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5 from 1 vote

No Churn Coconut Cream Ice Cream

This is a simple and easy recipe for No Churn Coconut Cream Ice Cream. Perfect for Keto and Paleo diets. 6 Ingredients. 15 minutes of hands-on time. Low-Carb. Gluten-Free. Dairy Free.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American, British, Italian
Servings: 8
Calories: 387kcal


  • 2 cans coconut cream
  • 4 egg yolks
  • cup honey
  • 2 teaspoon vanilla essence
  • ¼ teaspoon salt
  • 2 tablespoon cocoa powder (OPTIONAL. Use 1 tablespoon cocoa powder if you're doing half vanilla and half chocolate)


  • Whish the honey and egg yolks together until VERY light and creamy/fluffy. Set aside.
  • Heat the coconut cream until it steams, stirring occasionally. Do not let it boil. Lower the heat.
  • While stirring the egg yolk mix, add a ladle of hot coconut cream. Repeat twice.
  • Now pour the egg mix back into coconut cream and stir until it starts foaming. Remove from heat.
  • If you're making chocolate ice cream, add the cocoa powder now - and mix well. If you're doing half and half - first split the ice cream custard into two bowls.
  • Pour into a glass bowl and slide into the freezer.


Tips and Tricks:

1. I like to take the mixture out of the freezer every hour or so and whisk it thoroughly. This makes the final texture of the ice cream a bit "creamier". It's not necessary, but it does give a nicer final result.
In my experience, the ice cream takes about 3 hours to freeze. So plan accordingly! 
2.When you're ready to eat, remove from the freezer 10-15 minutes before serving so it can soften. You can also put it in the microwave, testing it every 10 seconds.


Calories: 387kcal | Carbohydrates: 19g | Protein: 5g | Fat: 35g | Saturated Fat: 30g | Cholesterol: 98mg | Sodium: 82mg | Potassium: 342mg | Fiber: 3g | Sugar: 12g | Vitamin A: 130IU | Vitamin C: 2.6mg | Calcium: 24mg | Iron: 2.6mg