Homemade ice cream. There’s just something special about it, isn’t there? It’s creamy, indulgent, and feels like pure magic you made with your own two hands. Today, I’m excited to share my recipe for No-Churn Coconut Ice Cream—an effortless tropical treat that anyone can make. The best part? No ice cream maker, no fancy equipment. Just a few simple ingredients, a bit of mixing, and a touch of patience. What you’ll get is a dreamy, velvety dessert that tastes like summer in a bowl.
This recipe is inspired by old-fashioned no-churn methods but with a coconut twist. Coconut brings that rich, nutty flavor we all know and love—whether it’s in Caribbean, Southeast Asian, or Polynesian dishes. The creamy texture? Perfect for ice cream. So whether you’re a beginner or a pro looking for an easy win, this recipe is guaranteed to earn you some fridge-worthy bragging rights.
The Basics
- Time Commitment: 10 minutes of prep + about 6 hours to freeze
- Servings: Makes 6 (or, you know, just for you over the week)
- Difficulty: Super easy—anyone can do this!
- What You’ll Need:
- Medium mixing bowl
- Hand or stand mixer (or just a whisk if you’re feeling brave)
- 9×5 loaf pan (or any freezer-safe dish)
- A spatula for folding
No loaf pan? Don’t stress. Any shallow container works fine—just make sure it’s big enough so the mixture freezes evenly.
Planning ahead? This ice cream lasts up to a week in the freezer, making it perfect for hosting or just treating yourself after a long day.
What You’ll Need
Here’s your short grocery list to whip up this tropical masterpiece:
Ingredients:
- 2 cups heavy whipping cream: Cold from the fridge—it’s the secret to a rich, fluffy base.
- 1 (13-14 oz) can cream of coconut: Sweetened and loaded with coconut flavor. (Don’t confuse this with plain coconut cream!)
- 1 tsp vanilla extract: Adds depth to the sweetness.
- 1 tsp salt: A tiny pinch makes the coconut pop!
Substitutions & Tips:
- Only have coconut cream? Sweeten to taste with honey or maple syrup (start with 2–3 tbsp).
- Want it vegan? Swap the heavy cream for whipped full-fat coconut milk or a dairy-free alternative.
- Got a solid block of cream of coconut? No worries—just run it under warm water and stir until smooth.
Step-by-Step Instructions
I’ll walk you through it like we’re making this together in your kitchen.
Step 1: Whip the Cream
Start with your heavy whipping cream. Pour it into a mixing bowl and whip (medium-high speed works best) until stiff peaks form. What does that mean? When you lift the beaters, the cream should stand tall without folding over. Just don’t overdo it—we’re making dessert, not butter here!
Step 2: Add the Coconut Love
Now it gets exciting! Gently fold in the cream of coconut, vanilla extract, and salt. Folding is key—use a spatula to scoop from the bottom and gently turn everything over. The goal? Keep it light and airy. Once it’s all combined and fluffy, you’re good to go.
Got streaks of cream or coconut mix? Keep folding, but gently. Trust me, it’s worth the patience.
Step 3: Freeze
Pour the mixture into your loaf pan (or whatever freezer-safe dish you’re using). Smooth the top with your spatula. Cover it tightly with plastic wrap or foil—this keeps it creamy and prevents ice crystals from forming. Pop it in the freezer. Now, here’s the hard part: wait at least 6 hours. Better yet, leave it overnight. The payoff? Totally worth it.
Step 4: Serve and Savor
Once it’s frozen, let the ice cream sit at room temperature for 5–10 minutes before scooping. It softens slightly, making it easier to serve. Scoop it into bowls or cones, and if you’re feeling fancy, top it with toasted coconut for a little crunch.
How does it look? Smooth, creamy, and absolutely no icy chunks. Just tropical bliss in every bite.
Make It Your Way
What’s great about this recipe? You can totally customize it. Here are some fun ideas to get you started:
Diet-Friendly Adjustments:
- Going dairy-free? Use whipped chilled coconut milk.
- Watching sugar? Trade the cream of coconut for unsweetened coconut milk and mix in your favorite sugar substitute.
Flavor Add-Ins:
- Lime zest adds a citrusy zing.
- Toss in chocolate chips for a coconut-choco combo.
- Swirl in mango puree before freezing for a fruity ripple.
Seasonal Twists:
- In summer, pair this with fresh mango or pineapple slices.
- In colder months, drizzle it with warm chocolate sauce for an indulgent treat.
Serving & Storage
Serving Ideas:
- Scoop it into bowls and sprinkle with toasted coconut.
- Feeling creative? Serve it in hollowed-out coconut shells.
Storage Tips:
- Keep leftovers in an airtight container for up to 1 week.
- For the best texture, press plastic wrap directly onto the ice cream’s surface before sealing the container.
Too Hard to Scoop? Let it sit on the counter for 10 minutes. Problem solved.
Why You’ll Love It
This no-churn coconut ice cream is one of those recipes you’ll come back to again and again. It’s so simple yet so satisfying. You don’t need an ice cream maker, a ton of time, or expert skills—just a love for creamy desserts with a tropical twist.
So grab your ingredients, put on some island music, and let’s bring a little taste of paradise into your kitchen.
PrintNo Churn Coconut Ice Cream
A creamy, tropical delight made with just four simple ingredients—this no-churn coconut ice cream is the perfect dessert for summer days or whenever you’re craving a taste of the tropics. No ice cream maker? No problem! This recipe is beginner-friendly and comes together in minutes before freezing into a luscious, scoopable treat.
- Prep Time: 10 minutes
- Cook Time: N/A
- Total Time: 6 hours 10 minutes (includes freezing time)
- Yield: 6 1x
- Category: Dessert
- Cuisine: Tropical
Ingredients
- 2 cups heavy whipping cream (cold)
- 1 can (13–14 oz) cream of coconut (not coconut cream)
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Instructions
- Whip the Cream: In a medium mixing bowl, beat the cold heavy whipping cream with a hand or stand mixer on medium-high speed until stiff peaks form. Be careful not to over-whip.
- Fold in Coconut Mixture: Gently fold in the cream of coconut, vanilla extract, and salt using a spatula. Mix until just combined, being careful not to deflate the whipped cream.
- Freeze: Pour the mixture into a 9×5 loaf pan or any freezer-safe container. Smooth the top with a spatula and cover tightly with plastic wrap or foil. Freeze for at least 6 hours or overnight.
- Serve: Let the ice cream sit at room temperature for 5–10 minutes before scooping for easier serving. Garnish with shredded or toasted coconut if desired.
Notes
Serving Suggestions:
- Serve in bowls, cones, or even hollowed-out coconut shells for a fun presentation.
- Pair with fresh tropical fruits like mango or pineapple for an extra burst of flavor.
Tips & Tricks:
- Use cold heavy whipping cream straight from the fridge for the best results when whipping.
- If your cream of coconut has solidified, run the can under warm water and stir until smooth before using.
- Be sure to use cream of coconut (sweetened) instead of unsweetened coconut cream to ensure your ice cream is sweet enough.
Storage Instructions:
- Store leftover ice cream in an airtight container in the freezer for up to 1 week. Press plastic wrap directly onto the surface to prevent freezer burn.
- Let frozen ice cream soften at room temperature for 5–10 minutes before scooping.
