Coconut cream ice cream offers a gentle, tropical flavor and a silky texture that makes each spoonful feel like a small celebration. This recipe keeps the approach simple and precise so the coconut remains the star. It is a dessert that works well on its own, with fresh fruit, or as an elegant finish to a dinner.
Why coconut cream
Coconut cream is thicker and richer than canned coconut milk. It brings natural body and a clean coconut note without relying on heavy dairy or thickeners. Because of its fat content, coconut cream yields a smooth mouthfeel and a creamy structure that freezes well while remaining tender on the palate.
Ingredients
-
Two cups coconut cream, well stirred so the solids and liquids are combined.
-
One cup whole milk to temper the richness and lift the flavor.
-
Three quarters cup granulated sugar, adjusted to taste.
-
One teaspoon pure vanilla extract.
-
Pinch of fine salt.
-
Optional: two tablespoons toasted shredded coconut for texture and aroma.
Preparation
Begin by combining the coconut cream, milk, sugar, and salt in a medium saucepan. Warm the mixture gently over low heat, stirring with a wooden spoon or heatproof spatula until the sugar dissolves. Keep the heat low; the goal is to dissolve and marry the ingredients, not to boil. Remove the pan from the stove and stir in the vanilla.
If you choose to include toasted shredded coconut, fold it into the warm base so the oils and aroma infuse the mixture. Let the base cool to room temperature. To speed this cooling and keep it even, set the mixing bowl inside a larger bowl filled with ice water and stir occasionally.
Churning and freezing
If you have an ice cream machine, pour the well-chilled base into the freezer bowl and churn according to the maker’s instructions until the mixture reaches a soft-serve thickness. Transfer the churned ice cream to a freezer-safe container and press a sheet of parchment paper directly onto the surface before sealing the lid. This minimizes ice formation and preserves the creamy texture.
If you do not own a machine, use a shallow metal or glass pan and place it in the coldest part of your freezer. Every thirty to forty minutes, stir the mixture vigorously with a fork, whisk, or spatula to break up ice crystals. Repeat this process until the ice cream is uniformly frozen and smooth. This manual method takes longer, but with patience it produces a pleasingly creamy result.
Serving suggestions
Scoop the ice cream into chilled bowls or crisp cones. Toasted shredded coconut adds a satisfying contrast in texture. Fresh slices of mango or pineapple brighten the flavor and add color. For a richer contrast, drizzle a small amount of warm salted caramel or melted dark chocolate over the top. Serve immediately for the softest texture, or let frozen scoops sit at room temperature for five minutes before serving if a smoother, scoopable form is desired.
Storage and shelf life
Store the ice cream in an airtight container in the back of the freezer where temperature is most stable. Press parchment paper directly on the surface before sealing to reduce surface ice. Consume within two weeks for the best flavor and texture. If the ice cream becomes very firm, allow it to rest at room temperature for several minutes before scooping.
Tips
If the texture turns out grainy, the most likely causes are insufficient cooling before freezing or too rapid freezing that forms large ice crystals. Chilling the base thoroughly and stirring while freezing helps prevent graininess. If the flavor feels flat, a touch more salt or a small splash of lime juice can lift the profile without making it taste citrusy. For a lighter version, substitute half the milk with full-fat coconut milk, but expect a slightly different texture.
Final notes
This coconut cream ice cream is designed to be both forgiving and refined. The ingredients are few, the steps are approachable, and the outcome rewards patience. It is a recipe that invites small variations: add toasted nuts for crunch, a handful of finely chopped chocolate for contrast, or a spoonful of passion fruit pulp for brightness. Each choice highlights the natural sweetness and creamy body of coconut in its own way.