Coconut Chocolate Chip Ice Cream
Prep time
Cook time
Total time
A simple and quick coconut and chocolate chip ice cream.
Recipe type: Dessert
Serves: 4 servings
  • 2 cups heavy cream, divided
  • ¾ cup sugar
  • ⅛ teaspoon salt
  • 1 vanilla bean (optional, but if not using, add 2 more teaspoons of good vanilla extract or vanilla bean paste)
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 3 graham cracker, pulverized (totally. smash 'em up.)
  • ⅓ cup sweetened, shredded coconut
  • ⅓ cup mini chocolate chips, or chopped chocolate (delete chocolate for a pure coconut treat)
  • 8 ounces coconut curd (store bought is fine, or make your own)
  • optional: toasted coconut (for topping it all off)
  1. In a saucepan, heat 1 cup of heavy cream, sugar, and salt. If using vanilla bean, cut it in half and scrape seeds into mixture along with the vanilla bean pod. Stir until sugar is dissolved. Remove from heat and let it "steep" for about 15 minutes. Remove vanilla bean pod.
  2. Add 1 cup heavy cream, 1 cup milk, vanilla extract, and crushed graham cracker.
  3. Refrigerate mixture until thoroughly cooled, at least 3 hours, but the longer the better.
  4. Add chilled mixture to ice cream maker and churn according to directions.
  5. In the last minute or so, gradually sprinkle in the chocolate chips.
  6. Once churned, layer the coconut curd and ice cream in a freezer-safe container, cover and freeze until firm.
  7. Served topped with toasted coconut or more chocolate (or both), then dig in!
Recipe by She Wears Many Hats at