Toasted Coconut Ice Cream

This toasted coconut ice cream is about to become your new favorite ice cream recipe! Sweet and creamy coconut milk is loaded with chewy toasted coconut and a hint of vanilla. It’s delicious!

Move over vanilla coconut ice cream — there’s a new favorite in town! (But not too far. We still love you.) This toasted coconut ice cream is everything we love about classic coconut ice cream, with the irresistible addition of chewy, nutty bits of toasted coconut. It’s pure summertime magic in a bowl.

It starts with creamy coconut milk, which makes the easiest and most luscious ice cream base. Toasted shredded coconut adds depth and texture, and if you’re feeling indulgent, a handful of chocolate chunks takes it right over the top. Lightly sweetened and refined sugar-free, this ice cream is rich, dreamy, and completely scoop-worthy — summer heaven, if you ask me.

Recipe tips

For creamy coconut ice cream, full-fat coconut milk is non-negotiable.

Light coconut milk = icy ice cream
Full-fat coconut milk = rich, creamy ice cream

There’s a time and place for light coconut milk, but this isn’t it. The higher the fat content, the creamier your ice cream will be. Look for coconut milk with at least 60% coconut extract. If your store carries cans with higher coconut content, grab those — the higher coconut content makes a noticeable difference in texture and flavor.

One more tip: try to avoid coconut milk with guar gum. It’s often added to improve creaminess, but it can give the ice cream a slightly odd texture. Coconut milk without additives will give you the smoothest, best results.

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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

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.

Notes

Toasting coconut in the oven: Place the coconut on a baking sheet and bake it at 350 degrees Fahrenheit 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 the rest to sprinkle on salads. It’s delicious!

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.