Coconut Chocolate Chip Ice Cream

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Summer is for ice cream, it’s just that simple. Everyone knows it, and I think everyone can agree.

Homemade ice cream is great, but can also be time consuming. This ice cream however, is so simple, you won’t believe it. Plus, it’s made from ingredients you probably already have in the pantry! I love recipes like this! And, not only does it taste really good, it’s so simple. If you have an ice cream maker, it comes together start to finish in under 20 minutes.

Start by toasting the shredded coconut. You can use sweetened or unsweetened. You can either toast it in the oven, or in the pan like I did. In the pan, it’s toasted really quick, but you have to make sure and watch it, it burns quickly! Set it aside and let it cool.

Next, start the ice cream. Coconut milk is the base. I used a low fat, but I actually prefer the full fat. I just didn’t have it at the house.

Place it in the blender with sugar and vanilla. Blend for a few seconds until it’s mixed well.

Pour into ice cream maker. Add sugar, vanilla and toasted coconut. Start mixing.

After a few minutes when it has started to thicken, add in the toasted coconut and chocolate chips.

Continue to let it mix, freeze and thicken.

Serve in bowls or cones like we did. I topped with a little more toasted coconut.

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Coconut Chocolate Chip Ice Cream

This is a quick, small batch ice cream. The flavor is incredible, you will quickly become a huge fan!
Course Dessert
Cuisine American
Keyword coconut, coconut and chocolate recipes, coconut recipes, homemade ice cream, ice cream, quick ice cream, simple ice cream
Prep Time 5 minutes
Freezing Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Author Amy- A Red Spatula

Ingredients

  • 1 can coconut milk
  • 1/4 cup sugar this is a variable. Taste it after you mix it, if it's not sweet enough for you, add more.
  • 1 teaspoon vanilla
  • 1/2 cup toasted coconut
  • 1/2-1 cup chocolate chips this will depend on how much you like chocolate chips in your ice cream!

Instructions

  • Start by toasting your coconut. I toasted mine in a pan. You can also toast in the oven at 375 until golden. If you do it the pan, like I did. This is a really quick method, you just need to keep stirring and keep and eye on it. It burns quickly, ask me how I know :). Cook over medium heat, stirring constantly until it is golden brown. Remove from heat and allow it to cool.
    In a blender, place your coconut milk, sugar and vanilla. Mix and taste, adjust sweeteners if you need to.
    Place in ice cream maker with the toasted coconut ( leave out about 1 tablespoon toasted coconut if you want to top with the coconut). Begin mixing. Once it starts to freeze and thicken, add in chocolate chips and continue to mix. Once it gets to the consistency you are looking forward, serve immediately or place in freezer until you are ready to serve.

About The Author

Amy