Coconut Ice Cream

April 7, 2010

Homemade ice cream of any flavor is a real treat but this coconut version feels like an even bigger indulgence.  I rarely find coconut ice cream in the supermarket so this rich, sweet concoction really hits the spot when I’m craving coconut.  This makes about two quarts.

  • Heavy Cream, 3 cups
  • Half and Half, 3 cups
  • Egg Yolks, 8
  • Sugar, 2/3 cup
  • Cream of Coconut, 2 cans or about 2 cups
  • Shredded Coconut

Separate the eggs and put the yolks in a large, heavy saucepan.Whisk in the sugar until it’s well-blended.Stir in the half and half and cream.Cook over medium heat, stirring almost continuously, until the mixture barely starts to thicken.  It’ll leave a line like this when you draw your finger across the bottom of the spoon.  Don’t let it boil.Mix in the cream of coconut.Pour the mixture into a large bowl and refrigerate until it’s completely, totally, 110% cold.  At least several hours.  Better yet, overnight.

I didn’t do this because, as usual, I’d procrastinated.  The custard wasn’t totally cold when I poured it into the ice cream maker and it just wasn’t going to freeze.  I ended up having to resort to the backup Plan B for freezing – the old ice-and-salt ice cream maker.  Luckily I had a big box of kosher salt in the pantry and it worked just as well as rock salt.Pour the cold custard into your ice cream maker and freeze, following the instructions that came with it.  If you like, you can stir in the flaked coconut as it starts to freeze.

Also, if your kid is helping you,  try to get him to put a shirt on before you pick up the camera.  Let it sit in the freezer for a while before serving.Sprinkle with extra coconut for extra goodness!

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{ 22 comments… read them below or add one }

1 julia April 7, 2010 at 5:48 pm

I think Heaven will smell like toasted coconut and taste like ice cream. Seriously, this is AMAZING!!!!!

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2 Memoria April 8, 2010 at 3:53 am

I’m not crazy about coconut, but I’m really curious about trying this out….hmmm. The photos are tempting me.

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3 Thunja April 8, 2010 at 5:34 am

I am going to give this a try, my ice cream maker is smaller so I am going to cut it in half- do you think it will still work? I guess I could just do it in 2 batches. We have a favorite place on Elbow Cay in Abaco that once had coconut ice cream that my husband has mentioned several times since- he is gonna’ be thrilled.

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4 Karen Bove April 8, 2010 at 8:39 am

It should do just fine in a smaller batch. I don’t know why it’s not easier to find coconut ice cream in the stores because it’s a dream for coconut lovers!

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5 grace April 8, 2010 at 6:33 am

i LOVE coconut. i’m obsessed with it right now, and i’ll be darned if i can’t find a carton of coconut ice cream in ANY grocery store. the only option, then, is to make my own, so thanks for the luscious recipe!

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6 valerie April 10, 2010 at 11:08 am

Is the goya cream coconut just coconut milk? I don’t think you can buy that in Canada. I’d love to try this recipe – such clear instructions too!

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7 Karen Bove April 10, 2010 at 4:20 pm

It’s the same thing as Coco Lopez, just a different (cheaper) brand. Very sweetened coconut milk :)

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8 James April 12, 2010 at 3:50 am

Wow. This looks so good. Home-made ice cream is just so much better than store bought ones. Definitely bookmarking this.

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9 Chiot's Run April 13, 2010 at 11:53 am

I was just thinking to myself the other day – I must make some coconut ice cream or sorbet. Then on refrigerator soup – there you are. Thanks for the recipe, it’s almost just like the vanilla recipe I make all the time, only with coconut instead of vanilla beans.

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10 Romaine April 13, 2010 at 11:16 pm

I love coconut so this is giving me some ideas. Have you seen the wider shaved coconut now available in some stores? Thinking it would be fabulous toasted and sprinkled on top.

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11 foodhoe April 14, 2010 at 12:33 am

What lovely photos! And that ice cream sounds delicious, I just love coconut.

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12 yemek May 6, 2010 at 7:41 am

thanks..…delicious..iam going to prepare it soon..

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13 Thunja May 18, 2010 at 1:43 am

feedback, I did half this recipe and made it for the second time today. Hubby says: this is ridiculously delicious. thank so much. I just love pleasin’ my man.

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14 VINCE September 21, 2010 at 3:26 pm

This past summer, I was in Bandon, Oregon and had coconut ice cream in a shop. For those on the west coast go to Safeway Grocery Store, they have it.

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15 Miranda April 22, 2011 at 12:29 pm

I have eggs, milk, shredded coconut, and a can of condensed milk…No ice cream maker…
Is this possible ?

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16 Karen Bove April 22, 2011 at 3:13 pm

I’ve never made ice cream without an ice cream maker but I think it’s possible in the freezer if you stir it often? I’d have to go to Google to find out how. That said, it’s the cream of coconut that adds the real coconut flavor. Shredded coconut isn’t going to be a coconutty but give it a try?

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17 april April 30, 2011 at 5:51 pm

was looking for a coconut ice cream and came across yours……looks fabulous! But I had to write cause I was looking at
the picture and wondered, is that person not wearing a shirt…and then saw your comment, made me laugh.
Have a nice weekend.

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18 Jahnvi May 23, 2011 at 1:41 am

This recipe was FABULOUS!!! the ice cream turned out creamy, wonderful and delicious!
I made the ice cream without an ice cream maker and was seriously super creamy and lovely.
Also, I served it with thai sticky rice and some ground up chunky peanuts. Amazing!

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19 Slappy May 24, 2011 at 7:35 pm

making it now!

Kicking it up a notch by toasting coconut, putting plastic wrap in a bread pan, sprinkling the coconut on the bottom, putting the coconut ice cream on the bottom, freezing it an hour. Next soften hagen-daze MANGO sorbet, put a layer of it, refreeze an hour, repeat with BLACKBERRY ice cream, and finally top with a layer of PINEAPPLE-COCONUT ice cream with a top sprinkling of toasted coconut. Freeze solid. Serve it in slices on a plate with sliced mango, blackberries, raspberries, with a little sugar and fresh vanilla.

Made it about 8 times and ALWAYS a big hit. I make two at a time and keep them in the freezer to whip out for an easy fantastic dessert. In the past I have always bought and experimented with various favors of ice cream. This is the first time using homemade ice cream, although I will still use the store bought Mango and blackberries ice creams.

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20 Karen Bove May 24, 2011 at 9:26 pm

That sounds like a fantastic version of Spumoni!

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21 Francoise April 26, 2012 at 12:09 am

what is meant by the half and half ?

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22 karenbove April 26, 2012 at 8:22 am

Half and Half is a blend of milk and cream.

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