• Recipes
  • Crazy Jack Coconut Ice Cream

Crazy Jack Coconut Ice Cream

Cooking Instructions

Coconut Ice Cream

Gluten Free, Vegetarian


  1. Heat the milk, coconut milk and two-thirds of the sugar in a heavy-based saucepan and slowly bring to the boil.
  2. Meanwhile, whisk the egg yolks and the remaining sugar together in a glass bowl until pale and creamy.
  3. Pour the boiling milk mixture onto the egg yolks, whisking continuously as you do so, then pour the mixture back into the saucepan.
  4. Cook over a low heat, stirring with a spoon constantly. Watch the custard carefully and do not let it boil.
  5. When the custard has thickened enough to coat the back of a spoon, remove from the heat and pour into a clean bowl. Stir in the Crazy Jack desiccated coconut and cream.
  6. Leave to cool, stirring occasionally to prevent a skin forming then, when cool, stir in the rum. Pour this cooled mixture through a fine sieve into a freezer proof container.
  7. Freeze for an hour, then whisk and freeze again. Repeat once more, then freeze until ready to serve.


  • Serves 4
  • 45 Mins Prep, 25 Mins Cooking, 6 Hours Freezing
  • 1l full fat milk
  • 50ml coconut milk
  • 200g sugar
  • 10 egg yolks
  • 160g Crazy Jack Desiccated Coconut
  • 100ml double cream
  • 75ml dark rum

Stay in touch

If you don’t want to miss out on the latest updates from the Crazy Jack team,  make sure to sign up for our newsletter.


Love pictures? Us too!

Follow us on Instagram for all the latest pics from the Crazy Jack team