Description
This homemade coconut ice cream is a rich and creamy frozen dessert made without an ice cream maker. It combines whipped heavy cream, full-fat coconut milk, sweetened condensed milk, and toasted shredded coconut for a delightful tropical treat. Lightly flavored with vanilla and optional coconut extract, this no-churn ice cream is perfect for coconut lovers looking for a smooth and airy texture.
Ingredients
Scale
Ice Cream Base
- 1.5 cups 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 (400 grams can, cold)
- ⅛ teaspoon Coconut Extract (optional)
Topping
- ½ cup Dry Shredded Coconut / Coconut Flakes (toasted & unsweetened)
Instructions
- Whip the Cream: In a large bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Using a hand blender, whip the mixture until it doubles in volume and stiff peaks form, indicating it is properly aerated.
- Mix Coconut Base: In a separate bowl, mix the cold coconut milk, sweetened condensed milk, and optional coconut extract thoroughly to create a smooth coconut-flavored base.
- Aerate Mixture: Take a couple of scoops of the whipped cream and gently fold it into the coconut milk mixture. This step is crucial to aerate the coconut base and prepare it for full incorporation.
- Combine Mixtures: Pour the coconut milk mixture into the whipped cream in two batches. Use a spatula to fold the mixtures together carefully, maintaining as much air as possible to keep the ice cream light and fluffy.
- Transfer and Cover: Pour the fully combined mixture into a rectangular shallow container. Place a piece of cling wrap or baking paper on the surface of the mixture and press gently to smooth it out.
- Freeze: Cover the container tightly with a lid, cling wrap, or foil. Freeze the mixture for at least 8 hours, preferably overnight, to allow it to set properly.
- Serve: Before serving, remove the plastic wrap from the surface. Let the ice cream rest at room temperature for about 5 minutes to soften slightly, then scoop and serve. Optionally, sprinkle toasted shredded coconut on top for added texture and flavor.
Notes
- Keeping all liquid ingredients cold helps the ice cream freeze faster and achieves a better texture.
- Coconut extract is potent; start with 1/8 teaspoon and increase up to 1/4 teaspoon depending on the desired intensity of coconut flavor.
- Toasted shredded coconut adds a nice crunchy texture and enhances the coconut aroma.
- This recipe requires no ice cream maker and relies on hand whipping and folding for aeration.
Nutrition
- Serving Size: 1/10th of recipe (~120 grams)
- Calories: 310
- Sugar: 25g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 22g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
