This No Churn Coconut Ice Cream is a creamy, homemade ice cream made without an ice cream maker, using whipped cream, coconut cream, honey, and coconut extract. It freezes smooth and scoopable with a rich coconut flavor and a light, airy texture.
A Quick Look at the Recipe
✅ Recipe Name: No Churn Coconut Ice Cream
🕒 Ready In: ~6 hours (freezing time)
👪 Serves: About 8 servings
🍽 Calories: ~280 per serving (estimated)
🥣 Main Ingredients: Heavy cream, coconut cream, honey, coconut extract
📖 Dietary Info: Gluten-free
👌 Difficulty: Easy - whip, fold, and freeze
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Whipping the cream first creates structure, while coconut cream adds depth and keeps the ice cream from becoming icy. Sweetened naturally with honey, this version avoids condensed milk while still delivering a balanced sweetness and clean coconut taste.
If you enjoy easy frozen desserts like this, you might also like our Strawberry Frozen Yogurt, Blueberry Yogurt Popsicles, Frozen Yogurt Bark, or Honey Pistachio Frozen Grapes. These recipes are simple to prep ahead and perfect for warm-weather treats or light desserts.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love No Churn Coconut Ice Cream:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make No Churn Coconut Ice Cream:
- Recipe Notes & Tips:
- How to Store:
- No Churn Coconut Ice Cream FAQs:
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- No Churn Coconut Ice Cream
Why You'll Love No Churn Coconut Ice Cream:
No Ice Cream Maker Needed: This recipe comes together with just a bowl and mixer, no special equipment required.
Creamy Coconut Flavor: Coconut cream and extract give this ice cream a smooth texture and rich coconut taste without being overpowering.
Naturally Sweetened: Sweetened with honey instead of refined sugar for a more balanced, not-too-sweet dessert.
Customizable Base: Delicious on its own or easy to dress up with chocolate chips, toasted coconut, fruit swirls, or chopped nuts.
Key Ingredients:
- heavy whipping cream. Provides the creamy base and structure. Whip until stiff peaks form for the best no-churn texture.
- cream of coconut. Adds rich coconut flavor and extra creaminess, don't substitute with coconut milk, as it's thinner.
- honey. Naturally sweetens the ice cream and helps prevent it from freezing too hard. Maple syrup can be used for a vegan option.
- coconut extract. Boosts the coconut flavor, use pure extract for the best taste.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Dairy-Free Option: Swap the heavy whipping cream for full-fat coconut cream and whip it well before folding. This creates a completely dairy-free coconut ice cream.
- Sweetener Swap: Replace honey with maple syrup or agave for a slightly different sweetness and flavor profile.
- Flavor Boost: Add lime zest, vanilla extract, or a splash of rum extract to enhance the coconut flavor.
- Mix-Ins: Fold in chocolate chips, toasted coconut flakes, chopped pineapple, or mango for extra texture and flavor.
How to Make No Churn Coconut Ice Cream:
- In a large mixing bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form.
- In a separate bowl, whisk together the coconut cream, honey, coconut extract, and salt until smooth.
- Gently fold the whipped cream into the coconut mixture until fully combined and fluffy.
- Pour the mixture into a loaf pan or freezer-safe container and smooth the top.
- Cover and freeze for at least 6 hours, or until firm.
- Let sit at room temperature for 5-10 minutes before scooping and serving.
Recipe Notes & Tips:
- Use cold cream: Cold heavy cream whips faster and holds its shape better, make sure it's chilled straight from the fridge.
- Don't over mix: Gently fold in the coconut cream to avoid deflating the whipped cream. A light hand keeps the texture airy and smooth.
- Use the right pan: A standard 9x5-inch loaf pan works well, but any freezer-safe container will do. For easier scooping, line it with parchment.
- Freeze time: Freeze for at least 6 hours or overnight for a firmer consistency. If too firm, let sit at room temperature for 5-10 minutes before scooping.
- Add-ins: Mix in toasted coconut, chopped pineapple, mini chocolate chips, or a swirl of mango puree before freezing for extra flavor.
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How to Store:
Freezer: Store in a freezer-safe container with a tight-fitting lid for up to 2 weeks. To prevent ice crystals, press a piece of parchment paper or plastic wrap directly onto the surface before sealing.
Serving tip: Let the ice cream sit at room temperature for 5-10 minutes before scooping for the creamiest texture.
No Churn Coconut Ice Cream FAQs:
No churn coconut ice cream can freeze very firm due to the high fat content of coconut cream. Let it sit at room temperature for 5-10 minutes before scooping to soften to a creamy texture.
Stored in an airtight container, no churn coconut ice cream stays fresh for up to 2 weeks. For best texture, press parchment paper directly on the surface before freezing to prevent ice crystals.
Absolutely. Stir in chocolate chips, toasted coconut flakes, chopped fruit, or nuts right before freezing to evenly distribute mix-ins without sinking.
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No Churn Coconut Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 can coconut cream
- ⅓ cup honey
- 1 teaspoon coconut extract
- 1 teaspoon salt
Instructions
- In a large mixing bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form.
- In a separate bowl, whisk together the coconut cream, honey, coconut extract, and salt until smooth.
- Gently fold the whipped cream into the coconut mixture until fully combined and fluffy.
- Pour the mixture into a loaf pan or freezer-safe container and smooth the top.
- Cover and freeze for at least 6 hours, or until firm.
- Let sit at room temperature for 5-10 minutes before scooping and serving.
Nutrition
Notes
- Use cold cream: Cold heavy cream whips faster and holds its shape better, make sure it's chilled straight from the fridge.
- Don't over mix: Gently fold in the coconut cream to avoid deflating the whipped cream. A light hand keeps the texture airy and smooth.
- Use the right pan: A standard 9x5-inch loaf pan works well, but any freezer-safe container will do. For easier scooping, line it with parchment.
- Freeze time: Freeze for at least 6 hours or overnight for a firmer consistency. If too firm, let sit at room temperature for 5-10 minutes before scooping.
- Add-ins: Mix in toasted coconut, chopped pineapple, mini chocolate chips, or a swirl of mango puree before freezing for extra flavor.
Yvonne says
Man - this is DELICIOUS! Hard to believe it’s a “healthier” choice when it tastes so good. Thanks for sharing!
Kathrine says
Question:
How much coconut cream is in one can?
I only have cartons and I’m not sure how much to add.
Thank you.
Roche Woodworth says
Hi! The can size I used is 400ml or approximately 13-14oz.