Coconut Chip Ice Cream

Coconut Chip Ice Cream
Prep 15 mins Cook 8 mins Bake 350°F 8 mins Freeze 1 hr


  • 5 egg yolks
  • 1/2 cup sugar
  • 1 cup coconut milk
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/8 teaspoon salt
  • 1 cup shredded coconut
  • 1 cup Nestle Toll House dark chocolate morsels

Make It

1. Whisk together egg yolks and 1/4 cup of the sugar in a large bowl; set aside. In a small pot, combine coconut milk, heavy cream, whole milk, remaining 1/4 cup sugar and the salt; bring to a simmer. Remove from heat and slowly pour into yolk-sugar mixture while whisking. Return to pot and stir over medium-low heat until it coats the back of a wooden spoon or reaches 170 degrees to 180 degrees , about 4 to 8 minutes. Strain and cool.

2. Heat oven to 350 degrees . Scatter 1/2 cup of the coconut on a baking sheet. Bake at 350 degrees for 5 minutes; stir and bake another 2 to 3 minutes, until lightly browned. Cool.

3. Process cooled mixture in an ice cream maker according to manufacturer's directions. During the last 5 minutes, stir in toasted coconut, remaining 1/2 cup coconut and the chocolate morsels. Transfer to a lidded container and freeze at least 1 hour.

Nutrition Facts

Amount Per Serving: cal. (kcal): 255, Fat, total (g): 20, chol. (mg): 115, sat. fat (g): 13, carb. (g): 20, fiber (g): 2, pro. (g): 3, sodium (mg): 65, Percent Daily Values are based on a 2,000 calorie diet.