Coconut Ice Cream Recipe
This Coconut Ice Cream Recipe has terrific coconut flavor!
I just love this Coconut Ice Cream recipe for it’s wonderful coconut flavor. It contains Silk Coconut Milk and flaked coconut. Something I did notice…the milk makes the texture lighter and mixed with the coconut flakes, the ice cream may tend to crumble a bit days later, making it difficult to scoop into good firm balls. There is a fix for this…
After it has frozen, let is sit out until it’s just soft enough to stir with a spoon. Mix it up completely and put it back in the freezer. After the second chill it should have perfect texture and scoop beautifully for ice cream cones! This method also makes the ice cream fluffier and easier to scoop right out of the freezer.
You can also make Coconut Snowballs by scooping it into balls and rolling them in coconut. These snowballs will hold well for days in the freezer.
Should you decide to serve Coconut Snowballs from your freezer, you can store the coconut covered balls in a freezer container until ready to serve. They will continue to hold their shape quite a while after removing from the freezer so don’t feel rushed when serving. These are terrific tropical-style desserts with a little Kahlua poured over the top.
Honestly, this recipe is one of my favorites. I love it in a good waffle cone!
- 3 cups coconut milk
- 5 large egg yolks slightly beaten
- 1-1/4 cups sugar
- 3/4 cup sweetened coconut flakes
- 1 cup whipping cream
- 1 tsp vanilla extract
- For the custard you will need the coconut milk, egg yolks, sugar and coconut flakes.
- Combine the coconut milk, slightly beaten egg yolks, sugar and coconut flakes in a large saucepan. A 4-quart pan works fine.
- Stir the ingredients together over medium heat until the sugar dissolves. Continue stirring frequently to make sure the milk doesn't scorch on the bottom.
- Just as the custard comes to a boil, remove it from the heat. Either place the covered pan in the refrigerator or in an ice bath for 30 minutes prior to placing it in the fridge and thoroughly chill the custard before proceeding.
- When the custard is fully chilled you will need the whipping cream and vanilla extract.
- Add the whipping cream and vanilla extract to the chilled custard and mix thoroughly, making sure to get your spoon around the inside edges of the pan. As you can see, the custard will lighten considerably with the addition of the whipping cream. Pour the mixture into your ice cream maker and follow manufacturer's instructions.
- When it's done, you should have Coconut Ice Cream the consistency of soft serve.
- Pour the ice cream into a freezer container. Note: Paddle style makers may have frozen clumps of coconut flakes caught in the paddle slots. Gently mix these into the ice cream in the container to break them up. Place container in the freezer until it's solid.
- After it's frozen solid remove from the freezer and let it sit about 3 minutes to soften a bit before serving. Enjoy!
The milk in this ice cream freezes harder than recipes with half & half so you may want to let it sit a few minute after removing from the freezer before scooping. If...after it freezes solid... you take it out, let it sit until it's soft enough to stir completely then put it back in the freezer to freeze again, the ice cream gains some fluff and scooping is much easier.