This No Churn Coconut Ice Cream recipe is super easy to make with just a few ingredients. It makes a smooth, scoopable dessert that tastes like summer in a bowl! No bulky ice cream maker needed!
If you love the flavor of coconut, make sure to give my coconut cream pie and coconut pineapple smoothie a try too!
Take a look in my freezer, I can guarantee that this coconut ice cream will be in there! My kids love how creamy it is, and they always fight over the last scoop. And my husband? He’s officially declared this “better than store-bought,” which, coming from him, is a big deal.
We’ve been known to add chocolate chips or pineapple chunks for a fun twist! And you better believe we top it with homemade whipped cream!
I absolutely love coconut in everything, and this has become my new favorite no churn ice cream! There’s just something about that coconut flavor that makes us all feel like we’re sitting on the sand with our toes in the water, even if we’re actually just in the kitchen after dinner. It’s a little scoop of paradise, and it couldn’t be easier to make.
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Ingredients to Make Coconut Ice Cream
Here’s what you’ll need to make this creamy coconut ice cream!
- 2 cups heavy whipping cream. This will be the base of the ice cream. We will be making our own homemade whipped cream to keep the ice cream light and fluffy.
- 1 can sweetened condensed milk. Since we won't be mixing any eggs and sugar together, the sweetened condensed milk gives the ice cream it's sweet flavor.
- Coconut extract. To give the ice cream even more coconut flavor.
- Shredded sweetened coconut. You can usually find this in the baking aisle of the grocery store.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Substitutions and Variations
- Add ½ teaspoon of vanilla extract along with the coconut extract for a fun coconut vanilla twist!
- Mix in ½ cup of mini chocolate chips or a swirl of fudge sauce before freezing for a tropical twist on a classic combo. Use the rest of your chocolate chips in a chocolate chip milkshake!
- Fold in ½ cup of crushed pineapple (drained well) for a refreshing pina colada style ice cream!
How To Make No Churn Coconut Ice Cream
Step 1
In a large mixing bowl, whisk together the sweetened condensed milk, shredded coconut, and coconut extract until smooth.
Step 2
Set that aside. In a large mixing bowl, use a hand mixer or stand mixer to beat the cold heavy cream until stiff peaks form. This takes about 3–4 minutes.
Step 3
Gently fold the whipped cream into the condensed milk mixture using a spatula. Go slow to keep it light and fluffy.
Step 4
Pour the mixture into a loaf pan or freezer-safe container. Smooth the top and cover with plastic wrap or a lid. You can top it with toasted coconut if you would like. Freeze for at least 6 hours, or overnight, until firm.
Tips and Tricks
- Use cold cream! The colder your heavy cream, the easier it’ll whip up into soft, fluffy peaks. You want the whipped cream to hold it's shape when you lift the whipped cream out of the bowl.
- Don’t overmix! Fold gently when combining the whipped cream and condensed milk to keep the mixture airy.
- Add mix ins! Chocolate chips, crushed graham crackers, or macadamia nuts add fun crunch and flavor.
Storage Instructions
Store your ice cream in a loaf pan tightly wrapped in plastic wrap or in an airtight container. It will keep well in the freezer for up to 2 weeks.
Once you are ready to serve it, let the coconut ice cream sit on the counter for 5–10 minutes before scooping for the perfect texture.
Frequently Asked Questions
Yes, but the texture and flavor will be slightly different. Sweetened coconut adds extra flavor and chewiness.
Not for this recipe. You need the fat and structure from whipped cream to get the right consistency.
Absolutely! It’s naturally gluten-free!
Easy No Churn Coconut Ice Cream
Equipment
- Stand Mixer or Hand mixer
- Mixing Bowl
- Loaf pan
- Measuring Cups
Ingredients
- 2 cups Heavy whipping cream Very cold
- 1 can Sweetened condensed milk 14 oz
- ½ teaspoon Coconut Extract
- ¾ cup Shredded coconut Sweetened
Instructions
- Pour the very cold whipped cream into a large bowl. Whip the cream to stiff peaks. Set that aside.
- In another bowl, mix condensed milk, coconut extract, and coconut flakes. Give it a good mix.
- Fold whipped cream into the mixture. Pour the mixture into a loaf pan or a freezer safe container. Freeze 4–6 hours until set.
Notes
- Add-ins like mini chocolate chips, crushed pineapple, or toasted coconut flakes make this ice cream even more fun and flavorful! Don't forget to top it with homemade whipped cream!
- When mixing the whipped cream into the condensed milk, use a light hand to keep the mixture airy and smooth.
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