No Churn Coconut Ice Cream + Video
Only 2 ingredients to make this creamy, smooth coconut ice cream without a machine!
Last summer I went a bit crazy with no churn ice creams. I shared Oreo Fudge, Chocolate Peanut Butter Cup, and Cake Batter no churn ice cream recipes! Well, I’m back with another version! This Coconut Ice Cream, is only 2 ingredients and ridiculously delicious! We are already planning on making it again!
I have a specific recipe coming on Thursday that I made this particular ice cream for, so stay tuned for that, but this coconut ice cream is perfect as is straight from the freezer! Smooth and creamy! If shredded coconut is not your thing, no worries! It’s in the picture as a garnish, but it’s not in the ice cream! There might be tiny bits of coconut from the cream of coconut, but they are few and far between bites.
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This recipe is as simple as heavy whipping cream and cream of coconut! Now, if you haven’t used cream of coconut, you will be converted! I have made fruit dips and frozen drinks with it like crazy! I’ve also used it in cake. SO GOOD! You can find Cream of Coconut in a 15oz can (pictured below) in the alcoholic mixers aisle. It’s non-alcoholic, so it’s safe for the whole family to enjoy. It’s creamy, coconut-y, and sweet! The perfect base to make coconut recipes with!
I hope you are excited to try this recipe, because I’m excited to share it with you!
No Churn Coconut Ice Cream
Ingredients
- 1 pint heavy whipping cream
- 15 oz can cream of coconut, (Not to be confused with coconut milk/coconut cream! Find this in the aisle with the alcoholic mixers under these brands: Coco Lopez, Coco Goya, or Coco Real)
Instructions
- In the bowl of a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks, about 3½ minutes on high speed.
- Fold in the cream of coconut until mixed well.
- Pour the ice cream mixture into a 2 quart freezer safe container.
- Freeze 6 hours or until firm; freezing overnight is best. Store in the freezer.
Video
Notes
- Cream of Coconut is different than coconut milk or coconut cream because it is sweetened like sweetened condensed milk. It is commonly used to make piña coladas and is found near the alcoholic mixers. Look for these brands: Coco Lopez, Coco Goya, or Coco Real.
Nutrition
Did you make this?
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(Video added 6/24/17)
Hi,
It doesn’t say how much sugar it has , only reason I say because I want & will make it only with less sugar, for myself.
Love 💕 it
Blessings
😇🙏🏽❣️
Hi Eve, The sugar is in the cream of coconut (it’s a lot like sweetened condensed milk), so unfortunately you can’t adjust the amount of sugar in this particular recipe. I did run the nutrition calculator, so that information is now included in the recipe card. Hope this helps!
No “Creme of Coconut” in my country so I made fresh concentrated coconut milk and it worked just great.
Glad you were able to make it work with ingredients you have available to you!
I couldn’t make the coconut ice cream because I cant get hold of cream of coconut in britain
I’m so sorry you can’t find it in Britain. I found a recipe for it online if you want to give it a try:
https://stevethebartender.com.au/diy-cream-of-coconut-coco-lopez-alternative/
I made this but I added fresh shredded coconut to the mix and then froze it. When I served it I drizzled a little chocolate syrup over the top. My husband loved Mounds candy bars, he said it tasted like a frozen Mounds. I told him next dish I will sprinkle a few almond slivers so he can have an Almond Joy. Great recipe.
Yum! Love that idea of almonds and shredded coconut!
Do you know how long it lasts in the freezer once made. I doubt it’ll last more than one serving, but does it stay good for a while?
This ice cream lasts a good 2 weeks with an airtight lid, in a freezer safe container. Enjoy!