Description
This Coconut Chip Ice Cream is a tropical-inspired, ultra-creamy frozen treat featuring toasted coconut, silky coconut milk, and rich semisweet chocolate chips. With layers of coconut flavor and luscious chocolate flecks throughout, it’s a homemade gourmet dessert perfect for summer or anytime you crave something sweet and refreshing.
Ingredients
Units
Scale
Coconut Ice Cream 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
- 4 large egg yolks
Chocolate Chip Mix-in
- 3 ounces semisweet chocolate, finely chopped
- 2 teaspoons canola oil
Instructions
- Prepare Ice Bath and Toast Coconut: Set a medium bowl over a large container filled with ice water to create an ice bath for cooling the custard later. Place the sweetened coconut flakes in a large, heavy saucepan over medium-high heat. Stir frequently until the coconut begins to brown and turn fragrant, about 7 minutes.
- Infuse Coconut Flavor: Add the coconut milk, heavy cream, vanilla extract, and 1/4 cup of the sugar to the toasted coconut. Stir occasionally and heat the mixture until steam appears and the liquid is hot (about 175°F). Remove from heat, cover, and let the flavors steep for 30 minutes.
- Strain and Reheat the Mixture: Pour the coconut mixture through a medium-mesh strainer set over a bowl, pressing on the coconut to extract as much liquid as possible; discard the solids. Return the strained liquid to the saucepan and heat over medium-high, stirring occasionally, until steam appears and the liquid is hot again (about 175°F).
- Make the Custard Base: In a separate bowl, whisk together the egg yolks and the remaining 1/4 cup of sugar until smooth. Gradually whisk about 1 cup of the hot coconut mixture into the yolks to temper them. Then, slowly whisk the tempered yolks back into the rest of the hot coconut liquid in the saucepan.
- Cook the Custard: Continue to cook the custard mixture over medium heat, stirring constantly, until it is very hot but not simmering (180–185°F). Immediately pour the custard into the ice bath and let it cool, stirring occasionally, for about 10 minutes. Remove the bowl from the ice bath, cover with plastic wrap, and refrigerate until very cold (at least 4 hours, up to 24 hours).
- Prepare the Chocolate Chip Drizzle: A few minutes before churning, place the finely chopped semisweet chocolate in a medium, heatproof bowl. Set the bowl over a saucepan with barely simmering water (double boiler style) and heat until the chocolate is melted. Whisk until smooth, stir in the canola oil, and transfer to a small ziploc bag. Set aside and keep warm.
- Churn the Ice Cream: Pour the chilled custard base into your ice cream maker and churn according to the manufacturer’s instructions until the mixture thickens and resembles whipped cream.
- Add Chocolate Chips: Snip a small corner off the ziploc bag. While the machine is running, slowly drizzle the melted chocolate into the churning ice cream, allowing thin ribbons of chocolate to solidify and break up as chips throughout the mixture. Continue churning until the ice cream resembles soft-serve.
- Freeze Until Firm: Transfer the ice cream to an airtight container. Cover and freeze for about 3 hours, or until firm and scoopable. Serve and enjoy!
Notes
- Toasting the coconut gives the ice cream a richer, deeper flavor.
- Chilling the base thoroughly before churning helps ensure a smooth, creamy texture.
- If you don’t have an ice cream maker, you can try freezing in a shallow dish and stirring every 30 minutes, though the texture will be less creamy.
- Store ice cream in an airtight container to prevent ice crystals.
- You can use dark or milk chocolate chips as a variation.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 21g
- Sodium: 32mg
- Fat: 25g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 115mg
