Coconut Ice Cream


This coconut ice cream is super creamy and full of flavors. Extra delicious with roasted coconut and grated chocolate, but a plain scoop is also amazing!

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Coconut ice cream
Veronique van Ohmydish

Made by Véronique

Published at 2019-08-28, this recipe is for 6 people and takes 1 hour.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 22-12-2022

1 hour 6 people Desserts
Coconut ice cream


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  • 400 ml coconut milk
  • 200 ml cream
  • 75 gram sugar
  • 2 egg yolks
  • optional: handful of grated coconut
  • optional: handful of grated dark chocolate
Coconut ice cream ingredients
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Kitchen equipment

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  • medium-sized pan
  • medium-sized bowl
  • whisk
  • silicone spatula
  • standmixer
  • ice cream maker - we've used a "Magimix turbine a glace"
  • airtight container

Coconut Ice Cream

1 hour 6 people Desserts

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Preparation -- 20 minutes

Start by separating egg yolks. You can use the remaining egg whites for something else, like mini meringues or pavlova. Egg whites will keep in the fridge for up to two days, when covered with some cling film.

Freeze it so you can use it for up to 3 months! heat cream and coconut milk on medium-high heat in a small saucepan, make sure to not over cook it. Use your stand mixer for this, or if you're going to do it manually-- a large clean bowl and a whisk.

Add in egg yolks with 75 grams of sugar. Turn speed up to high and let the machine do it's work, until the mixture becomes foamy and pale. Gently pour in the coconut milk and cream mixture into the stand mixer bowl.

Make sure to keep mixing while you do this, to prevent the egg yolks from solidifying. It also helps to prevent lumps forming. Pour the mixture back into the small saucepan and turn down the heat to the lowest setting.

Keep stirring with a spatula, to prevent burning. It's best to use a silicone spatula for this, plus it's also easier to clean. You can tell if the mixture is ready by running your (clean) finger over the spatula.

If a clear path shows, it's ready. Let the mixture cool off to nearly room temperature. Cover and put in the refrigerator until completely cooled off.  

Coconut ice cream
Coconut ice cream

Finishing the coconut ice cream -- 40 minutes

On to the most easy part of making ice cream! pour the mixture into the ice cream maker and let run for about 40 minutes, depending on your machine.

When done, remove the ice cream from the ice cream maker and place into the freezer. Roast some grated coconut in a dry skillet and grate some chocolate to serve with the ice cream. Enjoy!

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