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Coconut Ice Cream

Trinidad and Tobago ????????

Time: 15 minutes + overnight | Servings: 8 servings| Rating: ★★★★☆

Coconut Ice Cream


For the Ice Cream

  • ¾ cup sweetened flake coconut
  • ¾ cup unsweetened flake coconut
  • 1½ cups heavy whipping cream
  • 1 cup coconut cream
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoon coconut extract
  • 14 oz can sweetened condensed milk
  • ½ teaspoon salt


  1. Preheat oven to 350°F.
  2. Put ¾ cup unsweetened flake coconut on a baking sheet. Bake for 6 minutes or until toasted.
  3. In the bowl of a stand mixer, whisk 1 teaspoon vanilla, 1 ½ teaspoons vanilla, 14 oz sweetened condensed milk, 1/2 teaspoon salt, and 1 cup coconut cream on low speed until combined. Increase speed to medium-high and continue to beat until the whisk leaves trails and you have soft peaks and a billowy mixture. Transfer to a large bowl.
  4. In the bowl of the stand mixer, beat 1 ½ cups heavy whipping cream until stiff peaks form.
  5. Scoop the whipped cream into the bowl with the coconut base, then gently fold the two cream mixtures, the toasted coconut, and ¾ cup sweetened flake coconut together being sure not to deflate the cream.
  6. Transfer to a freezer safe dish. Cover and freeze for at least 6 hours. Enjoy!