra crunch and flavor. Enjoy immediately, or store covered in the freezer for up to 1 week.
Notes
- For best results, use full-fat coconut milk with at least 60% coconut extract to achieve a creamy texture.
- Toasting the coconut slowly over medium heat enhances its flavor; avoid high heat to prevent burning.
- Coconut sugar can be substituted with maple syrup or agave, though sweetness and texture may vary slightly.
- Chocolate chunks are optional but add a delightful texture contrast. Use vegan or paleo-friendly chocolate if needed.
- If making the no-churn version, scraping and stirring every hour is key to preventing ice crystals and ensuring creaminess.
- Leftover ice cream should be kept in a tightly sealed container to maintain freshness and prevent freezer burn.
- For a richer flavor, try adding a pinch of sea salt to the coconut milk mixture before chilling.
Chef’s Secrets for Perfect Ice Cream
To achieve a creamy, scoopable ice cream every time, the quality of ingredients and the chilling process are crucial.
Full-fat coconut milk provides the healthy fats needed for a smooth texture, while toasted coconut gives the ice cream its signature nutty flavor.
Toast the coconut gently to bring out its natural oils, which intensifies aroma and flavor.
Patience is key — chilling the base thoroughly before churning or freezing ensures a smoother, more consistent texture.
For the no-churn method, scraping and folding the ice cream frequently mimics the ice cream maker process, preventing ice crystals and creating a luscious finish.
Adding a touch of vanilla extract or a small pinch of salt can elevate the flavor complexity without overpowering the coconut base.
Serving Suggestions for Every Occasion
Toasted Coconut Ice Cream is versatile and pairs beautifully with many desserts.
Serve it on its own for a simple, indulgent treat, or pair it with warm fruit compotes, like mango or pineapple, for a tropical twist.
For chocolate lovers, drizzle with melted vegan chocolate or sprinkle with cocoa nibs.
It also works well as a topping for brownies, vegan cakes, or waffles.
For an elegant touch, garnish with extra toasted coconut, a few fresh berries, or a sprinkle of chopped nuts.
This ice cream is perfect for everyday dessert, dinner parties, or even as a healthy snack alternative.
Storage Tips for Longevity
Proper storage is essential to maintain the ice cream’s creamy texture and fresh flavor.
Store it in a freezer-safe container with a tight lid to prevent ice crystals and freezer burn.
Press a piece of parchment paper or plastic wrap directly on the ice cream surface before sealing for extra protection.
Keep it in the back of the freezer, away from the door, where temperature fluctuations are minimal.
Churned ice cream is best consumed within 1 week, while the no-churn version can last up to 7–10 days.
Before serving, allow it to sit at room temperature for 5–10 minutes for easier scooping.
Frequently Asked Questions
1. Can I use light coconut milk instead?
Light coconut milk can be used, but it will result in a less creamy texture because it has a lower fat content.
Full-fat coconut milk ensures smoothness and richness similar to traditional ice cream.
2. How do I make this ice cream without an ice cream maker?
The no-churn method works perfectly. Pour the chilled coconut milk mixture into a shallow dish and freeze.
Scrape and fold with a fork every hour for 3–4 hours until creamy. Chocolate chunks can be added after the final fold.
3. Can I make this recipe sugar-free?
Yes! Replace coconut sugar with a low-glycemic sweetener like erythritol or monk fruit. Keep in mind that sugar alternatives may slightly alter the texture and flavor.
4. Can I add other flavors or mix-ins?
Absolutely. Try toasted almonds, pecans, or shredded dark chocolate. A pinch of cinnamon or cardamom can also enhance flavor without overwhelming the coconut base.
Mix-ins are best added at the end of churning or during the final folding in the no-churn method.
5. How long does this ice cream last in the freezer?
Stored properly in an airtight container, the ice cream stays fresh for up to 1 week for churned versions, and 7–10 days for no-churn versions.
Always let it soften slightly at room temperature before scooping for best texture.
