Description
This homemade coconut ice cream recipe is a rich and creamy dessert made from cold whipping cream, full-fat coconut milk, and sweetened condensed milk. Enhanced with a hint of vanilla and optional coconut extract, it’s folded with toasted unsweetened shredded coconut for added texture and flavor. No ice cream maker needed—just whip, fold, freeze, and enjoy a tropical treat that melts in your mouth.
Ingredients
Scale
Dairy and Liquid Ingredients
- 1.5 cups Heavy Cream / Whipping Cream (cold)
- 2 cups Coconut Milk Full Fat (cold)
- ½ can Sweetened Condensed Milk (200 grams, cold, from a 400 grams can)
Sweeteners and Flavorings
- ¾ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- â…› teaspoon Coconut Extract (optional)
Add-ins
- ½ cup Dry shredded Coconut / Coconut flakes (toasted, unsweetened)
Instructions
- Whip the Cream: In a large bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Using a hand blender, whip the mixture until it doubles in volume and forms stiff peaks, ensuring a light and airy base for the ice cream.
- Prepare Coconut Mixture: In a separate bowl, mix the cold coconut milk, sweetened condensed milk, and coconut extract (if using). Stir thoroughly to blend all the flavors evenly.
- Aerate Coconut Mixture: Take a few scoops of the whipped cream and gently fold them into the coconut milk mixture. This step helps to aerate the coconut base, contributing to a creamier texture.
- Combine Mixtures: Gradually pour the coconut mixture into the whipped cream in two batches. Carefully fold them together using a spatula to fully incorporate while retaining as much air as possible, which is essential for a fluffy texture.
- Add Toasted Coconut: Gently fold the toasted shredded coconut flakes into the combined ice cream mixture ensuring even distribution.
- Freeze Preparation: Transfer the ice cream mixture into a rectangular shallow container. Press a piece of cling wrap or baking paper directly onto the surface to prevent ice crystals from forming.
- Seal and Freeze: Cover the container tightly with a lid, cling wrap, or aluminum foil. Place it in the freezer for at least 8 hours or preferably overnight to allow it to fully set.
- 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 easy scooping.
Notes
- Keeping all liquid ingredients cold helps the ice cream freeze faster and achieve a smoother texture.
- Coconut extract is potent; 1/8 teaspoon adds subtle flavor, but you can increase up to 1/4 teaspoon for a stronger coconut taste.
- Toasting the shredded coconut enhances its flavor and adds a pleasant crunch to the ice cream.
- If you prefer a richer taste, use full-fat coconut milk and heavy cream without substitutions.
Nutrition
- Serving Size: 1/10th of recipe (~120g)
- Calories: 320
- Sugar: 24g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 21g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
