Indulge in a creamy, dreamy Coconut Chocolate Chip Ice Cream that’s easy to make at home.
This dessert combines the natural richness of coconut with delightful chocolate bites, offering a satisfying treat with good fats from coconut and a touch of protein from dairy.
Perfect for quick dessert prep, it’s a luscious, everyday-friendly frozen delight.
Coconut Chocolate Chip Ice Cream
Equipment
- 1 medium saucepan
- 1 whisk
- 1 ice cream maker
- 1 mixing bowl
- 1 freezer-safe container
- 1 spoon or spatula
Ingredients
- 2 cups heavy cream divided
- ¾ cup sugar
- ⅛ teaspoon salt
- 1 vanilla bean optional (or 2 tsp vanilla extract/paste)
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 3 graham crackers crushed
- ⅓ cup sweetened shredded coconut
- ⅓ cup mini chocolate chips or chopped chocolate
- 8 ounces coconut curd store-bought or homemade
- Optional: toasted coconut for topping
Instructions
- Prepare the Vanilla Infused Cream: Begin by heating 1 cup of heavy cream in a medium saucepan over medium heat. Add 3/4 cup sugar and 1/8 teaspoon salt, stirring gently to combine. If using a vanilla bean, carefully split it lengthwise and scrape out the seeds. Add both the seeds and the pod to the cream mixture. Stir occasionally, allowing the sugar to dissolve completely while the cream warms, making sure it does not boil. Once dissolved, remove the saucepan from heat and let it steep for 15 minutes, allowing the vanilla flavor to fully infuse. Remove and discard the vanilla bean pod after steeping.
- Combine Remaining Dairy and Graham Crackers: In a separate mixing bowl or the same cooled saucepan, add the remaining 1 cup of heavy cream and 1 cup of whole milk to the vanilla-infused cream. Stir gently to combine the liquids. Crush 3 graham crackers into fine crumbs and fold them into the mixture, adding subtle sweetness and a hint of crunch. Stir in 1 teaspoon vanilla extract for an extra layer of flavor and aroma, ensuring a rich, balanced base.
- Chill the Ice Cream Base: Cover the mixture and place it in the refrigerator. Chill for at least 3 hours or until completely cold; longer chilling (up to overnight) enhances the flavor and improves the ice cream’s texture. Proper chilling ensures the base is cold enough to churn smoothly, creating a creamy, luxurious consistency.
- Churn the Ice Cream: Pour the chilled mixture into your ice cream maker following the manufacturer’s instructions. Begin churning, allowing the machine to aerate the mixture and achieve a soft, creamy texture. During the last few minutes of churning, gradually add 1/3 cup mini chocolate chips (or chopped chocolate) to distribute them evenly without melting. This ensures delightful bursts of chocolate in every bite.
- Layer with Coconut Curd: After churning, transfer a portion of the soft ice cream into a freezer-safe container. Spoon a generous layer of 8 ounces coconut curd on top of the ice cream. Alternate layers of ice cream and coconut curd until the container is full, finishing with a final layer of ice cream. Optionally, lightly swirl with a spatula for a marbled effect, enhancing both flavor and visual appeal.
- Freeze Until Firm: Cover the container with a lid or plastic wrap and place it in the freezer. Freeze for at least 2–3 hours, or until the ice cream reaches a firm, scoopable consistency. Freezing time may vary depending on your freezer, so check for firmness before serving.
- Serve and Garnish: Scoop the ice cream into bowls or cones. Optionally, top with toasted coconut or extra chocolate chips to add crunch, aroma, and visual appeal. This final touch gives the ice cream a professional, dessert-shop look while highlighting the rich coconut and chocolate flavors. Enjoy immediately for the best texture and taste.
- Tips for Perfect Texture: To achieve optimal creaminess, avoid letting the ice cream melt and refreeze multiple times. Ensure your base is thoroughly chilled before churning and consider lightly toasting the shredded coconut to enhance aroma and flavor. Additional mix-ins, like nuts or caramel swirls, can be folded in just before freezing for extra personalization.
Notes
- For a smoother texture, make sure the ice cream base is thoroughly chilled before adding it to the ice cream maker.
- Vanilla beans add a more complex, aromatic flavor than extract, but either option works beautifully.
- Crushed graham crackers enhance flavor and texture, giving subtle sweetness and a slight crunch.
- Coconut curd can be store-bought for convenience, or homemade for a richer, fresher taste.
- Adjust the chocolate amount to your preference—more for indulgent chocolate lovers, less for a lighter, coconut-forward flavor.
- Toasted coconut on top provides an appealing crunch and enhances the coconut aroma.
- Layering the ice cream with coconut curd ensures every scoop has balanced flavors and creamy indulgence.
Chef’s Secrets: Tips For Creamy Excellence
Achieving perfectly creamy ice cream is all about technique and patience.
Always chill your base thoroughly before churning—this prevents ice crystals from forming and results in a smooth, luxurious texture.
When using a vanilla bean, scrape both seeds and pod to maximize flavor infusion.
Incorporating chocolate chips at the very end of churning preserves their shape and prevents melting.
For a subtle crunch and added aroma, lightly toast the shredded coconut before folding it into the base or using it as a garnish.
Finally, layering the ice cream with coconut curd not only adds richness but also balances sweetness, creating a professional, dessert-shop-worthy treat at home.
Serving Suggestions: Ways To Elevate Dessert
This Coconut Chocolate Chip Ice Cream shines as a standalone treat or as part of a composed dessert.
Serve scoops in bowls or waffle cones for casual enjoyment, or pair with fresh tropical fruits like pineapple, mango, or berries to complement the coconut flavor.
A drizzle of chocolate sauce or caramel can add elegance for entertaining.
Garnish with toasted coconut, crushed graham crackers, or extra chocolate chips to make each serving visually appealing.
This ice cream also pairs wonderfully with warm baked goods, like brownies or pound cake, for a satisfying contrast of temperatures and textures.
Storage Tips: Keep Ice Cream Perfectly
To maintain creaminess and freshness, store the ice cream in a tightly sealed, freezer-safe container.
Place a piece of parchment or plastic wrap directly on the surface before sealing to prevent ice crystals from forming.
Homemade ice cream is best enjoyed within 1–2 weeks for peak flavor and texture, though it can safely last up to a month.
Thaw slightly at room temperature for 5–10 minutes before scooping to achieve optimal consistency.
Avoid repeated thawing and refreezing, as this can compromise the creamy texture.
Labeling the container with the date can help you track freshness.
Frequently Asked Questions
1. Can I make this ice cream without a vanilla bean?
Absolutely! If you don’t have a vanilla bean, simply use 2 teaspoons of good-quality vanilla extract or paste. The flavor will still be rich and aromatic, though slightly less complex than with a fresh bean.
2. Is it possible to make this dairy-free?
Yes! Substitute coconut milk or almond milk for the whole milk, and use coconut cream in place of heavy cream. Keep in mind that the texture may be slightly less creamy, but it will retain a delicious coconut flavor.
3. Can I prepare this ice cream in advance?
Definitely. The ice cream base can be made a day ahead and refrigerated until ready to churn. After churning and layering with coconut curd, store it in the freezer for up to 1 month.
4. How can I prevent ice crystals from forming?
Chill your base thoroughly before churning and ensure your freezer is cold enough.
Press a layer of plastic wrap or parchment directly on the surface of the ice cream before sealing the container. Churning at the correct consistency also helps minimize ice crystals.
5. Can I customize the mix-ins?
Absolutely! Mini chocolate chips can be swapped for chopped dark or milk chocolate, nuts, or even dried fruit. Just add them during the final minutes of churning to keep them evenly distributed without melting.
