Three Ingredient Coconut Ice Cream (No Churn!)
Enjoy the tropical delight of homemade no churn coconut ice cream! This creamy, dreamy dessert is only three ingredients and perfect for summer days. It’s also no churn so you don’t need an ice cream maker.
Hello friends! I’m excited to share my latest culinary adventure, where I bring the tropics right into your kitchen with an easy, three-ingredient coconut cream ice cream recipe.
This isn’t just a recipe; it’s a mini-vacation in a bowl.
I know what you’re thinking. You don’t have an ice cream maker, and your last attempt at homemade ice cream ended up as a Pinterest fail. But don’t worry, because this coconut no-churn ice cream recipe is about to change your world.
It’s really simple – so simple that you might wonder if I’ve accidentally left out half the recipe. But trust me, with just heavy whipping cream, cream of coconut, and a sprinkle of sweetened coconut flakes, you’re on your way to an ice cream masterpiece.
And no ice cream maker? No problem. You don’t need one.
The magic begins with whipping cream into a fluffy cloud of deliciousness, then gently folding in the cream of coconut. The final touch is a generous sprinkle of sweetened coconut flakes on top.
As you wait for your creation to freeze, you’ll find yourself peeking into the freezer, wondering if it’s ready yet. The anticipation is part of the fun!
The creaminess, the coconut flavor that transports you to an island paradise, the sweet crunch of the coconut flakes – it’s an experience, not just a dessert.
So, grab your three ingredients, and let’s embark on this summer dessert journey together. Who knew that a coconut no-churn ice cream recipe could be so simple, yet so spectacular?
Get the printable recipe for this dessert below:
Coconut Ice Cream
Equipment
Ingredients
- 1 cup heavy whipping cream
- 3/4 cup cream of coconut
- 1/2 cup sweetened coconut flakes
Instructions
- Chill a large mixing bowl along with the beaters from your electric mixer (or whisk attachment of a stand mixer) in the fridge for about 15 minutes until cool.
- Remove bowl and beaters from the refrigerator. Pour the whipping cream into the chilled bowl. Beat on high speed until stiff peaks form. Do not overbeat; stop just as the peaks form.
- Gently stir in the cream of coconut and sweetened coconut (feel free to toast the coconut if you want a stronger flavor).
- Spoon into a freezer safe container, cover, and freeze for at least 4 hours, or overnight.
Video
Nutrition
If you enjoyed this coconut cream ice cream recipe, let me know in the comments! I also hope you’ll check out these other ice cream recipes below:
Birthday Cake • Blueberry • Butter Pecan • Candy Corn • Chocolate • Chocolate Caramel • Chocolate Cherry • Chipwiches • Chocolate Oreo • Honey Lavender • Mississippi Mud • Raspberry • Peppermint
