Description
This easy no churn coconut ice cream delivers creamy, tropical flavor with minimal effort—no ice cream maker required! Made with coconut milk, sweetened condensed milk, and just a handful of ingredients, it’s a sweet frozen treat that’s perfect for hot days or any time you’re craving a dairy-free delight.
Ingredients
Units
Scale
Main Ingredients
- 1 (14-ounce) can full-fat coconut milk
- 1 (14-ounce) can sweetened condensed milk
- 2 cups heavy whipping cream, cold
- 1 teaspoon vanilla extract
- 1/2 cup shredded sweetened coconut (optional, for mix-in)
For Serving (Optional)
- Toasted coconut flakes
- Fresh fruit (such as mango, pineapple, or berries)
Instructions
- Chill your mixing bowl: For best results, place your mixing bowl and beaters in the fridge or freezer for about 10 minutes before starting. This helps the cream whip more efficiently.
- Whip the cream: In the chilled bowl, whip the cold heavy cream with a hand mixer or stand mixer on medium-high speed until stiff peaks form. This takes about 3-4 minutes. Be careful not to overwhip.
- Mix coconut milk and condensed milk: In a separate large bowl, whisk together the coconut milk and sweetened condensed milk until well combined and smooth. Stir in the vanilla extract.
- Combine whipped cream with coconut mixture: Add about one-third of the whipped cream to the coconut mixture and gently fold to lighten it. Then add the remaining whipped cream, folding gently until fully incorporated. If desired, gently fold in the shredded coconut.
- Transfer and freeze: Pour the finished ice cream base into a loaf pan or freezer-safe container. Smooth the top and cover with plastic wrap or a lid. Freeze for at least 6 hours, or overnight, until firm.
- Serve: Let the ice cream sit at room temperature for a few minutes to soften, then scoop and serve with your favorite toppings such as toasted coconut or fresh fruit.
Notes
- For creamier texture, use full-fat coconut milk (not light or low-fat versions).
- The ice cream base can be prepared up to a day in advance before freezing.
- You can add a swirl of mango puree or chocolate chips for variation before freezing.
- Store leftovers in a tightly sealed container for up to 2 weeks in the freezer.
- Letting the ice cream soften a bit before scooping makes serving easier.
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 25g
- Sodium: 65mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
