Description
This homemade coconut ice cream is a creamy, rich, and naturally tropical dessert made without an ice cream maker. Using cold heavy cream, full-fat coconut milk, and sweetened condensed milk, it offers a smooth texture infused with the delicate flavors of vanilla and coconut. Toasted shredded coconut adds a delightful crunch, making it perfect for coconut lovers seeking an easy, no-churn frozen treat.
Ingredients
Scale
Ice Cream Base
- 1.5 cups heavy cream/whipping cream, cold
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups full-fat coconut milk, cold
- ½ can sweetened condensed milk (about 200 grams from a 400-gram can), cold
- ⅛ teaspoon coconut extract (optional)
Topping
- ½ cup dry shredded coconut/coconut flakes, toasted & unsweetened
Instructions
- Whip the Cream: In a large mixing bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Using a hand blender or stand mixer, whip the cream until it doubles in volume and forms stiff peaks. This creates the light and airy base essential for creamy texture.
- Mix Coconut Base: In a separate bowl, whisk together the cold full-fat coconut milk, sweetened condensed milk, and coconut extract until thoroughly combined. This mixture provides the coconut flavor and sweetness.
- Aerate the Coconut Mixture: Take a few scoops of the whipped cream and gently fold them into the coconut milk mixture. This step lightens the coconut mix, incorporating air to keep the ice cream creamy.
- Combine Mixtures: Gradually fold the coconut milk mixture back into the remaining whipped cream in two batches. Use a spatula to fold carefully and slowly, preserving as much air as possible to maintain fluffiness.
- Prepare for Freezing: Transfer the fully combined mixture into a rectangular shallow container. Smooth the surface, then cover it tightly with cling wrap or baking paper pressed gently onto the ice cream to prevent ice crystals. Seal with a lid, foil, or additional cling wrap.
- Freeze: Place the container in the freezer for at least 8 hours, ideally overnight, to allow the ice cream to set fully.
- Serve: Remove the ice cream from the freezer. Take off the cling wrap from the surface, then let the ice cream rest at room temperature for about 5 minutes to soften slightly before scooping.
- Add Topping: Serve the ice cream garnished with the toasted shredded coconut flakes for added texture and flavor.
Notes
- Keeping all liquid ingredients cold helps the ice cream freeze faster and results in a smoother texture.
- Coconut extract is potent; ⅛ teaspoon provides a balanced coconut flavor. Adjust up to ¼ teaspoon if you prefer a stronger coconut taste.
- Use full-fat coconut milk for the best creamy consistency and flavor.
- For a dairy-free version, substitute heavy cream with coconut cream and use appropriate sweeteners.
- Toast shredded coconut lightly in a dry pan over medium heat until golden brown, watching carefully to avoid burning.
Nutrition
- Serving Size: 1/2 cup (approx. 100g)
- Calories: 280
- Sugar: 22g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
