This is the kind of dreamy dessert that pops in your mind when you think of coconut. Sweet and creamy with the undeniable beauty of coconut swirled into this rich frozen treat.
My Mom made incredible pies and coconut cream pies were some of her best. And she loved ice cream. She had a dish every night before bed. This delectable ice cream takes the same flavors she used in her coconut pies and churns them into a frosty dish. The richness comes together using whole eggs, half and half and thick, heavy cream. Then the flavor of coconut is amplified by whisking toasted coconut and coconut milk into the custard. Add a generous splash of pure vanilla to provide that delicious backdrop.
A sure way to achieve a creamy, luscious ice cream is to start with a custard base – it’s more than worth the short amount of time it takes to make it.
And once the custard is chilled all it takes is a quick churn in an ice cream machine to finish up.
Then to top things off before serving, add just a sprinkling of toasted coconut. A perfectly chilled sweet treat!
Creamy Coconut Ice Cream
3 extra-large eggs
1 cup sugar
1 teaspoon cornstarch
¼ teaspoon kosher salt
1-½ cups unsweetened coconut milk, almost one 13.66 ounce can
1 cup half and half
¾ cup toasted sweetened coconut*, plus extra for serving
1 cup heavy cream
2 teaspoons pure vanilla extract
Combine the eggs with the sugar in a medium-size mixing bowl. Beat on medium speed for about 3 to 4 minutes or until the eggs and sugar are thickened and a pale yellow in color. Add the cornstarch along with the kosher salt.
Pour the coconut milk and the half and half into a medium saucepan. Warm over medium heat until the milk is almost boiling, about 185-degrees.
With the mixer running, slowly add the hot coconut milk and half and half, pouring in about ¼ cup at a time to the egg mixture until you blended in about half of the hot liquid. Pour the egg mixture back into the saucepan with the remaining liquid and continue cooking over medium heat, stirring frequently to keep it from scorching.
Cook for about 15 minutes or until the custard has thickened. Let the custard cool for about 15 minutes then stir in the cream, vanilla extract, and the toasted coconut.
Transfer the custard to a heatproof container. Place a sheet of food film directly on top to prevent a “skin” from forming while it chills. Cover the container and refrigerate until the custard is well chilled, about 4 to 6 hours or overnight.
Pour the custard into an electric ice cream machine and churn just until soft set. Over churning can leave you with an “icy” ice cream instead of the creamy texture you want. Spoon the ice cream into a freezer proof container and finish freezing until firm.
For serving, sprinkle with extra toasted coconut.
Makes about 1-½ quarts of ice cream.
*To toast coconut, spread the sweetened flaked coconut our onto a rimmed baking sheet. Bake at 350-degrees for about 5 to 7 minutes, or until lightly toasted. Stir the coconut occasionally while it is toasting.
Creamy Coconut Ice Cream
Equipment
- Electric mixer
- medium saucepan
- Ice cream machine
Ingredients
- 3 extra-large eggs
- 1 cup sugar
- 1 teaspoon cornstarch
- ¼ teaspoon kosher salt
- 1-½ cups unsweetened coconut milk, almost one 13.66 ounces can
- 1 cup half and half
- ¾ cup toasted sweetened coconut*, plus extra for serving
- 1 cup heavy cream
- 2 teaspoons pure vanilla extract
Instructions
- Combine the eggs with the sugar in a medium-size mixing bowl. Beat on medium speed for about 3 to 4 minutes or until the eggs and sugar are thickened and a pale yellow in color. Add the cornstarch along with the kosher salt.
- Pour the coconut milk and the half and half into a medium saucepan. Warm over medium heat until the milk is almost boiling, about 185-degrees.
- With the mixer running, slowly add the hot coconut milk and half and half, about ¼ cup at a time to the egg mixture, until you have blended in about half of the hot liquid.
- Pour the egg mixture back into the saucepan with the remaining liquid and continue cooking over medium heat, stirring frequently to keep it from scorching.
- Cook for about 15 minutes or until the custard has thickened. Let the custard cool for about 15 minutes then stir in the cream, vanilla extract and the toasted coconut.
- Transfer a heatproof container. Place a sheet of food film directly on top of the custard to prevent a “skin” from forming while it chills.
- Cover the container and refrigerate until the custard is well chilled, about 4 to 6 hours or overnight.
- Pour the custard into an ice cream machine and let it churn just until it is soft set. Over churning can leave you with an “icy” ice cream instead of the creamy texture you want.
- Spoon the ice cream into a freezer proof container and finish freezing until firm.
- For serving, sprinkle with extra toasted coconut.
- *To toast coconut, spread the sweetened flaked coconut our onto a rimmed baking sheet. Bake at 350-degrees for about 5 to 7 minutes, or until lightly toasted. Stir the coconut occasionally while it is toasting.
