Coconut Chocolate Chip Frozen Custard

I’m giving you fair warning now – this recipe is a bit on the caloric side… It’s ice cream taken to the next level… Creamy, rich, a true coconut and chocolate ‘frozen custard’. It is DIVINE.  

I will start this recipe with a story; back when my husband and I were newly married, we received an ice cream maker as a wedding gift. We broke that baby in the moment we came back from our tropical honeymoon. With the sultry flavor of coconut still lingering in our minds, I set out to make an ice cream that would be a good substitute for all of the coconut daiquiris that we consumed on the hot beaches of St. Thomas. Several tweaks and reincarnations later, I’ve hit one of my favorite versions of this recipe… Coconut Chocolate Chip Frozen Custard. A summer treat that will satisfy any sweet craving you may have!

An egg custard base is combined with sweet coconut cream and vanilla, then coconut flakes and chocolate chunks are mixed in. This ice cream is great whether served in a bowl, cone, or straight from the freezer! It is such a rich ice cream that you may have to turn your freezer up a few notches to completely set (or even better, use a deep freezer if you have one). It is completely worth it!  

Coconut Chocolate Chip Ice Cream (Frozen Custard)

makes about 12-14 large single scoop servings  

1 cup heavy cream

1 1/2 cups half & half

1 15 ounce can of coconut cream

8 egg yolks 1/4 cup sugar

1 teaspoon vanilla extract

1 cup chocolate chunks (or chocolate chips)

1 cup shredded sweetened coconut  

In a medium saucepan over medium-low heat, combine the heavy cream, half & half, and coconut cream. Stir occasionally and avoid scalding. Cook until just before a low simmer. Remove from the heat.  

In a large bowl, beat egg yolks and sugar with a hand mixer or whisk until well incorporated and lightened in color.  

Temper the egg and sugar mix by slowly adding the hot cream mixture one ladle-full at a time, and mixing with each addition until 1/3 of the cream mix is in the bowl. You want to add the cream gradually or you will be making scrambled eggs in the bowl!

Add the rest of the cream mix and whisk. Return to the pot. The ice cream base should be about 170F-175F at this point (it could coat the back of a spoon), if the temperature is too cool, heat gently while stirring continuously.  

Once at temperature, remove from the heat and return to the large bowl. Allow to cool to room temperature and stir in the vanilla extract. Cover with plastic wrap and chill for at least 4-6 hours.  

Before churning your ice cream, take the shredded coconut and chocolate chunks and place into a medium mixing bowl. Place in the freezer to chill.  

After the cream base has chilled, place the ice cream mix into the bowl of your ice cream maker and follow the manufacturer’s directions for churning. I churned for 25 minutes before adding in the cold chocolate and shredded coconut.  

 Churn an additional 5-7 more minutes, and then pour into an airtight container. Place a layer of plastic wrap directly on top of the ice cream and then seal the lid.  

Turn your freezer up a few degrees and chill overnight. This is a very rich custard, so it needs a lower temperature to set.  

Serve and enjoy!

  Mmmm!!!!

Print Recipe

Coconut Chocolate Chip Ice Cream (Frozen Custard)

An egg custard base is combined with sweet coconut cream and vanilla, then coconut flakes and chocolate chunks are mixed in. This ice cream is great whether served in a bowl, cone, or straight from the freezer!

Course: Dessert

Servings: 12

Ingredients

• 1 cup heavy cream
• 1 1/2 cups half & half
• 1 15 ounce can of coconut cream
• 8 egg yolks
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 cup chocolate chunks or chocolate chips
• 1 cup shredded sweetened coconut

Instructions

• In a medium saucepan over medium-low heat, combine the heavy cream, half & half, and coconut cream. Stir occasionally and avoid scalding. Cook until just before a low simmer. Remove from the heat.
• In a large bowl, beat the egg yolks and sugar with a hand mixer or whisk until well incorporated and lightened in color.
• Temper the egg and sugar mix by slowly adding the hot cream mixture one ladle-full at a time, and mixing with each addition until 1/3 of the cream mix is in the bowl. You want to add the cream gradually or you will be making scrambled eggs in the bowl!
• Add the rest of the cream mix and whisk. Return to the pot. The ice cream base should be about 170F-175F at this point (it could coat the back of a spoon), if the temperature is too cool, heat gently while stirring continuously.
• Once at temperature, remove from the heat and return to the large bowl. Allow to cool to room temperature and stir in the vanilla extract. Cover with plastic wrap and chill for at least 4-6 hours.
• Before churning your ice cream, take the shredded coconut and chocolate chunks and place into a medium mixing bowl. Place in the freezer to chill.
• After the cream base has chilled, place the ice cream mix into the bowl of your ice cream maker and follow the manufacturer’s directions for churning. I churned for 25 minutes before adding in the cold chocolate and shredded coconut.
• Churn an additional 5-7 more minutes, and then pour into an airtight container. Place a layer of plastic wrap directly on top of the ice cream and then seal the lid.
• Turn you freezer up a few degrees and chill overnight. This is a very rich custard, so it needs a lower temperature to set.