Toasted Coconut Dark Chocolate Chunk Ice Cream

Toasted Coconut Dark Chocolate Chunk Ice Cream by @browneyedbaker :: www.browneyedbaker.com

Summer just would not be summer without ridiculous amounts of ice cream. My mom never routinely kept ice cream at home, so getting an ice cream cone was definitely a treat to be savored. Growing up, there was a little soft serve stand on a corner in our little town and we made frequent visits once the weather got warm. It was a crowded hangout after little league games, where everyone knew everyone. My order was always the same – a chocolate and vanilla twist with chocolate sprinkles. It’s still what I prefer to this day.

While I can keep my own freezer stocked with as much as ice cream as I like nowadays, I typically fill it with homemade creations and only a chosen few store-bought pints. I have a few favorites, but I really enjoy experimenting with new flavors. This toasted coconut ice cream was made on a bit of a whim; as it turns out, that whim was a magical decision. This is one of the best homemade ice creams I have ever made.

Toasted Coconut Dark Chocolate Chunk Ice Cream by @browneyedbaker :: www.browneyedbaker.com

There are multiple layers of flavor in this ice cream, which gives it tremendous depth and such a smooth flavor. Unsweetened coconut is toasted and then steeped in a cream, milk and sugar mixture. Once it’s time to strain the mixture and discard the coconut, the creamy base has been infused with a wonderfully nutty coconut flavor. Once the custard base is churned, a small amount of toasted sweetened coconut is mixed into the ice cream, along with chunks of dark chocolate.

Toasted Coconut Dark Chocolate Chunk Ice Cream by @browneyedbaker :: www.browneyedbaker.com

I recently found huge 1-pound hunks of Callebaut chocolate in dark, milk, white and unsweetened in the bulk section of my favorite grocery store. Needless to say, I snatched up all of them in a matter of two seconds. I LOVE this chocolate; it’s so rich and creamy. If you can get your hands on it, I highly recommend it!

Toasted Coconut Dark Chocolate Chunk Ice Cream by @browneyedbaker :: www.browneyedbaker.com

The pure, intense flavor of coconut in this ice cream is almost unbelievable. It’s such a clean flavor, yet so robust. In case you couldn’t tell, I’m in absolute love with this ice cream. The coconut flavor paired with the dark chocolate is an ideal combination. If you want to go the Almond Joy route, all you need to do is throw in some almonds!

Whether it’s a traditional soft-serve swirl or a homemade concoction, I hope you’ve been filling your summer with some yummy ice cream!

Toasted Coconut Dark Chocolate Chunk Ice Cream by @browneyedbaker :: www.browneyedbaker.com

One year ago: Cheddar, Jalapeño & Chive Biscuits and Homemade Klondike Bars
Two years ago: Frozen Chocolate-Peanut Butter Pie
Three years ago: Peanut Butter Cup Rice Krispies Treats
Four years ago: Tin Roof Ice Cream
Five years ago: American Sandwich Bread
Six years ago: Egg Muffins

Toasted Coconut Dark Chocolate Chunk Ice Cream

Yield: 1 quart

Prep Time: 1 hour

Total Time: 8 hours

Ice cream infused with toasted coconut, with more toasted coconut and dark chocolate mixed into the final product.

Ingredients:

2 cups heavy cream
1¼ cups 2% milk
¾ cup granulated sugar, divided
¼ teaspoon kosher salt
1 cup unsweetened dried shredded coconut, toasted
5 egg yolks
¼ cup sweetened dried shredded coconut, toasted
2 ounces dark chocolate, finely chopped or grated (or substitute ⅓ cup dark chocolate chips)

Directions:

1. In a medium saucepan, combine the heavy cream, milk, 6 tablespoons of the sugar and the salt. Place the pan over medium-high heat; when the mixture begins to bubble around the edges, stir in the unsweetened dried shredded coconut. Allow the mixture to begin to bubble again, then remove from the heat, cover, and allow to steep for 20 minutes.

2. Strain the mixture through a fine-mesh sieve into a large bowl, pressing on the coconut to extract as much liquid as possible. Discard the coconut and pour the infused cream back into the saucepan.

3. In a medium bowl, whisk the egg yolks to break them up, then whisk in the remaining sugar; set aside.

4. Place the cream mixture over medium-high heat until it barely begins to simmer, then reduce the heat to medium.

5. Ladle out a scoop of the hot cream mixture and, whisking constantly, add the cream to the bowl with the egg yolks. Repeat with another ladleful of the hot cream mixture. Using a rubber spatula, stir the cream in the saucepan and gradually pour the egg mixture from the bowl into the saucepan.

6. Cook the mixture over medium heat, stirring constantly with the rubber spatula, until it thickens and coats the back of the spatula (it should register 170 to 175 degrees F on an instant-read digital thermometer), about 1 to 2 minutes longer.

7. Strain the hot mixture through a fine-mesh sieve into a clean bowl. Place the bowl into an ice water bath and stir occasionally until the mixture has cooled. Cover and refrigerate until it has thoroughly chilled, at least 2 hours or overnight.

8. Freeze the mixture in your ice cream maker according to the manufacturer's instructions. Add the sweetened dried shredded coconut and dark chocolate chunks during the last minute or so of churning. Place in a freezer-safe container and store in the freezer.

(Recipe adapted from Sweet Cream and Sugar Cones)

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54 Responses to “Toasted Coconut Dark Chocolate Chunk Ice Cream”

  1. Tieghan on July 18, 2013 at 12:19 am

    LOVE!! I am coconut obsessed!! This ice cream is perfect!

    Reply

  2. Jillian@TheHumbleGourmet on July 18, 2013 at 12:28 am

    Wow! I’m not a huge coconut fan, but my husband is and this would be right up his alley.

    Reply

  3. Kim Beaulieu on July 18, 2013 at 1:10 am

    I feel like I haven’t visited in so long. Hope you’ve been enjoying your summer. I picked the perfect day to pop in. I’m so obsessed with ice cream. And that photo of you breaking up the chocolate is divine.

    Reply

  4. Marcie on July 18, 2013 at 1:11 am

    It doesn’t get much better than coconut and dark chocolate for me. This ice cream sounds creamy and delish!

    Reply

  5. Laura (Tutti Dolci) on July 18, 2013 at 1:51 am

    I love toasted coconut, this is such a great flavor combo!

    Reply

  6. Averie @ Averie Cooks on July 18, 2013 at 2:00 am

    such a clean flavor, yet so robust <— that is such a great description of coconut, when it's done right. And gosh, this looks so right!
    And nice score on the Callebaut in 1 lb blocks!

    Reply

  7. Stacy | Wicked Good Kitchen on July 18, 2013 at 2:00 am

    Beautiful ice cream, Michelle! Love this flavor combo. I, too, enjoyed those chocolate and vanilla soft ice cream cone twists…mine dipped in chocolate shell and sprinkled with chopped peanuts sometimes. Childhood summer heaven! Love the photography in this post, too! xo

    Reply

  8. Ashley @ Wishes and Dishes on July 18, 2013 at 2:09 am

    Coconut is a weakness of mine (I have a lot of those!) haha. Delicious looking ice cream, Michelle!

    Reply

  9. Joshua Hampton (Cooking Classes San Diego) on July 18, 2013 at 3:32 am

    You had me at dark chocolate chunks. Toasted coconut is a bonus. Beautiful ice cream recipe.

    Reply

  10. Valerie L. on July 18, 2013 at 3:33 am

    WOW — COCONUT & CHOCOLATE — WHAT A COMBINATION!!! COUNT ME IN — LOL!!!

    Reply

  11. Grubarazzi on July 18, 2013 at 6:50 am

    I love the combination of coconut and chocolate, and any ice cream made with heavy cream is a friend of mine!

    Reply

  12. Lori on July 18, 2013 at 7:37 am

    My favorite flavor from Hoffman’s Icecream down the Jersey shore is Coconut Joy. It is coconut icecream loaded with great big chunks of dark chocolate. I think you nailed it. I will have to christen my new icecream maker and crank out a batch. Thanks for posting.

    Reply

  13. Megan on July 18, 2013 at 7:55 am

    There is a cafe close to where I live that has a signature pastry similar to the “Magic Bar”/”Seven Layer Bar” idea: a graham cracker crust, sweetened condensed milk, walnuts, lots of coconut and dark chocolate chips. I have been asked to try and recreate the flavor profile in an ice cream, and I think this is going to be the perfect place to start. :) Thank you!

    Reply

  14. Suzanne on July 18, 2013 at 8:16 am

    Can you tell us what make/model of ice cream maker you use? I’m shopping for one now and there’s a lot of conflicting information out there on reliability and quality. Do you like yours? How well is it holding up? Seems you have good results…

    Reply

  15. Tracey on July 18, 2013 at 8:20 am

    I just ran out of heavy cream, or I’d be in my kitchen making this today. I love, love, love the idea of a coconut ice cream!!

    Reply

  16. Katrina @ Warm Vanilla Sugar on July 18, 2013 at 8:21 am

    The toasted coconut in this must really be awesome. And paired with chocolate?? HEAVEN!

    Reply

  17. Tracy | Pale Yellow on July 18, 2013 at 8:49 am

    I’ve been loving coconut lately and the idea of toasted coconut with dark chocolate sounds so decadent and wonderful! I can’t wait to try!

    Reply

  18. Pamela @ Brooklyn Farm Girl on July 18, 2013 at 9:14 am

    Oh my, I need toasted coconut ice cream in my life. Right now I am obsessed with toasted coconut almonds so this recipe is just taking my coconut love to the next level! MMMMM!

    Reply

  19. Kathy on July 18, 2013 at 9:46 am

    What an incredible looking ice cream! Can’t wait to try this!

    Reply

  20. Maria on July 18, 2013 at 10:21 am

    Michelle, what is the contraption you used to break up the hunk of chocolate? It looks like a useful tool to own.

    Reply

    • Kelly on July 18th, 2013 at 3:45 pm

      Was about to ask the same thing! A chocolate chunker?

      Reply

  21. Kate on July 18, 2013 at 11:52 am

    I have had a love affair with coconut for years…this sounds like a special treat!

    Reply

  22. Jamie @lifelovelemons on July 18, 2013 at 12:16 pm

    Loving the chocolate coconut combo, especially in ice cream form on this hot hot day in CT!

    Reply

  23. bridget {bake at 350} on July 18, 2013 at 1:25 pm

    Ooooh, I so want a big bowl of this for lunch right now!!!

    Reply

  24. Melissa @ Treats With a Twist on July 18, 2013 at 1:44 pm

    Nothing beats coconut ice cream!! It’s my go-to flavor at the gelato shop and the only ice cream flavor I’ve made over and over! Can’t wait to try your recipe for it :)

    Reply

  25. Nancy P.@thebittersideofsweet on July 18, 2013 at 2:35 pm

    Oh this ice cream looks good! I have not used my machine enough this summer!

    Reply

  26. Amy on July 18, 2013 at 4:04 pm

    This sounds heavenly! Can’t wait to try!

    Reply

  27. Kerry @ Kerry Cooks on July 18, 2013 at 4:23 pm

    This sounds so delicious! Can’t wait to try it

    Reply

  28. Crystal on July 18, 2013 at 4:38 pm

    Yum! Love your photos :)

    Reply

  29. Leslie on July 18, 2013 at 5:54 pm

    Toasted coconut and chocolate should just get married!!!

    Reply

  30. L on July 18, 2013 at 6:44 pm

    Do you have to strain out the unsweetened coconut? It seems like it would taste good – but is this a food safety measure?

    Reply

    • Michelle on July 19th, 2013 at 7:55 pm

      Hi L, The unsweetened coconut is used to infuse the milk mixture. There’s A LOT of coconut in there. Straining it helps keep a smooth and creamy texture. Trust me when I say the ice cream is bursting with coconut flavor, but leaving in all of that coconut would create texture issues with the ice cream.

      Reply

  31. Lindsay on July 18, 2013 at 7:51 pm

    This looks so wonderful! Even better than my beloved Graeter’s Coconut Chocolate Chip! You’re an ice cream genius.

    Reply

  32. Laura Dembowski on July 19, 2013 at 8:41 am

    I love ice cream more than ever this summer. I keep trying new flavors and this sounds great! Intense coconut flavor would be such a great frozen treat!

    Reply

  33. Nusrat Azim on July 19, 2013 at 7:23 pm

    Layers after layers of exotic flavor, smoothness, lusciousness, oomph factors ! This ice cream is a killer ! And I’m dazzled by its beauty !

    Reply

  34. Jess S. @ Floptimism on July 20, 2013 at 2:25 pm

    Hi there! I run a food blog called Floptimism, and every Saturday I write a round-up of all of the amazing recipes, pictures, ideas, inspiration, etc. I’ve found on the web over the past week. I wanted to let you know that I loved this ice cream recipe so much that I featured it in my post. I’ve included the link to the post in case you’re interested in checking it out. Either way, thank you for such a delicious sounding creation! Have a great weekend!

    http://floptimism.blogspot.com/2013/07/weekend-wrap-up-progress.html

    Reply

  35. Katie Bakes on July 20, 2013 at 3:05 pm

    New to your site, and think it is fabulous!
    Just made this ice cream, and I can only say OMG. This is such a smooth, rich base, with an incredibly full-on toasted flavour, it is utterly heavenly. It is also the first time I have managed a fully smooth base, and I think it is down to your method, so thank you for helping me to ‘crack’ it.
    Cannot recommend this enough, although next time I might reduce the sugar content a little bit – personal taste though.
    Kate

    Reply

  36. Nessa on July 21, 2013 at 6:44 pm

    This looks totally perfect :)

    Reply

  37. Dina on July 22, 2013 at 11:04 am

    this is a great combo! sounds delish.

    Reply

  38. Julie Cruz on July 22, 2013 at 9:04 pm

    I took one look at this recipe and knew I had to make it!! Close your eyes and imagine the taste of a Mounds bar, only better! I have to admit that I have an aversion to hard stuff in my ice cream so I did a chocolate ganache ripple instead of the chunks but other than that your recipe rocks!! Thanks for sharing.

    Reply

  39. Sally on July 23, 2013 at 2:20 pm

    Years ago I received the Kitchen Aid ice cream bowl for my machine but I never used it. After reading the recipe I decided it was time to venture into the world of homemade ice cream. If all recipes come out as good as this one I’m never buying another pint of ice cream. It was fantastic. All I did was follow the recipe and then followed the instructions for freezing the bowl and using it with the right size machine. The best part of this coconut ice cream is that it taste like real coconut – no artificial coconut flavoring was added just true coconut and chocolate flavors. Wow it’s good.

    Reply

  40. Erin | The Emerging Foodie on July 24, 2013 at 9:55 pm

    Wow, this looks delicious. I am such a big fan of dark chocolate and coconut. But toasted coconut? Even better! I Also have to go check out your 2 and 3 year ago links… those look amazing. :)

    Reply

  41. Gloria on July 25, 2013 at 3:08 pm

    My favorite ice cream so far: I did add 2T to make it chocolate:
    http://www.browneyedbaker.com/2011/07/15/malted-milk-ice-cream/
    Do you think I can use 1/2 and 1/2 instead of 2% milk in the coconut ice cream? Also, have you ever tried coconut extract?
    I can’t wait to try this!!

    Reply

    • Michelle on July 25th, 2013 at 11:07 pm

      Hi Gloria, I think half & half would be okay, but do recommend making the recipe without substitutions if possible, of course. I have not used coconut extract; I think the real coconut imparts such a better flavor.

      Reply

    • Ken on August 6th, 2013 at 10:09 pm

      There is a great tool to get your butterfat calculations, search Google for Ice Cream Geek’s Butterfat Calculator.. It will help you out with the amount of Cream/ Half & Half/ 2% Milk to get the right consistency for either your ice cream or Gelato.. You definitely can use Half and Half however, half and half is only 11.2% butterfat, so you would want to add some cream in there to get up to around 12-14%. For me, that is the sweet spot for all of my ice cream bases.. REAL coconut is the only way to go for this Recipe, IMHO.. The less extracts in ice cream the better..

      Reply

  42. Ken on August 6, 2013 at 10:04 pm

    Made this today, its in the freezer now, wife loved it early on, will let it set tonight and see what comes about tomorrow.. Interested in your “fork” in the above pic with the Callebaut chocolate.. :)
    Thank you for posting all of your recipes, this is a great site!

    Reply

  43. Nancy Long on January 4, 2014 at 1:42 am

    can’t wait to make this – wonder how a tas of coconut rum would be in it. know it would be a bit softer. the best ice cream I’ve made so fat is Bourbon Brown Sugar and always get raves for it

    Reply

    • Michelle on January 4th, 2014 at 12:42 pm

      Hi Nancy, I think that would work just fine. Enjoy! :)

      Reply

  44. Laura on January 7, 2014 at 4:13 am

    Made this last night for our after dinner treat!! It is now my favourite. What a great recipe. Thanks again!!

    Reply

  45. Linda C. on January 30, 2014 at 1:18 pm

    I received an ice cream machine for Christmas, and this was the second batch of ice cream I’ve made. It is fabulous! I didn’t expect that steeping the unsweetened coconut in the custard base would result in such wonderful flavor. The toasted coconut and chocolate add lovely extra layers of flavor in each bite. I will make this again and again, I’m sure.

    Reply

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