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Homemade Coconut Ice Cream Recipe Recipe

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This recipe for Homemade Coconut Ice Cream Recipe, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barbara Ray


1 cup coconut dried, unsweetened shredded

Ice Cream Base
1 cup milk
2 cups whipping cream
3/4 cup sugar
5 egg yolks
1 tsp salt
1/2 tsp vanilla extract
1 whole vanilla bean sliced

The first step is toasting your coconut. This will bring out a deeper flavor and texture.
Heat your oven to 350 degrees.
Place the coconut on a baking sheet and bake for about seven minutes.
Flip the coconut every few minutes, to make sure the heat is distributed evenly, and all sides of the shredded coconut pieces are browned.
Homemade Coconut Ice Cream
Stir the milk, 1 cup of whipping cream, sugar, and salt in a saucepan.
Once heated, gradually stir in the toasted coconut.
Add the sliced vanilla been for flavor.
Once these ingredients are mixed, turn off the heat and cover the mixture.
Allow it to cool and steep at room temperature for about sixty minutes.
Uncover the mixture and reheat over low heat for about ten minutes, stirring occasionally.
Pour mixture through a strainer, separate and discard the coconut and vanilla bean from the mixture (Use a spoon to remove as much liquid as possible from the coconut.). **
Chill your ice cream base until thoroughly cooled – about 3 hours.
Once chilled, add the other cup of whipping cream and the vanilla extract.
Pour into your ice cream maker and churn about 25-30 minutes or according to manufacturer’s instructions.
Enjoy your frozen coconut treat!
**Helpful Hint: (As a variation, you may decide to set aside the toasted coconut to add as a topping for your ice cream when the recipe is complete.)

Personal Notes:
Personal Notes:
Triple the recipe at least!!!!! 4x the recipe might fill the ice cream canister.




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