Toasted coconut ice cream in a small bowl with chocolate sprinkled over the top and a spoon taking a scoop.

Toasted Coconut Ice Cream

  • Author: Kristen Stevens
  • Prep Time: 15 mins (plus time to chill the ice cream)
  • Cook Time: 5 mins
  • Total Time: 20 minutes
  • Yield: 4 cups 1x
  • Category: Dessert
  • Method: No Cook
  • Cuisine: American


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!



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


  1. 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. 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 1/2 cups of the toasted coconut. Place the pot in your fridge until the coconut milk is cold.
  3. Process the coconut ice cream in your ice cream maker according to the manufacturers directions. If using, stir in the chocolate chunks.
  4. 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.