Coconut Ice Cream (No Ice Cream Maker) Recipe

I recently whipped up my version of coconut milk vanilla ice cream using full-fat coconut milk, coconut cream, granulated sugar, salt and a splash of vanilla extract. The optional toasted shredded coconut adds a delightful crunch, making this no machine needed treat refreshingly smooth and irresistibly perfect for summer.

I recently discovered a recipe for Coconut Ice Cream that’s perfect for any summer day, and I just had to share it with you! I was so surprised how easy it is to make this homemade treat without an ice cream maker.

Using 2 cans of full-fat coconut milk and a can of coconut cream, this dessert packs a punch of real coconut flavour. I mix in 3/4 cup granulated sugar, a pinch of salt, and a teaspoon of vanilla extract for that extra burst of flavor.

Sometimes I even add in 1/2 cup of toasted shredded coconut for a little crunch. This isn’t your ordinary coconut milk vanilla ice cream, it’s more like a creamy coconut sorbet without the fuss of a machine.

Every bite melts perfectly in your mouth and brings you a taste of tropical bliss. I can’t wait for you to try it out and enjoy this summer must-have treat!

Why I Like this Recipe

I love how simple it is to make this coconut ice cream. I don’t need any fancy ice cream maker, and that makes it super accessible. I also love the rich, authentic coconut flavor from the full-fat coconut milk and coconut cream—it feels like every bite is a tropical getaway. Plus, I really dig the option to add toasted shredded coconut for an extra bit of crunch. Lastly, the process of whipping it together, chilling it, and stirring it periodically gives me a fun little DIY project that makes the whole treat taste even better.

This coconut ice cream is so dang easy to make and totally satisfying. I mean, it’s got that real coconut flavor that hits you right away, and you don’t even need an ice cream maker. You just mix everything together, chill it out, then stir it a few times until it’s all creamy and smooth. Perfect for those hot summer days when you really need a cool, homemade treat. Trust me, once you try it, you’ll be hooked!

Ingredients

• Coconut Milk: It’s rich in medium chain fats that create a creamy texture and mild coconut flavor.
• Coconut Cream: Thick and indulgent, it adds extra richness and smooth body to the ice cream.
• Granulated Sugar: Provides quick carbohydrates that make the treat sweet, though not super healthy.
• Salt: Just a tiny pinch that balances and brightens all the other flavors perfectly.
• Vanilla Extract: Brings a warm, inviting aroma and helps enhance the overall flavor profile.
• Toasted Shredded Coconut: Optional but adds a crunchy texture plus a little extra fiber.

Ingredient Quantities

• 2 cans (14 oz each) full-fat coconut milk, well shaken
• 1 can (14 oz) coconut cream
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract (you can add more if u wanna amp up the flavor)
• Optional: 1/2 cup toasted shredded coconut for extra crunch

How to Make this

1. Pour the two cans of full-fat coconut milk and the can of coconut cream into a large mixing bowl, making sure both are well shaken before opening.

2. Add the 3/4 cup granulated sugar, 1/4 tsp salt, and 1 tsp vanilla extract to the bowl.

3. Use a hand whisk to mix everything together thoroughly until the sugar starts to dissolve.

4. If you’re using toasted shredded coconut, stir in the optional 1/2 cup now for a bit of extra crunch.

5. Cover the bowl with plastic wrap or a lid and place it in the fridge for about 2 hours. This helps the mixture chill properly and allows the flavors to blend.

6. Once chilled, give the mixture a good whisk again to break down any ice crystals that may have started forming.

7. Pour the mixture into a shallow, freezer-safe container, spreading it evenly.

8. Freeze the container for 45 minutes, then take it out and stir it vigorously to mix up any frozen chunks.

9. Return it to the freezer and repeat the stirring process every 30 minutes for about 2 to 3 hours until the ice cream is creamy and smooth.

10. Scoop and serve the ice cream straight away or let it sit at room temperature for a few minutes if it’s too hard to scoop. Enjoy!

Equipment Needed

1. Large mixing bowl for pouring and mixing all the ingredients
2. Can opener to open the cans of coconut milk and coconut cream
3. Measuring cups and spoons to get the sugar, salt and vanilla exactly right
4. Hand whisk for mixing everything thoroughly and breaking down any ice crystals
5. Plastic wrap or a lid to cover the bowl while it chills in the fridge
6. Shallow, freezer-safe container to spread the mixture out before freezing
7. A stirring utensil like a spoon or spatula to stir up the frozen chunks during the freezing process
8. Ice cream scoop for serving the finished ice cream

FAQ

Coconut Ice Cream (No Ice Cream Maker) Recipe Substitutions and Variations

• For the full-fat coconut milk, you can use a mix of coconut cream diluted with water (about a 3 to 1 ratio) if you dont have the milk on hand
• If you cant find coconut cream, you can chill a can of full-fat coconut milk overnight and scoop off the cream that rises to the top
• Instead of granulated sugar, you can use maple syrup or honey but remember to adjust the amount since they are a bit sweeter
• If you dont have vanilla extract or just want to spice it up, almond extract is a good swap, using the same amount really works
• For an extra crunch alternative to toasted shredded coconut, lightly toasted slivered almonds or pecans can add a nice texture twist

Pro Tips

1. Make sure you shake the coconut milk and cream really well before using em, cuz if they ain’t well mixed, your ice cream could end up lumpy and not as creamy as it should be.

2. When you give the mixture a stir after chilling, don’t just do a quick mix; really beat it down to break up those ice crystals. It might take a little extra elbow grease but it’ll make the texture so much smoother.

3. If you’re addin toasted coconut, add it in gently so you don’t over mix the crunchy bits into a mush. You wanna keep that extra crunch without ruin the whole creamy vibe.

4. Lastly, remember that frezzing process ain’t just about letting it sit. Stir it a few times in between, even if you get distracted sometimes, coz that little extra effort really helps get a better consistency.