Description
This homemade coconut ice cream recipe is a creamy, tropical treat made with full-fat coconut milk, heavy cream, and a touch of vanilla and coconut extract for extra flavor. The no-churn preparation method ensures a smooth, airy texture, enhanced by folding whipped cream into the mixture, then freezing it overnight for a rich and refreshing dessert perfect for coconut lovers.
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, cold (from a 400 grams can)
- ⅛ teaspoon Coconut Extract (optional)
Topping
- ½ cup Dry Shredded Coconut / Coconut Flakes, toasted and 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, creating a light and airy base.
- Prepare Coconut Mixture: In another bowl, mix together the cold coconut milk, sweetened condensed milk, and coconut extract until fully combined, ensuring the flavors meld smoothly.
- Aerate the Mixture: Take a couple of scoops of the whipped cream and fold it into the coconut milk mixture gently. This step helps aerate the mixture and lighten the base.
- Combine All Components: In two batches, fold the coconut milk mixture into the remaining whipped cream using a spatula, folding gradually and gently to retain as much air as possible for a fluffy texture.
- Transfer to Container: Pour the finished mixture into a rectangular shallow container. Place a piece of cling wrap or baking paper directly on the surface to prevent ice crystals from forming.
- Freeze: Cover the container tightly with a lid, cling wrap, or foil. Freeze the ice cream for at least 8 hours or preferably overnight to set completely.
- Serve: Before serving, remove the cling wrap from the surface. Let the ice cream rest at room temperature for about 5 minutes to soften slightly for easier scooping. Optionally, top with toasted shredded coconut flakes for added texture and flavor.
Notes
- Keeping all liquid ingredients cold helps the ice cream freeze faster and improves texture.
- Coconut extract is potent; 1/8 teaspoon provides subtle flavor, but you can increase to 1/4 teaspoon for a more intense coconut taste.
- To toast shredded coconut, spread it on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5 minutes or until golden brown, stirring occasionally.
- This recipe requires no ice cream maker; folding whipped cream incorporates air for a creamy texture.
Nutrition
- Serving Size: 1/10 of recipe (approx. 100g)
- Calories: 280
- Sugar: 22g
- Sodium: 40mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
