Homemade Coconut Ice Cream with Vanilla and Toasted Coconut

This coconut milk ice cream is creamy, fragrant, and simple to prepare without complicated equipment.

Sweetened condensed milk gives it a smooth texture, while vanilla and toasted coconut make the flavor richer.

Ingredients for 6 to 8 servings

• 800 ml coconut milk
• 400 g sweetened condensed milk
• 1 tablespoon vanilla extract, about 15 ml
• 40 g grated coconut for topping
• 1 pinch of salt

How to make it

Mix the base

In a large bowl, whisk the coconut milk, sweetened condensed milk, vanilla extract, and salt until smooth and fully combined.

Freeze the mixture

Pour the mixture into a freezer-safe container. Cover and freeze for 6 hours, stirring once or twice during the first 2 hours for a smoother texture.

Toast the coconut

Place the grated coconut in a dry pan over medium heat for 2 to 3 minutes, stirring often, until lightly golden. Let it cool.

Serve creamy scoops

Let the ice cream sit at room temperature for 5 to 10 minutes before scooping. Serve with toasted coconut on top.

Helpful tips

Use full-fat coconut milk for the creamiest texture. If the ice cream becomes very firm, let it soften slightly before serving rather than forcing the scoop.

Conclusion

This coconut milk ice cream is easy, creamy, and full of coconut flavor. It is a simple make-ahead dessert for warm days or relaxed family meals.