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No-Churn Coconut Ice Cream

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!

Course Dessert
Cuisine Thai
Keyword coconut, ice cream, no churn, summer
Prep Time 30 minutes
Freezing Time 8 hours
Total Time 8 hours 30 minutes
Servings 8 servings

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 tsp coconut extract
  • 3 Tbsp coconut flakes sweetened
  • toasted coconut
  • mint optional

Instructions

  1. With a mixer, mix together eggs and sugar until smooth and creamy.

  2. 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.

  3. In a separate bowl, mix the heavy cream until stiff peaks form. Carefully fold in coconut milk and flaked coconut.

  4. Add the egg and sugar mixture along with the vanilla beans (vanilla extract) and coconut extract. Gently combine all of the ingredients.

  5. Pour into containers and cover with a lid or plastic wrap. Place in the freezer for 8 hours or until firm.

  6. Serve with toasted coconut and garnish with mint, if desired.

Recipe Notes

Adapted from The Spruce.