Coconut Ice Cream

This recipe for homemade coconut ice cream is fantastically delicious, simple to make, and doesn’t involve a lot of stirring once you’ve put it in the freezer. Creamy, smooth, and deliciously coconut flavoured, you’ll fall in love with this homemade ice cream with just one lick. Also healthier than most store-bought ice cream. Perfect for a summertime treat, or for a welcome dessert anytime of year.

Coconut Ice Cream
Recipe type: Dessert
  • 4 eggs
  • 1 cup white sugar
  • 2 cups heavy whipping cream
  • 2 cups canned coconut milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons coconut essence, optional
  • 2½ tablespoons flaked coconut (sweetened or unsweetened)
  1. Prepare a container with a lid in which to freeze the ice cream. Large yoghurt containers work well (you'll need quite a few), or you can re-use a plastic ice cream tub.
  2. Place the eggs and sugar in a food processor, mixer, or blender. Process about 1½ to 2 minutes.
  3. Pour this mixture into the top of a double-boiler and place over medium-high heat.
  4. Cook for 8-10 minutes, stirring continuously with a whisk, until the mixture thickens and becomes creamy (it should look like custard). Place in the refrigerator to cool.
  5. Pour heavy cream into your food processor, blender, or mixer. Blitz until cream becomes very thick and stiff peaks form (approximately 1 minute). Scoop into a large mixing bowl.
  6. Fold coconut milk plus flaked coconut (if using) into the whipped cream, stirring to combine.
  7. Now add the cooked egg/sugar mixture from the refrigerator. Also add the flavouring (vanilla/coconut), gently stirring everything together by hand. You should end up with a thick, ivory-white batter-like mixture. Pour into prepared container(s). Set in the freezer and allow to freeze at least 8 hours, or overnight.
  8. To serve, dip an ice cream scoop in warm water and scoop the ice cream into bowls. For extra coconutty flavour, top with a little sweetened flaked coconut.


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