No Churn Coconut Ice Cream
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.
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.
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