Creamy Coconut Ice Cream

This Coconut Ice Cream is a rich, creamy, no-churn frozen treat made with just four ingredients and no ice cream maker, the easiest tropical summer dessert.

Course Dessert

Cuisine American

Keyword Coconut Ice Cream

Prep Time 10

Freeze Time 6

Total Time 6 10

Servings servings

Calories 580kcal

Author Jason Decker

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