Coconut Ice Cream

Two bowls of coconut ice cream
Stone-soup/Flickr/CC BY 2.0
  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
649 Calories
52g Fat
41g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 649
% Daily Value*
Total Fat 52g 67%
Saturated Fat 37g 186%
Cholesterol 229mg 76%
Sodium 87mg 4%
Total Carbohydrate 41g 15%
Dietary Fiber 2g 7%
Protein 9g
Calcium 87mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for homemade coconut ice cream is similar to the "ices" that can be purchased from street-side vendors in Thailand and other Southeast Asian countries. If you've had this kind of ice cream before, you know it's more like a cross between ice cream and ​sorbet—it's lighter and not as creamy as we're used to in the West, but has a deliciousness of its own. It has tons of tropical coconut flavor and is healthier than a lot of store-bought ice creams.

Also, this recipe is much simpler to make, not requiring the use of an ice cream maker. And, unlike most homemade ice cream recipes, it doesn't involve a lot of stirring once you've put it in the freezer.

Serve up a scoop or two for the perfect summertime treat. Even better, top with slices of mango and a dollop of coconut liqueur for a nice adult treat any time of the year.


  • 4 eggs
  • 1 cup white sugar
  • 2 cups heavy whipping cream
  • 2 cups canned full-fat coconut milk
  • Optional: 3 tablespoons flaked coconut, sweetened or unsweetened
  • 1 teaspoon vanilla flavoring or 2 teaspoons coconut flavoring
  • Garnish: sweetened flaked coconut

Steps to Make It

  1. Gather the ingredients.

  2. Prepare a container with a lid in which to freeze the ice cream. Large yogurt containers work well (you'll need several), or you can reuse a plastic ice cream tub.

  3. Place the eggs and sugar in a food processor, mixer, or blender. Process about 1 1/2 to 2 minutes.

  4. Pour this mixture into the top of a double-boiler and place over medium-high heat.

  5. Cook for 8 to 10 minutes, stirring continuously with a whisk until the mixture thickens and becomes creamy (it should look like custard). Place in the refrigerator to cool.

  6. Pour the heavy cream into the food processor. Blitz until the cream becomes very thick and stiff peaks form, approximately 1 minute. Scoop the cream into a large mixing bowl.

  7. Fold the coconut milk and the flaked coconut (if using) into the whipped cream, stirring to combine.

  8. Now add the cooked egg/sugar mixture as well as the vanilla or coconut flavoring, gently stirring everything together by hand. You should end up with a thick, white batter-like mixture.

  9. Pour into the prepared container(s). Set in the freezer and allow to freeze at least 8 hours or overnight.

  10. To serve, dip an ice cream scoop in warm water and scoop the ice cream into bowls. For extra coconut flavor, top with a little sweetened flaked coconut.

What is Coconut Milk?

As coconut liquid is becoming more popular in cuisine and thus more readily available at the supermarket, you may get a bit confused over the different options. Coconut cream, coconut milk, and coconut water are all coconut products that are used in differing ways. Coconut milk is basically a non-dairy type of milk, while coconut cream is an unsweetened thickening agent; coconut water is actually a drink that is very hydrating and refreshing.

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