Quick No Churn Coconut Ice Cream

bowl of coconut ice cream

Easy no churn coconut ice cream with delicious toasted coconut! A favorite summer dessert.

My husband loves toasted coconut and this is one of his favorite ice cream recipes. And I love how quick and easy it is to make. No ice cream machine needed! Just a few ingredients and a mixer is all you need to create this smooth and creamy dessert.

It’s no secret that my family loves ice cream and I make a lot of it throughout the year. I still make my traditional coconut ice cream recipe but you can’t beat how simple this one it.

All you need to make it is a hand mixer, coconut milk, sweetened condensed milk, heavy whipping cream and some toasted coconut!

I like to time this one for those hot summer nights sitting with my family sitting on the porch. And with only about ten minutes to prepare, it’s probably going to be one of your favorite no churn ice cream recipes too.

Easy No Churn Ice Cream

heavy whipping cream with whisk in bowl

Ingredients

  • 1 Cup Shredded Coconut
  • 14 oz. Sweetened Condensed Milk
  • 13 oz. Coconut Milk
  • 2 Cups Heavy Cream
  • Lime Zest

Instructions

  1. Chill your mixing bowl and beaters in your freezer for twenty minutes.
  2. Add shredded coconut to skillet and heat over medium low heat. Stir constantly and remove once browned.
  3. Add heavy cream to your chilled mixing bowl and beat until stiff peaks form.
  4. Add coconut milk and sweetened condensed milk to cream. Fold by hand until evenly distributed.
  5. Add half of your toasted coconut and lime zest to mixture and fold in.
  6. Pour ice cream mixture to a loaf pan or other freezer safe dish and cover.
  7. Place in freezer and chill at least six hours.
  8. Before serving top with remaining toasted coconut and enjoy.

How to Toast Coconut

bowl of shredded coconut

The toasted coconut adds an amazing nutty flavor to this ice cream and adds a satisfying crunch. So you don’t want to skip it!

While you can toast coconut in the oven and even the microwave, I prefer to do it on the stovetop. It creates a more evenly toasted finish and allows you to keep an easier eye on them to avoid buring.

To get the perfect toasted coconut add your shredded coconut to a medium skillet and heat over medium low.

Stir constantly with a spatula and remove them from heat as soon as they are golden brown.

While you can bake or microwave your coconut, do it on the stovetop for the perfect toasted ice cream topping.

bowl of coconut ice cream

No Churn Coconut Ice Cream

Super easy no churn coconut ice cream. Creamy with nutty toasted coconut. Perfect for a summertime family dessert.
0 from 0 votes
Prep Time 10 mins
Course Dessert
Cuisine American
Servings 8
Calories 300 kcal

Equipment

  • Loaf Pan or Freezer Safe Container
  • Skillet
  • Mixer

Ingredients
  

  • 1 Cup Shredded Coconut
  • 14 oz. Sweetened Condensed Milk
  • 13 oz. Coconut Milk
  • 2 Cups Heavy Cream
  • Lime Zest

Instructions
 

  • Chill your mixing bowl and beaters in your freezer for twenty minutes.
  • Add shredded coconut to skillet and heat over medium low heat. Stir constantly and remove once browned.
  • Add heavy cream to your chilled mixing bowl and beat until stiff peaks form.
  • Add coconut milk and sweetened condensed milk to cream. Fold by hand until evenly distributed.
  • Add half of your toasted coconut and lime zest to mixture and fold in.
  • Pour ice cream mixture to a loaf pan or other freezer safe dish and cover. Place in freezer and chill at least six hours.
  • Before serving top with remaining toasted coconut and enjoy.

Nutrition

Calories: 300kcal
Keyword Coconut, Ice Cream, No Churn
Tried this recipe?Let us know how it was!

Written by Liv

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