Toasted Coconut No Churn Ice Cream

Toasted Coconut No Churn Ice Cream just sounds awesome, doesn’t it? It tastes better. It also lends itself to toppings – hot fudge sauce makes an already rich confection decadent. The best part about this recipe, though, is that it doesn’t require any special equipment. No ice cream machine? No problem.

One word of caution – the sweetened coconut cooks lightning fast – keep a close eye on it. I got lucky: I was whipping the cream and Bert walked by and saw the smoke beginning to pour out of the oven vent. He alerted me. Oops.

A note about the coconut rum: the addition of the alcohol prohibits ice crystals from forming, and helps the ice cream not freeze quite so solidly. It doesn’t add a ton of flavor. If you’d rather risk a little icier ice cream to avoid the alcohol, increase the coconut extract to a full teaspoon. Vodka would work as well in a pinch. I bought a little airplane size bottle, so I should have enough for my next batch of ice cream.

I used my immersion blender attachments blade and bowl (affiliate link) to whip the cream. It took about a minute and a half.  You can use a wire whisk to whisk it the traditional way too – you’ll work off some of the calories you’ll eat later!

Mix in about half of the whipped cream into the milk mixture, then fold in the rest. The less the whipped cream breaks, the lighter the finished product will be.

This recipe is NOT low calorie.

It IS delicious and very, very rich. Serve small portions!

Toasted Coconut No Churn Ice Cream

Course: Dessert

Cuisine: American

Keyword: Toasted Coconut Ice Cream

Prep Time: 15 minutes minutes

Freezing Time: 6 hours hours

Servings: 6 servings

Easy, rich ice cream recipe that doesn't require a machine!

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Ingredients

• 1/2 cup Sweetened, flaked coconut
• 1 can Sweetened Condensed Milk
• 1/4 cup Coconut Oil, melted
• 1 tbsp Coconut Rum
• 1/2 tsp Coconut Extract
• 2 cups Heavy cream
• pinch Salt

Instructions

• Preheat oven to 450 degrees. Toast coconut for 6 to 8 minutes, being careful not to burn. Set aside to cool. 
  
• Combine condensed milk, coconut oil, coconut rum and coconut extract in large bowl. Add toasted coconut and mix well.
  
• In another container, whip cream until peaks form, being careful not to over whip (and make butter). Ad 1/2 of cream to milk mixture and mix well to lighten.
  
• Fold remaining cream into milk mixture, combining thoroughly. Freeze in covered container for at least 6 hours.
  

  Ice cream should be fairly easy to serve after freezing, but let sit out for 5 minutes to soften as necessary.