Do I need an ice cream maker for this recipe?

An ice cream maker is highly recommended for the best, creamiest texture. However, if you don’t have one, pour the mixture into a shallow dish and freeze, stirring every 30-45 minutes to break up ice crystals until set. The texture will be more like a semifreddo, but still delicious.

Can I use light coconut milk instead of full fat?

Full-fat coconut milk is absolutely worth it for the creamiest, richest result. Light coconut milk may lead to a more icy texture and less flavor, but it’ll still work in a pinch.

Is it possible to make this recipe nut-free?

Absolutely! Just use regular dairy cream and be sure your coconut flakes and chocolate are nut-free (some brands process with nuts). No worries—the tropical flavor still shines bright.

Can I add mix-ins or extra flavorings?

Yes! Toasted nuts, dried fruit, or a swirl of caramel or fudge sauce are all fantastic. Just fold them in gently at the very end before freezing for best results.

Coconut Chip Ice Cream Recipe

Name: Coconut Chip Ice Cream Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 5 h
Cuisine: American
Ingredients: 2/3 cup sweetened coconut flakes; 1 (15 ounce) can coconut milk; 1 1/2 cups heavy cream; 2 teaspoons vanilla extract; 1/2 cup granulated sugar, divided; 4 large egg yolks; 3 ounces semisweet chocolate, finely chopped; 2 teaspoons canola oil

There’s something utterly irresistible about homemade ice cream, and this Coconut Chip Ice Cream is a true gem—creamy, rich, and loaded with tropical coconut flavor and delicate chocolate chips. This recipe comes together with surprisingly little effort and is the perfect answer for those busy weeknights when a sweet craving strikes, or when you want to wow friends and family with something special (that doesn’t require hours in the kitchen). Every bite is a dreamy mix of silky coconut custard and crisp, crackling chocolate, making it the perfect treat for coconut and chocolate lovers alike.

Why You’ll Love This Recipe

Simple Ingredients, Maximum Flavor: You don’t need fancy equipment or rare ingredients—just a few everyday staples and a bit of mixing magic.
Tropical, Creamy, and Refreshing: The coconut milk and toasted flakes create a luscious base, with a natural sweetness and depth you just can’t find in store-bought versions.
Chocolate Ribbons in Every Bite: Swirling in chocolate while churning ensures that every spoonful has a delightful crunch.
Make Ahead for Stress-Free Entertaining: Prepare the base ahead of time and churn when you’re ready—a breeze for meal prep or impromptu dessert cravings.

Ingredients You’ll Need

Sweetened coconut flakes: Toasting these first releases incredible nutty flavor, infusing the whole ice cream with coconut goodness.
Coconut milk: Full-fat, canned coconut milk delivers ultra-creamy, tropical richness.
Heavy cream: Adds essential creaminess and helps achieve that classic, scoopable texture.
Vanilla extract: Balances the coconut and ties everything together with warm, aromatic notes.
Granulated sugar: Sweetens the custard and chocolate, while helping the ice cream set to the perfect texture.
Egg yolks: Acts as the base for a silky, custard-style ice cream. Don’t skip this step—it’s what makes homemade ice cream so lovely.
Semisweet chocolate: Melts into crisp chips as you churn, adding that addictive burst of chocolate in every bite.
Canola oil: Mixed with the chocolate to keep it tender—no big chocolate boulders, just delicate flakes throughout.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking for a spin on the classic? Try one of these easy changes:

Dairy-Free: Swap the heavy cream for coconut cream or a favorite plant-based substitute for a fully dairy-free treat.
Vegan Option: Use a vegan egg replacer instead of yolks, and choose dairy-free chocolate.
Nutty Crunch: Add toasted slivered almonds or macadamia nuts just before freezing for extra crunch.
Tropical Mix-In: Stir in some chopped dried pineapple or mango for a fruity kick.
Different Chocolate: Try dark or milk chocolate for a twist on the chocolate flavor.

Don’t be afraid to play with flavors—the coconut base is super versatile!

How to Make Coconut Chip Ice Cream

Toast and Infuse the Coconut

Start by toasting sweetened coconut flakes in a heavy saucepan until deeply golden and fragrant—this step is essential for bringing out that unmistakable coconut flavor. Add coconut milk, cream, vanilla, and some sugar, and heat until steaming hot. Let this rich mixture steep off the heat for about 30 minutes, infusing the custard with coconut essence.

Strain, Heat, and Build the Custard

Strain out the coconut flakes for a silky-smooth base. Return the mixture to the stove and heat again until hot (but not boiling!). While that’s happening, whisk the egg yolks and more sugar in a bowl until smooth. Slowly add some hot coconut mixture to the yolks—this tempers the eggs and avoids scrambling. Pour the tempered yolks back into the pot and cook, stirring, until thick enough to coat the back of a spoon.

Chill Thoroughly

Pour the custard through a mesh strainer into a bowl set over an ice bath. Cool, then cover and chill in the fridge until very cold—at least 4 hours or, if you’re planning ahead, overnight. This helps the ice cream churn with the best texture possible.

Melt the Chocolate

While your base is chilling, melt the chocolate over simmering water. Stir in canola oil for a smoother consistency and spoon it into a zip-top bag—this makes it easy to drizzle as you churn later.

Churn and Add Chocolate

Pour your well-chilled base into an ice cream maker and churn until thick and creamy. Snip the corner of your chocolate bag and drizzle melted chocolate straight into the churning ice cream. It immediately hardens and breaks into the most heavenly, crackly chips.

Freeze and Enjoy

Transfer the churned ice cream to a container and freeze until firm (about 3 hours). Scoop, serve, and let the accolades roll in.

Pro Tips for Making the Recipe

Don’t rush the chilling: The colder your base, the creamier your ice cream. Overnight is best if you have time.
Keep an eye on the coconut: Toasted coconut goes from golden to burned in seconds—stir constantly until just right.
Strain for smoothness: Always strain the custard base, even if you’re tempted to skip this step. It’s worth it for a creamy scoop.
Chocolate swirl trick: Melted chocolate should be warm but not hot when drizzled; otherwise, it can seize or clump.
Work quickly: After churning, get the ice cream into the freezer promptly to set that perfect texture.

How to Serve

Serve big, generous scoops in bowls or cones—this ice cream is luscious enough to shine all on its own. Garnish with toasted coconut flakes or a sprinkle of chopped chocolate for a pretty finish. Love pairing? This pairs beautifully with tropical fruit (think pineapple or papaya), a crispy coconut cookie on the side, or even between soft-baked chocolate chip cookies for an extraordinary ice cream sandwich.

For a special dessert, try drizzling with extra melted chocolate or a spoonful of caramel sauce!

Make Ahead and Storage

Storing Leftovers

Pack the ice cream into an airtight, freezer-safe container. Press a bit of wax paper or plastic wrap directly onto the surface before sealing to prevent ice crystals from forming. It will stay scoopable for up to a week, though it’s best enjoyed within a few days for that fresh-from-the-freezer taste.

Freezing

This recipe freezes beautifully. For longer storage (up to 1 month), make sure the container is well-sealed to guard against freezer burn.

Reheating

If the ice cream is extra firm from the freezer, let it rest on the counter for 5-10 minutes before scooping. It will soften just enough for perfect serving texture.

FAQs

Do I need an ice cream maker for this recipe?

An ice cream maker is highly recommended for the best, creamiest texture. However, if you don’t have one, pour the mixture into a shallow dish and freeze, stirring every 30-45 minutes to break up ice crystals until set. The texture will be more like a semifreddo, but still delicious.
Can I use light coconut milk instead of full fat?

Full-fat coconut milk is absolutely worth it for the creamiest, richest result. Light coconut milk may lead to a more icy texture and less flavor, but it’ll still work in a pinch.
Is it possible to make this recipe nut-free?

Absolutely! Just use regular dairy cream and be sure your coconut flakes and chocolate are nut-free (some brands process with nuts). No worries—the tropical flavor still shines bright.
Can I add mix-ins or extra flavorings?

Yes! Toasted nuts, dried fruit, or a swirl of caramel or fudge sauce are all fantastic. Just fold them in gently at the very end before freezing for best results.

Final Thoughts

With its dreamy coconut custard base and crunchy chocolate chips, homemade Coconut Chip Ice Cream is a true kitchen victory—simple, satisfying, and endlessly customizable. Treat yourself to a scoop or two, and don’t hesitate to experiment with the flavors and textures that you adore most. Dig in, enjoy every bite, and let this easy treat become your new go-to dessert for busy days and special moments alike.