Coconut Chip Ice Cream Recipe

Creamy, dreamy, and downright indulgent, this Coconut Chip Ice Cream is going to be your ultimate summer treat! With the tropical richness of coconut, a luscious custard base, and flecks of sweet, crunchy chocolate chips, it’s an experience in every bite. This delightfully homemade dessert is perfect for when you want to whip up something special but keep it simple. Let’s dive in!

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Why You’ll Love This Recipe

• Tropical Bliss in Every Bite: Imagine the creamy, nutty flavor of coconut paired with smooth ribbons of semisweet chocolate. It’s like paradise in a bowl!
• Homemade Feels Fancy, But It’s Easy: You’re going to feel like a professional ice cream artisan, but trust me, this process is totally beginner-friendly.
• No Compromises on Texture or Flavor: The custard base makes this ice cream ultra-rich, while the coconut adds just the right amount of chewiness and decadence.
• Perfect for Any Occasion: Whether it’s a quiet date night, a weekend treat, or a dessert for a gathering, this homemade ice cream fits any situation beautifully.

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this Recipe

Ingredients You’ll Need

Here’s what you’ll need to create your dreamy Coconut Chip Ice Cream:

• Sweetened Coconut Flakes: These get lightly toasted for a nutty, deep coconut flavor—don’t skip this step!
• Coconut Milk: Adds richness and an unmistakable tropical vibe.
• Heavy Cream: For that luscious, velvety base no ice cream should be without.
• Vanilla Extract: Enhances the flavor without overpowering the coconut.
• Granulated Sugar: Divided because we’ll be using some for the custard base and some for tempering the eggs.
• Egg Yolks: Essential for creating a thick, creamy custard consistency.
• Semisweet Chocolate: The star ingredient for creating delicate chocolate shards throughout the ice cream.
• Canola Oil: Helps the chocolate maintain a perfect drizzle-worthy consistency.

Tip: Using high-quality coconut milk and chocolate takes the flavors to the next level!

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Variations

While this recipe is already a stunner, here are some fun ways to put your spin on it:

• Nut Lovers: Add toasted almonds, hazelnuts, or macadamia nuts for extra crunch.
• Zesty Coconut Lime: Add lime zest or a splash of lime juice to the custard for a citrusy twist.
• Dark Chocolate Lovers: Use 70% dark chocolate instead of semisweet for a more sophisticated flavor.
• Vegan Version: Swap heavy cream with full-fat coconut cream and replace egg yolks with a cornstarch slurry for a dairy-free delight.

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How to Make Coconut Chip Ice Cream

Step 1: Toast the Coconut

In a large saucepan over medium heat, stir the sweetened coconut flakes until golden brown and fragrant, about 7 minutes.

Step 2: Infuse the Base

Add coconut milk, heavy cream, vanilla extract, and a portion of the sugar to the toasted coconut. Warm the mixture over medium heat until it’s hot, but not boiling. Remove from heat, cover, and let the flavors meld for 30 minutes.

Step 3: Strain and Reheat

Strain the mixture to remove the coconut flakes, pressing gently to extract all the liquid. Return the strained liquid to the saucepan and heat it again until steaming.

Step 4: Temper the Eggs

In a separate bowl, whisk egg yolks with the remaining sugar until smooth. Slowly add a ladle of the hot mixture into the egg yolks, whisking constantly (this prevents the eggs from scrambling). Then, gently whisk the tempered yolks back into the saucepan with the rest of the coconut mixture.

Step 5: Cook the Custard

Continue heating the custard over medium heat until thickened and it reaches 180°F. Immediately remove from heat, cool it in an ice bath, and then refrigerate for at least 4 hours or overnight.

Step 6: Melt the Chocolate

Melt chocolate over a double boiler until smooth, stir in canola oil, and transfer to a small plastic bag. Snip a corner of the bag for drizzling.

Step 7: Churn the Ice Cream

Pour the chilled custard into your ice cream machine and churn until it thickens to a whipped cream consistency. Slowly drizzle in the melted chocolate while the machine is running. You’ll create chocolate chips as the drizzle hardens in the cold ice cream!

Step 8: Freeze and Serve

Transfer the ice cream to an airtight container and freeze for about 3 hours for the perfect scoopable texture.

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Pro Tips for Making the Recipe

• Don’t Skip the Strain: Straining the coconut flakes ensures your ice cream is silky smooth with no grainy texture.
• Chilling is Key: Letting the custard chill completely is crucial for achieving the right consistency during churning.
• Drizzle Slowly: When adding the chocolate, do it slowly so it forms thin, delicate chips instead of clumps.
• Customize Sweetness: Taste and adjust the sweetness of the custard before chilling if needed.

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How to Serve

This Coconut Chip Ice Cream truly stands on its own, but you can level it up with:

• Toppings: Sprinkle with toasted coconut flakes or drizzle with chocolate syrup.
• Pairings: Serve alongside a slice of pineapple upside-down cake or tropical fruit salad.
• Dessert Bowls: Scoop into waffle bowls or serve on fresh coconut halves for extra fun presentation!

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Make Ahead and Storage

Storing Leftovers

Keep your ice cream in an airtight container in the freezer for up to a week (though it probably won’t last that long!).

Freezing

For best texture, press a layer of plastic wrap directly onto the surface of the ice cream before sealing the container—this prevents ice crystals from forming.

Reheating

Ice cream doesn’t need reheating, but if it’s too hard to scoop, let it sit at room temperature for 5-10 minutes first.

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FAQs

Can I use light coconut milk instead of full-fat?
Full-fat is highly recommended for a creamy texture, but you can use light coconut milk if you don’t mind it being slightly less rich.

What if I don’t have an ice cream maker?
No worries! Pour the chilled custard into a loaf pan, freeze, and stir every 30 minutes for 2-3 hours to mimic churning.

Can I use dark chocolate instead of semisweet?
Absolutely! Dark chocolate adds a bold, bittersweet flavor that pairs beautifully with the coconut.

Is this recipe gluten-free?
Yes! All the ingredients in this recipe are naturally gluten-free.

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Final Thoughts

This Coconut Chip Ice Cream is a dessert you’ll want to make over and over. It’s deeply satisfying, stunningly delicious, and surprisingly simple when you break it down. So, why not treat yourself to a scoop (or three)? You deserve it—happy churning!

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