RECIPE
No-Churn Coconut Ice Cream
Whip cold cream until soft peaks form, fold in sweetened condensed milk, thick coconut milk and dried coconut powder, then freeze for about 6 hours. You get a creamy coconut ice cream with no ice cream machine and no cooking.
Ingredients
- 250 ml cold whipping cream
- 200 g sweetened condensed milk
- 150 ml thick fresh coconut milk, chilled
- 3 tbsp dried coconut powder or desiccated coconut
- Pinch of cardamom powder, optional
- Toasted coconut or chopped nuts for topping
Method
- Whip the cold cream in a chilled bowl until soft peaks form.
- In another bowl, mix the condensed milk, coconut milk, dried coconut powder and cardamom.
- Gently fold the coconut mixture into the whipped cream until no streaks remain.
- Spread into a freezer-safe box, cover and freeze for about 6 hours or until firm.
- Rest at room temperature for 5 minutes before scooping, and top with toasted coconut.
Yield: 6 servings · Prep: 15 min
Tips for a creamy texture
- Keep the cream, bowl and coconut milk well chilled before whipping.
- Fold gently so you keep the air in the whipped cream.
- Cover the surface with cling film to prevent ice crystals.
Is there a dairy-free version?
This recipe uses dairy cream and condensed milk. For a dairy-free frozen treat, try our coconut water fruit popsicles.
Ingredients in Pune
CocoDaily offers fresh coconut milk and dried coconut powder. See the products.
FREQUENTLY ASKED QUESTIONS
Quick answers.
Do I need an ice cream machine?
No. Whipped cream provides the air, so the mixture freezes creamy without churning.
Can I use coconut cream instead of coconut milk?
Yes. It makes the ice cream richer and more strongly coconut-flavoured.
How long does it keep?
Covered, it keeps well in the freezer for about two weeks.
Is it dairy-free?
No. It uses cream and condensed milk.
