John’s Own Decadent Coconut Rum Ice Cream


This is a rich, high fat, high calorie, alcoholic ice cream. Adjust serving sizes accordingly. Not suitable for children under six. May be illegal in some jurisdictions for those under drinking age.

Recipe based on a 2 Qt / 1.9 L ice cream maker. Quantities should be adjusted for different sized machines.


  • ½ cup (12 cl) shredded coconut (preferably unsweetened)
  • ½ cup (12 cl) dark rum (40% alcohol / 80 proof - higher alcohol content rum may affect freezing properties of ice cream). You can adjust this amount by 1/4 cup either way depending on your taste preferences. Do not go over 3/4 cup as you may have problems freezing ice cream
  • 3 eggs
  • 1 cup (25 cl) demerara sugar (This supports the rum flavour and gives the ice cream a rich colour. You may substitute other forms of brown sugar. Use white only if desperate. And it won’t be as good.)
  • 2 cups (50 cl) whipping cream (Substitute lower fat cream if you wish)
  • 2 cups (50 cl) coconut milk (coconut milk, which is relatively natural - NOT coconut cream which contains piles of sugar and various emulsifiers - and not coconut water.)


1. Put shredded coconut in a container. Pour rum over coconut. Put in fridge overnight.

2. Beat eggs until they begin to froth

3. Gradually beat sugar into the eggs until completely dissolved.

4. Drain rum from shredded coconut into mixture. Beat until well mixed. Put coconut back into fridge to keep cool.

5. Add whipping cream to mixture while beating.

6. Beat coconut milk into mixture.

7. Put mixture into fridge for about 2 hours. (Because of alcohol content which affects freezing point, you want to be sure everything is cool to begin with)

8. Put mixture into ice cream maker and proceed per manufacturer’s instructions.

9. About 2 minutes before the ice cream looks ready, slowly add the shredded coconut.

10. Run the ice cream maker about another 5 (not 2) minutes. (The residual rum in the coconut affects the timing.)


For rum and raisin ice cream, substitute raisins for shredded coconut, substitute regular milk (any fat content) for the coconut milk. All other instructions are the same.