If you’re searching for a dessert that blends tropical flair with chocolatey indulgence, look no further than this Coconut Chip Ice Cream Recipe. Each scoop is luxuriously creamy, packed with the sweet nuttiness of coconut and pockets of melty chocolate throughout. It’s a breeze to whip up at home whether you’re a seasoned ice cream connoisseur or a cozy weekend treat-maker, and it’s guaranteed to bring that delightfully cool escape to anyone craving something special.
Ingredients You’ll Need
This Coconut Chip Ice Cream Recipe is a celebration of simple yet essential ingredients. Each one brings its unique joy to the party, from creamy coconut milk for texture, to chocolate for that magical crunch. Here’s how each component shines in the final frosty treat:
- Full-fat coconut milk (2 cups): Well-shaken coconut milk creates that unrivaled creamy base and infuses every bite with tropical richness.
- Heavy cream (1 cup): Adds ultra-smooth body and a custardy finish you’ll love in every scoop.
- Granulated sugar (3/4 cup): Sweetens the base just enough, perfectly balancing the coconut and chocolate flavors.
- Vanilla extract (1 teaspoon): Brings warmth and a welcoming aroma, heightening the other flavors.
- Coconut extract (1/2 teaspoon, optional): For true coconut enthusiasts, this extra splash of flavor is wonderfully aromatic and deepens the coconut essence.
- Salt (1/4 teaspoon): Just a pinch wakes up all the other tastes, preventing the sweetness from overwhelming.
- Mini chocolate chips or chopped dark chocolate (3/4 cup): These little bursts of chocolate offer crunchy, melt-in-your-mouth surprise with every bite.
- Shredded sweetened coconut, toasted (1/2 cup, optional): Toasted coconut brings a caramelized crunch and ups the tropical flair.
How to Make Coconut Chip Ice Cream Recipe
Step 1: Make the Ice Cream Base
In a large mixing bowl, whisk together the full-fat coconut milk, heavy cream, granulated sugar, vanilla extract, coconut extract if you’re using it, and salt. Whisk for several minutes, or until the sugar is fully dissolved and everything looks smooth and creamy. This forms the soul of your Coconut Chip Ice Cream Recipe, so make sure it’s well-mixed!
Step 2: Chill the Mixture
Cover the bowl with plastic wrap or a tight-fitting lid, then refrigerate for at least 2 hours, or until the mixture is thoroughly chilled. This crucial step ensures the ice cream churns up with the best possible texture—think thick, smooth, and irresistible.
Step 3: Churn the Ice Cream
Pour your chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. Churning gently incorporates air, transforming your creamy base into that dreamy, scoopable consistency everyone craves in a Coconut Chip Ice Cream Recipe.
Step 4: Add the Chocolate Chips and Toasted Coconut
During the last 5 minutes of churning, sprinkle in the mini chocolate chips or chopped dark chocolate, and the toasted coconut if you opted for it. The machine will mix them evenly, dispersing bits of chocolate and nutty coconut throughout the creamy ice cream.
Step 5: Freeze Until Firm
Transfer the churned ice cream into a freezer-safe container and smooth out the top. Cover and freeze for at least 4 hours, or until firm and scoopable. Patience is tough here, but oh-so worth it for that authentic, homemade Coconut Chip Ice Cream Recipe experience!
How to Serve Coconut Chip Ice Cream Recipe
Garnishes
A sprinkle of toasted coconut or a quick dusting of extra mini chocolate chips on top turns your Coconut Chip Ice Cream Recipe into something restaurant-worthy. You can also drizzle with chocolate sauce or scatter chopped roasted nuts for added crunch and contrast.
Side Dishes
This ice cream pairs beautifully with fresh fruit like juicy mango, pineapple slices, or a simple berry compote. For a more decadent dessert, serve it alongside warm brownies, or sandwich a scoop between soft coconut cookies for an unforgettable treat.
Creative Ways to Present
Get playful with how you serve this Coconut Chip Ice Cream Recipe! Try scooping it into hollowed-out coconut shells for a tropical vibe, layering it in parfait glasses with fruit, or topping a slice of pound cake with a melting scoop. A crunchy waffle cone or bowl turns it into a classic summer treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Coconut Chip Ice Cream Recipe in a tightly sealed freezer-safe container. Press a piece of parchment or wax paper directly onto the surface to prevent ice crystals from forming and keep it tasting freshly churned.
Freezing
For best quality, enjoy your homemade ice cream within two weeks of making it. The longer it sits, the harder it becomes, so let the container rest at room temperature for 10 minutes if needed before scooping your next serving.
Reheating
While you’ll never “reheat” ice cream, letting your container sit out to soften slightly makes for easier, creamier scooping. Avoid microwaving, as it can melt the ice cream unevenly.
FAQs
Can I make this Coconut Chip Ice Cream Recipe without an ice cream maker?
Absolutely! Simply whip the base, fold in the chocolate and coconut, then freeze in a container, stirring every hour for a few hours until it’s creamy. The texture won’t be quite as airy, but it’s still delicious.
Is this recipe suitable for vegans or dairy-free diets?
For a fully dairy-free Coconut Chip Ice Cream Recipe, swap the heavy cream with coconut cream or extra coconut milk. Skip the dairy-based chocolate chips and use vegan-friendly alternatives for a treat everyone can enjoy.
How do I toast shredded coconut?
Spread the shredded coconut on a baking sheet and bake at 350°F for 3 to 5 minutes, stirring halfway, until it’s golden brown and fragrant. Keep an eye on it, as coconut browns quickly!
What type Dessert
Mini chocolate chips or finely chopped dark chocolate blend best, giving you lots of chocolate bits in every bite. For a less sweet option, choose dark chocolate with 70 percent cocoa or higher.
Can I add mix-ins besides chocolate chips?
Definitely! Feel free to swirl in fudge ribbons, add chopped nuts, or toss in diced dried fruit like pineapple or mango for a tropical twist on this Coconut Chip Ice Cream Recipe.
Final Thoughts
There’s just something extra magical about making ice cream at home, and this Coconut Chip Ice Cream Recipe brings the kitchen fun and the flavor in every scoop. Don’t be surprised if it becomes a frequent request from family and friends, so give it a try and treat yourself to a truly cool experience!
Print
Coconut Chip Ice Cream Recipe
- Total Time: 6 hours 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the creamy, tropical flavors of this Coconut Chip Ice Cream. A luscious blend of coconut milk and cream with sweet chocolate chips, this homemade treat is a perfect dessert for any occasion.
Ingredients
Ice Cream Base:
- 2 cups full-fat coconut milk (well shaken)
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1/4 teaspoon salt
Mix-Ins:
- 3/4 cup mini chocolate chips or chopped dark chocolate
- 1/2 cup shredded sweetened coconut (toasted, optional)
Instructions
- Prepare the Base: Whisk together coconut milk, heavy cream, sugar, vanilla extract, coconut extract, and salt until sugar dissolves. Chill for at least 2 hours.
- Churn the Ice Cream: Process the chilled mixture in an ice cream maker. Add chocolate chips and toasted coconut in the last 5 minutes of churning.
- Freeze and Serve: Transfer the churned ice cream to a container, freeze for 4 hours until firm. Scoop and enjoy!
Notes
- For a dairy-free version, use more coconut milk or coconut cream instead of heavy cream.
- Toast the coconut for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 290
- Sugar: 21g
- Sodium: 55mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
