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Toasted Coconut No Churn Ice Cream

Toasted Coconut No Churn Ice Cream

Course: Dessert
Cuisine: American
Keyword: Toasted Coconut Ice Cream
Prep Time: 15 minutes
Freezing Time: 6 hours
Servings: 6 servings
Easy, rich ice cream recipe that doesn't require a machine!
Print Recipe

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.