Simple coconut ice cream recipe for summer

This no-churn coconut ice cream is creamy, coconutty, and so easy to make without an ice cream machine. You only need a few simple ingredients, a mixer, and a freezer, and you get a cold, sweet coconut dessert that feels perfect for warm days.

Come join me on Facebook here for easy recipes, cozy bakes, and little kitchen tips from my kitchen to yours.

Check out my Coconut Ice Cream Recipe video below to see how easy it is to make creamy homemade ice cream without an ice cream machine. If you like it, please hit the like button and subscribe to my YouTube channel for more easy ice cream recipes and sweet treats.

---

Why you’ll love this coconut ice cream

If you love coconut, this coconut ice cream recipe is such a good one to keep in your freezer. It has that sweet coconut flavor, but it does not feel too heavy or too sugary.

I also love that you do not need to cook anything. No custard, no eggs, no ice cream machine. You mix it, freeze it, and scoop it later. How can you not?!

Texture + flavor

This coconut ice cream tastes like a cold coconut dessert you would want after dinner. It has a creamy sweetness, but the coconut still stays the main flavor.

After a few minutes out of the freezer, it becomes easier to scoop. The texture is soft, creamy, and clean, with no need for fancy toppings.

Ingredients for coconut ice cream

• 2 cups of cold heavy whipping cream, about 473 ml
• 14 ounces of unsweetened coconut cream, about 400 ml
• 1 14-ounce can of sweetened condensed milk, about 397 grams
• 1 1/2 teaspoons of coconut extract
• 1/8 teaspoon of salt

Note: Use unsweetened coconut cream, not sweet cream of coconut. Sweet cream of coconut is already sweetened, and it can make this ice cream too sweet.

Did You Know: Coconut cream is thicker than coconut milk. Coconut milk can still work if that is all you have, but coconut cream gives the ice cream a creamier texture.

Equipment you’ll need

• Large mixing bowl
• Electric hand mixer or stand mixer
• 9×5-inch loaf pan or any freezer-safe container
• Plastic wrap
• Ice cream scoop or large spoon

How to make coconut ice cream

Step 1: Chill the bowl and add the cream

First, pour 2 cups of cold heavy whipping cream into a large mixing bowl that has been sitting in the freezer for about 30 minutes, so the bowl is already nice and cold before you start mixing. This helps keep the cream cold while you beat it, which makes it easier for the cream to turn thick, fluffy, and smooth.

Use full-fat whipping cream if you can, around 35% fat or higher, because richer cream gives the coconut ice cream that smoother, creamier texture once it freezes, so you do not end up with that icy, watery texture where you can feel little ice crystals instead of a nice creamy scoop.

Step 2: Beat the cream

Now beat the cream with an electric beater until it gets thick and holds its shape when you lift the beaters. Start on low speed if it splashes, then turn the speed up once it starts to thicken.

Once the cream stands up on the beaters, stop there. Do not keep beating it after that, because cream can go from whipped cream to grainy, and then start turning buttery. If that happens, it will not work properly for this ice cream.

Top Tip: Stop mixing as soon as the cream holds its shape. If you keep beating after that point, the cream can turn grainy, and that is not what you want for a smooth ice cream base.

Step 3: Add the coconut ingredients

Next, add 14 ounces of unsweetened coconut cream, which is about 400 ml. Coconut cream is thicker and creamier than coconut milk, so it gives this ice cream a better texture, but if you do not have coconut cream, you can use a can of coconut milk instead. It will still work, it just will not be quite as creamy.

Then add a 14-ounce can of sweetened condensed milk, which is about 397 grams. Condensed milk is already really sweet, so we do not need to add any extra sugar to this recipe. If you want to make it less sweet, you could try evaporated milk instead, but I have not tested it that way.

Step 4: Add coconut extract and salt

I like to add one and a half teaspoons of coconut extract, because it gives the ice cream a stronger coconut taste after it freezes. But if you do not have it, do not worry, because the coconut cream, or coconut milk if you are using that, will still give it a coconut flavor.

Then add one-eighth of a teaspoon of salt. It is only a tiny bit, but it helps balance the sweetness, so the ice cream does not taste too sugary.

Then just give it another good mix with the electric mixer until everything is mixed in.

Step 5: Pour and cover

Now, take a loaf pan or any freezer-safe container, and pour the ice cream mixture into it. I like to use a loaf pan because it gives you a nice wide space for scooping later, but if you only have a bowl, that is fine too.

Cover the loaf pan with plastic wrap, and press the plastic wrap down so it touches the ice cream mixture. This helps stop ice from forming on top while it freezes, and when the ice cream is ready, you can just peel the plastic wrap off.

Top Tip: Press the plastic wrap right onto the ice cream mixture, not just over the top of the pan. This helps protect the surface while it freezes.

Step 6: Freeze the ice cream

I had a little bit of ice cream mixture left over, so I am just going to use this small loaf pan for the rest of it. Leave the ice cream in the freezer for about eight hours, or just let it freeze overnight, until it is fully set, firm, and ready to scoop.

Once the ice cream is firm and ready to scoop, peel the plastic wrap off the top slowly so it comes away cleanly. If it feels too hard when it first comes out of the freezer, leave it on the counter for a little while before scooping.

Related Recipe: If you liked this homemade coconut ice cream, then check out how I made this simple mango ice cream too. For that one, I did not even use condensed milk, and it still came out creamy and delicious.

Easy swaps and add-ins

• If you do not have coconut cream, you can use canned coconut milk instead. The ice cream will still taste like coconut, but it may not be as creamy.
• If you do not have coconut extract, you can leave it out. The ice cream will still have coconut flavor from the coconut cream, but the flavor will be softer.
• You can also add toasted coconut flakes on top when serving. Chocolate sauce is also really good with coconut ice cream, especially if you like that coconut and chocolate flavor together.

More ice cream recipes

If you liked this coconut ice cream recipe, check out more easy ice cream recipes and sweet frozen treats below:

• Super Easy Old-Fashioned Vanilla Ice Cream Recipe – This classic vanilla ice cream is rich, creamy, and packed with old-fashioned flavor. It is perfect on its own or served with your favorite desserts.
• 3-Ingredient Oreo Ice Cream (No Ice Cream Maker) – An easy no-churn ice cream made with just three ingredients, loaded with crunchy Oreo pieces and a smooth, creamy texture.
• Whisk & Freeze Chocolate Ice Cream Recipe – A simple homemade chocolate ice cream that comes together with minimal effort. Just whisk, freeze, and enjoy a rich chocolate treat.

And if you try this ice cream recipe, leave a comment below or ask me any questions in the YouTube video comments. I’ll try to respond to as many comments and questions as I can!