Can I use unsweetened coconut flakes instead?

Yes! Unsweetened flakes can be used in place of sweetened, but add an extra tablespoon or two of sugar to the custard to balance it out. The toasting process will still bring out a wonderful, nutty flavor.

What if I don’t have an ice cream maker?

No ice cream maker? Freeze the chilled custard in a shallow dish, stirring vigorously every 30–45 minutes to break up ice crystals for about 3-4 hours. The texture won’t be quite as creamy, but the flavor will still be incredible.

Can I make it fully dairy-free or vegan?

Absolutely. Swap the heavy cream with canned coconut cream for a dairy-free version, and use a plant-based chocolate and a thickener (like a little cornstarch) instead of egg yolks to keep it vegan.

Can I double the recipe for a larger crowd?

You can! Just be sure your ice cream maker can handle the larger volume—the base keeps well in the fridge for up to 24 hours, so you can churn it in batches if needed.

Coconut Chip Ice Cream Recipe

If you’ve never made homemade ice cream before, Coconut Chip Ice Cream is the perfect place to start. This fantastically creamy, coconut-forward dessert is all about big tropical flavor and melt-in-your-mouth texture, with luxurious ribbons of chocolate tucked inside every bite. The best part? It’s far less complicated than you might think, and most of the work is hands-off—perfect for when you’re craving something sweet on a busy weeknight! Whether you’re a longtime coconut fan or just looking to shake up your dessert routine, this recipe is your ticket to ice cream bliss.

Why You’ll Love This Recipe

Quick & Easy Prep: Most of your time here is just waiting for things to chill—actual hands-on work takes surprisingly little effort.
Big Coconut Flavor: There’s double the coconut with both flakes and creamy coconut milk, giving an irresistible richness.
Chocolate in Every Bite: Finely chopped semisweet chocolate drizzled in for dreamy little chips that crackle and melt on your tongue.
Simple Ingredients, Big Results: No fancy stabilizers or tricky techniques—just kitchen staples turned into a decadent treat.
Fun to Personalize: It’s the kind of ice cream you’ll want to play with, from mix-ins to toppings!

Ingredients You’ll Need

Here’s the all-star lineup for your Coconut Chip Ice Cream, and how each one earns its place:

Sweetened Coconut Flakes: For toasting and drawing out that deep, nutty coconut flavor.
Coconut Milk: The essential base for awesome creaminess and tropical notes. Use full-fat for the best texture!
Heavy Cream: Lends that classic silky, rich ice cream mouthfeel—don’t skimp here!
Vanilla Extract: A dash deepens the coconut and rounds out the sweetness.
Granulated Sugar: Split between the custard and egg yolks for perfect sweetness and smooth texture.
Egg Yolks: The magic thickener that creates a luscious, custard-like consistency.
Semisweet Chocolate: For those signature chips—pick a premium bar for extra decadence.
Canola Oil: Mixed with melted chocolate to keep the chips soft and snappy when frozen.

Tip: Full-fat coconut milk is truly essential for a rich, scoopable texture—avoid “lite” if possible.

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

Craving a little twist? This recipe welcomes your creativity!

Nutty Crunch: Fold in toasted chopped macadamias or almonds for extra crunch.
Tropical Swirl: Ripple in a swirl of mango or pineapple jam just before freezing.
Dairy-Free: Swap heavy cream for coconut cream to make it fully dairy-free—expect an even bolder coconut taste.
Chocolate Swap: Try white or dark chocolate chips for a whole new vibe.
Vegan: Use plant-based cream and thicken the mixture with a little cornstarch instead of egg yolks.

Don’t be shy—make it your own!

How to Make Coconut Chip Ice Cream

Step 1: Toast the Coconut

Begin by setting a medium-sized bowl over a large container of ice water (this will chill your custard later). In a heavy saucepan, toast the coconut flakes over medium-high heat. Stir constantly for about 7 minutes, until they turn fragrant and golden brown—this instantly amps up the nutty flavor.

Step 2: Steep the Coconut

Add coconut milk, heavy cream, vanilla extract, and half of the sugar to the saucepan. Warm this mixture, stirring occasionally, until it’s steaming but not boiling. Remove from heat, cover, and allow everything to infuse for 30 minutes. This step really lets the coconut sing!

Step 3: Strain and Reheat

After infusing, strain the liquid through a fine mesh strainer, pressing hard to extract all that coconut goodness. Discard the coconut flakes. Return the flavorful liquid to your saucepan and reheat gently until steaming again.

Step 4: Make the Custard

While the coconut is reheating, whisk together egg yolks and the remaining sugar in a separate bowl until creamy and pale. Slowly drizzle in about a cup of the hot coconut mixture to temper the eggs, whisking constantly (so you don’t get scrambled eggs!). Pour this yolk mixture back into the saucepan and cook over medium heat, stirring, until it thickens and reaches 180–185°F—just before it simmers.

Step 5: Chill

Quickly pour the custard into your bowl set over ice water. Stir occasionally until it’s cool. Cover and refrigerate until it’s completely chilled—at least 4 hours, but overnight is even better for deep flavor.

Step 6: Prep the Chocolate

Just before churning, melt the chopped chocolate with canola oil over barely simmering water, whisking until silky smooth. Pour into a zip-top bag—this will make “drizzling” easy.

Step 7: Churn and Add Chocolate

Churn the chilled custard in your ice cream maker until it’s thick, like soft whipped cream. While the machine is running, snip a tiny corner off the bag and slowly drizzle the melted chocolate in. It’ll harden instantly, forming perfect little chips throughout the ice cream.

Step 8: Freeze

Transfer everything to an airtight container. Smooth the top, cover, and freeze about 3 hours, or until scoopable.

Pro Tips for Making the Recipe

Toast the Coconut Well: Keep stirring—even a little burning can overpower the delicate coconut flavor.
Chill Thoroughly: A cold custard churns faster and forms smaller ice crystals, meaning creamier ice cream.
Thin Chocolate Drizzle: Go slow with your drizzle—thinner lines make for lovely, crunchy chips!
Don’t Overchurn: Stop once it’s the texture of soft serve. Overchurning can turn it grainy.
Let it Soften Before Scooping: Ice cream straight from the freezer is super firm. A few minutes on the counter makes scooping so much easier.

How to Serve

This Coconut Chip Ice Cream truly shines on its own—each bite bursting with velvety coconut and silky chocolate. For a little something extra, try:

Sprinkling Toasted Coconut: Dress it up with a few extra flakes.
Fresh Fruit Pairings: Mango, pineapple, or sliced banana compliment the tropical notes beautifully.
Chocolate Sauce Drizzle: Never a wrong move for the chocolate lovers.
Waffle Cones or Bowls: Give your ice cream a crunchy complement.

It’s a fantastic ending to any meal, and especially dreamy on a warm evening.

Make Ahead and Storage

Storing Leftovers

Keep your Coconut Chip Ice Cream in an airtight container in the freezer—homemade ice cream is best enjoyed within a week for optimum freshness and creaminess.

Freezing

Store it well-sealed to prevent freezer burn and keep it away from strong-smelling foods (ice cream absorbs odors easily).

Reheating

No need to reheat! If it’s too hard out of the freezer, let it sit at room temperature for 5-10 minutes to reach perfect scooping consistency.

FAQs

Can I use unsweetened coconut flakes instead?

Yes! Unsweetened flakes can be used in place of sweetened, but add an extra tablespoon or two of sugar to the custard to balance it out. The toasting process will still bring out a wonderful, nutty flavor.
What if I don’t have an ice cream maker?

No ice cream maker? Freeze the chilled custard in a shallow dish, stirring vigorously every 30–45 minutes to break up ice crystals for about 3-4 hours. The texture won’t be quite as creamy, but the flavor will still be incredible.
Can I make it fully dairy-free or vegan?

Absolutely. Swap the heavy cream with canned coconut cream for a dairy-free version, and use a plant-based chocolate and a thickener (like a little cornstarch) instead of egg yolks to keep it vegan.
Can I double the recipe for a larger crowd?

You can! Just be sure your ice cream maker can handle the larger volume—the base keeps well in the fridge for up to 24 hours, so you can churn it in batches if needed.

Final Thoughts

Homemade Coconut Chip Ice Cream strikes that rare balance of impressive and effortless, perfect for anyone who wants a taste of the tropics right from their own kitchen. Let this be your invitation to experiment, indulge, and enjoy—because life is too short for boring ice cream! Give it a try, and you might never look at store-bought pints the same way again.