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This small batch toasted coconut ice cream is smooth, creamy, and packed with rich coconut flavor in every bite. It’s an easy recipe that delivers a refreshing, tropical treat perfect for warm days or whenever you’re craving something a little special.
Featured Comment
“I have made this recipe twice – consistently good. Very creamy with a gourmet look and taste. Impressive to serve to company.”
– Donna
Why You’ll Love This Recipe
- Simple & Quick Prep: No eggs or stovetop cooking – just mix, churn, and freeze.
- Big Coconut Flavor: Made with both coconut extract and toasted coconut for deep, rich flavor in every bite.
- Perfectly Portioned: A small batch recipe ideal when you want a little treat without making a lot.
- Creamy & Smooth: Churned for a soft, scoopable texture.
What I love most about this toasted coconut ice cream is how it captures everything I enjoy about a tropical dessert in one scoop. The toasted coconut gives it a warm, nutty flavor that pairs so beautifully with the creamy base. It’s the kind of dessert that instantly makes you feel like you’re on vacation.
This recipe is a favorite in my kitchen because it’s simple, satisfying, and just the right amount. If you love coconut, this one’s for you. It’s easy to put together, and every bite is packed with rich flavor and just a little crunch from the toasted coconut.
Explore our collection of single serving and small batch ice cream recipes, perfect for when you want just a little something sweet. Try favorites like single serving vanilla ice cream, single serving mint chocolate chip ice cream, small batch pistachio ice cream, small batch butter pecan ice cream, single serving chocolate ice cream, and small batch strawberry ice cream.
Ingredients
If you have any ingredients leftover from this coconut ice cream recipe, check out our Leftover Ingredients Recipe Finder.
- Sweetened Condensed Milk: Adds sweetness and creaminess. For a dairy-free version, use coconut condensed milk. Extra condensed milk can be used in key lime pie for one or small batch microwave fudge.
- Heavy Cream: Provides richness. Use full-fat coconut milk for a dairy-free alternative. You’ll also find heavy cream in recipes like single serving white cake, single serving no-bake cheesecake, and mini French silk pie.
- Milk: Helps thin the mixture slightly. Almond or soy milk can be used instead.
- Coconut Extract: Boosts coconut flavor. Vanilla extract works too, but will be more subtle.
- Coconut: Toasted for flavor and texture. Desiccated coconut can be used if needed. Extra coconut is great in a mini german chocolate cake, single serving ambrosia, or small batch morning glory muffins.
See recipe card below for a full list of ingredients and measurements.
Tip: How To Toast Coconut
Toasted coconut adds flavor and crunch to ice cream, cookies, and more. Here are two easy ways to do it:
- Stovetop Method: Add coconut to a dry skillet and cook over medium heat, stirring often, until evenly toasted.
- Oven Method: Spread shredded coconut in an even layer on a baking sheet. Bake at 300°F (150°C) for about 10 minutes, stirring every few minutes until golden brown.
How To Make Coconut Ice Cream
See recipe card below for a full list of ingredients and measurements.
- Mix the Base: In a large bowl, whisk together the heavy cream, milk, sweetened condensed milk, and coconut extract until well blended.
- Churn: Pour the mixture into the bowl of your ice cream maker. Churn according to the manufacturer’s instructions.
- Add Coconut: When the ice cream starts to thicken, fold in the toasted coconut.
- Freeze: Transfer to a freezer-safe container and freeze until firm and scoopable.
Expert Tips
- Chill Ingredients: For best results, use cold cream and milk. This helps the ice cream churn faster and improves texture.
- Add Coconut at the Right Time: Wait until the ice cream thickens before folding in the toasted coconut to keep it evenly distributed.
- Freeze Before Serving: After churning, the ice cream will be soft. Freeze it for a few hours to firm it up.
Frequently Asked Questions
Yes, this recipe is designed for an electric ice cream maker to achieve a smooth, creamy texture.
Keep it in a freezer-safe, airtight container with a layer of parchment or wax paper pressed on top to prevent ice crystals.
It’s best enjoyed within 1 to 2 weeks for the best texture and flavor.
RELATED: 15 Easy Dessert Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this toasted coconut ice cream or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Small Batch Coconut Ice Cream
Equipment
Ingredients
- 1 (14-ounce can) sweetened condensed milk
- 1 cup heavy cream
- ¾ cup milk
- 1 teaspoon coconut extract
- 1 cup toasted coconut
Instructions
- In a large bowl, whisk together the heavy cream, milk, sweetened condensed milk, and coconut extract until well blended.
- Pour the mixture into the bowl of your 1 ½-quart electric ice cream maker. Churn according to the manufacturer’s instructions.Mine takes between 25-30 minutes to get creamy and thick
- When the ice cream starts to thicken, fold in the toasted coconut and stir for about 10 seconds.
- Transfer to a freezer-safe container and freeze until firm and scoopable, about 4 to 6 hours.
Notes
- Chill Ingredients: For best results, use cold cream and milk. This helps the ice cream churn faster and improves texture.
- Add Coconut at the Right Time: Wait until the ice cream thickens before folding in the toasted coconut to keep it evenly distributed.
- Freeze Before Serving: After churning, the ice cream will be soft. Freeze it for a few hours to firm it up.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I have made this recipe twice-consistently good. Very creamy with a gourmet look and taste. Impressive to serve to company.
I’m interested in making this for my boyfriend, but he is lactose intolerant. What substitutes do you suggest?
Hi Jacqueline,
I have not made coconut ice cream with anything other than the ingredients I have listed in this recipe. But, I would suggest you have a look at this vegan coconut ice cream recipe and see if it might be one you’d like to try. It’s made with full fat coconut milk and sounds like it could be a winner – https://www.thekitchn.com/how-to-make-vegan-ice-cream-cooking-lessons-from-the-kitchn-204755
Hope this helps and I’m sure your boyfriend will love it.
Joanie
Thank you, Joanie! I’m so happy I found your website. I look forward to trying some of the recipes.
-Jacqueline
Made this lovely recipe when I had guests and they just loved and and wanted to have the recipe. Will be making again. I just put in 2 tsp coconut extract, just love coconut.
I’m so happy you enjoyed the recipe, Marsha. Great idea to add coconut extract, I’ll have to add it in the next time I make this recipe.
Joanie
This sounds amazing! I love toasted coconut so much!
Thanks, Jaren.
This is just reminding me that I need a new ice cream maker, and a great way to get coconut into my diet!
Love the idea of this! My mother may be coming soon to visit, and she’s a coconut fanatic -I’ll definitely be making this for her 😀
I’m a fan of anything that lets me get out my ice cream maker! Our freezer is full of ice creams I’ve made this summer!
Some members of my family would FLIP OUT for this.
Coconut is one of my all time favorites and this ice cream looks amazing!! Can’t wait to give it a try.