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+ servings

No Churn Coconut Ice Cream

5 from 2 votes
Prep Time 20 minutes
Chill 8 hours
Servings 8 people

Ingredients
  

  • 14 oz sweetened condensed milk
  • 2 cups heavy cream
  • ½ cup coconut cream (NOT coconut milk)
  • ½ teaspoon salt
  • ¼ cup shredded coconut (optional)

Instructions
 

  • In the bowl of a stand mixer, add your heavy cream. Whip on high speed until your cream reaches soft peeks. (be careful not to over mix it). Put aside.
  • In a large bowl combine your condensed milk, coconut cream, and salt. Once combined, fold in your whipped cream.
  • Add mixture to a loaf pan or desired container. Place in the freezer and let it chill overnight or at least 8 hours.
  • Toast your shredded coconut by placing your coconut on a baking dish and bake at 350 degrees for 5 minutes (keep an eye on it, take out once lightly browned).
  • Serve ice cream and top with the toasted coconut. Enjoy!
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