Coconut White Chocolate Ice Cream
Indulge in the luxurious, tropical flavors of Coconut White Chocolate Ice Cream, a creamy homemade treat that combines the richness of full-fat coconut milk and heavy cream with the sweetness of melted white chocolate. This decadent dessert is elevated by a velvety custard base, made from whisked egg yolks, and a hint of vanilla extract for added depth. Perfectly churned for a silky-smooth texture and optionally garnished with toasted shredded coconut, this ice cream offers a delightful balance of creamy sweetness and nutty undertones. Whether you're looking to impress at a summer gathering or simply enjoy a scoop of something special, this recipe is a must-try for coconut and white chocolate lovers alike.
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Recipe Information
Ingredients
- 800 ml Full-fat coconut milk
- 240 ml Heavy cream
- 150 g White chocolate (finely chopped)
- 100 g Granulated sugar
- 4 Egg yolks
- 1 tsp Vanilla extract
- 30 g Unsweetened shredded coconut (optional, for topping)
Instructions
In a medium saucepan, combine the coconut milk, heavy cream, and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is warm but not boiling.
In a separate bowl, whisk the egg yolks until they become pale and slightly thickened. Slowly pour about 1 cup of the warm coconut mixture into the egg yolks while whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the rest of the coconut mixture. Cook over low heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens and coats the back of the spoon (do not let it boil). This typically takes about 5-7 minutes.
Remove the saucepan from the heat and immediately stir in the chopped white chocolate. Continue stirring until the chocolate is completely melted and the mixture is smooth.
Stir in the vanilla extract. Pour the custard through a fine-mesh strainer into a large bowl to remove any lumps.
Allow the mixture to cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or overnight until it is thoroughly chilled.
Once the mixture is cold, churn it in an ice cream maker according to the manufacturer's instructions. This typically takes 20-25 minutes, depending on your machine.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Optionally, toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes until golden brown. Use it as a crunchy topping for the ice cream when serving.
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 74 mg | 3% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 36.1 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 89 mg | 7% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 471 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
