With real coconut flavour from Coconut milk, this Coconut Ice Cream is so easy to make. It is no churn and you don't even need an Ice cream maker. Beautiful light texture and Creamy, this Coconut Ice Cream is a must-try in Summer.
Creamy and decadent Coconut Ice Cream made with just a few Ingredients and has tons of coconut flavour. It might sound like a showoff, but I bet this Ice cream is as good as the store-bought ones. Another best thing is there are no artificial ingredients or preservative in it. All you need is Cream, Sugar, Coconut milk, Condensed milk and toasted coconut here.
Absolutely no Ice crystal, light and airy, a bowl of this ice cream is a real treat.
NO-CHURN ICE CREAM
It is always convenient to pick up a tub of ice cream from the nearby store when the craving kicks in. But sometimes it is really fun to make Ice cream from scratch at home. Digging into perfectly creamy homemade Ice cream is really satisfactory. And not to mention homemade ice cream is free from artificial ingredients.
It might be frustrating to see ice crystals in your ice cream. Usually, No churn or the ice cream made without an ice cream maker is not creamy enough and has tiny ice crystals in it. Ice cream makers churn the ice cream and prevent ice crystal formation. And by churning it also incorporates air and make the ice cream light and airy. The same texture is difficult to achieve without an ice cream maker.
There are recipes which call for churning the ice cream every 30-40 minutes for 4-5 times to break the ice crystal and incorporate air to the mixture.
CREAMY COCONUT ICE CREAM
This Coconut Ice Cream doesn't need an ice cream maker and no churning required yet is so creamy and light. Here is why...
- Using full fat Cream and Coconut milk helps to make the Ice cream Creamy. Because of higher fat content, the formation of Ice crystal s is very negligible.
- The amount of sugar added is very less, instead of sweetened condensed milk is added for sweetness. Condensed milk also helps to make the Ice cream creamy.
- Whipping Heavy cream until light and fluffy helps to incorporate air to the mixture and makes the Ice cream light.
- Because of very low (almost negligible) water content. very fewer chances of ice crystal formation. Which means perfectly scoopable Ice cream.
More Icecream Recipes...
Hazelnut Coffee Mascarpone Ice Cream
Homemade Coconut Ice Cream
Ingredients
- 1.5 cup Heavy Cream/ Whipping Cream cold
- 3/4 cup Sugar
- 1 teaspoon Vanilla Extract
- 2 cups Coconut Milk Full Fat (cold)
- 1/2 can Sweetened Condensed milk cold ( 400 grams can)
- 1/8 teaspoon Coconut extract (optional)
- 1/2 cup Dry shredded Coconut / Coconut flakes toasted
Instructions
- In a big bowl add cold whipping cream, sugar and vanilla extract. Using a hand blender whip cream until it has doubled in volume and have stiff peaks.
- In another bowl add coconut milk, sweetened condensed milk, coconut extract. Mix everything really well.
- Take a couple of scoops of cream and fold into the coconut milk, condensed milk mixture. This step will aerate the mixture.
- In two batches pour coconut milk mixture to whipped cream. Using spatula fold until it is fully incorporated. Make sure to fold gradually to retain as much air as possible.
- Pour the mixture in to a rectangular shallow container.
- Place a piece of cling wrap or baking paper on the surface and press gently.
- Cover the container tightly with lid/ cling Wrap/ foil.
- Freeze for at least 8 hours or preferably overnight.
- Before, serving remove the wrap from the surface.
- Let the Ice cream rest for 5 minutes before you scoop and serve.
Notes
- By keeping all the liquid ingredients cold, the ice cream Freezes comparatively quickly.
- Coconut extract has quite an intense flavour so 1/8 teaspoon was enough for me. You can increase it up to 1/4 teaspoon depending on how intense coconut flavour you prefer.
Francesca says
Cannot recommend this recipe enough. So easy, creamy and absolutely delicious!
Jamie Teo says
I used coconut sugar instead (135g), toasted my desiccated coconut and folded in together with my ice-cream at the end and followed the rest of the recipe and it tastes amazing. Just the right amount of sweetness which makes you want to go back for more! Not sickly sweet at all.
subhasmita says
I am not a big fan of overly sweet Ice creams either. Coconut sugar would have boosted the coconut flavour in the ice cream. Thank you for trying.
Brenda says
Hi! Can I use shredded coconut instead of baked coconut flakes?
subhasmita says
Absolutely. Toast the shredded Coconut until aromatic, let it cool, and then use.
Enohi says
?
Question mark to my previous question please
Enohi says
I don't understand what you mean by 1.5 cups of heavy cream and 2 cups of coconut milk.Is this measuring cup or the cups the product came with from shop.
For clarity can you give me this 2 measuremens in grams please.
subhasmita says
Hi Enohi. I am referring here to the standard Measuring cups. Thanks.
Hannelore says
Hi, what kind of sugar do you use to add to the whipping cream? powdered sugar or regular sugar?
subhasmita says
Powdered Sugar
Becca says
Is it possible to cut the extra sugar? Is that only there for sweetness? or does it do something to the texture of the ice-cream?
subhasmita says
Sugar apart from adding sweetness also contributes to the texture of the ice cream. You can use artificial sweeteners though I cannot comment on the end result since I haven't tried it myself. You may reduce the quantity to your taste.
Lynne says
The recipe is perfect. It tasted like the ice cream my grandmother made. I added 1/2 cup of desiccated unsweetened coconut and chopped roasted almonds. I am making another batch this weekend.
subhasmita says
Glad you liked it Lynne. Almonds are a great addition.
Angela says
This recipe is soooooo good! I used the entire can of condensed milk and skipped the sugar because I knew I wouldn't have a use for the remainder of the can. I was also generous with the coconut extract. It is really creamy, decadent, and full of coconut flavor. I will definitely make again and might add dark chocolate chunks.
Caroline says
The ingredients list coconut flakes but I do not see them in the recipe - when do you add them?
subhasmita says
You can add them while folding in the whipped cream. And also sprinkle them on top.
Sanhita says
Hi. This recipe was great!!! I was wondering though, is the energy from 50 grams of ice cream is 366 calories or 366 kilocalories?
subhasmita says
Glad to know you loved the recipe too. Thanks, for the feedback. It is 366kcal (kilocalories).
Jane says
When you say half a can of sweetened condensed milk, how big is the can?
subhasmita says
It is half of a 400gms (14 oz) can.
Adriana says
How can I replace condensed milk?
subhasmita says
Condensed milk can't be replaced.
Noemi Nalavany says
What a wonderful, creamy be texture. The flavor is delicate yet makes a statement. Easy to make, hard to resist. Thank you for sharing.
subhasmita says
I am so glad that you loved it. Thank you very much for trying it.
Pam says
What if I use coconut milk that’s not full fat?
subhasmita says
For creamy texture and to avoid Ice crystal, Full fat coconut milk is required.
Kim says
Just found this recipe. I'm in a "shelter at home" phase so needless to say, I'm very bored. Trying a new ice cream is about as exciting as I'm going to get right now. This sounds sooo delicious and looks so creamy. I hope my grocery store (Kroger) has all ingredients in stock. If they do I'm in business, lol. I will write and let you know how it turns out. Take care!!
Tronel says
Really a delicious and easy to make recipe - thank you for sharing!
subhasmita says
Glad you liked it.