Home · Recipes · Ice Cream Coconut Almond Chip Ice Cream Author: Maryanne CabreraPublished: Jul 29, 2014Updated: Sep 11, 2023 View Recipe14 ReviewsThis post may contain affiliate links. Read our disclosure policy. The combination coconut milk, coconut sugar and toasted dried coconut brings a punch of tropical flavors to this refreshing and addicting coconut almond chip ice cream! Why This Flavor Combination Works Rain or shine. Hot or cold. Ice cream is always a good idea! This flavor was inspired by McConnell’s Fine Ice Cream toasted coconut almond chip. This ice cream checks all the boxes. First off, it’s rich and creamy. Second, it’s packed with crunchy bits to balance the smooth ice cream. Chopped almonds provide a little savory component. Dark chocolate chocolate bits melt into a sweet luscious mouth feel. Then, the toasted coconuts add a nice texture and a flavor that one can only associate with tropical vacations! For those that love pure coconut flavor, try this coconut ice cream first! Recipe Ingredient Notes The secret to this flavorful coconut almond chip ice cream is coconut sugar! Coconut Sugar: Also called palm sugar, coco sugar, or coconut sap sugar. It is widely used in Southeast Asian cuisine, especially in Filipino desserts. If you don’t have coconut sugar, swap in granulated sugar. Coconut sugar comes from the sap of coconut trees. The coconut sap is collected similar to that of maple trees. Asides from coconut sugar, coconut sap is also used to make coconut vinegar and a boozy coconut wine. Coconut sugar tastes similar to muscovado sugar, a very dark brown molasses sugar. Because coconut sugar is minimally processed, its color can vary to different shades of brown. Coconut sugar was once only available at Asian markets, but nowadays it can be found at many natural food markets. Trader Joe’s also recently released their brand of coconut sugar! Coconut Milk: Use full-fat canned unsweetened coconut milk. Check the label to ensure the first ingredient is coconut. Do not use light coconut milk or reduced fat coconut milk.Stay away from refrigerated coconut milk sold in cartons. These lighter coconut milks will not produce the same creamy results Chocolate: Use your choice of dark chocolate. Dark chocolate ranges from bittersweet (70% chocolate liquor, 30% sugar) to semi-sweet (60% chocolate liquor, 40% sugar). For best results, stay within the 55-70% chocolate range. Anything less than 55% will be very sweet. Dried Coconut: There are many variations of dried unsweetened coconut to choose from. I recommend coconut chips or coconut flakes. These are larger chunks of coconut. Almonds: Use your choice of chopped almonds, almonds slices, or slivered almonds. Recommended Ice Cream Making Accessories This ice cream scoop has a comfortable grip that makes scooping easy. It works like magic! Easily scoop through hard ice cream and create the perfect round portions. I recommend using this 2 quart Cambro container. It’s a durable, stackable container. It’s great for homemade ice cream and sorbet recipe since it can hold up to 2 quarts. The airtight cover helps to prevent unwanted freezer burns. This reusable ice cream tub or tight fitting silicone lid freezer storage container are also great options. I personally use this compressor ice cream machine. It’s perfect if you make ice cream and sorbet often. This version does not require freezing the canister ahead of time. I recommend this simpler ice cream maker for infrequent ice cream making. I used this one for several years before upgrading. Related Dessert Recipes Banana Coconut Ice Pops Almond Chocolate Chip Cookie Bars Coconut Raspberry Cake Frozen Banana Four Ways Toasted Coconut Almond Chip Ice Cream The secret to this rich, creamy and flavorful ice cream is coconut sugar. The combination coconut milk, coconut sugar and toasted dried coconut brings a punch of tropical flavors to this refreshing and addicting coconut almond chocolate chip ice cream!Yield: about 1 quart Prep Time: 20 minutes minutesCook Time: 10 minutes minutesInactive Chilling Time: 4 hours hours 30 minutes minutesTotal Time: 5 hours hours Servings: 8 Print Recipe Pin Recipe Rate Recipe Equipmentice cream machine Ingredients1 cup canned coconut milk full-fat, well-shaken1 cup heavy cream1 cup whole milk5 large egg yolks⅔ cup coconut sugar or granulated sugar½ teaspoon fine sea salt½ cup toasted almonds, chopped½ cup unsweetened dried coconut, lightly toasted½ cup dark chocolate, roughly chopped Instructions In a medium sauce pot, combine coconut milk, heavy cream, and whole milk. Set over medium heat and slowly bring to a simmer.Meanwhile, in a large bowl whisk together egg yolks, and sugar.Temper hot milk mixture into sugar yolk mixture. Slowly add hot milk into yolks about 1/4 cup at a time, whisking continually to distribute heat. Once all the milk has been added to the bowl, transfer everything back into the pot.Stir over medium-low heat until mixture thickens to nappe consistency, or 180 degrees F on a kitchen thermometer. Let mixture sit at 180 degrees F for 3 minutes to pasteurize egg yolks. Remove from heat and whisk in salt.Let mixture sit for 5-10 minutes and allow to cool slightly. Transfer to an airtight container and let mature in the fridge overnight, at least four hours. Freeze mixture in ice cream maker according to your unit’s instructions. Once the volume has increased by half and has reached a soft serve consistency, add almonds, coconut, and chocolate to ice cream maker. Allow to mix for 5 minutes or so until all of the mix-ins has been evenly distributed. Transfer ice cream into an airtight container and let harden in the freezer for at least 30 minutes before serving. NotesIngredients: Coconut Sugar: Also called palm sugar, coco sugar, or coconut sap sugar. It is widely used in Southeast Asian cuisine, especially in Filipino desserts. If you don’t have coconut sugar, swap in granulated sugar. Coconut Milk: Use full-fat canned unsweetened coconut milk. Check the label to ensure the first ingredient is coconut. Do not use light coconut milk or reduced fat coconut milk. Dried Coconut: There are many variations of dried unsweetened coconut to choose from. I recommend coconut chips or coconut flakes. These are larger chunks of coconut. Storage: keep homemade ice cream covered in an airtight container stored in the coldest part of the freezer. Keep ice cream for up to two weeks. Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: coconut ice cream, coconut almond chip ice cream, coconut chocolate chip ice cream Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Sarah @ SnixyKitchen says: July 29, 2014 Oh my my! Coconut chips in ice cream?!?! I want a double scoop. Maryanne – you’re brilliant! Reply
Thalia @ butter and brioche says: July 30, 2014 so craving a scoop right now.. you can never go wrong with coconut sugar.. adds an incredible flavour to everything! Reply
Kathleen O''Brien says: March 18, 2015 So you have to have an ice cream maker? I am sorry. I am little confused on the end of the recipe as there was no mention of such a device earlier on all that you would need. Do you need an ice cream maker? What kind do you recommend? Reply
Maryanne Cabrera says: March 18, 2015 Yes, this recipe requires the use of an ice cream maker. For occasional use, I suggest the Cuisinart 1-1/2 quart ice cream maker (about $50 on Amazon.com). It requires a little more prep because you have to freeze the spinning bowl the night before you make the ice cream. For more frequent use, I personally use a compressor-style ice cream maker. It’s a little more pricey, but worth it if you make a lot of ice cream.
Ginny says: July 12, 2015 I love ice cream but I cannot eat sugar. Not because of the calories, though that is reason enough!! I have several chronic pain maladies that are exacerbated by sugar, so instead of granulated “white” sugar I use honey or cocnutpalm sugar or stevia. I had not had ice cream in months and my hubby bought me an ice cream machine and I started looking for recipes. There is a local dairy company that sells awesome ice cream and they have a coconut, almond, chip ice cream that is to die for, and it is my favorite ice cream. When I found your recipe I had to try it. I subbed honey for the granulated sugar and I didn’t toast the coconut. I added two heaping tablespoons of coconut oil to the base mixture while cooking to add more coconut flavor and add more fat since I cannot find heavy cream anywhere! I used chopped up unsweetened baking chocolate for the semi sweet chocolate Needless to say it turned out great! It didn’t taste like the other brand I loved, but it has all the flavors and is just so good on it’s own and I can eat it without hurting later, it’s awesome! Thank you so much for creating such yummy goodies!! Reply
Angelica says: May 7, 2017 I made this for our weekend treat, and it was delicious!! Thank you for a great recipe!! Reply
Karen a gill says: April 21, 2019 This may be the best ice cream I have ever eaten! So creamy and delicious! Thank you for sharing the recipe! Reply
Linda says: July 13, 2021 Doubled this recipe for July 4th gathering. Made it in White Mountain electric freezer. Taste was fabulous, but texture was disappointing. Not creamy and rather “dry”. Someone compared it to a “sawdust” texture. I used an organic unsweetened coconut that was a really fine texture and wonder if that might have been the problem. Any ideas or suggestions? Reply