Toasted Coconut Ice Cream

Okay, so maybe you’re not on a beach in Bali sipping something from a coconut… but you could be eating Toasted Coconut Ice Cream on your couch pretending you are. And honestly? That’s good enough for me.

This creamy, coconutty, slightly nutty scoop of heaven is sweet, tropical, and totally refreshing—with just the right amount of crunch from toasted coconut. And bonus: it’s way easier to make than you’d think. (Especially if you’re using the no-churn method. Yup, no ice cream machine needed. You’re welcome.)

Why You’re Gonna Love This Coconut Dream

Coconut ice cream often gets overshadowed by its louder chocolate and vanilla cousins—but this one? It’s that girl.

• Deep coconut flavor – thanks to both coconut milk and toasted coconut flakes.
• Creamy texture – smooth, rich, and indulgent, even without eggs.
• No-churn friendly – make it without a machine and still feel like an ice cream wizard.
• Toasty crunch – adds texture and next-level flavor. Coconut flakes are doing the most here.

It’s tropical vacation energy… without having to pack a bag.

Ingredients

For No-Churn Version:

• 1 (14 oz) can full-fat coconut milk
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream
• 1 cup sweetened shredded or flaked coconut, toasted

Optional Add-ins:

• Pinch of salt (balances the sweetness)
• Chopped macadamia nuts or white chocolate chips
• Coconut extract for even more punch (just 1/2 tsp goes a long way)

Pro Tip: Use full-fat coconut milk. This is not the time for “lite” anything.

Instructions

Step 1: Toast the Coconut

• Spread the shredded coconut in a single layer on a baking sheet.
• Bake at 325°F (165°C) for 5–7 minutes, stirring once, until golden brown and fragrant.
• Let cool completely. Try not to eat all of it. (Or do. I’m not your mom.)

Step 2: Whip It Real Good

• In a large bowl, beat heavy cream to stiff peaks. Don’t overwhip—you want clouds, not butter.

Step 3: Combine the Base

• In a separate bowl, mix coconut milk, sweetened condensed milk, vanilla, and a pinch of salt.
• Fold in most of the toasted coconut, saving a handful for topping.

Step 4: Bring It All Together

• Gently fold the whipped cream into the coconut mixture until fully combined.
• Pour into a loaf pan or freezer-safe container. Smooth the top and sprinkle with the remaining toasted coconut.

Step 5: Freeze

• Cover and freeze for at least 6 hours, preferably overnight.
• Scoop and serve when it’s firm and scoopable—but not rock hard. Let it sit for 5 mins if needed.

Common Mistakes (And How to Avoid Crying Over Ice Cream)

1. Using low-fat coconut milk.
Nope. You want the full-fat, creamy stuff for proper richness.

2. Skipping the toasting.
Raw coconut has no business here. Toasting = nutty, golden flavor bomb.

3. Overwhipping the cream.
Once it’s stiff, stop. You want it to fold easily into the base, not curdle.

4. Not freezing long enough.
Patience, friend. It needs time to firm up and become actual ice cream—not soft-serve soup.

Variations for Coconut Lovers & Beyond

Let’s be extra:

• Coconut-Chocolate Swirl: Drizzle in melted dark chocolate before freezing for stracciatella vibes.
• Pina Colada Twist: Add crushed pineapple + rum extract (or real rum, you adult you).
• Boozy Coconut: A splash of Malibu or white rum won’t hurt—and it helps keep the texture soft.
• Vegan Version: Skip the cream, use another can of full-fat coconut milk and whip in some aquafaba or coconut whip.

FAQ

Do I need an ice cream machine?
Nope! This no-churn version works like a dream. But if you have a machine, feel free to churn the base for even creamier results.

How long will it keep in the freezer?
About 2 weeks for best texture. After that, it might get icy—but it’s still edible. And still delicious.

Can I make it less sweet?
Sure—use unsweetened coconut and adjust the amount of condensed milk. But remember, sweetness helps with scoopability in homemade ice cream.

What if I don’t have coconut milk?
This is kind of a coconut-specific situation. But if you want to play with dairy milk instead, it’ll be a whole different dessert (and honestly, not as good).

Can I add fruit?
Yep—mango chunks, pineapple bits, or even lime zest all play well with coconut.

Final Thoughts

Toasted Coconut Ice Cream is one of those recipes that surprises people. They expect basic… and they get bold. It’s creamy, tropical, and just a little fancy—all while being super easy to make.

Whether you’re scooping it into a cone, sandwiching it between cookies, or just eating it straight from the container in your pajamas—this one’s a hit.

Now go toast that coconut and turn your freezer into a tropical escape. 🌴🍦