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Coconut Macaroon Ice Cream

Name: Coconut Macaroon Ice Cream
Prep time: 10 min
Cook time: 24 h
Total time: 1450 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup heavy cream; 1/2 cup whole milk; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/4 cup coconut cream; 1/3 cup sweetened shredded coconut; 2 tablespoon chocolate sauce for drizzle

Creami Recipes Team · July 3, 2026

Toasted coconut ice cream with chocolate drizzle inspired by coconut macaroons.

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Prep

Freeze

Total

24h 10m

Servings

Creami Program: Ice Cream

Estimated Nutrition (per serving)

Calories

Protein

Fat

Carbs

Estimates based on ingredient database. Actual values may vary.

Before You Begin

What Creami model do you have?

Allergen Warning — Contains: Dairy

Always verify individual ingredient labels for specific allergen information.

Directions

Makes: 16oz · Servings: 4

Toast the shredded coconut: spread shredded coconut on a dry skillet over medium heat, stirring frequently, for 3–4 minutes until golden. Transfer to a plate to cool.

Pro Tip

Coconut goes from golden to burnt fast — stir the whole time and pull it off while still pale.

~5 min

Whisk or blend all base ingredients together until smooth and sugar dissolves.

Pro Tip

Whisk until completely smooth with no lumps — this ensures an even freeze and creamy texture.

Pour into Ninja Creami pint container and freeze for 24 hours.

Pro Tip

Fill to the max fill line but not above — overfilling can cause the lid to pop off during processing.

Process using the Ice Cream function. Re-spin if crumbly.

Pro Tip

If the machine struggles or the pint spins freely, let it sit at room temperature for 5 minutes before retrying.

Add sweetened shredded coconut using the Mix-In function.

Pro Tip

Create a hole down to about halfway. Overfilling mix-ins can jam the blade — use 1/4 cup or less.

Tropical Vanilla Ice Cream Gluten-Free

Common Questions

How long does Coconut Macaroon Ice Cream last in the freezer?

Once processed in the Ninja Creami, Coconut Macaroon Ice Cream is best enjoyed immediately for the creamiest texture. You can refreeze it for up to 2 weeks — just let it sit at room temperature for 5-10 minutes before re-processing with the Re-Spin function.

Which Ninja Creami models can make Coconut Macaroon Ice Cream?

This recipe works with all Ninja CREAMi models — the 7-in-1 (NC301), Deluxe, XL Deluxe 11-in-1 (NC501), and Scoop & Swirl (NC701). It also works with discontinued models like the Breeze (NC100) and original 5-in-1 (NC300). The ingredients are sized for a standard 16oz pint. If you have a 24oz Deluxe or XL Deluxe model, use our built-in ingredient scaler to adjust the quantities up.

Is Coconut Macaroon Ice Cream easy to make?

Yes! This is a beginner-friendly recipe with just 7 ingredients and 5 simple steps. It's a great recipe if you're new to the Ninja Creami.

Is Coconut Macaroon Ice Cream suitable for special diets?

Yes, this recipe is: Gluten-Free. Always check individual ingredient labels to confirm they meet your specific dietary requirements.

What if my ice cream comes out crumbly?

This is normal after the first spin. Select the Re-Spin function for a smoother, creamier result. If it's still crumbly after two re-spins, let the pint sit at room temperature for 3-5 minutes, then try again.

How much extract should I use? Can I add more for stronger flavor?

Extracts are highly concentrated — a little goes a long way. Start with the amount listed and taste the base before freezing. You can always add more, but you can't remove it. Peppermint extract is especially potent — even 1/4 teaspoon extra can make it overpowering.

Do I need full-fat coconut milk?

Yes — full-fat coconut milk (17-22% fat) is essential for a creamy result. Lite coconut milk (5-7% fat) has too much water and will produce an icy, hard texture. Look for canned coconut milk (not the carton kind meant for drinking, which is only 2-4% fat). Shake the can vigorously before opening to combine the separated cream and water layers. Brands like Thai Kitchen and Aroy-D are popular choices.

What kind of milk should I use? Is whole milk the same as homo milk?

Yes — whole milk, homogenized milk (homo milk), vitamin D milk, and full-fat milk are all the same thing: 3.25% milk fat (MF). Do NOT substitute with 2%, 1%, or skim/0%. The fat is critical for creamy texture. International equivalents: UK "full-fat milk" (3.5%), Australia "full cream milk" (3.4%), France "lait entier" (3.5%). All work perfectly.

What's the difference between heavy cream, heavy whipping cream, and whipping cream?

Heavy cream and heavy whipping cream are the same thing: 36% milk fat (MF). Use either interchangeably. Whipping cream (30-35% MF) works well too, slightly lighter. Half-and-half (10-12% MF) — do NOT use as a substitute. International equivalents: UK "double cream" (48% MF — use 3/4 the amount), Australia "thickened cream" (35% MF), France "crème entière" (30-40% MF).

Can I substitute a different sweetener for granulated sugar?

Sugar does more than sweeten — it lowers the freezing point and prevents icy texture. You can substitute with: allulose (best for keto — doesn't crystallize when frozen), coconut sugar (1:1 swap but darker color), or monk fruit blend (1:1 swap). Avoid liquid sweeteners like honey or maple syrup as a full replacement — they change the liquid ratio.

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Coconut Macaroon Ice Cream

Before You Begin

Base Ingredients

Mix-Ins

Toppings

Directions

Common Questions

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