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–+ servings
coconut ice cream in a container topped with toasted coconut.
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4.75 from 4 votes

Small Batch Coconut Ice Cream

This small batch toasted coconut ice cream is creamy, rich, and packed with coconut flavor. Made with simple ingredients and churned to perfection, it’s a tropical treat you can make at home.
Prep Time25 minutes
Freeze4 hours
Total Time4 hours 25 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: coconut ice cream, ice cream, toasted coconut ice cream
Servings: 8 servings
Author: Joanie Zisk

Equipment

Ingredients

  • 1 (14-ounce can) sweetened condensed milk
  • 1 cup heavy cream
  • ¾ cup milk
  • 1 teaspoon coconut extract
  • 1 cup toasted coconut
US - Metric

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

Serving: 1serving | Calories: 306kcal | Carbohydrates: 30g | Protein: 5g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 85mg | Potassium: 277mg | Sugar: 28g | Vitamin A: 615IU | Vitamin C: 1.8mg | Calcium: 189mg | Iron: 0.3mg

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