40+ Quick & Flavorful Coconut Milk Custard Ice Cream Recipes You Have to Try

If you’re a fan of creamy, dairy-free desserts that pack a punch of flavor, coconut milk custard ice cream might just become your new favorite indulgence.

With its velvety texture and tropical flavor profile, this ice cream variety offers endless opportunities for experimentation.

Whether you prefer rich, coconut-forward flavors or a fun, fruity swirl, there’s a coconut milk custard ice cream recipe for everyone.

In this collection, we’ve rounded up 40+ delightful and unique recipes that transform coconut milk and custard into creamy, decadent ice cream that will leave you craving more.

Get ready to explore new flavor combinations, and discover how to create the ultimate ice cream experience right in your own kitchen.

40+ Quick & Flavorful Coconut Milk Custard Ice Cream Recipes You Have to Try

Incorporating coconut milk into your ice cream not only enhances its creaminess but also brings a refreshing tropical flavor that works wonderfully with a variety of mix-ins and flavorings.

With these 40+ coconut milk custard ice cream recipes, the possibilities are endless.

Whether you’re creating a batch to enjoy with friends, preparing a special dessert for a celebration, or simply treating yourself to something sweet, you’ll find the perfect recipe for every occasion.

Embrace the creamy, dreamy goodness of coconut milk custard ice cream, and start crafting your own frozen masterpieces today!

Creamy Coconut Milk Custard Ice Cream

This creamy coconut milk custard ice cream offers a rich, velvety texture with a coconut-forward flavor that feels indulgent without being overly sweet. It’s perfect for those who enjoy a smooth, custard-style ice cream, made with full-fat coconut milk for a luscious treat.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup sugar
• 5 large egg yolks
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, whisk together the coconut milk, sugar, and salt over medium heat. Heat the mixture, stirring occasionally, until it’s warm but not boiling.
2. In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
3. Slowly pour a small amount of the warm coconut milk mixture into the egg yolks while whisking constantly to temper the eggs.
4. Gradually add the egg mixture back into the saucepan with the rest of the coconut milk, whisking continuously.
5. Continue cooking over medium heat until the custard thickens and coats the back of a spoon (about 8-10 minutes). Remove from heat and stir in the vanilla extract.
6. Pour the custard through a fine-mesh strainer into a clean bowl to remove any curdled bits. Let it cool at room temperature for about 15 minutes.
7. Transfer the custard to the refrigerator and chill for at least 3 hours or overnight.
8. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
9. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This coconut milk custard ice cream offers an elegant balance of creamy richness and smooth texture. The subtle coconut flavor paired with the custard’s richness makes it a delightful dessert for any occasion.

Coconut Milk Custard Ice Cream with Mango Swirl

Combining the tropical flavors of coconut milk and mango, this custard ice cream has a smooth, creamy base with a vibrant, fruity mango swirl. The contrast between the rich coconut custard and sweet-tart mango adds a delightful twist to your ice cream experience.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1 cup sugar
• 6 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 ripe mango, peeled and chopped
• 2 tablespoons sugar

Instructions:

1. In a saucepan, whisk together coconut milk, sugar, and salt over medium heat until warmed.
2. In a bowl, whisk the egg yolks until pale. Slowly add the warm coconut milk mixture into the yolks, whisking constantly to avoid curdling.
3. Return the mixture to the saucepan and cook over medium heat until thickened, about 8-10 minutes. Remove from heat and stir in vanilla extract.
4. Strain the custard through a fine-mesh sieve into a clean bowl and refrigerate for at least 4 hours, or overnight, to chill.
5. While the custard is chilling, blend the chopped mango with 2 tablespoons of sugar in a blender until smooth. Pour the mango puree into a small saucepan and simmer over low heat for 10 minutes, reducing the mixture to a thicker consistency.
6. Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
7. When the ice cream is almost done churning, swirl in the mango puree for a ribbon effect.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

The refreshing mango swirl in this coconut milk custard ice cream adds a burst of tropical flavor that complements the rich, creamy base. It’s an ideal treat for anyone craving a fun and exotic dessert that transports you straight to a tropical paradise.

Chocolate Coconut Milk Custard Ice Cream

For chocolate lovers, this chocolate coconut milk custard ice cream provides a luxurious experience. The deep, rich chocolate flavor melds perfectly with the creamy coconut custard base, creating a decadent frozen treat that’s sure to satisfy your sweet tooth.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup sugar
• 5 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt
• 4 oz semi-sweet chocolate, chopped
• 2 tablespoons unsweetened cocoa powder

Instructions:

1. In a medium saucepan, combine the coconut milk, sugar, salt, and cocoa powder. Heat over medium heat, stirring until the sugar dissolves and the mixture is warm but not boiling.
2. In a separate bowl, whisk the egg yolks. Gradually pour some of the warm coconut milk mixture into the egg yolks while whisking to temper the eggs.
3. Slowly pour the tempered egg mixture back into the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 8-10 minutes).
4. Remove from heat and add the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth.
5. Strain the custard through a fine mesh sieve into a bowl to remove any curdled bits. Let it cool for 15 minutes.
6. Refrigerate the custard for at least 4 hours or overnight to chill completely.
7. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours until firm.

This chocolate coconut milk custard ice cream is a perfect treat for anyone who enjoys the combination of coconut and chocolate. Its smooth, silky texture and bold chocolate flavor make it a decadent dessert to serve on special occasions or simply enjoy on a quiet afternoon.

Coconut Milk Custard Ice Cream with Toasted Almonds

This coconut milk custard ice cream with toasted almonds offers a delightful crunch and a nutty flavor that complements the rich, creamy coconut base. The toasted almonds add an extra layer of texture and depth, making this treat both satisfying and indulgent.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup sugar
• 5 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup sliced almonds
• 1 tablespoon coconut oil (for toasting)

Instructions:

1. In a saucepan, heat the coconut milk, sugar, and salt over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm (but not boiling).
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour some of the warm coconut milk mixture into the yolks to temper them, whisking continuously.
3. Pour the tempered egg mixture back into the saucepan and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
4. Remove from heat, stir in the vanilla extract, and strain the custard through a fine-mesh sieve to remove any curdled bits. Let it cool for 15 minutes, then refrigerate until chilled (at least 3 hours or overnight).
5. While the custard is chilling, heat the coconut oil in a small pan over medium heat. Add the sliced almonds and toast them for about 3-4 minutes, stirring constantly, until golden and fragrant. Set them aside to cool.
6. Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
7. In the last few minutes of churning, add the toasted almonds to the ice cream, allowing them to be evenly distributed throughout.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours until firm.

This coconut milk custard ice cream with toasted almonds is a perfect combination of smooth and crunchy textures. The toasted almonds provide a lovely contrast to the creamy, rich coconut base, making it an irresistible dessert for nut lovers and coconut enthusiasts alike.

Vanilla Coconut Milk Custard Ice Cream

This vanilla coconut milk custard ice cream is a classic, simple dessert that allows the natural sweetness and creaminess of coconut to shine through. The addition of pure vanilla extract creates a beautifully fragrant, comforting ice cream that’s sure to please every palate.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup sugar
• 5 large egg yolks
• 1 tablespoon pure vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, sugar, and salt over medium heat. Stir occasionally until the mixture is warm and the sugar has dissolved, being careful not to let it come to a boil.
2. Whisk the egg yolks in a separate bowl. Gradually pour the warm coconut milk mixture into the yolks, whisking constantly to avoid scrambling the eggs.
3. Return the mixture to the saucepan and cook over medium heat, stirring continuously until the custard thickens enough to coat the back of a spoon, around 8-10 minutes.
4. Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits, then allow it to cool for 15 minutes.
5. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight until the custard is thoroughly chilled.
6. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

This vanilla coconut milk custard ice cream is simple yet luxurious, with a rich coconut flavor enhanced by the warmth and sweetness of vanilla. Its creamy texture makes it a perfect base for any toppings or as a stand-alone treat to enjoy after dinner.

Coconut Milk Custard Ice Cream with Pineapple

This coconut milk custard ice cream with pineapple brings a tropical twist to the classic coconut flavor. The sweet, tangy pineapple pieces create a perfect contrast to the smooth and creamy coconut custard, making it a refreshing and exotic treat.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup sugar
• 5 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup fresh pineapple, finely chopped
• 2 tablespoons sugar (for pineapple syrup)

Instructions:

1. In a saucepan, combine the coconut milk, sugar, and salt over medium heat. Stir the mixture occasionally until the sugar dissolves, and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour the warm coconut milk into the yolks, whisking constantly to temper the eggs.
3. Return the mixture to the saucepan and cook over medium heat, stirring frequently until the custard thickens and coats the back of a spoon.
4. Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve to remove any curdled bits, and let it cool for about 15 minutes before refrigerating it for at least 4 hours or overnight.
5. Meanwhile, make the pineapple syrup by combining the chopped pineapple and 2 tablespoons of sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the pineapple breaks down and becomes syrupy (about 10 minutes). Let it cool.
6. Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
7. In the last few minutes of churning, add the cooled pineapple syrup, allowing it to swirl through the ice cream.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

This coconut milk custard ice cream with pineapple is a tropical treat that blends the sweet, creamy coconut base with the bright, tangy flavor of pineapple. It’s the perfect dessert for those who want to escape to a sunny beach with every spoonful.

Coconut Milk Custard Ice Cream with Raspberry Ripple

This coconut milk custard ice cream with raspberry ripple offers a delightful balance between the creamy, rich coconut base and the vibrant, tart raspberry swirl. The contrast in flavors and textures makes each bite an exciting and refreshing experience.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup sugar
• 5 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup fresh raspberries
• 1/4 cup sugar (for raspberry sauce)

Instructions:

1. In a saucepan, combine the coconut milk, sugar, and salt over medium heat. Stir occasionally until the sugar dissolves and the mixture is warm (but not boiling).
2. In a bowl, whisk the egg yolks until smooth. Gradually pour the warm coconut milk mixture into the yolks, whisking constantly to temper the eggs.
3. Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon (about 8-10 minutes).
4. Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl and allow it to cool for 15 minutes. Then refrigerate until chilled (at least 3 hours or overnight).
5. While the custard is chilling, prepare the raspberry sauce by simmering the raspberries and 1/4 cup of sugar in a small saucepan over low heat for about 10 minutes. Once the raspberries break down, remove from heat and let cool. Optionally, strain the mixture to remove the seeds.
6. Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
7. When the ice cream is done churning, transfer it to a container and gently swirl in the raspberry sauce to create a ripple effect.
8. Freeze for at least 4 hours before serving.

The combination of the smooth, creamy coconut base and the tart, sweet raspberry ripple creates a wonderfully refreshing ice cream. This is a perfect dessert for those who enjoy the contrast between rich and fruity flavors.

Salted Caramel Coconut Milk Custard Ice Cream

This salted caramel coconut milk custard ice cream combines the indulgent flavor of caramel with a hint of salt and the creamy richness of coconut. The sweet and salty profile is perfectly balanced, making it a decadent treat for dessert lovers.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup sugar
• 5 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup caramel sauce (store-bought or homemade)
• 1/4 teaspoon sea salt

Instructions:

1. In a saucepan, heat the coconut milk, sugar, and salt over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm.
2. In a bowl, whisk the egg yolks until smooth. Gradually pour some of the warm coconut milk mixture into the yolks while whisking constantly to temper the eggs.
3. Pour the tempered egg mixture back into the saucepan and cook over medium heat, stirring continuously until the custard thickens and coats the back of a spoon (about 8-10 minutes).
4. Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl and allow it to cool for 15 minutes. Then refrigerate until chilled (at least 4 hours or overnight).
5. Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
6. During the last few minutes of churning, slowly drizzle in the caramel sauce, allowing it to swirl through the ice cream. Then sprinkle the sea salt over the mixture for that perfect salty-sweet finish.
7. Transfer the ice cream to an airtight container and freeze for at least 4 hours until firm.

The salted caramel flavor gives this coconut milk custard ice cream a luxurious depth, while the coconut milk adds a creamy, tropical touch. It’s a must-try dessert for those who love the combination of sweet and salty flavors in their ice cream.

Coconut Milk Custard Ice Cream with Coffee Infusion

For coffee lovers, this coconut milk custard ice cream with coffee infusion offers a robust and aromatic flavor that pairs perfectly with the rich, creamy coconut base. The deep coffee flavor adds an adult twist to the classic custard ice cream.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup sugar
• 5 large egg yolks
• 1 tablespoon pure vanilla extract
• Pinch of salt
• 2 tablespoons instant coffee granules or espresso powder
• 1/4 cup warm water

Instructions:

1. In a small bowl, dissolve the coffee granules or espresso powder in 1/4 cup of warm water to make a concentrated coffee brew. Set aside.
2. In a saucepan, heat the coconut milk, sugar, and salt over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually pour the warm coconut milk mixture into the egg yolks, whisking continuously to temper the eggs.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
5. Remove from heat and stir in the coffee brew and vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl and allow it to cool for 15 minutes.
6. Refrigerate the custard for at least 4 hours or overnight to chill.
7. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours until firm.

This coconut milk custard ice cream with coffee infusion offers a wonderfully bold flavor profile. The coffee enhances the richness of the coconut, making it the perfect treat for coffee enthusiasts who also enjoy a smooth, creamy ice cream.

Coconut Milk Custard Ice Cream with Dark Chocolate Chunks

This coconut milk custard ice cream with dark chocolate chunks is the perfect blend of rich, creamy coconut and the deep, slightly bitter flavor of dark chocolate. The chunks of chocolate add a satisfying texture, making each spoonful a decadent experience.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup sugar
• 5 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt
• 4 ounces dark chocolate, chopped into small chunks

Instructions:

1. In a saucepan, combine the coconut milk, sugar, and salt over medium heat. Stir occasionally until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour the warm coconut milk mixture into the yolks, whisking continuously to temper the eggs.
3. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
4. Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl and let it cool for 15 minutes. Refrigerate until chilled (at least 3 hours or overnight).
5. Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
6. In the last few minutes of churning, add the dark chocolate chunks to the ice cream.
7. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

This coconut milk custard ice cream with dark chocolate chunks is a luxurious treat that brings together the best of both worlds: smooth, creamy coconut and rich, bittersweet chocolate. It’s perfect for chocolate lovers looking for a dairy-free, indulgent dessert.

Coconut Milk Custard Ice Cream with Mango Puree

This tropical coconut milk custard ice cream with mango puree combines the creamy coconut base with the bright, sweet flavor of ripe mangoes. The mango puree swirled through the ice cream adds a refreshing contrast to the rich custard, making this a perfect summer dessert.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup sugar
• 5 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 1/2 cups fresh mango puree (from about 2 ripe mangoes)

Instructions:

1. In a saucepan, combine the coconut milk, sugar, and salt over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour the warm coconut milk mixture into the yolks, whisking constantly to temper the eggs.
3. Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
4. Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl and let it cool for 15 minutes. Refrigerate the custard until chilled (at least 4 hours or overnight).
5. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
6. During the last few minutes of churning, gently fold in the mango puree, swirling it through the ice cream for a beautiful marbled effect.
7. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

The creamy coconut and fruity mango blend together perfectly in this coconut milk custard ice cream. The smoothness of the coconut custard is enhanced by the vibrant sweetness of the mango, creating a tropical treat that feels like a vacation in a bowl.

Coconut Milk Custard Ice Cream with Berries and Honey Swirl

This coconut milk custard ice cream with a berries and honey swirl combines the tartness of fresh berries with the natural sweetness of honey, creating a beautifully balanced dessert. The coconut base is creamy and indulgent, while the fruit and honey add a refreshing, light contrast.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup sugar
• 5 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup mixed berries (blueberries, strawberries, raspberries)
• 2 tablespoons honey

Instructions:

1. In a saucepan, combine the coconut milk, sugar, and salt over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour the warm coconut milk mixture into the yolks, whisking constantly to temper the eggs.
3. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
4. Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl and let it cool for 15 minutes. Refrigerate until chilled (at least 3 hours or overnight).
5. While the custard is chilling, make the berry and honey swirl by blending the mixed berries and honey together in a blender or food processor. Strain the mixture to remove seeds, then set aside.
6. Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
7. In the final minutes of churning, gently swirl the berry-honey mixture through the ice cream for a beautiful ribbon effect.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

This coconut milk custard ice cream with berries and honey swirl is a harmonious blend of creamy coconut and the natural sweetness of honey and berries. The vibrant fruit swirl adds a fresh burst of flavor to the smooth custard, making it the perfect treat for any occasion.

Coconut Milk Custard Ice Cream with Pistachio Crunch

This coconut milk custard ice cream with pistachio crunch offers a creamy, rich coconut base with a delightful nutty texture from the pistachios. The smooth custard is complemented by the crunch of roasted pistachios, making it a sophisticated and indulgent dessert.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup sugar
• 5 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup shelled pistachios, lightly toasted and chopped
• 1/4 cup honey

Instructions:

1. In a saucepan, combine the coconut milk, sugar, and salt over medium heat. Stir occasionally until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour the warm coconut milk mixture into the yolks, whisking continuously to temper the eggs.
3. Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
4. Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl and let it cool for 15 minutes. Refrigerate until chilled (at least 3 hours or overnight).
5. Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
6. In the last few minutes of churning, gently fold in the chopped pistachios and honey, ensuring they are evenly distributed.
7. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

The combination of creamy coconut custard and crunchy pistachios creates an exciting texture contrast, while the honey adds a touch of natural sweetness. This ice cream is perfect for anyone who loves a balance of creaminess and crunch in their desserts.

Coconut Milk Custard Ice Cream with Cinnamon Apple Swirl

This coconut milk custard ice cream with a cinnamon apple swirl is the ultimate autumn-inspired treat. The combination of warm cinnamon and sweet, caramelized apples in a creamy coconut base creates a comforting and delicious ice cream that’s perfect for cooler weather.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup sugar
• 5 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 medium apples, peeled, cored, and chopped
• 1/2 teaspoon ground cinnamon
• 1 tablespoon brown sugar

Instructions:

1. In a saucepan, combine the coconut milk, sugar, and salt over medium heat. Stir occasionally until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour the warm coconut milk mixture into the yolks, whisking constantly to temper the eggs.
3. Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
4. Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl and let it cool for 15 minutes. Refrigerate until chilled (at least 3 hours or overnight).
5. While the custard is chilling, prepare the cinnamon apple swirl. In a small saucepan, combine the chopped apples, cinnamon, and brown sugar. Cook over medium heat for about 10 minutes, stirring occasionally, until the apples are softened and caramelized. Let the mixture cool.
6. Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
7. In the last few minutes of churning, gently swirl in the cinnamon apple mixture, creating ribbons throughout the ice cream.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

This coconut milk custard ice cream with cinnamon apple swirl is a rich, comforting treat that combines the sweet creaminess of coconut with the warm, spiced flavor of cinnamon apples. It’s an ideal choice for cozy, fall-inspired indulgence.

Coconut Milk Custard Ice Cream with Maple Pecan Swirl

This coconut milk custard ice cream with a maple pecan swirl is a luxurious treat that combines the rich flavor of maple syrup with the crunch of toasted pecans. The creamy coconut base enhances the maple flavor, making this ice cream a perfect dessert for nut lovers.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup sugar
• 5 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup pecans, toasted and chopped
• 1/4 cup pure maple syrup

Instructions:

1. In a saucepan, combine the coconut milk, sugar, and salt over medium heat. Stir occasionally until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour the warm coconut milk mixture into the yolks, whisking constantly to temper the eggs.
3. Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
4. Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl and let it cool for 15 minutes. Refrigerate until chilled (at least 3 hours or overnight).
5. While the custard is chilling, prepare the maple pecan swirl by combining the toasted pecans and maple syrup in a small bowl. Let the mixture sit to allow the flavors to meld.
6. Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
7. In the last few minutes of churning, gently swirl the maple pecan mixture through the ice cream.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

This coconut milk custard ice cream with maple pecan swirl delivers a delightful mix of flavors, where the earthy sweetness of maple syrup pairs perfectly with the rich creaminess of coconut and the crunch of toasted pecans. It’s an irresistible choice for any occasion.

Coconut Milk Custard Ice Cream with Raspberry Ribbon

This coconut milk custard ice cream with a raspberry ribbon offers a delightful combination of rich, creamy coconut custard and tart, sweet raspberries. The raspberry swirl adds a fresh fruitiness that complements the smooth custard, making it a perfect choice for fruit and coconut lovers alike.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup sugar
• 5 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup fresh raspberries
• 2 tablespoons sugar (for the raspberries)
• 1 teaspoon lemon juice

Instructions:

1. In a saucepan, combine the coconut milk, sugar, and salt over medium heat. Stir occasionally until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour the warm coconut milk mixture into the yolks, whisking continuously to temper the eggs.
3. Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
4. Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl and let it cool for 15 minutes. Refrigerate until chilled (at least 3 hours or overnight).
5. While the custard is chilling, prepare the raspberry ribbon by combining the raspberries, sugar, and lemon juice in a blender. Puree until smooth, then strain through a fine-mesh sieve to remove the seeds.
6. Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
7. During the last few minutes of churning, swirl the raspberry puree into the ice cream, creating ribbons of fruit.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

This coconut milk custard ice cream with raspberry ribbon is a perfect balance of sweet and tart flavors. The creamy coconut and vibrant raspberries complement each other, making this dessert both refreshing and indulgent.

Coconut Milk Custard Ice Cream with Banana Caramel Swirl

This coconut milk custard ice cream with a banana caramel swirl combines the tropical richness of coconut with the sweetness of bananas and caramel. The caramel swirl adds a layer of decadence to the ice cream, creating a luscious and irresistible dessert.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup sugar
• 5 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 ripe bananas, mashed
• 1/4 cup brown sugar (for the caramel)
• 1/4 cup coconut milk (for the caramel)
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract (for the caramel)

Instructions:

1. In a saucepan, combine the coconut milk, sugar, and salt over medium heat. Stir occasionally until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour the warm coconut milk mixture into the yolks, whisking constantly to temper the eggs.
3. Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
4. Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl and let it cool for 15 minutes. Refrigerate until chilled (at least 3 hours or overnight).
5. While the custard is chilling, prepare the banana caramel swirl. In a small saucepan, melt the brown sugar and coconut milk together over medium heat. Stir until the sugar dissolves, then add the butter and stir until melted. Let it simmer for 2-3 minutes, then remove from heat and stir in the vanilla extract.
6. Mash the bananas and stir them into the caramel sauce.
7. Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
8. In the last few minutes of churning, gently fold the banana caramel mixture into the ice cream, creating a swirl.
9. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

This coconut milk custard ice cream with banana caramel swirl is a creamy, indulgent treat with a perfect blend of sweetness from the bananas and caramel. The tropical coconut base rounds it all out for a truly decadent dessert.

Coconut Milk Custard Ice Cream with Almond Joy Twist

This coconut milk custard ice cream with an Almond Joy twist combines the tropical flavor of coconut with the crunch of almonds and a touch of chocolate, creating a dessert that’s reminiscent of the classic candy bar. The rich custard serves as the perfect base for this indulgent treat.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup sugar
• 5 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup unsweetened shredded coconut
• 1/2 cup roasted almonds, chopped
• 1/4 cup dark chocolate chips

Instructions:

1. In a saucepan, combine the coconut milk, sugar, and salt over medium heat. Stir occasionally until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour the warm coconut milk mixture into the yolks, whisking constantly to temper the eggs.
3. Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
4. Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl and let it cool for 15 minutes. Refrigerate until chilled (at least 3 hours or overnight).
5. Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
6. In the last few minutes of churning, gently fold in the shredded coconut, chopped almonds, and chocolate chips, ensuring they are evenly distributed.
7. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

This coconut milk custard ice cream with Almond Joy twist is the perfect blend of creamy coconut, crunchy almonds, and rich chocolate, making it an irresistible treat for candy lovers and ice cream enthusiasts alike.

Coconut Milk Custard Ice Cream with Matcha Swirl

This coconut milk custard ice cream with a matcha swirl is a perfect blend of rich, creamy coconut and the earthy, slightly bitter flavor of matcha. The delicate green tea swirl creates a visually stunning contrast against the creamy base, making this an elegant and refreshing dessert.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup sugar
• 5 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 teaspoons matcha powder
• 2 tablespoons hot water

Instructions:

1. In a saucepan, combine the coconut milk, sugar, and salt over medium heat. Stir occasionally until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour the warm coconut milk mixture into the yolks, whisking constantly to temper the eggs.
3. Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
4. Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl and let it cool for 15 minutes. Refrigerate until chilled (at least 3 hours or overnight).
5. In a small bowl, dissolve the matcha powder in the hot water to create a smooth matcha paste.
6. Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
7. During the last few minutes of churning, gently swirl in the matcha paste to create ribbons of matcha throughout the ice cream.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

This coconut milk custard ice cream with matcha swirl offers a unique and sophisticated flavor pairing. The creaminess of the coconut is beautifully complemented by the earthy matcha, creating a refreshing, slightly indulgent treat.

Coconut Milk Custard Ice Cream with Mango Coconut Chunks

This coconut milk custard ice cream with mango coconut chunks combines tropical flavors for a refreshing and creamy dessert. The smooth coconut custard is enriched with sweet mango and coconut pieces, making every bite a tropical experience.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup sugar
• 5 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup fresh mango, diced
• 1/2 cup unsweetened shredded coconut
• 1 tablespoon lime juice

Instructions:

1. In a saucepan, combine the coconut milk, sugar, and salt over medium heat. Stir occasionally until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour the warm coconut milk mixture into the yolks, whisking constantly to temper the eggs.
3. Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
4. Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl and let it cool for 15 minutes. Refrigerate until chilled (at least 3 hours or overnight).
5. In a small bowl, combine the diced mango, shredded coconut, and lime juice. Set aside.
6. Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
7. In the last few minutes of churning, fold in the mango and coconut mixture, ensuring it’s evenly distributed.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

This coconut milk custard ice cream with mango coconut chunks is a refreshing and tropical dessert. The sweet mango and coconut pieces contrast beautifully with the rich, smooth coconut custard, creating a delightful treat perfect for warm weather.

Coconut Milk Custard Ice Cream with Lemon and Blueberry Ripple

This coconut milk custard ice cream with lemon and blueberry ripple is the perfect balance of sweet and tangy. The bright, citrusy lemon adds a refreshing twist to the rich coconut base, while the sweet blueberry ripple adds layers of flavor that will excite your taste buds.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup sugar
• 5 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup fresh blueberries
• 2 tablespoons sugar (for the blueberry ripple)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

Instructions:

1. In a saucepan, combine the coconut milk, sugar, and salt over medium heat. Stir occasionally until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour the warm coconut milk mixture into the yolks, whisking continuously to temper the eggs.
3. Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
4. Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl and let it cool for 15 minutes. Refrigerate until chilled (at least 3 hours or overnight).
5. In a small saucepan, cook the blueberries and sugar over medium heat until the blueberries break down and release their juice, about 5-7 minutes. Stir in the lemon juice and zest, and let the mixture cool.
6. Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
7. During the last few minutes of churning, swirl the blueberry mixture into the ice cream, creating a ripple effect.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

This coconut milk custard ice cream with lemon and blueberry ripple is both refreshing and indulgent. The tangy lemon pairs perfectly with the sweet, vibrant blueberry swirl, making this a perfect treat for any occasion.

Note: More recipes are coming soon!