Description
This homemade coconut ice cream recipe is a creamy, dairy-rich treat that combines the tropical flavor of coconut milk and toasted coconut flakes with the richness of heavy cream and sweetened condensed milk. Whipped to airy perfection and frozen overnight, it delivers a smooth, luscious texture without the need for an ice cream maker.
Ingredients
Scale
Dairy
- 1.5 cup Heavy Cream / Whipping Cream (cold)
- ½ can Sweetened Condensed Milk (400 grams can, cold)
Liquids & Extracts
- 2 cups Coconut Milk Full Fat (cold)
- 1 teaspoon Vanilla Extract
- ⅛ teaspoon Coconut Extract (optional)
Sweeteners
- ¾ cup Powdered Sugar
Others
- ½ cup Dry shredded Coconut / Coconut flakes (toasted & unsweetened)
Instructions
- Whip the Cream: In a large bowl, combine the cold whipping cream, powdered sugar, and vanilla extract. Using a hand blender, whip the cream until it doubles in volume and forms stiff peaks, creating a light and airy base.
- Mix Coconut Base: In a separate bowl, thoroughly mix together the cold full-fat coconut milk, sweetened condensed milk, and coconut extract if using. This blend forms the creamy, flavorful coconut layer of the ice cream.
- Aerate the Coconut Mixture: Take a few scoops of the whipped cream and gently fold it into the coconut milk mixture. This step introduces air, helping to lighten the overall texture.
- Combine Mixtures: Gradually fold the coconut milk mixture into the remaining whipped cream in two batches. Use a spatula and fold carefully to maintain as much air in the mixture as possible for creaminess.
- Prepare for Freezing: Pour the fully combined mixture into a rectangular shallow container. Smooth the surface and place a piece of cling wrap or baking paper directly on top to prevent ice crystals.
- Freeze: Cover the container tightly with a lid, cling wrap, or foil. Freeze the ice cream for at least 8 hours or preferably overnight to allow it to set properly.
- Serve: Before serving, remove the cling wrap from the surface and let the ice cream sit at room temperature for about 5 minutes to soften slightly for easier scooping.
Notes
- Keeping all the liquid ingredients cold helps the ice cream freeze faster and achieves a better texture.
- Coconut extract has a strong flavor; 1/8 teaspoon imparts a subtle coconut taste, but you can increase it up to 1/4 teaspoon for a more intense flavor.
- To toast shredded coconut, spread it evenly on a baking tray and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden and fragrant.
- This recipe does not require an ice cream maker, making it easy and accessible for any home cook.
Nutrition
- Serving Size: 1/10 of recipe (~120g)
- Calories: 320
- Sugar: 28g
- Sodium: 40mg
- Fat: 24g
- Saturated Fat: 20g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
