Coconut Ice Cream Recipe | No Churn Coconut Ice Cream
If you're a fan of the creamy, tropical flavors of coconut, you're in for a treat! Learn how to make the easiest No Churn Coconut Ice Cream.
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Servings: 8 servings
Calories: 435kcal
Ingredients
- 2 cups Coconut Cream
- 14 oz Sweetened Condensed Milk
- 1 teaspoon Vanilla Extract
- 1 cup Shredded Coconut
Instructions
- Prepare the Coconut Cream Base. Start by chilling a mixing bowl and beaters in the freezer for about 15 minutes. This helps in whipping the coconut cream to a fluffy consistency. In the chilled bowl, beat the coconut cream until soft peaks form.
- Add the Sweetened Condensed Milk. Gently fold in the sweetened condensed milk and vanilla extract until well combined. Be careful not to deflate the whipped coconut cream.
- Mix in Shredded Coconut. Stir in the shredded coconut until evenly distributed throughout the mixture.
- Freeze the Mixture. Transfer the mixture to a loaf pan or any freezer-safe container. Smooth the top with a spatula. Cover with plastic wrap or a lid to prevent ice crystals from forming.
- Freeze Until Firm. Freeze for at least 4-6 hours or overnight until the ice cream is firm.
- Serve and Enjoy. Scoop it into bowls or cones. Garnish with extra shredded coconut or a drizzle of chocolate if desired.
Nutrition
Calories: 435kcal | Carbohydrates: 34g | Protein: 7g | Fat: 33g | Fiber: 3g | Sugar: 28g