mixer coconut ice cream

Summer is upon us! In Savannah it has been so hot the pool water has been 90 degrees. The perfect treat is this creamy decadent Coconut Ice Cream made with a simple stand mixer or hand mixer. Top it with the freshest of fruit and serve in a cute coconut shell for extra flavor and flare.

We literally could not help ourselves. After this adorable bowl of coconut ice cream fell over, gushing and dripping all over the table, I just had to take a bite. One bite turned into two and then, “hunny do you want some?” After he, okay we, polished off the coconut bowl, scraping the fresh flesh for some extra coco flavor, I decided to snap a shot.

I could not be happier with the messy coconut ice cream shots. As a food photographer, composition of a photo is key. I was a fool and filled the bowl of ice cream prior to setting up the shot. Once I was fully ready, the ice cream was melting, the berries falling off and the bowl slowly tipping over. I was able to get the shot below before taking some of the mess. Weirdly enough, I fell in love with the messy shots. It gave a simply stunning sweet treat some life.

I guess there is a lesson here on optimism. Finding the beauty in the flaws, the blessings in a busy life.



  • metal bread loaf pan (got mine at Target for $1.99)
  • parchment paper
  • stand mixer or hand mixer
  • plastic wrap
  • freezer


  • 2 cups heavy whipping cream
  • 1 14-ounce can sweetened condensed milk
  • 2 tsp. vanilla extract
  • 2 tsp. coconut extract
  • 1 can full-fat coconut milk, separate cream topping and 1/2 liquid
  • 2 fresh coconuts, halved and liquids drained for a different use
  • cherries and berries, for topping


  1. Place mixing bowl in freezer for about 30 minutes before preparation (use a metal mixing bowl if you have one). This just helps keep everything frosty, this will not make or break the ice cream.
  2. Line metal bread loaf pan with parchment paper, ensuring that it covers all areas inside the pan. Set aside.
  3. Use stand mixer or hand mixer to whip heavy whipping cream into stiff peaks {about 4 minutes}.
  4. On the lowest speed, slowly and gently blend the sweetened condensed milk, coconut milk, coconut cream, coconut extract and vanilla into the whipped cream. Just enough to mix, do not over mix.
  5. Pour mixture into parchment paper lined loaf pan. Tap it on the counter to ensure that the mixture has settled. Smooth out the top with a spatula.
  6. Cover with plastic wrap. (I wrapped mine three or four times)
  7. Freeze overnight.
  8. Serve in half a fresh coconut and top with berries or atop the BEST Deep Dish Cherry Pie (coming soon).