No-Churn Coconut Ice Cream Recipe – Easy Homemade Frozen Dessert

Last Updated on 2 months by Neha Deshmukh

No-Churn Coconut Ice Cream Recipe – Easy Homemade Frozen Dessert

Hey everyone! If you’re anything like me, you love a good scoop of ice cream, especially when the weather heats up. But sometimes, you just don’t want the fuss of an ice cream maker, right? Well, I have the perfect solution – this No-Churn Coconut Ice Cream! It’s unbelievably easy, requires just a handful of ingredients, and tastes absolutely divine. I first made this when I was craving something sweet and cool but didn’t want to run to the store. It’s been a family favorite ever since!

Why You’ll Love This Recipe

This recipe is a game-changer. Seriously! It’s perfect for those hot summer days, a quick dessert fix, or when you’re entertaining and want something impressive but effortless. No churning means no special equipment, and the coconut flavor is just… chef’s kiss. Plus, it’s surprisingly creamy and satisfying. You won’t believe how good something so simple can be!

Ingredients

Here’s what you’ll need to whip up this dreamy coconut ice cream:

• 1 can (340ml) evaporated milk (12 oz)
• 1 can (400g) condensed milk (14 oz)
• 1 can (400ml) coconut cream (400 ml)
• 1 tsp vanilla essence

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things make a big difference.

• Coconut Cream: Please, please, please use full-fat coconut cream! It’s what gives this ice cream its incredible richness and smooth texture. The lower-fat versions just won’t cut it.
• Evaporated Milk: Evaporated milk is key for a super smooth consistency. It helps prevent those pesky ice crystals from forming.
• Condensed Milk: The sweetness of condensed milk can vary slightly depending on the brand and where you are. In some parts of India, condensed milk tends to be a little less sweet, so you might want to add a tablespoon of sugar if you prefer a sweeter ice cream.
• Vanilla Essence: A good quality vanilla essence really enhances the coconut flavor. Don’t skimp here!

Step-By-Step Instructions

Alright, let’s get to the fun part! It’s seriously easy, I promise.

1. First things first, the night before you want to make the ice cream, freeze the can of evaporated milk overnight. This is a crucial step!
2. Once frozen, pour the evaporated milk into a large bowl. Using an electric mixer, beat it until it’s fluffy and has doubled in volume. This takes a bit of time, but it’s worth it – this is where the magic happens!
3. Now, gently fold in the condensed milk, coconut cream, and vanilla essence. Make sure everything is fully combined, but don’t overmix. We want to keep all that lovely air we whipped into the evaporated milk.
4. Transfer the mixture into a freezer-safe container. A loaf pan works great, or any airtight container will do. Seal it tightly to prevent freezer burn.
5. Freeze for 4 hours. Then, take it out and give it a good fluff with a fork to break up any ice crystals that might have formed.
6. Return it to the freezer for another 4-6 hours, or until it’s firm enough to scoop. Patience, my friend, patience!
7. Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly. Scoop and garnish with toasted coconut flakes – because why not?

Expert Tips

Want to take your no-churn coconut ice cream to the next level? Here are a few of my go-to tips:

• Fluffing is Key: Don’t skip the step of fluffing with a fork after the initial 4 hours! It makes a huge difference in the texture.
• Preventing Ice Crystals: The freezing the evaporated milk and gentle folding are your best friends when it comes to preventing ice crystals.
• Adjusting Sweetness: Taste the mixture before freezing and add a tablespoon of sugar if you like things extra sweet.

Variations

This recipe is a fantastic base for all sorts of delicious variations!

• Vegan Adaptation: For a vegan version, simply use coconut condensed milk instead of regular condensed milk. It’s readily available in most supermarkets now.
• Spice Level: My friend Priya loves adding a pinch of cardamom powder to the mixture for a warm, fragrant twist. It’s so good!
• Festival Adaptations: This ice cream is perfect for summer festivals like Onam or Baisakhi. It’s a refreshing treat that everyone will enjoy.

Serving Suggestions

This coconut ice cream is amazing on its own, but here are a few ideas to take it up a notch:

• Serve with fresh mangoes for a tropical delight.
• Drizzle with chocolate sauce for a decadent treat.
• Sprinkle with chopped nuts for added crunch.
• Pair it with a warm gulab jamun – trust me on this one!

Storage Instructions

Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. It might get a little icy after that, but it will still be delicious!

FAQs

Got questions? I’ve got answers!

1. Can I use low-fat evaporated milk?

Honestly, no. It won’t whip up properly and the ice cream won’t have the same creamy texture. Full-fat is the way to go!

2. What if I don’t have coconut cream, can I substitute something else?

You could try using the thick part of refrigerated full-fat coconut milk, but it won’t be quite as rich. Coconut cream is really the best option.

3. How long does this ice cream last in the freezer?

About 2 weeks. After that, it might start to get a little icy, but it’s still safe to eat.

4. Why is freezing the evaporated milk important?

Freezing the evaporated milk helps it whip up into a light and fluffy base for the ice cream. It’s a key step for achieving the right texture!

5. Can I add fruit or chocolate chips to this ice cream?

Absolutely! Feel free to get creative. Add chopped mangoes, berries, chocolate chips, or whatever your heart desires. Just fold them in gently before freezing.