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No Churn Coconut Ice Cream


Yield 16 (1/2-cup) servings


  • 1 pint (2 cups) heavy whipping cream
  • 1 (15oz) can Cream of Coconut (Not to be confused with coconut milk/coconut cream! Find this in the aisle with the alcoholic mixers.)


  1. In the bowl of a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks, about 3½ minutes on high speed.
  2. Fold in the cream of coconut until mixed well.
  3. Pour the ice cream mixture into a 2 quart freezer safe container.
  4. Freeze 6 hours or until firm; freezing overnight is best. Store in the freezer.

Recipe Notes

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