Coconut ice cream tastes wonderful as is but swirling raspberry jam into it makes it extra delightful. The best thing about this coconut ice cream? You can make it at home with just five ingredients and of course, a stand mixer with an ice cream maker attachment.
This creamy custard-based recipe makes eight servings. But before you start churning, make sure your ice cream bowl has been frozen and that your coconut cream is chilled. After that, everything else is easy and quick to put together. The hardest part about this recipe is definitely the waiting!
- KitchenAid stand mixer with a whisk attachment
- KitchenAid ice cream bowl, drive assembly, and dasher
- Digital scale
- Measuring cups
- Measuring jug
- Food and freezer-safe containers or ice cream tub
- Wooden spoon or silicone spatula
- 400ml coconut cream
- 400ml coconut milk
- 6 large egg yolks
- 220g (1 cup) caster sugar
- 160g (½ cup) raspberry jam
- Freeze the ice cream bowl for at least 15 hours before making this recipe.
- Refrigerate the coconut cream for 2 hours.
- Heat the coconut milk in a heavy-based saucepan, stirring often until very hot but not boiling. Transfer to a jug with spout.
- Fit the mixing bowl and wire whisk to the stand mixer. Add the egg yolks and sugar into a mixer bowl. Mix on speed 2 for 1 minute or until thick and sugar has completely dissolved.
- Reduce speed to 1 and gradually add the hot coconut milk. Mix until well combined.
- Pour mixture back into a clean saucepan and heat over medium heat for about 5 to 6 minutes, stirring continuously until the custard thickens and lightly coats back of a wooden spoon or silicone spatula. Do not boil or it may curdle. Transfer into a container and refrigerate until cold.
- Pour the cold coconut cream into the mixer bowl fitted with the whisk attachment, mix on speed 10 until soft peaks form. Fold in the chilled custard mixture.
- Assemble the drive assembly, ice cream bowl, and dasher (as per instruction book). Transfer chilled mixture to a jug with a pouring lip.
- Turn mixture to speed 1, slowly add the cooled custard to the ice cream bowl. Churn for approximately 20 minutes or until a very firm, soft-serve ice cream results.
- Spoon half of the ice cream into an 8-cup freezer-safe container. Dollop over ¼ cup of the jam, swirling to combine. Repeat with the remaining ice cream and jam. Cover and freeze for 2 to 3 hours or overnight.
For a more indulgent dessert, pair this coconut ice cream with a Cast Iron Skillet Cookie—because coconut, raspberry, and chocolate are simply meant to be.
Recipe adapted from KitchenAid Australia.