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This small batch coconut ice cream is made with sweetened condensed milk and toasted coconut for deep coconut flavor. It’s churned in an ice cream maker for a smooth, creamy scoop.
No ice cream maker? There’s a no-churn version of this coconut ice cream further down.
Featured Comment
“I have made this recipe twice – consistently good. Very creamy with a gourmet look and taste. Impressive to serve to company.”
– Donna
Quick Look
- Prep Time: 15 minutes
- Churn Time: 25 minutes
- Freeze Time: 4 hours
- Total Time: 4 hours 40 minutes
- Equipment: A 1.5-quart electric ice cream maker, plus a skillet or oven to toast the coconut
- Cook Method: Churned
- Servings: 8
- Difficulty: Easy
- Flavor Profile: The flavor is sweet and rich with coconut, and the toasted coconut adds a warm, nutty note.
This homemade coconut ice cream has a soft, creamy texture, and the toasted coconut adds a little crunch throughout.
Why I Love This Coconut Ice Cream
The toasted coconut is what makes this one. I toast it first, until it turns golden and smells toasty, because toasting deepens the coconut flavor and gives it a warm, nutty taste. Then I churn it, which turns a simple base of sweetened condensed milk, cream, and coconut extract into something smooth and creamy enough to serve to company.
My mother loved coconut anything, so it’s a flavor I come back to often. I keep it to a small batch, just enough for a couple of scoops of coconut ice cream without a whole tub taking over the freezer.
Every scoop is cold and creamy with toasted coconut running through it, and it always makes me think of her.
If you like this one, try more of our single serving and small batch ice cream recipes, like our no-churn vanilla ice cream for one, small batch pistachio ice cream, and no-churn strawberry ice cream.
Ingredient Notes
You can make this coconut ice cream with condensed milk and just a few other simple ingredients. Here’s what each one does. If you have any ingredients left over, our Leftover Ingredients Recipe Finder can help you use them up.
Sweetened condensed milk: Sweetened condensed milk does the sweetening and adds creaminess to the base. Its sugar also keeps the ice cream from freezing rock-hard, so it stays scoopable.
Heavy cream: Heavy cream is what makes this rich, and its fat keeps the texture smooth instead of icy. If you have cream left in the carton, use it in our single serve no-bake cheesecake or a panna cotta for one.
Whole milk: A little milk thins the base just enough to churn smoothly and balances the richness of the cream and condensed milk.
Coconut extract: Coconut extract carries the coconut flavor all the way through the base. It’s potent, so stick with what the recipe calls for, or swap in vanilla extract for a more subtle coconut flavor.
Coconut: Toast the coconut first for a deeper, nuttier flavor and a little crunch. Use unsweetened shredded or flaked coconut, and if you have extra, it’s great in small batch coconut macaroons or a mini German chocolate cake.
How To Toast Coconut
Toasted coconut adds flavor and crunch to ice cream, cookies, and other desserts. There are two easy ways to do it:
- Stovetop: Add the coconut to a dry skillet and cook over medium heat, stirring often, until evenly golden.
- Oven: Spread shredded coconut in an even layer on a baking sheet and bake at 300°F (150°C) for about 10 minutes, stirring every few minutes, until golden brown.
Recipe Variations
Here are a few easy ways to change up this mini coconut ice cream recipe.
Pineapple coconut: Fold in 1/3 cup of finely chopped pineapple for a piña colada flavor. Pat it dry first so the extra juice doesn’t make the ice cream icy.
Chocolate chip: Stir in 1/3 cup of mini chocolate chips for a chocolate coconut version, like a frozen take on a coconut candy bar.
Caramel swirl: Swirl a few spoonfuls of caramel sauce through the ice cream as you pack it into the container, and add a pinch of flaky salt for a salted caramel coconut flavor.
No-churn coconut ice cream (without an ice cream maker)
Don’t have an ice cream maker? You can make this as a no-churn coconut ice cream instead. Whip 2 cups of cold heavy cream to stiff peaks, then fold in the can of sweetened condensed milk and the coconut extract. Fold in the toasted coconut, spread it into a freezer-safe container, and freeze for at least 6 hours, until firm. Leave out the ¾ cup of milk, you only need it to thin the base for churning. This makes a slightly bigger batch, about the same as our other no-churn ice creams.
How To Make Coconut Ice Cream With Condensed Milk
Here’s how to make homemade coconut ice cream from start to finish, beginning with toasting the coconut. For exact amounts, see the recipe card.
- Toast the coconut: Spread the coconut in a dry skillet over medium heat and stir often until it turns golden and smells toasty, about 5 minutes. Let it cool while you make the base.
- Mix the base: In a large bowl, whisk together the heavy cream, milk, sweetened condensed milk, and coconut extract until smooth and fully blended.
- Churn: Pour the base into your ice cream maker and churn according to the manufacturer’s directions until it’s thick and creamy, usually 25 to 30 minutes.
- Add the coconut: Once the ice cream is thick, add the toasted coconut and churn a few more seconds, or fold it in by hand, so it spreads evenly. Adding it now rather than early keeps it from sinking.
- Freeze: Transfer to a freezer-safe container and freeze until firm and scoopable, about 4 to 6 hours.
Expert Tips
Freeze the ice cream maker bowl completely: If your machine uses a freezer bowl, freeze it solid for at least 24 hours. An unfrozen bowl is the top reason ice cream won’t thicken, so shake it first and listen for sloshing liquid.
Watch the coconut while it toasts: It goes from golden to burnt fast, so stir constantly and pull it off the heat the moment it’s evenly golden.
Use full-fat dairy: Full-fat cream and whole milk keep it creamy, while low-fat adds water and turns it icy. For dairy-free, use full-fat coconut milk and cream.
Store it airtight: Press a piece of plastic wrap against the surface of the ice cream and keep it covered in the coldest part of the freezer. That keeps air off the top so ice crystals and freezer burn don’t form.
Troubleshooting
If your toasted coconut ice cream isn’t turning out quite right, here’s how to fix common issues like an icy texture, a batch that won’t freeze, or ice cream that turns grainy.
Why is my coconut ice cream icy or crunchy?
Icy texture means large ice crystals formed, usually because it froze too slowly or sat too long. Home machines freeze slower than commercial ones, so get the churned ice cream into the freezer right away. Once it’s icy you can’t smooth it back out, so it comes down to preventing it next time.
Why won’t my coconut ice cream freeze in the ice cream maker?
The freezer bowl wasn’t frozen solid, and the base won’t set until it is. A bowl with any liquid left inside can’t churn, so there’s no saving the batch in the moment. Refrigerate the base, refreeze the bowl completely, which can take up to a day, then churn again.
Why is my coconut ice cream grainy or buttery?
You likely churned it too long, which starts turning the cream to butter. Stop the machine once it reaches a soft-serve thickness, usually around 25 to 30 minutes, then move it to the freezer to firm up.
Frequently Asked Questions
For this recipe, yes, it’s churned in an ice cream maker for the smoothest texture. If you don’t have one, use the no-churn version in the variations above, which whips the cream by hand instead.
It’s sweet and creamy with a rich coconut flavor, and the toasted coconut adds a warm, nutty taste and a little crunch. This version tastes like real coconut rather than the lighter, candy-like flavor of some store brands.
Yes. Swap the regular milk for full-fat canned coconut milk for a stronger coconut flavor. Use full-fat, not light, so the ice cream stays creamy instead of icy.
Yes. Use full-fat coconut milk and coconut cream in place of the milk and heavy cream, and a dairy-free sweetened condensed milk. Stick with full-fat versions so it doesn’t turn icy.
About 1 to 2 weeks. It’s best in the first few days, and after a couple of weeks it picks up ice crystals and freezer burn. Keep it airtight with plastic wrap pressed against the surface.
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 make this coconut ice cream, I’d love to hear how it turned out. Leave a star rating and a comment below to let me know, and if you snap a photo, tag us on Instagram at @onedishkitchen.
Small Batch Coconut Ice Cream
Equipment
Ingredients
- 1 cup unsweetened shredded coconut
- 1 (14-ounce) can sweetened condensed milk
- 1 cup heavy cream
- ¾ cup whole milk
- 1 teaspoon coconut extract
Instructions
- Toast the coconut in a dry skillet over medium heat, stirring often, until golden brown, 3 to 5 minutes. Transfer to a plate to cool.
- In a large bowl, whisk together the heavy cream, milk, sweetened condensed milk, and coconut extract until smooth.
- Pour the mixture into a 1½-quart electric ice cream maker and churn until it thickens to a soft-serve consistency, 25 to 30 minutes.
- Add the toasted coconut and churn or stir just until evenly combined, about 10 seconds.
- Transfer to a freezer-safe container, press plastic wrap against the surface, and freeze until firm and scoopable, 4 to 6 hours.
Notes
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.
YUMMY! I have to try this. Thanks so much for sharing!
You’re very welcome. I hope you get to, Kimberly.
I am “enjoying” the hot Houston summer too and this ice cream looks spot on for a cool after dinner treat! I am so it
Yum, I LOVE coconut. So good.
This looks so delicious and simple to make! I’m going to try this!
Husband LOVES coconut. Putting this on my to-do list!
I loooove coconut! That looks so good!
Toasted coconut ice cream is my favourite! Anything coconut-related is amazing. Perfect during these hot temperatures (and yet, summer is almost over!)
I love coconut too, Kacey and here in Houston, we’ve got a few more months of hot weather still. Thanks for taking the time to comment.
This looks so creamy and delicious…I can’t wait to try some of this. It sounds so refreshing with this hot weather!
Thank you, Holly.
It is hot here too, I could totally go for some of this ice cream! I’ve never had coconut ice cream before but I bet it’s amazing.
It’s so good, Sara. If you like coconut, you’ll love this ice cream.
I wish I liked running. I WANT to like it but I kind of hate it instead, ha!! I’d run for this ice cream though. YUM
I’m trying to stay positive about running, Stephanie ;). I really didn’t enjoy it in the past so I’m not sure what has come over me. I’m hoping I like it after a month.