2 Ingredient No Churn Coconut Ice Cream

close-up photo 2 Ingredient No Churn Coconut Ice CreamThis creamy, no-churn ice cream is just 2 ingredients! No ice cream maker needed and the outcome is a fluffy, creamy, coconut flavored ice cream.
process photo showing scooping some No Churn Creamy Coconut Ice Cream out of a container

Last year, I discovered no churn ice creams (hello, cookies and cream ice cream). Since then, I’ve been hooked. I’ve pretty much retired my ice cream maker because this no-churn method is so much easier. I’m very excited to experiment with more flavors now that it’s officially ice cream weather.
close-up photo of no churn coconut ice cream in a container

Up first, is this coconut creation. There are so many different coconut products out there on the market now. I recently bought some coconut oil for my skin and my husband was so confused when he read the label and it states it can be used for baking, cooking, skin and hair. Haha!

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I tried a few coconut products before settling on this one.
photo of a bottle of creme of coconut
Cream of Coconut. Not to be confused with coconut cream or coconut milk. This is like sweetened condensed milk but with coconut instead. It pours out like a thick syrup and is used often in cocktails. You can get it at Walmart, supermarkets, Amazon, and wine & spirit stores like BevMo. If you have trouble finding it, look for it displayed next to other cocktail mixers.
close-up photo of no-churn coconut ice cream in a coconut bowl
Making this ice cream is easy. I’ve already made two batches! I garnished mine with some toasted coconut flakes, but that’s completely optional.

 

2 Ingredient No Churn Coconut Ice Cream

Prep Time: 15 minutes
Total Time: 15 minutes
Course: Dessert
Cuisine: American
Servings: 12
This creamy, no-churn ice cream is just 2 ingredients! No ice cream maker needed and the outcome is a fluffy, creamy, coconut flavored ice cream.

Ingredients:

  • 2 cups 16 oz cold heavy cream
  • 14 oz cream of coconut (see note)

Directions:

  1. Add cold heavy cream to a stand mixer and using the whisk attachment, mix on high speed until stiff peaks form.
  2. Scoop whipped cream into a large bowl. Pour in the cream of coconut and use a large spatula to fold it into the whipped cream until the cream of coconut is completely mixed in. Your whipped cream will lose its stiff peaks but should still look fluffy when you're done. You can see photos of what it should look like here.
  3. Pour ice cream into a 9 x 5 loaf pan. Use a spatula to smooth and even out the surface. Freeze overnight. If you desire more texture, you can sprinkle some toasted sweetened coconut flakes on top of the ice cream before serving.

Notes:

  • Cream of coconut is not the same as coconut cream or coconut milk. It's like a sweetened condensed milk but with coconut instead, so make sure you buy a version that is already pre-sweetened. It pours out like a thick syrup and is used often in cocktails. You can get it at Walmart, supermarkets, Amazon, and wine & spirit stores like BevMo. If you have trouble finding it, look for it displayed next to other cocktail mixers.
All images and content are © Kirbie's Cravings.

 

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2 Ingredient No Churn Coconut Ice Cream. No ice cream maker needed!

14 comments on “2 Ingredient No Churn Coconut Ice Cream”

  1. oo I’m excited about this as I use that cream of coconut for pina coladas so I already have it! do you know if a lighter cream would work as well?

    • I don’t think so. You really do need all the fat provided in the heavy cream, as well as the fat and sugar in the condensed milk. I’ve played around with different ratios and the ice cream never comes out as fluffy.

  2. Now I need to find that cream of coconut. With the heatwave, it’s time to make some ice cream again!  I love that this recipe has only 2 ingredients. Easy!

  3. I’m wondering if you can substitute cream of coconut for sweetened condensed milk? 

  4. This turned out so great. I did overwhip my cream a bit, but it was wonderful regardless 🙂 I can’t wait to try more!

  5. Do you just leave the pan open when freezing it? Does it need to be covered?

  6. This sounds really amazing, but as someone with limited kitchen equipment, I have two questions. 1: can I whip heavy cream in a blender or will that not work? 2: can I use unsweetened coconut cream and add a sweetener of my choice? I don’t eat any sugar, only zero calorie alternatives so I wanted a way to make this that fits my diet.

    • This coconut cream only comes in sweetened form from what I understand so I don’t believe you will be able to find unsweetened. It’s basically like condensed milk but made with coconut.


  7. First time I made it and is delicious!!!!
    I put inside grated coconut. I don’t like sweet to much, but this is perfect
    Thanks for sharing. ??

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