toasted coconut ice cream with dark chocolate

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This silky toasted coconut ice cream is made with real dairy and two forms of coconut. Mix in dark chocolate and sprinkle almonds for the best homemade coconut ice cream!

  • Author: Indi Hampton
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 cups
  • Category: Ice cream
  • Method: Churned
  • Cuisine: American
  • Diet: Vegetarian


  • 1 cup granulated sugar, divided
  • 5 large egg yolks
  • 2 cups whole milk
  • 2 cups heavy cream
  • 2 cups unsweetened coconut chips
  • 1/2 tsp kosher salt
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup bittersweet chocolate, finely chopped
  • chopped toasted almonds, for garnish


  1. In a medium bowl, add half the sugar and egg yolks and whisk to combine. Set aside.
  2. Combine milk, cream, remaining sugar, coconut chips, and salt in a medium saucepan. Heat over medium-low heat, stirring constantly, until sugar is dissolved and mixture just begins to simmer. Reduce heat to low and whisk about 1 cup of hot milk into the egg yolk mixture. Repeat with 1 more cup of hot milk, whisking vigorously. Return this custard to the saucepan and gently heat, stirring constantly, until mixture thickens and coats the back of a spoon, about 10 minutes. Don’t let it boil.
  3. Transfer to a large bowl; stir in vanilla. Let cool to room temperature. Cover and refrigerate at least 4 hours or overnight. 
  4. While custard chills, toast shredded coconut. Preheat oven to 325°F. Line a baking sheet with foil and coconut in an even layer. Toast, stirring every few minutes, until golden brown and fragrant, about 5 minutes (watch closely). Transfer to a bowl to cool.
  5. When ready to freeze mixture, strain through a fine mesh sieve and discard soaked coconut chips (see note). Churn in an ice cream machine according to manufacturer’s instructions. When it reaches a soft serve consistency, add 1/4 cup toasted coconut and dark chocolate and churn until well mixed. Serve as is, with extra toasted coconut and almonds on the side, or transfer to an airtight container and freeze until needed.


Note: you can slowly bake the strained coconut chips or use them in a variety of baked goods. See blog post for ideas.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.