This creamy coconut ice cream is a tropical treat that feels like a vacation in a cup! It’s made with simple ingredients that blend together for a rich coconut flavor you will love.
There’s something magical about making ice cream at home. I love how it cools me down on hot days, and you can even add your favorite toppings for an extra fun twist. Yum!
Key Ingredients & Substitutions
Coconut Milk: Full-fat coconut milk is a must for creamy ice cream. If you’re looking for a lighter option, you can use light coconut milk, but it may be less creamy. Almond or soy milk can be alternatives, but keep in mind the flavor will shift.
Shredded Coconut: Sweetened shredded coconut adds texture and flavor. If you prefer less sweetness, swap it with unsweetened coconut or even coconut flakes, which may add a different crunch.
Granulated Sugar: While I recommend granulated sugar for its clean sweetness, you can use alternatives like coconut sugar or honey. Just note that these may alter the color and taste slightly.
Heavy Cream: Opting for heavy cream gives that rich texture we all love. If you want a dairy-free version, replace it with more coconut milk or use cashew cream for similar creaminess.
How Do You Ensure Creaminess in Ice Cream?
Achieving that creamy texture in coconut ice cream involves a couple of essential steps. The addition of cornstarch is optional, but it really helps thicken the mix, making it smoother when churned. Here’s how to make it work:
- First, dissolve the cornstarch in cold coconut milk, then stir it into the heated mixture.
- Keep stirring while cooking for 2-3 minutes until you see a slight thickening. This locks in the creaminess.
Also, letting your base chill thoroughly is important! The colder the base, the fluffier the ice cream will be, so do give it the time it needs in the fridge.
How to Make Coconut Ice Cream
Ingredients You’ll Need:
Base Ingredients:
- 2 cups coconut milk (full-fat for creaminess)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon cornstarch (optional, for added creaminess)
Additional Ingredients:
- 1 cup sweetened shredded coconut
- 1 cup heavy cream (optional, for a richer texture)
How Much Time Will You Need?
This delicious coconut ice cream takes about 30 minutes of active preparation time, plus at least 2 hours for chilling and an additional 4-6 hours for freezing. It’s a little patience to wait, but the creamy coconut goodness is definitely worth it!
Step-by-Step Instructions:
1. Combine the Base Ingredients:
Start by taking a medium saucepan and adding your coconut milk, granulated sugar, and salt. Heat this mixture over medium heat, stirring gently until the sugar dissolves completely and everything is well mixed.
2. Thicken with Cornstarch (Optional):
If you want a creamier texture, take a small bowl and mix the cornstarch with a few tablespoons of cold coconut milk to form a slurry. Once smooth, add this to your saucepan. Keep stirring for another 2-3 minutes until the mixture thickens a little.
3. Mix in Coconut and Vanilla:
Now, remove the saucepan from the heat. Stir in the sweetened shredded coconut and add the vanilla extract. This will give your ice cream a delicious coconut flavor!
4. Cool and Chill:
Let the mixture cool off at room temperature for about 30 minutes. Then, transfer it to the refrigerator to chill for at least 2 hours, or even overnight for the best results.
5. Add Heavy Cream (Optional):
If you’re opting for richer ice cream, whisk the heavy cream into the chilled coconut mixture until it’s fully blended.
6. Churn the Ice Cream:
Next, pour your cooled mixture into an ice cream maker. Churn it according to the manufacturer’s instructions until it reaches a soft-serve consistency. This usually takes around 20-30 minutes.
7. Freeze Until Firm:
Transfer the churned ice cream into a lidded container and pop it in the freezer for at least 4-6 hours. This helps it firm up perfectly for scooping!
8. Serve and Enjoy:
Before you serve your delicious coconut ice cream, let it sit at room temperature for a few minutes. This makes scooping much easier! Grab your favorite bowl and enjoy your homemade treat!
Can I Use Low-Fat Coconut Milk Instead?
You can, but the ice cream may not be as creamy. Full-fat coconut milk gives the best texture and flavor. If you’re using low-fat, consider adding more heavy cream to compensate for the lower fat content, or adding an extra tablespoon of cornstarch to help thicken it up.
What If I Don’t Have an Ice Cream Maker?
No worries! You can make it without one. Pour the chilled mixture into a shallow dish and freeze. Every 30 minutes, stir the mixture with a fork to break up any ice crystals until it reaches your desired consistency, about 3-4 hours total.
How Should I Store Leftover Ice Cream?
Store your coconut ice cream in an airtight container to prevent freezer burn. It will stay fresh for up to 2 weeks. If it becomes too hard, let it sit at room temperature for a few minutes before scooping to make it easier to serve.
Can I Add Flavors or Mix-Ins?
Absolutely! Feel free to add mix-ins like chocolate chips, nuts, or fruit before churning. If you want to add flavors, try incorporating a few tablespoons of cocoa powder for chocolate coconut ice cream or a splash of coffee for a mocha twist. Just make sure to adjust the sugar accordingly, especially if using sweetened mix-ins.
