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Coconut Ice Cream is the rich, creamy, no-churn frozen treat that tastes like a tropical vacation, and you do not even need an ice cream maker. I whipped up a batch on the first hot weekend of summer and Maddie and Lizzie went back for seconds before I could even grab a bowl. It is as easy as our Blue Raspberry Slush, just creamier.
Just four ingredients, a hand mixer, and a few hours in the freezer turn cream of coconut and heavy cream into a luscious, scoopable coconut ice cream.
Coconut Ice Cream Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 6 hours 10 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 580kcal
- 🌶️ Flavor Profile: Rich, sweet, and creamy with tropical coconut flavor
- ✋ Difficulty: Easy, as simple as our Fluffy Coconut Frosting
Quick Answer
Whip 2 cups of heavy cream to soft peaks, then slowly stream in a can of smooth cream of coconut and stir in vanilla and coconut extract. Spread the base into a loaf pan and freeze for at least 6 hours or overnight. That is it, a rich, creamy, no-churn coconut ice cream with just four ingredients and no ice cream maker.
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Why This Recipe Works
Click to see the technique science
- No ice cream maker needed. Whipping the cream adds air so the base freezes soft and scoopable without any churning.
- Cream of coconut does double duty. It sweetens the ice cream and packs in bold coconut flavor in one ingredient, no separate sugar needed.
- Soft peaks are the secret. Whipping the heavy cream just to soft-medium peaks keeps the texture light and creamy instead of icy.
- Streaming keeps it smooth. Slowly adding the cream of coconut while folding prevents lumps and keeps the base silky.
- Coconut extract boosts it. A little coconut extract deepens the tropical flavor so it tastes like a coconut shop scoop.
- A loaf pan freezes evenly. Spreading the base in a shallow loaf pan helps it firm up uniformly for clean scoops.
Why You’ll Love This Recipe
- Just 4 simple ingredients and no special equipment, just a hand mixer and a freezer.
- It is pure tropical comfort, like a frozen version of our Pina Colada Cupcakes.
- You can dress it up endlessly with toasted coconut, chocolate, or fresh fruit.
Key Ingredients
You only need four simple ingredients to make this no-churn Coconut Ice Cream, and the cream of coconut does most of the heavy lifting.
- Cream of Coconut: The sweet, thick coconut base (like Coco Lopez) that gives the ice cream its flavor and sweetness in one can.
- Heavy Whipping Cream: Whipped to soft peaks, it makes the ice cream rich, light, and scoopable without churning.
- Vanilla Extract: Rounds out the sweetness and adds warmth to the coconut flavor.
- Coconut Extract: Optional but recommended for an extra punch of tropical coconut taste.
See recipe card for exact quantities.
Variations and Substitutions
This Coconut Ice Cream is a perfect base for all kinds of tropical add-ins.
- Toasted coconut: Fold in or sprinkle on toasted coconut flakes for crunch and deeper flavor.
- Chocolate chips: Stir in mini chocolate chips or a chocolate swirl for an Almond Joy vibe.
- Pineapple or mango: Fold in diced tropical fruit for a pina colada style ice cream.
- Make it boozy: A splash of coconut rum adds grown-up flavor and keeps it extra soft.
- Add nuts: Toasted macadamia nuts or almonds bring a salty, crunchy contrast.
How to Make Coconut Ice Cream
- Place the cream of coconut in a bowl. If it is chunky, whip it with a hand mixer until smooth and pourable.
- In a large bowl, whip the heavy cream with a hand mixer or stand mixer until soft to medium peaks form.
- Slowly stream the smooth cream of coconut into the whipped cream until combined, then stir in the vanilla and coconut extract.
- Pour the base into a 9×5 loaf dish, smooth the top, and freeze for at least 6 hours or overnight until firm. Scoop and serve.
Recipe Tips & Tricks
- Use full-fat cream of coconut. It is sweeter and richer than coconut milk or cream and is what makes this work.
- Do not overwhip the cream. Stop at soft-medium peaks so the ice cream stays creamy, not buttery.
- Smooth out any chunks first. Cold cream of coconut can be lumpy, so whip it smooth before folding it in.
- Freeze overnight for best results. A full overnight freeze gives the cleanest, firmest scoops.
- Let it sit before scooping. A few minutes on the counter softens it just enough to scoop easily.
- Store airtight. Press plastic wrap on the surface to prevent ice crystals during storage.
Serving Ideas and Suggestions
This Coconut Ice Cream is a dreamy ending to any summer meal. Scoop it into bowls with toasted coconut and a drizzle of chocolate, or serve it alongside our No Bake Key Lime Eclair Cake for a tropical dessert spread.
It is perfect for cookouts and pool parties. Pair it with frosty drinks like our Blue Raspberry Slush and Strawberry Limoncello Slush to beat the heat.
Use it as a base for sundaes or float it in coffee for an affogato. For more easy no-bake treats, try our Raspberry No Bake Cheesecake Bites next.
Coconut Ice Cream FAQs
Yes, this is a no-churn recipe. Whipping the heavy cream adds air so the base freezes soft and scoopable with no machine required, just a bowl, a hand mixer, and your freezer.
Cream of coconut (like Coco Lopez) is thick and sweetened, which is what gives this ice cream its flavor and sweetness. Coconut milk and coconut cream are unsweetened and thinner, so they will not work as a direct swap here.
Icy texture usually comes from overwhipping the cream or not using enough fat. Stop whipping at soft-medium peaks and use full-fat cream of coconut and heavy whipping cream for the creamiest result.
Stored airtight in the freezer, it keeps well for up to 2 weeks. Press plastic wrap directly on the surface to prevent ice crystals and keep it creamy.
Yes. Swap the heavy whipping cream for well-chilled full-fat coconut cream and whip it the same way. It will be slightly less rich but still creamy and very coconut-forward.
Toasted coconut, mini chocolate chips, diced pineapple or mango, chopped macadamia nuts, or a splash of coconut rum all make delicious mix-ins for this tropical treat.
Craving more tropical treats? Try our Pina Colada Cupcakes next.
Pair a bite of our Key Lime Cheesecake with a scoop of coconut ice cream.
Love easy frozen treats? This no-churn butterscotch ice cream is rich, creamy, and made with just 5 ingredients.
Creamy Coconut Ice Cream
Ingredients
- 15 ounce can cream of coconut
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract optional
Instructions
- Place the cream of coconut in a medium bowl. If it is chunky, whip it with an electric hand mixer (or in the food processor) until it is as smooth as possible.15 ounce can cream of coconut
- Whip the cream in a large bowl with an electric hand mixer or the body of a stand mixer with the whisk attachment until soft to medium peaks form.2 cups heavy whipping cream
- Slowly stream in the cream of coconut until combined.1 teaspoon vanilla extract, 1/2 teaspoon coconut extract
- Stir in the vanilla and coconut extract if using.
- Pour the ice cream base into a 9×5 baking dish and smooth out the top.
- Place in the freezer for at least 6 hours or overnight is best.
- Serve immediately.
Notes
- Whip your heavy cream until soft peaks form—don’t over-whip or it might get too stiff.
- Make sure your cream of coconut is smooth. Use a hand mixer if it looks chunky.
- For best flavor, let the ice cream freeze overnight.
- Try adding coconut flakes or chocolate chips before freezing for extra flavor and texture.
- Let the ice cream sit out at room temperature for 10-15 minutes before scooping if it’s too firm.
- Store leftovers in a freezer-safe container to avoid ice crystals and keep that creamy ice cream texture.
Nutrition
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These were so much fun to make and tasted delicious.
yes
Can you use a electric mixer?