5 Ingredients or Fewer

No-Churn Coconut Ice Cream

August 12, 2022
0 Ratings
Photo by She's Almost Always Hungry
  • Prep time 6 hours 20 minutes
  • Serves 8
Author Notes

This tropical no-churn ice cream gets its sweetness and flavor from sweetened condensed coconut milk. It is based on Nigella Lawson's formula for no-churn ice cream (found in her No Churn Coffee Ice Cream recipe).
She's Almost Always Hungry

What You'll Need
  • cups sweetened condensed coconut milk
  • cups heavy cream, well-chilled
  • 1 teaspoon coconut extract
  • 3 tablespoons coconut rum (like Malibu), to taste
  • Optional garnishes: toasted unsweetened shredded coconut or chocolate sauce
  1. In the bowl of a stand mixer, whisk the heavy cream until soft peaks form. Gently add coconut sweetened condensed milk and whisk until the mixture thickens (just past soft peaks).
  2. Slowly whisk in the coconut extract and coconut rum (the more rum you add, the softer the ice cream will be).
  3. Spoon the ice cream into an air tight container and freeze for at least 6 hours or overnight.
  4. Allow the ice cream to sit at room temperature for 10 minutes before serving.

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