Toasted Coconut Almond Ice Cream

Quick Recipe Version (TL;DR)

• Yield: 8 servings, about 1 1/2 quarts
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 7 hours 10 minutes

Quick Ingredients

• 1 cup unsweetened coconut flakes
• 3/4 cup sliced raw almonds
• 1 can full-fat coconut milk, 13.5 ounces, well shaken
• 1 cup heavy cream
• 3/4 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 teaspoon fine sea salt
• 5 large egg yolks
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon coconut extract, optional

Do This

• 1. Freeze your ice cream maker bowl for at least 24 hours if your machine requires it.
• 2. Toast coconut and almonds on separate baking sheets at 325°F until golden and fragrant; cool completely.
• 3. Warm coconut milk, cream, milk, sugars, and salt until steaming, about 170°F.
• 4. Whisk egg yolks, temper with hot dairy, then cook the custard to 175°F to 180°F.
• 5. Strain, stir in vanilla, chill in an ice bath for 20 minutes, then refrigerate for at least 4 hours.
• 6. Churn 20 to 25 minutes, adding toasted coconut and almonds during the final 2 minutes.
• 7. Freeze 2 hours until scoopable, then serve with the reserved toasted coconut and almonds.

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Why You’ll Love This Recipe

• Deep toasted flavor: Toasting both the coconut flakes and almonds brings out warm, nutty notes that taste far richer than plain mix-ins.
• Creamy coconut-vanilla base: Full-fat coconut milk, heavy cream, egg yolks, and vanilla create a smooth custard-style ice cream with a tropical finish.
• Great texture in every bite: The coconut adds delicate chew, while the almonds bring a crisp roasted crunch.
• Make-ahead friendly: The base can be chilled overnight, and the finished ice cream keeps well for easy desserts all week.

Grocery List

• Produce: Optional fresh mint leaves or edible flowers for serving
• Dairy: Heavy cream, whole milk, large eggs
• Pantry: Full-fat coconut milk, unsweetened coconut flakes, sliced raw almonds, granulated sugar, light brown sugar, fine sea salt, pure vanilla extract, optional coconut extract

Full Ingredients

Toasted Coconut and Roasted Almond Mix-Ins

• 1 cup unsweetened coconut flakes, large flakes preferred for the best texture
• 3/4 cup sliced raw almonds

Coconut-Vanilla Custard Base

• 1 can full-fat coconut milk, 13.5 ounces, well shaken
• 1 cup heavy cream
• 3/4 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 teaspoon fine sea salt
• 5 large egg yolks
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon coconut extract, optional, for a stronger coconut flavor

Optional Serving Garnish

• 1 tablespoon extra toasted coconut flakes
• 1 tablespoon extra toasted sliced almonds
• Fresh mint leaves, optional

Step-by-Step Instructions

Step 1: Prepare your ice cream maker

If your ice cream maker uses a freezer bowl, place the bowl in the freezer for at least 24 hours before churning. The bowl should be fully frozen solid; when you shake it, you should not hear any liquid moving inside. If you use a compressor-style ice cream maker, make sure it is clean, assembled, and ready according to the manufacturer’s instructions.

Step 2: Toast the coconut and almonds

Preheat the oven to 325°F. Spread 1 cup unsweetened coconut flakes in an even layer on one rimmed baking sheet and 3/4 cup sliced raw almonds on a second rimmed baking sheet. Toast the coconut for 5 to 7 minutes, stirring once halfway through, until lightly golden at the edges. Toast the almonds for 8 to 10 minutes, stirring once halfway through, until fragrant and golden.

Watch the coconut closely during the final 2 minutes because it can darken quickly. Let both the coconut and almonds cool completely on the baking sheets. Once cool, set aside 2 tablespoons toasted coconut and 2 tablespoons toasted almonds for topping the finished ice cream, if desired.

Step 3: Warm the coconut-vanilla base

In a medium saucepan, combine 1 can full-fat coconut milk, 1 cup heavy cream, 3/4 cup whole milk, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, and 1/4 teaspoon fine sea salt. Place the pan over medium heat and whisk until the sugars dissolve.

Heat the mixture until it is steaming and registers about 170°F on an instant-read thermometer, 5 to 7 minutes. Do not let it boil. If the coconut milk has any small lumps at first, keep whisking gently as it warms; it will smooth out.

Step 4: Whisk the egg yolks

While the dairy mixture is warming, place 5 large egg yolks in a medium heatproof bowl. Whisk the yolks for 30 to 45 seconds, until they look slightly lighter and smoother. This helps them incorporate evenly into the hot liquid and gives the finished ice cream a silky custard texture.

Step 5: Temper and cook the custard

Slowly ladle about 1 cup of the hot coconut mixture into the egg yolks, whisking constantly. Add the hot liquid gradually so the yolks warm up without scrambling. Pour the tempered yolk mixture back into the saucepan with the remaining coconut mixture.

Cook over medium-low heat, stirring constantly with a heatproof spatula and scraping the bottom and corners of the pan, until the custard thickens slightly and reaches 175°F to 180°F, about 5 to 8 minutes. The custard should coat the back of a spoon, and a line drawn through it with your finger should hold cleanly. Do not boil the custard, as high heat can curdle the eggs.

Step 6: Strain, flavor, and chill the base

Pour the custard through a fine-mesh strainer into a clean heatproof bowl. Stir in 2 teaspoons pure vanilla extract and, if using, 1/2 teaspoon coconut extract. Set the bowl over a larger bowl filled with ice water and stir occasionally for 20 minutes, until the base is cool to the touch.

Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. The base should be very cold, ideally 40°F or below, before churning. A thoroughly chilled base churns faster and makes smoother ice cream.

Step 7: Churn the ice cream

Pour the chilled custard base into your ice cream maker and churn according to the manufacturer’s directions, usually 20 to 25 minutes. The ice cream is ready for mix-ins when it looks thick, creamy, and similar to soft serve.

During the final 2 minutes of churning, add the toasted coconut and roasted almonds, reserving the 2 tablespoons of each that you set aside earlier for garnish. Let the machine distribute the mix-ins evenly. If your machine struggles with added mix-ins, stop churning and fold them in gently by hand with a spatula.

Step 8: Freeze until scoopable

Transfer the churned ice cream to a freezer-safe container. Sprinkle the reserved toasted coconut and almonds over the top, then press a piece of parchment paper directly onto the surface of the ice cream to help prevent ice crystals. Cover tightly with a lid.

Freeze for at least 2 hours for a firm, scoopable texture. For the best serving texture, let the ice cream sit at room temperature for 5 to 10 minutes before scooping.

Pro Tips

• Use full-fat coconut milk: Light coconut milk contains more water and can make the ice cream icier instead of creamy.
• Cool the mix-ins completely: Warm coconut or almonds can melt the freshly churned ice cream and create icy pockets in the freezer.
• Do not rush the chill time: A cold base traps air more effectively during churning, giving you a smoother, creamier texture.
• Keep the heat gentle: Custard thickens best over medium-low heat. If it goes above 185°F, the eggs may curdle.
• Store with parchment on top: Pressing parchment directly onto the ice cream surface helps protect the texture and flavor.

Variations

• Chocolate Coconut Almond: Fold in 1/2 cup finely chopped dark chocolate during the final minute of churning along with the toasted coconut and almonds.
• Honey Almond Coconut: Replace the light brown sugar with 3 tablespoons honey and reduce the granulated sugar to 1/3 cup for a floral, lightly caramelized sweetness.
• Dairy-Free Coconut Almond Ice Cream: Replace the heavy cream and whole milk with 1 3/4 cups canned coconut cream. The texture will be rich and slightly denser, with a stronger coconut flavor.

Storage & Make-Ahead

Store Toasted Coconut Almond Ice Cream in an airtight freezer-safe container for up to 2 weeks. For the smoothest texture, press parchment paper directly onto the surface before sealing the container. The custard base can be made up to 24 hours ahead and kept refrigerated until ready to churn. The coconut and almonds can be toasted up to 3 days ahead; cool them completely, then store in an airtight container at room temperature. If the ice cream becomes very firm after several days in the freezer, let it rest on the counter for 10 to 15 minutes before scooping.

Nutrition (per serving)

Calories: 420 kcal | Carbs: 27g | Protein: 6g | Fat: 33g | Saturated Fat: 21g | Fiber: 2g | Sugar: 23g | Sodium: 103mg | Cholesterol: 158mg