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)
What is the carb count?
Unfortunately, as I am not a registered dietician, I am not comfortable sharing nutritional information for any of my recipes. I recommend utilizing online calorie counters at your discretion to obtain such information.
My husband is a diabetic and on a low carb diet. Has anyone tried the recipe using unsweetened cream of coconut and adding liquid Splenda for the sweetness? They even have a coconut flavored Splenda. Very interested in making. Not worried about calories or fat.
Irma
I think you’re headed in the right direction for substitutions. I hope it works out for you!
Thank you for sharing this recipe. I made it today. Unfortunately, I was disappointed. The ice cream lacked flavor & was not nearly as smooth as the video suggest. Because coconut ice cream is my favorite, I won’t give up on this recipe just yet. Next time i plan to add crushed pineapple & sweetened coconut flakes & maybe even some nuts for added flavor & texture. I also suggest pouring the mixture into Popsicle molds instead since the consistency more closely resembles that of coconut ice pops:).
Hi Olga, What brand of Cream of Coconut did you use? It shouldn’t be “icy” at all.
Can you also put pineapple in this…if so how much?
I would try a small can of crushed pineapple. Drain all the juice out and fold it in. Enjoy!
Do you know why the coconut water separated from the coconut cream and cream upon mixing? I think I may have over whisked but the water parts separated leaving a think lumpy mixture. The taste is great but texture is off. I will try this again!
If the cream of coconut is separated in the can, whisk it first before pouring it into the whipped cream, then fold it. Hope this helps!
I just tried this recipe, it came out OK? at best, however upon trying mix after all mixing, I decided to ADD about 1/2 c sugar and 2 tsp. vanilla (for MY taste). That made IT slightly “better”, but I STILL like/want MORE coconut flavor in mine. Next time I will also ADD coconut extract to give it a bit more coco-nutty flavor, But it was still “decent” in my opinion. Thanks for sharing such an easy NO churn recipe.
I wonder if you used coconut cream instead of cream of coconut. Cream of coconut is pre-sweetened and very sweet. It’s used in pina coladas. Double check. The only two brands I have seen is the Coco Lopez or Coco Real.
My dear Amber, I used Cream of Coconut Goya brand. They also had Coco Lopez in my area, but they are both the same exact thing, except Lopez is bit more expensive and when they are the exact same product, we are going for the lesser expense — you know? 6 of one half dozen of the other, right? It still came out as I described in my comment. Guess I’m just used to MORE coconut flavor than that provided. But, IT was still good, also VERY creamy if I may add. Thanks again for your feedback, appreciate that.
When I made this ice cream, it became rock like the next day morning. Now I have to scrap it like snow. It is very tasty, but I wish it were smooth like ice cream.
I did find some body else had same issue, but got resolved after changing the brand of the coconut milk.
Can you guys please explain how did you “fold in” the coconut cream? Just mixing gently with the spoon?
Did you churn it in the mixer after adding the coconut milk.
Please let me know.
Cream of Coconut and Coconut Milk are two very different things. Make sure you have the right ingredient. Cream of Coconut (which is coconut, sugar, and water) is usually next to the alcoholic mixers or in the aisle with the hispanic ingredients. Its consistency is very similar to sweetened condensed milk. You will whip the heavy cream to stiff peaks then fold in the cream of coconut pour it in a container and freeze it. I hope this helps!
Thank you Amber for your quick response. I used the organic cream of coconut only from Trader Joe’s. I used a glass container to freeze and hope that should be ok. I will give another try with Coco Lopez and see.
I’ve searched “Trader Joe’s Organic Cream of Coconut” and all I see is Coconut Cream which isn’t the same. I’ve only ever seen two brands. The Coco Lopez or Coco Real. Try one of those and you should be just fine.
Thanks a lot.. will try one of them and see.. 🙂
OMG!!! This was the most delicious coconut ice cream I’ve eaten. And so simple to make. My husband asked me to mix in some chocolate bits and it was delish! Thank you so much for this awesome recipe!!
I’m so glad you liked it! Great idea with the chocolate bits!
I was all excited until I saw heavy cream. Can’t have cow’s milk. Any alternative?
You should be able to use coconut cream
You would have to whip coconut cream. Probably 1 1/2 to 2 cans of it because it doesn’t produce as high of volume as heavy cream. You need 4 cups of whipped cream. If you can’t find just the coconut cream in a can, you will probably need 4 cans of coconut milk that have been refrigerated to separate the cream from the milk. Flip the can over and open it, drain the milk, and scoop out the cream for the recipe. Here is a great article about the difference between coconut cream and coconut milk if you need it: http://www.thekitchn.com/whats-the-difference-coconut-m-75446
I’ve made coconut whipped cream before in this recipe here: https://www.dessertnowdinnerlater.com/pumpkin-mousse/
this sounds great. i love my pina coladas, i’m tryin this with some rum in it!