Creamy coconut milk infused with toasted coconut and churned to perfection! This ice cream is loaded with coconut flavor and is completely dairy (and egg) free!
I can’t believe it’s August and I have hardly shared any ice cream recipes this summer! Don’t worry this ice cream is so fabulous it will make up for it!
After we went to Thailand I was all about using coconut milk in everything – it seemed to make everything taste better. Then one day I realized that it would make a pretty tasty ice cream. Now usually I like to use a mixture of heavy cream and whole milk for my ice creams, I find that it gives it the creamiest texture and the best taste. BUT it turns out that full fat coconut milk works kinda the same.
When I say full fat coconut milk, I mean FULL FAT – you will not have decadent creamy ice cream if you use a low fat one or coconut milk that comes in a carton. In my opinion, the very best one is Chaokoh Coconut Milk, it tastes the best and works beautifully when churned into ice cream.
I wanted this ice cream to scream coconut, so I toasted up some shredded coconut then steeped it in the milk. Sounds crazy, but the milk takes all that yummy toasty coconut flavor. So good! I also reserved some of the toasted coconut to mix into the ice cream, but alternatively you could save it to sprinkle on top when you serve it to add a little crunch.
- ¾ cup shredded coconut flakes (unsweetened)
- 2 (13.5 oz) cans full fat coconut milk (about 3 cups), such as Chaokoh brand
- ¾ cup sugar
- ½ tsp vanilla extract
- pinch salt
- Preheat oven to 350.
- Spread shredded coconut onto a rimmed baking sheet. Toast coconut in the oven for 5 minutes, stirring frequently to help flakes toast evenly and prevent from getting too dark. Set aside and let cool.
- In a medium saucepan combine 1½ cups coconut milk with sugar and salt. Cook over medium heat until sugar is fully dissolved, remove from heat. Stir in ½ cup of the toasted coconut into the pan and cover. Allow to steep for 30 minutes.
- Place a fine mesh strainer over a large bowl and pour in warm milk/coconut mixture to strain out the coconut flakes. Stir in remaining coconut milk and vanilla extract. Chill in the refrigerator for 2 hours or until thoroughly chilled.
- Once chilled, stir in remaining ¼ cup of coconut flakes* (if desired) and pour cream mixture into the bowl of an ice cream maker. Process ice cream to manufacturer’s instructions. If desired, place in the freezer until firm, about 4-5 hours.