I know the combo of coffee and coconut might seem a little strange but seriously – TRUST ME on this one. It’s delicious! The ice cream itself has both strong coffee and coconut extract along with shredded coconut to amp up the coconut flavor. Then I threw in some chopped up chocolate because you can never go wrong with chocolate, am I right? Side note: I prefer chopping chocolate so it is more flaked rather than adding chocolate chips to chocolate because I can’t stand biting into cold chocolate. But that’s just me so you can add chocolate chips or chunks – whatever you prefer!
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Coconut, Coffee, Chocolate Chunk Ice Cream
- Total Time: 35 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Rich coffee and coconut flavors combine in this decadent ice cream. Sweet chocolate chunks add the perfect touch.
Ingredients
- 2 cups (473 ml) heavy cream
- 2/3 cups (158 ml) granulated sugar
- 1 cup (237 ml) whole milk
- 1 cup (237 ml) strong coffee
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 1/2 cups (118 ml) sweetened shredded coconut
- 1/2 cups (118 ml) chopped semi-sweet chocolate
Instructions
- Chill ice cream maker bowl according to manufacturer’s instructions.
- In a large bowl, combine heavy cream and sugar; stir until the sugar is dissolved.
- Add milk, coffee, and extracts; stir well to combine.
- Add the mixture to the ice cream maker bowl and mix until semi-frozen, about 20-25 minutes.
- Add coconut and chocolate; stir well to combine.
- Serve immediately as soft-serve or transfer to a freezer-safe container and freeze for 4-6 hours.
Notes
- For a stronger coffee flavor, use freshly brewed espresso instead of regular coffee.
- To prevent ice crystals, ensure the ice cream base is thoroughly chilled before churning.
- Unsweetened shredded coconut can be used; adjust sugar accordingly to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 50
- Sodium: 50
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
How does the coffee flavor work with coconut in this ice cream?
The coffee adds a roasted bitterness that balances the sweetness of the coconut. Together they create a rich, layered flavor that keeps each spoonful interesting. 
What kind of chocolate should I use for the chunks?
A bittersweet or dark chocolate (60-70% cacao) holds up best. Chop it by hand into irregular pieces so you get a mix of large chunks and smaller shards throughout.
Can I make this dairy-free using full-fat coconut milk?
Full-fat canned coconut milk works well as the base and reinforces the coconut flavor. Make sure to use the full can, including the thick cream, for a rich texture.
