Toasted Coconut Ice Cream
Prep time
Cook time
Total time
Incredibly creamy coconut ice cream for when you really want to treat yourself.
Serves: 6 servings
  • 1½ cups dried shredded coconut
  • 1 cup whole milk
  • 2 cups heavy cream
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon kosher salt or Maldon sea salt
  • 5 large egg yolks
  1. Place your ice cream maker bowl in the freezer to make sure it's cold. Preheat the oven to 400 degrees F. Spread the coconut out on a baking sheet and bake for 5-8 minutes, stirring it frequently so it doesn't burn. When golden, remove from the oven and set aside to cool slightly.
  2. In a medium saucepan, heat up the milk, 1 cup of the heavy cream, sugar, vanilla, and salt. Add in the toasted coconut. Cover, remove from the heat, and let steep at room temperature for 1 hour (I was a bit impatient and only let mine steep for about 30 minutes–it still tasted pretty damn good, but obviously longer is better).
  3. Rewarm the coconut-infused mixture. Set a mesh strainer over another medium saucepan and strain the coconut-infused liquid through the strainer into the saucepan. Press down on the coconut very firmly with a flexible rubber spatula to extract as much of the flavor from it as possible. Set the coconut aside.
  4. Pour the remaining 1 cup heavy cream into a large bowl and set the mesh strainer on top of the bowl. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coconut-infused mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  5. Stir the mixture constantly over medium heat with a heatproof spatula or rubber whisk, scraping the bottom as you stir, until the mixture thickens and coats the spatula, for about 5 minutes, being careful not to let the mixture burn. Pour the custard through the strainer and stir it into the cream. Stir in about a ⅓ of your leftover toasted coconut and discard the rest.. At this point, you can stir the custard over an ice bath to bring it down to room temperature, or you can just place it in an airtight container and pop it in the fridge to chill, as I did, for at least 1-2 hours.
  6. When you're ready, freeze the custard in your ice cream maker according to the manufacturer’s instructions. I found that the ice cream was still a bit soupy after churning in the ice cream maker for 30 minutes, so I popped it in the freezer for an hour, and after that, it was ready to go.
Adapted From
The Perfect Scoop by David Lebovitz
Recipe by The Crepes of Wrath at