Coconut Chocolate Chip Ice Cream
A rich and creamy coconut ice cream studded with chocolate chips and layered with luscious coconut curd. Quick to prepare, naturally indulgent, and perfect for satisfying your sweet cravings any day.
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.
