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

Description

This Coconut Chip Ice Cream recipe delivers a creamy, tropical treat swirled with toasted coconut flavor and irresistible semisweet chocolate chips. The ice cream is made from a rich custard base of coconut milk, heavy cream, and egg yolks, then churned to perfection with a luscious chocolate ribbon created as it freezes. Perfect for beating the heat or indulging your sweet tooth with something special and homemade!

Ingredients

Units Scale

Toasted Coconut Base

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

Custard Mixture

4 large egg yolks

Chocolate Chips

3 ounces semisweet chocolate, finely chopped
2 teaspoons canola oil

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Instructions

Prepare an Ice Bath: Set a medium-sized bowl over a large container of ice water. This will be used to quickly cool the cooked custard mixture later.
Toast the Coconut and Heat Base: Place sweetened coconut flakes in a large, heavy saucepan over medium-high heat. Stir constantly until the coconut is golden brown, about 7 minutes. Add coconut milk, heavy cream, vanilla extract, and 1/4 cup of the sugar to the pan. Stir occasionally and heat until the mixture steams and reaches 175°F. Remove from heat, cover, and let infuse for 30 minutes.
Strain and Reheat: Pour the coconut mixture through a medium-mesh strainer into a bowl, pressing on the coconut to extract as much liquid as possible. Discard the coconut solids. Return the strained liquid to the saucepan and heat again over medium-high heat until steaming and hot (175°F).
Temper the Egg Yolks: In a separate bowl, whisk egg yolks with the remaining 1/4 cup sugar until smooth. Slowly whisk about 1 cup of the hot coconut mixture into the yolks to temper them. Then gradually whisk the tempered egg mixture back into the pot with the remaining coconut mixture.
Cook the Custard: Cook the custard mixture over medium heat, stirring constantly, until it thickens and reaches 180–185°F (do not let it simmer). Immediately pour the hot custard into the prepared ice bath bowl. Stir occasionally as it cools for about 10 minutes.
Chill the Custard: Once cooled, cover the bowl tightly with plastic wrap and refrigerate until the custard is very cold (at least 4 hours, up to 24 hours).
Prepare Chocolate Chips: Just before churning the ice cream, place the chopped semisweet chocolate in a heatproof bowl. Set it over a saucepan of barely simmering water and heat until melted. Whisk in the canola oil until smooth. Transfer the melted chocolate to a ziploc bag and set aside.
Churn the Ice Cream: Pour the chilled custard mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches the texture of thick whipped cream. Snip the corner of the chocolate-filled ziploc bag, and while the machine is running, drizzle the melted chocolate slowly into the ice cream. The chocolate will harden and break into small chips as it mixes in. Continue churning until the ice cream is the consistency of soft serve.
Freeze to Firm Up: Transfer the churned ice cream to an airtight container. Cover and freeze until firm, about 3 hours, before serving.

Notes

For a stronger coconut flavor, use full-fat coconut milk and be sure not to skip toasting the coconut flakes.
If you do not have an ice cream maker, you can try the freeze-and-stir method, though texture may vary.
Ensure the custard is thoroughly chilled before churning for best results.
Semisweet, bittersweet, or dark chocolate all work for the chocolate chips.
The ice cream will be firmer after several hours in the freezer; let it sit a few minutes at room temperature before scooping if too hard.

Nutrition

Serving Size: 1/2 cup
Calories: 320
Sugar: 21g
Sodium: 42mg
Fat: 25g
Saturated Fat: 17g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 4g
Cholesterol: 116mg