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Chocolate Covered Toasted Coconut Ice Cream

Chocolate covered toasted coconut combine with a creamy coconut ice cream. Inspired by Perry's toasted coconut ice cream in Upstate New York.
Course Dessert
Cuisine American
Keyword coconut ice cream, no churn ice cream
Prep Time 25 minutes
Freeze Time 5 hours
Total Time 5 hours 25 minutes
Servings 12
Calories 275kcal


  • 2 cup heavy whipping cream
  • 1 14. oz. can sweetened condensed milk
  • 1 teaspoon vanilla
  • 1-1/2 teaspoon coconut extract
  • 1-1/2 cup shredded coconut
  • 2/3 cup dark chocolate chips or melting chocolate melted


  • Spread shredded coconut onto a baking sheet and toast at 375 degrees. Watch closely and stir after 5 minutes because it will brown quickly. Remove from oven.
  • Place coconut into a bowl and pour melted chocolate over it. Stir.
  • Cover a baking sheet with parchment paper and spread chocolate covered coconut onto baking sheet. Freeze until hardened.
  • Break chocolate coconut into chunks. Place chunks into food processor and pulse until shredded/finely chopped. Set aside.
  • In a large mixing bowl beat heavy whipping cream until stiff peaks form.
  • Fold in sweetened condensed milk, vanilla, and coconut extract.
  • Fold in chocolate covered coconut.
  • Pour mixture into a loaf pan, or 2-quart dish.
  • Freeze for 1-2 hours then give the mixture a stir. This will help the coconut from falling to the bottom of the dish.
  • Freeze an additional 4 hours.


To make in a traditional ice cream maker, place mixture in bowl and follow manufacturer's instructions.


Calories: 275kcal