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.
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.