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Coconut Ice Cream Cakes


How many ice cream cake recipes do you know that involve a blow torch? Slice open these coconuts to reveal an ice cream center!



  • Coconut Ice Cream:
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup solid coconut oil, melted
  • Dash coconut extract
  • Pinch of salt
  • 2 cups whipping cream
  • Topping:
  • 2/3 cup granulated sugar
  • 2 tablespoons cocoa powder
  • 3 large egg whites
  • 1/2 teaspoon cream of tartar
  • 2 cups toasted coconut flakes

Let's get Cooking...

  1. Make the Ice Cream: Combine the condensed milk, coconut oil, coconut extract and salt in a large bowl. In a separate bowl, beat the whipping cream with an electric mixer until stiff peaks form. Whisk half of the cream into the condensed milk mixture, then gently fold in the remaining cream. Pour into dome-shaped molds and freeze for 6 hours or up to overnight.
  2. Make the topping: Combine the sugar and cocoa powder in a small bowl. In a medium-sized bowl, beat the egg whites and cream of tartar until foamy. Add the sugar mixture 1 tablespoon at a time, beating until stiff, glossy peaks form.
  3. Assembly: Unmold the domes and spread an even layer of the meringue on top. Gently press the coconut flakes onto the meringue. Using a kitchen blow torch, brulee the meringue and brown the coconut flakes until they are toasted to your liking. Serve immediately, or return to the freezer until ready to serve.