3-Ingredient Toasted Coconut Ice Cream Recipe
You can make creamy coconut ice cream with golden toasted coconut bites using just three ingredients. No ice cream machine necessary!
No churn ice creams are the easiest ice cream recipes around, and this one is a dream for coconut lovers. The no-churn method means that you don’t need any special equipment to get the creamiest ice cream you’ve ever had!
Aside from the creamy texture, this recipe features crunchy toasted coconut bites to transport you to a Hawaiian beach. It’s the best sweet treat on a hot day!
What’s in 3-ingredient coconut ice cream?
If you’ve ever made no-churn ice cream, then you know that there’s a formula for the base: heavy cream and sweetened condensed milk. This recipe subs one simple ingredient for the condensed milk in order to get that gorgeous coconutty flavor!
- Heavy Cream: This forms the ice cream base. You can sub this with whipped coconut cream.
- Cream of Coconut:Cream of coconut brings the sweetness and the flavor! You can find it in the drink mixers section of most grocery stores. I used Coco Real brand. It has way more added sugar than the other common brands, Coco Lopez and Goya. You can also make your own using a can of coconut milk and some sugar!
- Shredded Coconut: This ingredient is actually optional, but I love the crunch and the added coconut flavor. You can use either sweetened or unsweetened coconut.
Making easy coconut ice cream
Start by toasting your coconut in a skillet. You can use any of these methods. I did mine on the stove top. It took me about 5 minutes.
Set your toasted coconut aside.
Pour your cream into a large mixing bowl. Using an electric mixer or stand mixer, beat the whipped cream until you get stiff peaks. This is what is going to give structure to your ice cream and keep it from being a gooey mess.
Fold the cream of coconut into the whipped cream, being careful not to overmix. You want it to become silky while still keeping most of the fluffiness.
Pour the ice cream mixture into a freezer-safe container. I use a glass 9×5 bread pan. Smooth the ice cream out, then cover it tightly with Saran wrap. Press the Saran wrap into the top of the ice cream — this will keep ice crystals from forming.
Freeze the ice cream for 2 hours.
After the first freeze is over, remove the ice cream from the freezer and mix in the toasted coconut. Smooth it out again and press the Saran wrap back into the top.
Freeze the ice cream at least 4 more hours. Overnight is actually best to get it good and set up!
This ice cream is delicious as is, but it’s even better if you drizzle it with a little chocolate and add some more toasted coconut on top!
Variations
You can use this base recipe to play around with and make your own ice cream flavors! Here’s some starting points:
- Add mix ins: Chocolate chips, crushed pineapple, crushed shortbread cookies or vanilla wafers, graham cracker bits, or chopped nuts are delicious!
- Add a drizzle: You can use the classic chocolate for an Almond Joy experience, but this ice cream is also amazing with caramel, white chocolate, or tropical fruit syrups. You can even add a maple syrup drizzle.
- Add extracts: A little vanilla extract can enhance the flavor. Coconut extract and mint are two others that are fantastic in this recipe. Start with 1 tsp and add it with the cream of coconut.
More Hot Weather Treats
FAQs
Cream of coconut is a sweetened coconut product commonly used in drinks like piña coladas. It’s thicker and sweeter than coconut cream, which is unsweetened. Make sure to use cream of coconut for this recipe (brands like Coco Real or Coco Lopez a work well), or your ice cream won’t be sweet enough.
It usually takes about 4–6 hours to firm up in the freezer, but I recommend freezing overnight for the best texture.
Store it in an airtight container in the freezer. For the best texture, enjoy it within 1–2 weeks.
No, heavy cream is essential for giving the ice cream its rich, creamy texture. Coconut milk doesn’t whip the same way and will result in an icy or watery texture rather than smooth and creamy ice cream.
3-Ingredient Toasted Coconut Ice Cream
Ingredients
- 2 cups heavy cream
- 1 3/4 cup cream of coconut
- 1/2 cup shredded coconut
Instructions
- Toast your coconut in a skillet over medium-high heat until golden brown. Remove from heat and set aside.
- In a large mixing bowl, beat the heavy cream to stiff peaks.
- Fold the cream of coconut into the heavy cream until completely incorporated.
- Pour the ice cream mixture into a large bread pan or other freezer-safe container. Smooth the ice cream out, then cover tightly with plastic wrap, pressing the plastic wrap into the top of the ice cream.
- Freeze the ice cream for 2 hours.
- Remove the ice cream from the freezer and add the toasted coconut. Stir until the coconut is mixed in.
- Smooth the ice cream, cover it with the plastic wrap again, and freeze for at least 4 more hours, or overnight.
- To serve, remove the ice cream from the freezer about and let it soften at room temperature for about 5 minutes.
