Kitchen notes · a little help before you start
Homemade Coconut Ice Cream
Homemade Coconut Ice Cream is made with Heavy Cream/ Whipping Cream, Coconut Milk, and Coconut extract.
- Prep
- 15 min
- Original yield
- Serves 10
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Desserts
- Cuisine
- American · Asian
- Preparation & total time
- Prep: 15 minutes or less
A few quick notes
1. Allow for rising
Include the rising stage and follow the dough checks in the method.
2. Cook in batches as directed
Keep the batch-cooking step when planning the pan space and cooking sequence.
3. Include the rest
Leave time for the resting step before continuing.
Get to know the ingredients
Heavy Cream/ Whipping Cream (cold)
In the method: In a big bowl add cold whipping cream, sugar and vanilla extract.
Powdered Sugar
In the method: In a big bowl add cold whipping cream, sugar and vanilla extract.
Vanilla Extract
In the method: In a big bowl add cold whipping cream, sugar and vanilla extract.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 10. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1.5 cup Heavy Cream/ Whipping Cream (cold)Ingredient note
Source: 3/4 cup Powdered SugarIngredient note
Source: 1 teaspoon Vanilla ExtractIngredient note
Source: 2 cups Coconut Milk (Full Fat cold)Ingredient note
Source: 1/2 can Sweetened Condensed milk (cold 400 grams can)Ingredient note
Source: 1/8 teaspoon Coconut extract (optional)Ingredient note
Source: 1/2 cup Dry shredded Coconut / Coconut flakes (toasted & Unsweetened)
How to make it
0 of 10 steps completeMake room for Homemade Coconut Ice Cream
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Let the Ice cream rest for 5 minutes before you scoop and serve.
A little more help as you go
Check when to cover
Follow the covered and uncovered stages in their stated order.
Keep the mixtures separate
Prepare the separate mixtures before combining them at their stated step.
Follow the blending step
Prepare the blending equipment before that stage of the recipe.
A few questions you might have
What should I prepare first?
Set out the blender. Start with this step: In a big bowl add cold whipping cream, sugar and vanilla extract.
Which preparation step should I plan for?
Include the rising stage and follow the dough checks in the method.
What happens at the end?
Let the Ice cream rest for 5 minutes before you scoop and serve.
Is there another preparation step to plan for?
Follow the covered and uncovered stages in their stated order.
Additional recipe notes
By keeping all the liquid ingredients cold, the ice cream Freezes comparatively quickly. Coconut extract has quite an intense flavour so 1/8 teaspoon was enough for me. You can increase it up to 1/4 teaspoon depending on how intense coconut flavour you prefer.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: theflavoursofkitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.