Coconut Ice Cream (No Ice Cream Maker)
With natural coconut flavor 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 is made with just a few Ingredients and has tons of coconut flavor. 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 preservatives in it. All you need is Cream, Powdered sugar, Coconut milk, Condensed milk, and toasted coconut here.
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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 enjoyable to make Ice cream from scratch at home.
Digging into perfectly creamy homemade Ice cream is 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.
Ice cream makers churn the ice cream and prevent ice crystal formation. And by churning, it also incorporates air and makes the ice cream light and airy. The same texture is difficult to achieve without an ice cream maker.
Some recipes call for churning the ice cream 4-5 times every 30-40 minutes to break the ice crystal and incorporate air into the mixture.
Creamy Coconut Ice Cream
This Coconut Ice Cream doesn’t need an ice cream maker, and no churning is required, yet it 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 crystals is very negligible.
- The amount of sugar added is very less, instead 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 Ice cream Recipes…
Hazelnut Coffee Mascarpone Ice Cream
Mango Ice Cream(No Ice Cream Maker)
Homemade Coconut Ice Cream
Ingredients
- 1.5 cup Heavy Cream/ Whipping Cream cold
- ¾ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 cups Coconut Milk Full Fat (cold)
- ½ can Sweetened Condensed milk cold ( 400 grams can)
- â…› teaspoon Coconut extract (optional)
- ½ cup Dry shredded Coconut / Coconut flakes toasted & Unsweetened
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.Â
- 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.Â
This recipe sounded so simple, (having never made ice cream before), I had to try it! I only used the coconut milk, no other coconut and it is divine. The marriage of subtle coconut with vanilla works extremely well. I think I might reduce the amount of sugar next time though( Oh yes, there will definitely be a next time!).
Thank you!
yay!! Thank you for trying. Next time, grill some pineapple and serve with ice cream. It would be divine. 🙂
I have a packet of Coconut milk powder. How can I use it in this recipe?
Hey Girish, It might work if the Milk powder is high in fat which is needed to get the right texture in the ice cream. I haven’t used it myself. Please do let me know how it comes out.
Favorite recipe ever. I add sliced almonds and dark chocolate chips (chopped). I don’t eat ice cream often but this is my go to recipe when I want to dress up a dessert. Thank you!
Cannot recommend this recipe enough. So easy, creamy and absolutely delicious!
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.
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.
Hi! Can I use shredded coconut instead of baked coconut flakes?
Absolutely. Toast the shredded Coconut until aromatic, let it cool, and then use.
?
Question mark to my previous question please
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.
Hi Enohi. I am referring here to the standard Measuring cups. Thanks.
1 cup = 250ml
Hi, what kind of sugar do you use to add to the whipping cream? powdered sugar or regular sugar?
Powdered Sugar
You might want to say powdered sugar in your recipe. A lot of ice cream recipes call for caster sugar. I’m glad that I read through the comments before I started to make this.
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?
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.
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.
Glad you liked it Lynne. Almonds are a great addition.
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.
The ingredients list coconut flakes but I do not see them in the recipe – when do you add them?
You can add them while folding in the whipped cream. And also sprinkle them on top.
Hi. This recipe was great!!! I was wondering though, is the energy from 50 grams of ice cream is 366 calories or 366 kilocalories?
Glad to know you loved the recipe too. Thanks, for the feedback. It is 366kcal (kilocalories).
When you say half a can of sweetened condensed milk, how big is the can?
It is half of a 400gms (14 oz) can.
How can I replace condensed milk?
Condensed milk can’t be replaced.
If it helps I made my own sweetened condensed coconut milk with erythritol.
Good to know, Ingrid. Hope it turned out great.
What a wonderful, creamy be texture. The flavor is delicate yet makes a statement. Easy to make, hard to resist. Thank you for sharing.
I am so glad that you loved it. Thank you very much for trying it.
Hi, can I replace coconut milk with carnation milk, if not do you have an icecream recipe with this .
I will try the coconut ice cream recipe well.
Hi Sue, I haven’t used that. Guess it should work with more sugar added. Keep us posted when you make it.
What if I use coconut milk that’s not full fat?
For creamy texture and to avoid Ice crystal, Full fat coconut milk is required.
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!!
Really a delicious and easy to make recipe – thank you for sharing!
Glad you liked it.