Coconut ice cream or popsicles

Coconut ice cream or popsicles

Dinner Like A Boss
600 ml or 6-8 popsicles
10 mins
Cooking time
20 mins
Benito Martin

This ice cream is an all-rounder – sophisticated enough for a dinner party but also loved by kids. I infuse the mixture with toasted coconut then sieve out the coconut so you are left with the delicious coconut flavour but no bits of coconut for the kids to complain about! The ice cream can be frozen in a 750 ml–1 litre container or poured into popsicle moulds.


Quantity Ingredient
55g shredded coconut
500ml pouring cream
250ml milk
110g caster sugar
4 egg yolks, preferably free range
6 ice cubes


  1. Place a 750 ml–1 litre capacity freezer-proof container or 6–8 popsicle moulds in the freezer to chill. Heat a large, dry frying pan over a medium heat. Add the coconut and toast it for 2–3 minutes, shaking the pan regularly, until the coconut is light golden. Transfer to a large heatproof bowl.
  2. Put the cream, milk and half the sugar in a medium saucepan. Heat over a low heat, stirring occasionally, until just below boiling and the sugar has dissolved. Remove the saucepan from the heat and pour the milk mixture over the toasted coconut. Stir to combine, then set aside to infuse for 1 hour. Wash the saucepan.
  3. When the milk has infused, place a sieve over the clean saucepan and pour the mixture through, pressing down to extract as much coconut flavour as possible. Discard the coconut. Return the saucepan to the stove and bring to just below boiling point on a medium heat, then set aside.
  4. Put the remaining sugar and the egg yolks in a medium bowl and whisk, using an electric mixer, for about 2 minutes, or until the mixture is pale and creamy. Whisk about 125 ml of the hot cream mixture into the eggs to combine. Add the remaining hot mixture and whisk briefly to combine. Return the mixture to the pan over a low heat for 8–10 minutes, stirring regularly until a custard forms. Do not allow the mixture to boil at any point. The custard is ready when it thickens and coats the back of the spoon. Pour the custard into a medium bowl.
  5. Put the ice cubes in a bowl that is larger than the one the custard is in, add about 185 ml of water, then sit the bowl of custard on the ice. Cool for about 30 minutes, stirring occasionally to prevent a skin forming.
  6. Once cooled, pour the mixture into an ice cream machine (see note) and churn according to the manufacturer’s instructions. If you are making popsicles, don’t churn the ice cream quite so much – you need to still be able to spoon it into the moulds.
  7. Either spoon the ice cream into the chilled container, smoothing the top, or pour it into the chilled popsicle moulds and add a popsicle stick to each. Freeze for at least 2 hours, or until firm.


  • If you don’t have an ice cream machine, pour the mixture into a shallow freezer-proof container and freeze for about 5 hours, or until almost frozen. Blend in a food processor or blender until smooth, then refreeze. Repeat twice, then freeze until frozen – this method prevents ice crystals forming and gives a far creamier texture.
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