Want to make perfectly creamy Coconut Ice Cream without an ice cream machine? You’re in the right place. This No Churn Coconut Ice Cream is richly coconut-flavored, simple to prepare, and just the right level of sweetness.
Traditional custard-based ice cream and churning are no longer required to make outstanding frozen treats. No-churn recipes let you achieve a smooth, scoopable texture with minimal fuss.
If you haven’t tried no-churn ice cream yet, start with this Coconut version. It’s a favorite in my house — my daughter calls it the best flavor I’ve ever made.
Table of Contents
- The Ingredients
- How To Make No Churn Coconut Ice Cream
- Frequently Asked Questions
- Variations
- More Ice Cream Recipes
- Watch How To Make It
- No Churn Coconut Ice Cream Recipe
The Ingredients
- Heavy whipping cream – provides the volume and creaminess essential to no-churn ice cream. Use cold heavy cream for best results.
- Sweetened condensed milk – adds sweetness and contributes to a smooth, creamy texture.
- Unsweetened coconut cream – concentrated coconut flavor and richness. Use canned unsweetened coconut cream (not sweetened cream of coconut).
- Coconut extract – intensifies the coconut flavor. If you prefer a milder option, use vanilla extract instead.
- Salt – a pinch balances the sweetness and enhances overall flavor.
For exact ingredient quantities and the printable recipe card, see the recipe section below.
How To Make No Churn Coconut Ice Cream
This no-churn method is quick and beginner-friendly. Follow these steps to make creamy coconut ice cream without an ice cream maker:
- Chill a large mixing bowl, then whip the cold heavy whipping cream to stiff peaks.
- Fold in unsweetened coconut cream, sweetened condensed milk, coconut extract, and a pinch of salt.
- Beat gently until the mixture is smooth and uniform.
- Transfer the mixture to a loaf pan or any freezer-safe container, cover so the surface touches the wrap (this prevents ice crystals), and freeze for 8 hours or overnight.
- Scoop and serve. If very firm, let it sit at room temperature 20–30 minutes to soften for easier scooping.
Serve in bowls or cones. A drizzle of chocolate sauce or a sprinkle of toasted coconut makes a lovely finishing touch.
Frequently Asked Questions
- What is heavy whipping cream and where to find it? Heavy whipping cream is a high-fat dairy cream found in the refrigerated dairy case. It may also be labeled heavy cream or double cream.
- Do I have to freeze this in a loaf pan? No. Any freezer-safe container works—loaf pans are convenient for even freezing and easy scooping.
- How long will homemade ice cream keep? Store in an airtight container in the freezer for up to two months for best quality.
Variations
Customize your coconut ice cream with these simple twists:
- Coconut Lime – add lime zest and a splash of lime juice for a bright, citrusy version.
- Pina Colada – fold in about a cup of pureed pineapple for a tropical pina colada flavor.
- Coconut Chocolate – swirl in chocolate spread or melted chocolate before freezing for a coconut-chocolate combination.
More Ice Cream Recipes
If you enjoy this recipe, try other no-churn favorites such as mango, vanilla, chocolate, strawberry, or watermelon ice cream for more homemade frozen treats.
Watch How To Make It
Watch a step-by-step video demonstration to see the technique in action.
No Churn Coconut Ice Cream
Ingredients
- 2 cups heavy whipping cream cold
- 1 13–14 oz can unsweetened coconut cream
- 1 14 oz can sweetened condensed milk
- 1 ½ teaspoons coconut extract
- ⅛ teaspoon salt
Instructions
- Place a large mixing bowl in the freezer for about 30 minutes, then remove and use it to whip the cream.
- Pour the cold heavy whipping cream into the chilled bowl and beat on high with a hand mixer or stand mixer until stiff peaks form.
- Fold in the unsweetened coconut cream, sweetened condensed milk, coconut extract, and salt. Mix until smooth and combined.
- Pour the mixture into a loaf pan or freezer-safe container. Cover so the plastic touches the surface to avoid ice crystals and freeze for 8 hours or overnight.
- Remove from the freezer, let soften briefly if needed, scoop, and serve.
Notes
2. Chilling the mixing bowl helps the cream whip to stiff peaks, especially in warm conditions.
3. Use unsweetened coconut cream; sweetened versions will make the ice cream too sweet.