Ingredients
Ice Cream Base
- 1 ¾ cup heavy whipping cream
- 14 oz can sweetened condensed milk
- 1 ½ cup full-fat coconut milk
- 1 teaspoon vanilla extract
Toasted Coconut
- ½ cup shredded coconut
- 1 tablespoon shredded coconut
Optional
- Ice cream cones for serving
Instructions
- Chill Pan: Place a loaf pan in the freezer to chill, ensuring it is cold enough to set the ice cream properly once the mixture is poured in.
- Toast Coconut: Heat a small pan over medium-high heat and toast the shredded coconut for 1-2 minutes, stirring constantly, until golden brown and fragrant. Remove promptly from heat to prevent burning and set aside to cool.
- Make Ice Cream Base: Using an electric mixer, beat the chilled heavy whipping cream in a large bowl until stiff peaks form. Gently fold in the sweetened condensed milk, full-fat coconut milk, vanilla extract, and ½ cup of the toasted shredded coconut until well combined and smooth.
- Chill Ice Cream: Remove the chilled loaf pan from the freezer and pour the prepared ice cream mixture into it. Evenly sprinkle the remaining tablespoon of toasted shredded coconut on top for extra texture and flavor. Return the loaf pan to the freezer for 6-8 hours or until fully set and firm.
- Serve: When the ice cream is fully set, scoop it into bowls or cones for serving. Enjoy the creamy, tropical flavors of your homemade toasted coconut ice cream!
Notes
- Make sure the heavy cream is well chilled before whipping to achieve stiff peaks effectively.
- Toast the coconut carefully as it can burn quickly; watch closely and stir continuously.
- For a nuttier flavor, consider using unsweetened shredded coconut to toast or combining with sweetened if preferred sweeter.
- If not using immediately, keep the ice cream covered with plastic wrap or a lid to prevent freezer burn.
- This recipe can be doubled if you have a larger freezer-safe container to hold the mixture.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
