Go Back

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

Author Maryanne Cabrera


  • 1 cup canned coconut milk, full-fat, well-shaken
  • 1 cup heavy cream
  • 1 cup whole milk
  • 5 large egg yolks
  • 1/3 cup granulated sugar
  • 1/3 cup coconut sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 cup toasted almonds, chopped
  • 1/2 cup unsweetened dried coconut, lightly toasted
  • 1/2 cup dark chocolate, roughly chopped


  1. In a medium sauce pot, combine coconut milk, heavy cream, and whole milk. Set over medium heat and slowly bring to a simmer.

  2. Meanwhile, in a large bowl whisk together egg yolks, granulated sugar, and coconut sugar.

  3. 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.

  4. 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.

  5. Let mixture sit for 5-10 minutes and allow to cool slightly. Transfer to an airtight container and let mature in the fridge overnight.

  6. 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.