Coconut Ice Cream

Make this creamy coconut ice cream at home without eggs, store-bought condensed milk or ice cream machine. It is so easy to put together and requires only 4-ingredients.

So this homemade ice cream recipe is the best one I have ever tried. It does not require too many ingredients and gives a smooth, creamy and incredibly delicious ice cream. You may also like coffee and banana frozen yoghurt. It is also made with very few ingredients and does not require an ice cream machine.

About coconut milk and condensed coconut milk

• You can use homemade or store-bought coconut milk. I have used Dabur Hommade Coconut Milk. But if you are using homemade coconut milk, just make sure you use first pressed and thick coconut milk. It will make the ice cream more creamy.
• While making the condensed coconut milk, allow the milk to gently simmer away and reduce by half. Avoid over stirring or boiling the coconut milk over high heat.

About cream

• You can use both fresh cream or whipping cream for this recipe. I have used Amul Fresh Cream which has 25% fat content.
• Always use chilled cream for making the ice cream. It will whip up quickly.
• After opening the chilled Amul cream pack, only use the thick cream and discard the thin watery liquid.

About the bowl and whisk

• Before you start making the ice cream, keep the glass bowl and whisk in the freezer for at least 15 minutes. It will speed up the whole process.

Watch how to make coconut ice cream:

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Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min
Freezing Time: Overnight

Serves: 4 people

Ingredients:

• 400 ml coconut milk
• 500 ml fresh cream
• 2/3 cup sugar
• 3 tbsp fresh coconut flakes

Cooking Directions:

To make condensed coconut milk:

In a non-stick pan, pour coconut milk and sugar. Give it a stir and bring to a simmer over a medium flame.

Once it comes to a simmer and the sugar has completely dissolved, lower the flame and allow it to cook for 30 minutes or until it has reduced by half.

You don’t need to stir it, just allow it to simmer away gently. After a few minutes, you will notice that the milk has thickened and it has become pale creamy in colour.

After that remove the pan from heat and keep it aside to cool down completely. Then transfer it to a bowl and cover with a lid. Refrigerate overnight.

To make coconut ice cream:

For the coconut flakes, take a vegetable slicer and slice fresh coconut meat to make thin flakes. You can also slice it with a sharp knife if you like.

In a chilled glass bowl, pour the fresh cream. Using an electric whisk, whip the cream on medium-high speed for 4-5 minutes.

Then pour the chilled condensed coconut milk into the bowl. Whip on high speed for 4-5 minutes.

When it gets completely incorporated into the cream, add the coconut flakes. Gently fold it in.

Pour the ice cream mixture into a loaf pan or any freezer-friendly container.

Place a piece of plastic or cling wrap over the pan and press it firmly against the entire surface of the ice cream. Then place another piece of cling wrap over the pan. Secure it nicely. This will make the pan airtight and prevent the formation of ice crystals.

Freeze for 5 hours or overnight. Once it fully sets, take it out and let it sit at room temperature for 5 minutes to soften slightly.

Then scoop and serve it into a coconut shell. Garnish with coconut flakes.

Watch the recipe video here:

Coconut Ice Cream

Sneha Paul

Make this creamy coconut ice cream at home without eggs, store-bought condensed milk or ice cream machine. It is so easy to put together and requires only 4-ingredients.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Servings 4 people

Ingredients

  

• 400 ml coconut milk
• 500 ml fresh cream
• 2/3 cup sugar
• 3 tbsp fresh coconut flakes

Instructions

 

To make condensed coconut milk:

• In a non-stick pan, pour coconut milk and sugar. Give it a stir and bring to a simmer over a medium flame.
• Once it comes to a simmer and the sugar has completely dissolved, lower the flame and allow it to cook for 30 minutes or until it has reduced by half.
• You don’t need to stir it, just allow it to simmer away gently. After a few minutes, you will notice that the milk has thickened and it has become pale creamy in colour.
• After that remove the pan from heat and keep it aside to cool down completely. Then transfer it to a bowl and cover with a lid. Refrigerate overnight.

To make coconut ice cream:

• For the coconut flakes, take a vegetable slicer and slice fresh coconut meat to make thin flakes. You can also slice it with a sharp knife if you like.
• In a chilled glass bowl, pour the fresh cream. Using an electric whisk, whip the cream on medium-high speed for 4-5 minutes.
• Then pour the chilled condensed coconut milk into the bowl. Whip on high speed for 4-5 minutes.
• When it gets completely incorporated into the cream, add the coconut flakes. Gently fold it in.
• Pour the ice cream mixture into a loaf pan or any freezer-friendly container.
• Place a piece of plastic or cling wrap over the pan and press it firmly against the entire surface of the ice cream. Then place another piece of cling wrap over the pan. Secure it nicely. This will make the pan airtight and prevent the formation of ice crystals.
• Freeze for 5 hours or overnight. Once it fully sets, take it out and let it sit at room temperature for 5 minutes to soften slightly.
• Then scoop and serve it into a coconut shell. Garnish with coconut flakes.

Keyword Homemade Ice Cream, ice cream recipe, no-machine ice cream

If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!