Description
This Homemade Coconut Ice Cream is a creamy, rich, and refreshing dessert made with full-fat coconut milk, whipped heavy cream, and sweetened condensed milk. It features a subtle hint of vanilla and optional coconut extract, enhanced by toasted shredded coconut flakes for added texture. Perfect for coconut lovers and a delightful treat any time of the year.
Ingredients
Scale
Ice Cream Base
- 1.5 cups Heavy Cream / Whipping Cream, cold
- ¾ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 cups Full Fat Coconut Milk, cold
- ½ can (about 200 grams) Sweetened Condensed Milk, cold (from a 400-gram can)
- ⅛ teaspoon Coconut Extract (optional)
Topping
- ½ cup Dry Shredded Coconut / Coconut Flakes, toasted & unsweetened
Instructions
- Whip the Cream: In a large bowl, combine cold heavy cream, powdered sugar, and vanilla extract. Use a hand blender to whip the cream until it has doubled in volume and forms stiff peaks, providing a fluffy and airy texture.
- Mix Coconut Base: In a separate bowl, mix together the cold full-fat coconut milk, sweetened condensed milk, and optional coconut extract until well combined, creating a smooth, creamy mixture.
- Aerate the Coconut Mixture: Take a couple of scoops of the whipped cream and gently fold it into the coconut milk mixture. This step helps to aerate the mixture, incorporating air for a lighter texture.
- Combine Mixtures: Gradually fold the coconut milk mixture into the whipped cream in two batches using a spatula. Fold carefully to retain as much air as possible, ensuring the ice cream is light and creamy.
- Prepare to Freeze: Pour the combined mixture into a shallow rectangular container. Place a piece of cling wrap or baking paper directly on the surface and press gently to prevent ice crystals from forming.
- Freeze: Cover the container tightly with a lid, cling wrap, or foil. Freeze for at least 8 hours, preferably overnight, to allow the ice cream to fully set.
- Serve: Before serving, remove the cling wrap from the surface. Let the ice cream rest at room temperature for about 5 minutes to soften slightly. Scoop and serve with toasted shredded coconut flakes sprinkled on top for added crunch and flavor.
Notes
- Keeping all liquid ingredients cold helps the ice cream freeze more quickly and prevents ice crystal formation.
- Coconut extract is potent; 1/8 teaspoon provides a balanced coconut flavor, but you can increase up to 1/4 teaspoon for a stronger taste.
- To toast the shredded coconut, lightly dry-fry in a pan over medium heat until golden and fragrant, tossing frequently to prevent burning.
- This ice cream does not require an ice cream maker and is excellent for a no-churn homemade dessert option.
Nutrition
- Serving Size: 1/10 of recipe (~120 grams)
- Calories: 280
- Sugar: 23g
- Sodium: 45mg
- Fat: 22g
- Saturated Fat: 19g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 75mg
