Chocolate Coconut Almond Ice Cream

Quick Recipe Version (TL;DR)

• Yield: 1 quart, about 8 servings
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 7 hours 10 minutes, including chilling, churning, and firming

Quick Ingredients

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1 cup well-shaken full-fat canned coconut milk
• 3/4 cup granulated sugar, divided
• 1/3 cup Dutch-process unsweetened cocoa powder
• 1/4 teaspoon fine sea salt
• 5 large egg yolks
• 6 ounces dark chocolate, 60% to 70%, finely chopped
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3/4 cup raw almonds, coarsely chopped
• 1 cup sweetened coconut flakes

Do This

• 1. Freeze your ice cream maker bowl at least 24 hours ahead, if your machine requires it.
• 2. Heat oven to 350°F. Toast almonds for 6 minutes, add coconut, then toast 4 to 6 minutes more until golden. Cool completely.
• 3. Warm cream, milk, coconut milk, 1/2 cup sugar, cocoa powder, and salt to 170°F, whisking until smooth.
• 4. Whisk egg yolks with remaining 1/4 cup sugar. Temper with hot chocolate dairy, then cook the custard to 175°F to 180°F.
• 5. Pour hot custard over chopped dark chocolate. Rest 1 minute, whisk smooth, add extracts, and strain.
• 6. Chill the base for at least 4 hours, then churn 20 to 25 minutes, adding toasted coconut and almonds during the last 2 minutes.
• 7. Freeze in a covered container for at least 2 hours before scooping.

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Why You’ll Love This Recipe

• Candy bar flavor at home: Deep dark chocolate, toasty coconut, and crunchy roasted almonds come together in every scoop.
• Ultra-creamy texture: A custard base with egg yolks, cream, whole milk, and coconut milk makes the ice cream rich and scoopable.
• Big mix-in payoff: Toasting the coconut and almonds first brings out nutty, caramel-like flavor instead of bland chewiness.
• Make-ahead friendly: The base can chill overnight, and the finished ice cream keeps beautifully in the freezer.

Grocery List

• Produce: None required; optional fresh berries for serving
• Dairy: Heavy cream, whole milk, large eggs
• Pantry: Full-fat canned coconut milk, granulated sugar, Dutch-process cocoa powder, fine sea salt, dark chocolate, vanilla extract, almond extract, raw almonds, sweetened coconut flakes

Full Ingredients

Chocolate Coconut Custard Base

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1 cup well-shaken full-fat canned coconut milk
• 3/4 cup granulated sugar, divided into 1/2 cup and 1/4 cup
• 1/3 cup Dutch-process unsweetened cocoa powder
• 1/4 teaspoon fine sea salt
• 5 large egg yolks
• 6 ounces dark chocolate, 60% to 70%, finely chopped
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract

Toasted Coconut Almond Mix-Ins

• 3/4 cup raw almonds, coarsely chopped
• 1 cup sweetened coconut flakes

Optional Serving Toppings

• 2 tablespoons reserved toasted coconut almond mixture
• 1 ounce dark chocolate, shaved or finely chopped
• 1 tablespoon toasted coconut flakes

Step-by-Step Instructions

Step 1: Freeze the ice cream maker bowl and gather your tools

If your ice cream maker uses a freezer canister, place the bowl in the freezer for at least 24 hours before you plan to churn. The bowl should be completely frozen and should not slosh when shaken. Set out a medium saucepan, a whisk, a heatproof bowl, a fine-mesh strainer, a rubber spatula, an instant-read thermometer, a rimmed baking sheet, and a freezer-safe container that holds at least 1 quart.

Step 2: Toast the almonds and coconut

Heat the oven to 350°F. Spread the chopped raw almonds on a rimmed baking sheet in an even layer. Toast for 6 minutes, then carefully remove the pan and stir in the sweetened coconut flakes. Return the pan to the oven and toast for 4 to 6 minutes more, stirring once halfway through, until the coconut is golden at the edges and the almonds smell nutty. Watch closely during the last few minutes because coconut can brown quickly.

Transfer the toasted mixture to a plate or cool baking sheet so it stops cooking. Let it cool completely before adding it to the ice cream. If you want a pretty topping, set aside 2 tablespoons of the mixture before churning.

Step 3: Warm the chocolate coconut dairy mixture

In a medium saucepan, whisk together the heavy cream, whole milk, full-fat coconut milk, 1/2 cup of the granulated sugar, cocoa powder, and fine sea salt. Place the pan over medium heat and cook, whisking often, until the cocoa dissolves and the mixture is steaming and smooth, about 5 to 7 minutes. The mixture should reach about 170°F. Do not let it boil.

Step 4: Temper the egg yolks

While the dairy mixture heats, place the egg yolks in a medium heatproof bowl and whisk in the remaining 1/4 cup granulated sugar until the mixture looks slightly thickened and lighter in color, about 1 minute. Slowly ladle about 1 cup of the hot chocolate dairy mixture into the yolks while whisking constantly. This gentle step warms the yolks without scrambling them.

Slowly pour the warmed yolk mixture back into the saucepan, whisking as you pour.

Step 5: Cook the custard until thickened

Return the saucepan to medium-low heat. Cook the custard, stirring constantly with a rubber spatula and scraping the bottom and corners of the pan, until it thickens slightly and reaches 175°F to 180°F, about 6 to 8 minutes. The custard should coat the back of the spatula, and if you draw a finger through it, the line should stay clear. Do not boil the custard; boiling can make the eggs curdle.

Step 6: Melt in the dark chocolate and strain the base

Place the finely chopped dark chocolate in a clean heatproof bowl. Pour the hot custard over the chocolate and let it sit for 1 minute so the chocolate softens. Whisk from the center outward until the chocolate is fully melted and the base is glossy, dark, and smooth. Whisk in the vanilla extract and almond extract.

Pour the mixture through a fine-mesh strainer into a clean bowl. Straining catches any tiny bits of cooked egg and helps ensure a silky final texture.

Step 7: Chill the ice cream base thoroughly

For the fastest cooling, place the bowl of chocolate base into a larger bowl filled with ice water and stir for 5 minutes. Cover the surface directly with parchment paper or plastic wrap to prevent a skin from forming, then refrigerate until very cold, at least 4 hours or up to 24 hours. For best churning, the base should be 40°F or colder.

Step 8: Churn and add the toasted mix-ins

Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions, usually 20 to 25 minutes. The ice cream is ready for mix-ins when it looks like thick soft serve. During the last 2 minutes of churning, add the cooled toasted coconut and almonds, a few spoonfuls at a time, so they distribute evenly without clumping.

Step 9: Freeze until scoopable

Transfer the churned ice cream to a freezer-safe container. Press parchment paper directly onto the surface, cover with a lid, and freeze for at least 2 hours, or until firm enough to scoop. For the cleanest scoops, let the ice cream sit at room temperature for 5 to 10 minutes before serving. Garnish with the reserved toasted coconut almond mixture and dark chocolate shavings, if desired.

Pro Tips

• Use chopped bar chocolate: A good-quality 60% to 70% dark chocolate bar melts more smoothly than many chocolate chips, which often contain stabilizers.
• Cool the mix-ins completely: Warm almonds or coconut can melt the freshly churned ice cream and create icy pockets.
• Do not rush the chill: A cold base churns faster, traps smaller ice crystals, and gives you creamier results.
• Keep the heat gentle: Custard thickens best over medium-low heat. If the mixture starts steaming heavily or bubbling, lower the heat right away.
• For extra candy bar crunch: Chop the almonds into a mix of small and medium pieces so every bite has texture without becoming hard to scoop.

Variations

• Chocolate coconut almond fudge ripple: After churning, layer the ice cream in the container with 1/3 cup chilled hot fudge sauce. Do not stir heavily; a few ribbons are enough.
• Salted dark chocolate version: Sprinkle 1/4 teaspoon flaky sea salt over the top before freezing to make the chocolate taste even deeper.
• Extra coconut flavor: Replace the vanilla extract with 1/2 teaspoon vanilla extract plus 1/2 teaspoon coconut extract for a stronger coconut-shop aroma.

Storage & Make-Ahead

Store the finished ice cream in a shallow, airtight freezer-safe container with parchment paper pressed directly onto the surface. It is best within 2 weeks but can be kept for up to 1 month. The chocolate custard base can be made up to 24 hours before churning and kept covered in the refrigerator. The coconut and almonds can be toasted up to 3 days ahead; store them in an airtight container at room temperature and make sure they are completely cool before sealing.

Nutrition (per serving)

Calories: 595 kcal | Carbs: 42g | Protein: 9g | Fat: 45g | Saturated Fat: 26g | Fiber: 6g | Sugar: 32g | Sodium: 175mg | Cholesterol: 179mg