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hand reaching for coconut ice cream in a waffle cone.
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5 from 2 votes

Coconut Chocolate Chip Ice Cream

This is a quick, small batch ice cream. The flavor is incredible, you will quickly become a huge fan!
Prep Time5 mins
Freezing Time15 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: coconut, coconut and chocolate recipes, coconut recipes, homemade ice cream, ice cream, quick ice cream, simple ice cream
Servings: 4
Author: Amy- A Red Spatula

Ingredients

  • 1 can coconut milk
  • ¼ 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
  • ½ cup toasted coconut
  • ½-1 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. Or you do it the pan as I did. This is a really quick method, you just need to keep stirring and keep an 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 the ice cream maker with the toasted coconut ( leave out about 1 tablespoon of 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. When it gets to the consistency you are looking for, serve immediately or place in the freezer until you are ready to serve.

Notes

  • Make sure you use full-fat coconut milk. It is canned coconut milk, if it is low fat, it will be labeled as such. You don't want this.
  • If you are storing the ice cream, scoop it into a freezer-safe container. When you pull it out, it won't be as smooth. If you want, through it into a blender to make it smooth again.