Description
This homemade coconut ice cream is a rich, creamy, and naturally tropical treat made with cold heavy cream, full-fat coconut milk, sweetened condensed milk, and toasted shredded coconut. It combines whipped cream for lightness and a touch of vanilla and optional coconut extract for enhanced flavor. Perfectly smooth and airy, this no-churn ice cream is easy to prepare and freezes to a delightfully creamy texture, ideal for warm weather or any time you crave a refreshing dessert.
Ingredients
Scale
Ice Cream Base
- 1.5 cups Heavy Cream / Whipping Cream, cold
- ¾ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 cups Full Fat Coconut Milk, cold
- ½ can (about 200 grams) 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. Use a hand blender to whip the mixture until it doubles in volume and forms stiff peaks, ensuring a light and airy base.
- Mix Coconut Ingredients: In a separate bowl, mix the cold full-fat coconut milk, sweetened condensed milk, and optional coconut extract thoroughly to blend the flavors evenly.
- Fold to Aerate: Take a couple of scoops of the whipped cream and fold gently into the coconut milk mixture. This initial folding helps aerate the mixture and makes incorporation smoother.
- Combine Mixtures: Pour the coconut milk mixture into the whipped cream in two batches, folding gradually with a spatula after each addition. Fold carefully to retain as much air as possible, resulting in a fluffy texture.
- Transfer to Container: Pour the combined mixture into a rectangular shallow container. Smooth the surface and place a piece of cling wrap or baking paper directly on top, pressing gently to prevent ice crystals.
- Freeze: Seal the container tightly with a lid, cling wrap, or foil. Freeze for at least 8 hours or preferably overnight to allow the ice cream to set properly.
- Serve: Before serving, remove the cling wrap from the surface. Let the ice cream sit at room temperature for about 5 minutes to soften slightly, then scoop and enjoy.
Notes
- Keeping all liquid ingredients cold accelerates freezing and helps achieve a smoother texture.
- Coconut extract has an intense flavor; ⅛ teaspoon is sufficient, but you can adjust up to ¼ teaspoon based on preference.
- To toast the shredded coconut, spread it evenly on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
- For a dairy-free version, substitute heavy cream with coconut cream and use a vegan condensed milk alternative.
Nutrition
- Serving Size: 1/10 of recipe (approx. 100g)
- Calories: 280
- Sugar: 24g
- Sodium: 30mg
- Fat: 20g
- Saturated Fat: 17g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
