Coconut Ice Cream

Sep 28, 2026 · By VanillaGoods

Dessert Ice cream frozen desserts Vanilla: Beans Medium

Two generous scoops of coconut ice cream in a shallow ceramic bowl, softly melting at the edges

Rich and creamy coconut ice cream made with coconut milk, shredded coconut, and real vanilla bean for a tropical treat. Smooth texture with a deep coconut flavor, perfect for summer desserts.

Prep 30 min

Cook 10 min

Cooling 5 hr

Total 5 hr 40 min

Servings 8

Diet —

Ingredients

Adjust yield

servings

1 ½ cups (360.0 ml)full-fat coconut milk
1.0 cup (240.0 ml)heavy cream
¾ cup (150.0 g)granulated sugar
¼ tsp (1.25 g)fine sea salt
1.0vanilla bean, split and scraped (seeds only)
1.0 cup (80.0 g)unsweetened shredded coconut

Make it at home

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Instructions

In a medium saucepan, combine the coconut milk, heavy cream, and granulated sugar. Split the vanilla bean lengthwise and scrape out the seeds; add both seeds and pod to the saucepan.
Heat the mixture over medium heat until it reaches about 170°F (77°C), stirring occasionally to dissolve the sugar. Do not let it boil.
Remove from heat and let the mixture infuse with the vanilla bean pod for 20 minutes.
Remove the vanilla bean pod and stir in the fine sea salt.
Add the shredded coconut and let the mixture cool to room temperature; then cover and refrigerate for at least 4 hours or until thoroughly chilled.
Pour the chilled mixture into the ice cream maker and churn according to the manufacturer’s instructions, about 45-60 minutes, until it reaches a soft-serve consistency.
Transfer the ice cream to a freezer-safe container and freeze for at least 1 hour to firm up before serving.

Tips

For more intense coconut flavor, toast the shredded coconut lightly in a dry pan before adding it to the ice cream base.
Using a vanilla bean provides a rich, aromatic vanilla taste that complements the coconut perfectly; avoid substituting with vanilla extract here.

Recipe FAQ

How long does it take to make coconut ice cream?

Plan on 30 minutes of prep and 10 minutes of cooking, plus 5 hours to chill and freeze. The recipe makes about 1 quart (8 servings).

How should I store coconut ice cream?

Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. Let soften at room temperature for 5-10 minutes before scooping.

Can I make coconut ice cream ahead?

Prepare the ice cream base up to 2 days ahead and keep refrigerated until churning.

Can I use a different form of vanilla?

Yes. This recipe uses 1 vanilla bean, split and scraped (seeds only). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Rich and creamy coconut ice cream made with coconut milk, shredded coconut, and real vanilla bean for a tropical treat. Smooth texture with a deep coconut flavor, perfect for summer desserts.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

310 Calories / serving

23.6g Fat

26.1g Carbs

1.9g Protein

24.7g Sugar

Whole recipe (8 servings): ~2480 cal · 189g fat · 209g carbs · 15g protein · 198g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 310 calories

What it takes to burn one serving

Brisk walking 59 min·3.4 mi·~6900 steps
Walking uphill or incline treadmill 42 min·2.1 mi·~4200 steps
Moderate cycling 31 min·6.2 mi
Swimming laps 43 min
Jogging 30 min·2.5 mi·~4800 steps
Stair climbing 29 min·~2600 steps
Dancing 50 min
Bodyweight circuit training 31 min
Cleaning, errands, or playing with the dog 72 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.