Nutty Coconut Ice Cream

Jane’s favorite ice cream, and Opa’s, has always been Nutty Coconut—a flavor that balances creamy coconut sweetness with the satisfying crunch of toasted nuts. This homemade version captures that nostalgic combination in a silky coconut custard base, layered with toasted coconut, almonds, and pecans. Smooth, nutty, and tropical, it’s a rich yet refreshing treat that brings a little taste of the islands to every scoop.

Ingredients

Coconut Custard Base:

• 1 can (14 oz) full-fat coconut milk
• 1 cup heavy cream
• ¾ cup sugar
• 4 large egg yolks
• pinch table salt
• ½ tsp coconut extract
• ½ tsp vanilla extract

Add-Ins:

• ¾ cup sweetened shredded coconut, toasted
• ½ cup chopped toasted pecans
• ½ cup chopped toasted almonds

Directions

Prepare the Toasted Nuts & Coconut

Spread the shredded coconut, pecans, and almonds on a parchment-lined baking sheet. Toast at 325°F until fragrant and golden—about 5–8 minutes for coconut and 8–10 minutes for nuts. Cool completely and set aside.

Make the Coconut Custard Base

In a medium saucepan, whisk together coconut milk, heavy cream, half the sugar, and salt. Heat until steaming but not boiling.

In a separate bowl, whisk egg yolks with the remaining sugar until pale and thick. Slowly temper with ½ cup hot coconut mixture, then return everything to the saucepan.

Cook over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C). Do not boil.

Finish & Chill

Strain through a fine mesh sieve into a clean bowl. Stir in coconut and vanilla extracts. Cover and chill thoroughly—preferably overnight.

Churn & Add Mix-Ins

Churn the chilled custard in an ice cream maker according to manufacturer’s instructions. Add toasted coconut and nuts during the last minute of churning. Freeze until firm, about 4 hours.

Notes

Preparation

• Use full-fat coconut milk for best texture; light coconut milk makes the base thinner.
• Replace half the heavy cream with coconut cream for deeper coconut flavor.
• Lightly salt the toasted nuts before cooling to balance sweetness.
• Strain the custard to ensure a perfectly smooth base.

Serving Suggestions

• Top with extra toasted coconut for crunch.
• Pair with warm caramel sauce or pineapple compote.
• Serve alongside grilled fruit for a tropical dessert.

Make-Ahead & Storage

• Refrigerate the custard base up to 2 days before churning.
• Store churned ice cream in an airtight container for up to 1 week.
• Let soften 5–10 minutes before scooping.