No Churn Coconut Ice Cream + Video
Only 2 ingredients to make this creamy, smooth coconut ice cream without a machine!
Last summer I went a bit crazy with no churn ice creams. I shared Oreo Fudge, Chocolate Peanut Butter Cup, and Cake Batter no churn ice cream recipes! Well, I’m back with another version! This Coconut Ice Cream, is only 2 ingredients and ridiculously delicious! We are already planning on making it again!
I have a specific recipe coming on Thursday that I made this particular ice cream for, so stay tuned for that, but this coconut ice cream is perfect as is straight from the freezer! Smooth and creamy! If shredded coconut is not your thing, no worries! It’s in the picture as a garnish, but it’s not in the ice cream! There might be tiny bits of coconut from the cream of coconut, but they are few and far between bites.
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This recipe is as simple as heavy whipping cream and cream of coconut! Now, if you haven’t used cream of coconut, you will be converted! I have made fruit dips and frozen drinks with it like crazy! I’ve also used it in cake. SO GOOD! You can find Cream of Coconut in a 15oz can (pictured below) in the alcoholic mixers aisle. It’s non-alcoholic, so it’s safe for the whole family to enjoy. It’s creamy, coconut-y, and sweet! The perfect base to make coconut recipes with!
I hope you are excited to try this recipe, because I’m excited to share it with you!
No Churn Coconut Ice Cream
Ingredients
- 1 pint heavy whipping cream
- 15 oz can Cream of Coconut, (Not to be confused with coconut milk/coconut cream! Find this in the aisle with the alcoholic mixers.)
Instructions
- In the bowl of a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks, about 3½ minutes on high speed.
- Fold in the cream of coconut until mixed well.
- Pour the ice cream mixture into a 2 quart freezer safe container.
- Freeze 6 hours or until firm; freezing overnight is best. Store in the freezer.
Video
Notes
Nutrition
Did you make this?
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(Video added 6/24/17)
Is there a non dairy option for the heavy cream so it can be made healthier? I cannot tolerate dairy
Hi Sass,
You can try using 2 cans of full fat coconut milk, but you will need to puree everything in a blender/food processor and then churn it in an ice cream machine instead. I’m not sure there is a way to make it no churn with the coconut milk. I have made a coconut whipped cream with just the cream of the coconut milk, but it doesn’t have as near as much volume/yield as heavy whipping cream, so it’s hard to say. That’s my best suggestion. Good luck!
the Coco Lopez is usually less expensive in the hispanic section of the grocery over the liquor section. i love coconut ice cream…..perhaps with chopped almonds and magic shell….but it would make an awesome pina colada ingredient….i love ice cream drinks! thanks for the recipe.
Sounds like I’ll have to check the hispanic section of the grocery store! Thanks!
I find the cream of coconut in the Mexican food section at my local grocery store. I am going to make this. Sounds yummy. I like Catherine’s idea of putting some chocolate sauce or syrup on top. Mounds ice cream! Think I may put my mixing bowl and beaters in the freezer before whipping the cream and refrigerate the cream of coconut so it is also cold.. May help freeze it quicker avoiding any ice crystals. Thanks Amber.
Those are great tips! Thanks for sharing Gigi!
If I don’t have the patience to wait for the no-churn action to happen, can I use my Cuisinart Ice Cream Maker with this recipe?
Absolutely! Just stir the heavy cream and cream of coconut together and pour it into the ice cream maker. Let it run according to the instructions of the ice cream machine. Mine is a Cuisinart ice cream machine where you freeze the bowl. I just let it go until it’s a soft serve texture. Enjoy!
Seen this yesterday, today went shopping , now in the freezer. A drizzle of chocofudge sauce before eating I think is a a must try
Sounds like a great addition to the ice cream! I hope you love it!
I just made this ice cream! Now I’m impatiently waiting for the 6 hours to go by! Can’t wait to try it! It looks awesome!
I hope you loved it! 😉
This really sounds good! I’ve been a big fan of the Coco Lopez brand since I blendered (thats my word and I’m sticking to it!) my first homemade pina colada over 30 years ago. Can’t wait to make this
You will love this then Helen! I’ve put cream of coconut in A LOT of recipes on my blog!
Are you kidding me? Is this legal? I will for sure try this tomorrow! Thanks so much.
I hope you love it! My husband begs me to make it often!
Did it but the ice cream had some ice crystals in it? Any idea why this happened?
If it took too long to freeze, it will kind of melt and then freeze causing the sugar crystals. You can try freezing the container you will put the ice cream in first, then add the ice cream, and put it in the coldest part of your freezer so it can freeze faster next time. I hope you can try it again!
Hi there! I tried this recipe once before in March I believe and for some reason it didn’t work. Although I specifically looked for cream of coconut, something went wrong. The mixture was stone hard after freezing. However, yesterday I found another version of cream of coconut in the Turkish supermarket around the corner and that cream of coconut was completely different to the one I had used in March. So I figured, the other product had the same name by chance but wasn’t the same as the cream for the cocktails. Anyway, I just put my new batch in the freezer and the taste already is so delicious. This time it’ll work for sure. Can’t wait until tonight to try it.
That’s so crazy they were totally different! Glad you got it to work out!