Tender Coconut Ice Cream

  • Author: Kavitha
  • Prep Time: 9 hours
  • Cook Time: 30 mins
  • Total Time: 9 hours 30 mins
  • Yield: 1/2 kg (500 grams) 17 oz ice cream 1x


Fresh Tender Coconut Ice Cream Recipe



  • 300 mls (1.5 cups) Full Fat Milk (refer note)
  • 200 mls (1 cup) Cream (refer note)
  • 1 Tablespoon Cornstarch (cornflour)
  • 1.5 Tablespoons G.M.S (Glycerol monostearate)
  • 1/5 teaspoon C.M.C (Carboxy methyl cellulose)
  • 2 Tablespoons sweetened Condensed Milk (optional)
  • 3/4 cup Regular Sugar (adjust to suit your taste for sweetness)
  • 1/4 teaspoon Coconut Extract (optional)
  • 2 cups Tender Coconut Meat

1 cup is around 200 ml


  • G.M.S (Glycerol monostearate) – GMS is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent; an emulsifying agent for oils, waxes, and solvents. GMS is largely used in baking preparations to add “body” to the food. It is responsible for giving ice cream and whipped cream its smooth texture. It contains both water & oil soluble groups in one molecule. This characteristic structure enables it to be a very effective emulsifier. Another important advantage to G.M.S. is high nutritive value. It is non toxic & therefore very suitable for use in food formulation. It belongs to the class of non ionic emulsifiers.
  • C.M.C (Carboxy methyl cellulose) – CMC is a compound used for stabilizing ice creams and is available in specialty food stores or bakeries. Use only as much as given in the recipe. Using excessive CMC can cause ice crystals in the ice cream.
  • Milk / Cream – Make sure you use full fat milk. Even better is to use half milk and half cream (half and half). The more fat content in the dairy you use, the creamier will be the texture. You can also make this ice cream with just milk.
  • Buy tender coconut with the flesh (meat / malai). The malai in the coconut is what gives this ice cream a great flavor and texture.
  • Coconut Extract is optional. If you really want a strong flavor, then you can add a drop or two of the extract.


  1. Mix cornstarch, GMS, CMC with 1/4 cup of milk and set aside.
  2. Add the remaining milk and cream to a pan and bring it to a boil.
  3. Add sugar and mix well for it to dissolve. Taste and add more sugar if required. Once the sugar has dissolved, reduce the heat to medium low and stir it frequently to avoid burning. Let it boil for around 15 minutes while you stir constantly. This reduces the milk mixture a bit and makes the final ice cream texture more creamy.
  4. Lower the flame and slowly add the milk-cornflour mixture while stirring constantly. Keep cooking on medium heat while constantly stirring. Cook till you have a thick custard.
  5. Add a little condensed milk for extra creaminess. (You can avoid this too if you don’t want a very creamy texture). When you dip a wooden spoon and the mixture coats the back of the spoon, it is done. Switch off the flame
  6. Add a drop or two for additional coconut-y flavor and mix well. (optional)
  7. Stir the mixture while it cools to avoid forming a skin on the surface.
  8. Once the mixture is cooled – most crucial step – pass the mixture through a sieve / filter to catch any lumps. This gives a smooth texture to the ice cream.
  9. Pour into a shallow container (preferably with a lid). Cover the container with plastic wrap and freeze until almost set (about 3-4 hours). Make sure to set your freezer to coldest temperature.
  10. Remove, add 2-3 tablespoons of milk and whisk well to break up any ice crystals and incorporate air into the mixture. If the mixture is too hard, let it rest at room temperature for about 5 minutes. If you don’t have a hand held whisk, you can add the mixture to a food processor or a blender and blend for 3-4 minutes till you have a creamy mixture.
  11. Pour the mixture back into the same shallow container. Let it set for another 2-3 hours.
  12. Repeat this process once more. i.e – remove, whip / blend to a smooth mixture and freeze again for 2-4 hours.
  13. Before the final whisking of the ice cream, add flesh of the tender coconut to a blender and grind it for a few seconds to break it up. You can grind less or more depending on how big you want the tender coconut pieces in the ice cream to be. You can also chop it by hand.
  14. Add the ice cream to the blender with the tender coconut meat and whip again till the mixture doubles in volume. You will notice that by the 3rd whisk, the color of the ice cream turns into white and the volume also doubles. Again pour into the dish, close and let it freeze completely.
  15. Remove the ice cream 5 minutes before you want to serve. Scoop out and serve.
  16. Enjoy!


  1. Freeze & whip for a total of at least 3 times to give a smooth and creamy texture to the ice cream

  • Category: Dessert