Toasted Coconut Ice Cream

Toasted Coconut Ice Cream is about to become your new favorite dairy-free ice cream recipe. Sweet and creamy coconut milk is loaded with chewy toasted coconut and a hint of vanilla. It's delicious!

This Toasted Coconut Ice Cream was originally published in 2012.

Move over Vanilla Coconut Ice Cream, there's a new kid in town! (But don't move over too much. We still love you.)

Toasted coconut ice cream is everything we love about coconut ice cream mixed with deliciously chewy bits of coconut. It's a bit of summertime magic.

Toasted Coconut Ice Cream Love

• Creamy coconut milk that makes the best (and easiest!) base for ice cream.
• Shredded coconut that takes on the most delicious nutty flavor when it's toasted.
• Dotted with chocolate chunks, if you dare.
• Lightly sweetened ice cream that is refined sugar-free.
• An extra rich and tasty version of coconut ice cream.
• Summer heaven.

How to make the best toasted coconut ice cream

In order for your coconut ice cream to turn out creamy, you need to use high-fat coconut milk.

• Light coconut milk = icy coconut ice cream
• Full-fat coconut milk = creamy coconut ice cream

There is a time and a place for light coconut milk, but this isn't one of them. The higher the fat content, the creamier your coconut milk will be.

I suggest using coconut milk with a minimum of 60% coconut extract. If your store sells cans with even more coconut extract, use that can. Arroy-D makes cans with 70% coconut extract and it's amazing in this recipe.

Also, try to choose a can of coconut milk without any additives. Guar gum is often added to coconut milk to make it creamier but it gives it a slightly funny texture. Try to avoid it if you can.

How to toast coconut

Coconut can go from almost golden to burned very quickly. So no matter which toasting method you choose, make sure to keep a close eye on it.

• Stovetop method: this is the method I've written in the recipe instructions as I don't like to turn my oven on in the summer. Put the coconut in a frying pan and toast it gently over medium heat. You'll need to stir it a few times so coconut on the bottom doesn't burn.
• Oven method: Put the coconut on a baking sheet and toast it in your oven at 350 degrees for 5-7 minutes. No stirring necessary as the baking sheet will be big enough for the coconut to be in a single layer.

When making this toasted coconut ice cream recipe, I often toast extra coconut and save what I don't use to sprinkle on salads. It's delicious!

READ MORE: try this mint chocolate chip ice cream. It's delicious!

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Favorite Dairy-Free Ice Cream Recipes:

• Healthy Chocolate Banana Ice Cream
• Lime Coconut Ice Cream
• Coconut Cherry Ice Cream
• Dreamy Almond Chocolate Nice Cream
• Black Pepper Pistachio Ice Cream
• Peanut Butter Banana Ice Cream
• White Balsamic and Roasted Strawberry Ice Cream

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4.97 stars (29 ratings)

Toasted Coconut Ice Cream Recipe

Prep: 15 minutes mins

Cook: 5 minutes mins

Total: 20 minutes mins

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Toasted Coconut Ice Cream is about to become your new favorite dairy-free ice cream recipe. Sweet and creamy coconut milk is loaded with chewy toasted coconut and had a hint of vanilla. It's delicious!

4 cups

Ingredients

• ▢ 2 cups shredded coconut (divided)
• ▢ 2 14-ounce cans unsweetened coconut milk (minimum 60% coconut extract)
• ▢ ½ cup coconut sugar
• ▢ 1 tablespoon vanilla extract
• ▢ ½ cup chocolate chunks (optional (vegan or paleo, if needed))

Instructions 

• Place the coconut in a large pan over medium heat. Stir occasionally for about 5 minutes, or until it smells fragrant and is golden brown.
  2 cups shredded coconut
• Add the coconut milk and coconut sugar to a small pot and warm over medium heat until the sugar is dissolved. Remove from the pot from the heat and stir in the vanilla and 1 ½ cups of the toasted coconut. Place the pot in your fridge until the coconut milk is cold.
  2 14-ounce cans unsweetened coconut milk, ½ cup coconut sugar, 1 tablespoon vanilla extract
• Process the coconut ice cream in your ice cream maker according to the manufacturers directions. If using, stir in the chocolate chunks.
  ½ cup chocolate chunks
• Serve with the remaining toasted coconut sprinkled over the top.

No Churn Toasted Coconut Ice Cream

• Pour the cold coconut milk into a shallow pan and place it in your freezer. After 1 hour, remove the pan and scrape the ice cream with a fork and mix it around. Put it back into your freezer for another hour. Repeat these steps 2-3 more times, until the ice cream is frozen and creamy. If using, stir the chocolate chunks through the ice cream after the last time you scrape it with a fork.

Nutrition

Serving: 1 serving = ½ cup, Calories: 253kcal (13%), Carbohydrates: 20g (7%), Protein: 2g (4%), Fat: 19g (29%), Saturated Fat: 16g (100%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 29mg (1%), Potassium: 190mg (5%), Fiber: 5g (21%), Sugar: 12g (13%), Vitamin A: 5IU, Vitamin C: 1mg (1%), Calcium: 13mg (1%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.