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Coconut Ice Cream

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: MaryJane Robbins

Coconut Ice Cream  Recipe

Few things bring to mind warm tropical breezes like the flavor, scent, and taste of coconut. This coconut ice cream is rich, full-flavored, and so very, very creamy. Our test kitchen team was fighting for the last few spoonfuls no matter how many batches were made. And Joan, one of our bakers, proclaimed it the creamiest ice cream she's ever had!

This ice cream is wonderful with pineapple topping. Or make your own famous candy bar flavors by adding chocolate and almonds. Go nuts!

View step-by-step
directions on our blog

At a glance

Prep
Total
Yield
1 quart

Ingredients

Choose your measure:

Instructions

  1. Dissolve the coconut milk powder in the hot water in a large bowl. Whisk until all large lumps are gone.
  2. Add the pastry cream filling mix to the heavy cream, again whisking until no lumps remain.
  3. Mix the coconut "milk" and pastry/heavy cream together. Add the sugar and coconut flavor. Add the shredded coconut, if using. Place the bowl in the fridge to chill for several hours, or up to overnight.
  4. Freeze in a 1-quart ice cream maker according to the manufacturer's directions. The ice cream will be dense and soft when finished. Enjoy right away for a soft-serve treat, or chill in the freezer for 4 to 6 hours to harden.
  5. Yield: 1 quart.