No Churn Coconut Ice Cream
Yields 16 (1/2-cup) servings
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
Serving: 0.5 cup | Calories: 222kcal | Carbohydrates: 20g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 40mg | Sodium: 24mg | Fiber: 1g | Sugar: 19g