No Churn Coconut Ice Cream

Scoops of ice cream in a bowl made from a coconut shell

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4.86 from 14 votes

No Churn Coconut Ice Cream

This no churn coconut Ice Cream is so creamy and very coconutty. It's a tasty trip to the tropics.

Prep Time15

Freezing Time8

Total Time8 15

Course: Dessert

Cuisine: Western

Servings: servings

Author: Precious

Ingredients

2 cups heavy whipping cream cold
1 13 - 14 oz can coconut cream, unsweetened Mine was 13.something ounces
1 14 oz can sweetened condensed milk
1 ½ teaspoons coconut extract
⅛ teaspoon salt

Instructions

Place an empty large mixing bowl into the freezer for about 30 minutes. Remove the bowl from the freezer and use to whip the cream. See Note 2 below.
Pour the heavy whipping cream in to the cold mixing bowl. Beat on high speed using a hand-held electric beater or a stand-mixer until the cream thickens and stiff peaks form. Stiff peaks mean the cream stands up straight when the beaters are lifted.
To the whipped cream add the unsweetened coconut cream, sweetened condensed milk, coconut extract, and salt. Beat everything together until smooth.
Pour the mixture into a loaf pan, cover with plastic wrap ensuring that the plastic wrap touches the mixture and freeze for 8 hours or overnight. You can also freeze the ice cream in any freezer-safe bowl you have.
Scoop and serve. If the ice cream is too hard when you take it out of the freezer, leave it on the countertop to soften for about 30 minutes or until it is scoopable then scoop and serve.

Notes

1. You could serve coconut ice cream topped with toasted coconut flakes.

2. Putting the mixing bowl into the freezer before whipping the cream ensures that the cream whips perfectly to stiff peaks. This is especially useful in warmer weather where ingredients tend to lose their coldness faster.

3. Make sure you use unsweetened coconut cream as sweetened coconut cream will make the ice cream too sweet.

Nutrition