Coconut Cake Ice Cream

4 servings Prep: 25 m Cook: PT0M Total: 24 h 25 m Intermediate
Coconut cake became a symbol of Southern celebration, often served at weddings and special occasions. In Louisiana, the tropical influence of coconut connected to the region’s Caribbean trade relationships, while the elaborate multi-layered cake represented the pinnacle of home baking achievement. This fusion ice cream captures the essence of that celebratory coconut cake - the rich coconut flavor, the tender cake texture, and the sense of special occasion - transformed into an elegant frozen dessert for modern celebrations.

Ingredients

  • 1 3/4 cups vanilla protein shake or whole milk
  • 1/4 tsp xanthan gum
  • 1 tbsp sugar + 2 tbsp monk fruit/erythritol
  • 1/3 cup coconut cream
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1/4 cup shredded coconut, toasted
  • 1/4 cup white cake pieces, diced (for mix-in)

Step-by-Step Instructions

  1. Toast shredded coconut in a dry skillet over medium heat until lightly golden and fragrant (about 3-5 minutes), then let cool completely.
  2. Mix sweetener blend and xanthan gum together in a pint container to prevent clumping.
  3. Blend in protein shake (or milk), coconut cream, vanilla extract, coconut extract, and toasted coconut until well combined.
  4. Freeze for 24 hours minimum until completely solid.
  5. Process on LITE ICE CREAM setting in your ice cream maker. If needed, add 1-2 tbsp liquid and re-spin for creamier texture.
  6. Mix in white cake pieces during final processing for celebratory texture.

Common Problems and Solutions

Q: Why is my ice cream icy instead of creamy?

A: Make sure you freeze the base completely solid for the full 24 hours before processing. The xanthan gum helps with texture, but incomplete freezing will result in ice crystals. If still too icy, try adding an extra tablespoon of liquid during re-spin.

Q: Can I skip toasting the coconut?

A: You can, but toasting the coconut brings out a deeper, nuttier flavor that really makes this ice cream special. Untoasted coconut will taste more one-dimensional and lack that bakery-style depth.

Tips and Techniques

Toast that coconut just until it’s golden - burned coconut will make your ice cream bitter instead of sweet and nutty!

Ingredient Substitutions

  • vanilla protein shake: whole milk or half-and-half
  • monk fruit/erythritol sweetener blend: all sugar (use 3 tbsp total sugar)
  • white cake pieces: angel food cake or yellow cake pieces

Equipment Needed

  • Ice cream maker with LITE ICE CREAM setting (or similar frozen dessert maker)
  • Pint container for freezing
  • Dry skillet for toasting coconut

Historical Context

Coconut cake became a symbol of Southern celebration, often served at weddings and special occasions. In Louisiana, the tropical influence of coconut connected to the region’s Caribbean trade relationships, while the elaborate multi-layered cake represented the pinnacle of home baking achievement. This fusion ice cream captures the essence of that celebratory coconut cake - the rich coconut flavor, the tender cake texture, and the sense of special occasion - transformed into an elegant frozen dessert for modern celebrations.