Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
No Churn Coconut Ice Cream
Print Recipe
Yield
16
(1/2-cup) servings
Author
Amber Brady
Ingredients
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.)
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.
Notes
©
DESSERT NOW DINNER LATER
All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.