Description
This homemade coconut ice cream is a creamy, delightful treat made without an ice cream maker. Combining cold heavy cream, coconut milk, sweetened condensed milk, and toasted shredded coconut, this no-churn recipe delivers a rich coconut flavor with a smooth, airy texture. It’s perfect for coconut lovers looking for a refreshing, tropical dessert that’s easy to prepare and freezer-ready.
Ingredients
Scale
Ice Cream Base
- 1.5 cups Heavy Cream / Whipping Cream, cold
- ¾ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 cups Coconut Milk (Full Fat), cold
- ½ can (about 200 grams) Sweetened Condensed Milk, cold (from a 400 grams can)
- ⅛ teaspoon Coconut Extract (optional)
Topping
- ½ cup Dry Shredded Coconut / Coconut Flakes, toasted & unsweetened
Instructions
- Whip the Cream: In a large bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Using a hand blender, whip the cream until it doubles in volume and forms stiff peaks, ensuring the texture will be light and airy.
- Prepare Coconut Mixture: In another bowl, mix together the cold coconut milk, sweetened condensed milk, and optional coconut extract. Stir well until fully combined to create the flavorful coconut base.
- Aerate the Coconut Mixture: Scoop a couple of spoonfuls of the whipped cream into the coconut milk mixture. Fold gently to aerate the coconut mixture, helping to lighten the final texture.
- Fold Together: Gradually pour the coconut milk mixture into the whipped cream in two batches. Using a spatula, fold gently and carefully until fully incorporated, preserving as much air as possible for a creamy, fluffy ice cream.
- Freeze the Mixture: Pour the combined mixture into a rectangular shallow container. Place a piece of cling wrap or baking paper directly on the surface, pressing gently to prevent ice crystals. Cover the container tightly with a lid, cling wrap, or foil.
- Freeze Until Set: Place the container in the freezer and freeze for at least 8 hours or preferably overnight to fully firm up the ice cream.
- Serve: Before serving, remove the cling wrap from the surface. Let the ice cream rest at room temperature for 5 minutes to soften slightly, then scoop and serve. Garnish with toasted shredded coconut if desired.
Notes
- Keep all liquid ingredients cold to help the ice cream freeze more quickly and maintain a smooth texture.
- The coconut extract is potent; starting with 1/8 teaspoon is sufficient, but you can increase to 1/4 teaspoon if a stronger coconut flavor is preferred.
- To toast shredded coconut, lightly brown it in a dry skillet over medium heat, stirring frequently to prevent burning.
- This recipe does not require an ice cream machine, making it simple and accessible.
- Allowing the ice cream to rest after freezing improves scooping consistency.
Nutrition
- Serving Size: 1/10 of recipe (about 120g)
- Calories: 250
- Sugar: 22g
- Sodium: 35mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
