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Homemade Toasted Coconut Ice Cream

  • Author: Chef Bret Bannon


This Toasted Coconut Ice Cream is fresh and creamy. With tropical tones of coconut and vanilla. It’s a must for any time of the year!Try this delicious DIY dessert is perfect with homemade chocolate ice cream sandwiches.


  • 2 cups organic unsweetened coconut flakes
  • 4 cups Kalona SuperNatural Organic Whipping Cream
  • 1 can organic sweetened condensed milk
  • 2 tsp organic vanilla extract
  • 1 vanilla bean, scraped
  • 1/2 cup fruity extra virgin olive oil


  1. Preheat oven to 375 degrees F.
  2. Spread coconut flakes on a sheet pan and toast in the oven for 10 minutes or until golden brown.
  3. Pour the cream into a saucepan and simmer. Pour the toasted coconut into the cream and remove from heat. Allow to cool, then place in the fridge overnight.
  4. On the next day, line a loaf pan with plastic wrap and set aside. Strain and discard the coconut. The remaining cream should measure 2 cups. If not, top it off with more cream.
  5. Use a stand mixer to beat the cream until stiff peaks form, about 3 minutes.
  6. Stir together condensed milk, vanilla, vanilla bean, and olive oil in a large bowl.
  7. Gently fold one-third of the whipped cream into the condensed milk mixture and stir until combined.
  8. Fold in the remaining cream and pour into your prepared loaf pan. Cover with plastic wrap and place in the freezer at least 6 hours or overnight.


This Toasted Coconut Ice Cream recipe and photos courtesy of Chef Bret Bannon of Bret’s Table.

  • Category: Dessert
  • Cuisine: American

Keywords: Toasted Coconut Ice Cream, diy dessert, homemade