This no-churn coconut ice cream is rich, creamy, and full of coconut flavor. Plus, it's so easy to make. You don't even need to have an ice cream maker!
Where in the world did this whirlwind weekend go? Like really though...
First off, Jacob's (26th!) birthday was on Friday and we celebrated by enjoying a delicious breakfast of homemade crepes and then hitting up Texas Roadhouse that evening. Gotta love those rolls and cinnamon butter!
On top of that, we decided to try out a new hike, which was seriously breathtaking. Jacob and I have made a goal to get outside as often as we can when the weather is warm. Plus, I can never seem to get enough of the warm sunshine anyways. Also, did you catch my Instagram Story on it?? I haven't used the story feature too much yet, so I'm pretty proud of myself for trying it out. I might just have to share pics on Facebook later...
And of course, being the crazy food blogger that I am, I ended up spending the last bit of my Saturday shopping and trying to find the perfect props and ingredients for my latest recipes (I made a pretty epic attempt at fried spring rolls...and they kind of failed miserably. I guess I'll have to try again later...). I also went to like 5 stores trying to find the specific ice cream scoop you see in the pictures, and I FINALLY found the perfect one at Bed, Bath and Beyond (why didn't I think of that store in the first place? Thanks for helping me with that one Jacob!). Yeah, I know Amazon would've been 1,000,000 times easier, but they don't exactly have instant delivery yet. Maybe someday...
Okay...now let me just get to the point of today's post. I've kind of been putting it off if you can't tell. But I have an obsession...like an unhealthy obsession. I'm embarrassed to admit it, but I buy lotion, shower gel, hand soap, air fresheners, and like everything with this scent. And I love adding this to cookies like these Coconut Macaroons, cake, pie, curry, ICE CREAM (ahem) you name it! Any guesses yet?
Yeah...I'm seriously crazy for coconut in every form. Okay, I said it. I LOVE coconut! Does anyone else share this love for this strange tropical fruit? I think it must remind me of one of my favorite places in the world or something, but I simply love coconut.
So, if you share my same obsession, then you absolutely must make this recipe. No Churn Creamy Coconut Ice Cream. The name says it all, it's a sweet, creamy, coconutty ice cream served in a coconut shell (because that obviously makes it more authentic) and topped with toasted coconut or mango or pineapple...you choose! Now, doesn't that sound magical? I had this ice cream while I was in Thailand, and it was basically life-changing.
But, do you want to know the best part about this particular recipe? You don't even need an ice cream maker! If you are in the mood for homemade ice cream without an ice cream maker, this is the recipe you need to try. Just make sure you take special care to create the ice cream custard base, as this is what makes the ice cream so rich and creamy.
You need this in your life. Trust me...
You’ll also love these desserts:
- Coconut Macaroons with Chocolate Drizzle
- Stracciatella Gelato
- Stroopwafel Ice Cream Sandwiches
- Crazy Mint Chocolate Shake
- Chocolate Haupia Pie
If you make this recipe, let me know what you think! I’d love it if you could add a star rating ★ and a comment below. Be sure to follow me on Instagram, Pinterest, and Facebook, too!
📋 Recipe
No-Churn Coconut Ice Cream
Ingredients
- 4 eggs
- 1 cup granulated sugar
- 2 cups heavy whipping cream
- 1 can full fat coconut milk
- 3-4 vanilla beans split and scraped
- 2 teaspoon coconut extract
- 3 tablespoon coconut flakes sweetened
- toasted coconut
- mint optional
Instructions
- With a mixer, mix together eggs and sugar until smooth and creamy.
- Pour the egg and sugar mixture into a double boiler (or try this instead) over medium-high heat. Stir the mixture continuously for 8 to 10 minutes or until it has reached a thick consistency (similar to that of custard). Allow to cool for an hour or two in the refrigerator.
- In a separate bowl, mix the heavy cream until stiff peaks form. Carefully fold in coconut milk and flaked coconut.
- Add the egg and sugar mixture along with the vanilla beans (vanilla extract) and coconut extract. Gently combine all of the ingredients.
- Pour into containers and cover with a lid or plastic wrap. Place in the freezer for 8 hours or until firm.
- Serve with toasted coconut and garnish with mint, if desired.
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