Toasted Coconut Ice Cream made with natural ingredients like coconut milk, heavy cream, sugar, coconut and vanilla extracts and flaky toasted coconut.
Have you ever tried Toasted Coconut Ice Cream? Neither did I until we were vacationing at our home in Anna Maria Island, FL last month and went to our favorite ice cream shop.
This particular shop makes all of their own ice cream and we usually visit at least once when we’re there. My oldest daughter loves coconut and was happy to see they had toasted coconut on their menu this particular night.
It sounded good to me too, since the last time I made a coconut type ice cream it had pineapple in it and I’m allergic to pineapple. I tried hers first to make sure I would like it and it was delicious so I got some myself and decided I would try to make it at home before the Summer was over.
The first thing you will need is an ice cream maker. I have this one that I got for my birthday a few years ago. It’s about $70 and well worth it because it’s so simple to use.
I keep the insert in the freezer after each use so that when I’m ready to make another flavor, it’s already chilled. Next, you’ll want to toast the coconut.
I sprinkled coconut flakes on a baking sheet; then placed it in a hot oven for about 3-5 minutes until it turned light brown; which gives it a nutty flavor; then let it cool completely.
While the coconut is cooking and cooling combine the sugar and coconut milk in a large bowl and mix with an electric mixer until the sugar is dissolved. Next, add the heavy cream, coconut and vanilla extracts and the toasted coconut.
Mix with a spoon until well blended; then pour the mixture into your ice cream maker and churn for 30 minutes. Place the ice cream into a container, cover tightly and freeze for at least 2 hours. I use a loaf pan and cover it tightly with plastic wrap, but a plastic container with a lid works just as well.
I think Toasted Coconut Ice Cream is on my list of Top 5 Favorite Ice Cream Flavors now, it was that good. Making your own ice cream is so easy and it has to be better for you; especially if you’re using ingredients that you can pronounce. ~Enjoy!
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Ingredients
- 1 c. Flaked Coconut
- 13 oz. Unsweetened Coconut Milk
- 1 c. Granulated Sugar
- 2 c. Heavy Cream
- 1 tsp. Coconut Extract
- 1 tsp. Vanilla Extract
Instructions
- Preheat oven to 350 degrees F.
- Sprinkle the coconut flakes on a baking sheet; then place in the oven for 3-5 minutes until it turns light brown. Cool completely.
- While the coconut is cooking and cooling combine the sugar and coconut milk in a large bowl and mix with an electric mixer until the sugar is dissolved.
- Next, add the heavy cream, coconut and vanilla extracts and the toasted coconut. Mix with a spoon until well blended; then pour the mixture into your ice cream maker and churn for 30 minutes.
- Place the ice cream into a container, cover tightly and freeze for at least 2 hours. (I use a loaf pan and cover it tightly with plastic wrap, but a plastic container with a lid works just as well.)
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And for those of you without an ice cream maker, try this No Churn Chocolate Chip Ice Cream!
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The coconut milk here is canned or a carton? Thanks!
I used canned.
It worked great. Thanks!
I’m glad you enjoyed it!