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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.
OH MY GOODNESS! This looks so good! I love coconut. I need to make this soon.
YES! I adore coconut ice cream! I think I’ll make a batch of this with coconut milk too!
I love anything toasted coconut! In ice cream I might love it even more…..yum!
Yum! Coconut and ice cream are two of my favorites so I know I’d love this!
Mine to, Miranda. Thank you.
I used to love running, but then I tore the cartilage in my knee playing roller derby. Cycling is a good alternative outside activity that doesn’t stress those knees if you find yourself needing a break. This coconut ice cream looks so good. I’d like a big bowl topped with hot fudge! Yum.
Great suggestion, Amy. I enjoy biking, especially when the weather starts to turn cooler. Thanks so much!
I do not how you handle the heat! I cry when it reaches 85 here in Wyoming! Scary! This ice cream sounds like just the thing to cool you down! Pinned!
85 degrees sounds so nice, Justine. I think we may get to 85 late in the evenings. Yes, a nice bowl of ice cream is absolutely refreshing on most days. Thanks so much!
Good for you on the running, and in TX heat too. So you deserve this luscious ice cream. Every delicious bite. Coconut is my all time favorite ice cream flavor, can’t wait to try this!
Thank you, Allie.
This sounds fantastic, and so refreshing for summer!
This looks delicious! I love finding new ice cream recipes! I’ve never tried coconut, but I bet it’s wonderful.
It’s so good! Thanks, Logan.
YUMMY! I have to try this. Thanks so much for sharing!
You’re very welcome. I hope you get to, Kimberly.