Description
This homemade coconut ice cream is a creamy, dairy-rich treat made with heavy cream, full-fat coconut milk, and sweetened condensed milk. Enhanced with a touch of vanilla and optional coconut extract, it features toasted unsweetened shredded coconut for added texture and flavor. The recipe requires no ice cream maker, using whipped cream and gentle folding techniques to achieve a light, airy consistency before freezing for a smooth, indulgent dessert.
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 (about 200 grams from a 400 gram can), cold
- 1 teaspoon Vanilla Extract
- ⅛ teaspoon Coconut Extract (optional)
Sweeteners and Flavors
- ¾ cup Powdered Sugar
Additional Ingredients
- ½ cup Dry Shredded Coconut or Coconut Flakes, toasted and 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 cream until it doubles in volume and forms stiff peaks, ensuring a light and stable base for the ice cream.
- Mix Coconut Base: In a separate bowl, mix together the cold coconut milk, sweetened condensed milk, and optional coconut extract until well combined, forming the flavorful ice cream base.
- Aerate the Mixture: Take a few scoops of the whipped cream and fold them gently into the coconut milk mixture. This step helps to aerate the mixture, incorporating air for a smoother texture.
- Combine Mixtures: In two batches, fold the coconut milk mixture into the whipped cream using a spatula. Fold gradually and carefully to retain as much air as possible, resulting in a fluffy ice cream mixture.
- Prepare for Freezing: Transfer the mixture into a shallow rectangular container. Smooth the surface, then cover it with a piece of cling wrap or baking paper pressed gently on top to prevent ice crystals from forming.
- Seal and Freeze: Cover the container tightly with a lid, cling wrap, or foil. Freeze for at least 8 hours, preferably overnight, to allow the ice cream to set and develop its creamy texture.
- Serve: Before serving, remove the cling wrap from the surface and let the ice cream rest at room temperature for about 5 minutes to soften slightly for easy scooping. Optionally, sprinkle toasted shredded coconut on top for added texture and flavor.
Notes
- Keeping all liquid ingredients cold helps the ice cream freeze faster and improves texture.
- Coconut extract is quite potent; 1/8 teaspoon adds a subtle flavor, but it can be increased up to 1/4 teaspoon depending on your preference.
- Toasted shredded coconut adds a nice crunch; toast the coconut flakes lightly in a dry pan over medium heat until golden brown.
- This recipe does not require an ice cream maker, making it simple and accessible.
Nutrition
- Serving Size: 1/10 of recipe (~130g)
- Calories: 280
- Sugar: 22g
- Sodium: 35mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
