Coconut Ice Cream Recipe

Prepare coconut milk

Shake canned coconut milk well before opening. Pour 3 cups into a medium saucepan. Add 1 cup coconut cream (or the thick top from chilled cans) and place saucepan over medium heat.

Dissolve sugars and salts

Add 3 tbsp granulated sugar, 2 tbsp light brown sugar, and 1 tsp fine sea salt to the saucepan. Stir gently and heat until sugar dissolves and mixture is steaming but not boiling (small bubbles around edge), about 5–7 minutes.

Optional cornstarch slurry

If using cornstarch for a creamier, more stable texture: whisk 1 tsp cornstarch with 1 tbsp cold water until smooth. Whisk the slurry into the warm coconut milk mixture and continue to cook gently for 2–3 minutes until slightly thickened (it will coat the back of a spoon).

Finish base

Remove from heat. Stir in 2 tsp vanilla extract and 1 tbsp maple syrup or honey if using. If using vodka or light rum, stir in 1 tbsp now to improve scoopability after freezing.

Chill the base

Transfer the mixture to a shallow bowl or container. Cover (press plastic wrap directly on surface to prevent skin) and chill in the refrigerator until completely cold, at least 4 hours or overnight. For faster chilling, place bowl over an ice bath and stir until cool, then refrigerate.

Prepare ice cream machine

Ensure your ice cream maker's bowl is fully frozen according to manufacturer instructions. Set up the machine.

Churn

Pour the thoroughly chilled coconut mixture into the ice cream maker and churn according to manufacturer instructions until it reaches a soft-serve consistency, usually 20–30 minutes.

Add mix-ins

During the last 2–3 minutes of churning, add mix-ins if using: 1 tbsp toasted shredded coconut and 2 tbsp toasted chopped macadamia nuts or pistachios, and/or 1 cup fruit chunks. Reserve a small amount of toasted coconut for garnish if desired.

Pack and harden

Spoon the churned ice cream into a freezer-safe container, smooth the top, press a piece of parchment directly on the surface, and cover with an airtight lid. Freeze until firm, about 4 hours or overnight.

Remove container from freezer 8–10 minutes before serving to soften slightly for easier scooping. If very hard, set container in warm water for a few seconds (do not let water touch ice cream) or microwave in 5–7 second bursts on the lid to soften slightly.

Scoop into bowls or cones and garnish with reserved toasted coconut and additional chopped nuts or fruit if desired. Serve immediately.

Storage: Store leftover ice cream in an airtight container with plastic pressed to the surface to limit ice crystals. Best within 2 weeks.