This homemade coconut ice cream is creamy, sweet, and super easy to whip up! Just grab some coconut milk, sugar, and a pinch of salt for a tasty treat.
I love that this recipe doesn’t need an ice cream maker. Just mix, freeze, and enjoy while dreaming of sunny beaches. Who needs a tropical getaway when you have this? 🍦🌴
Key Ingredients & Substitutions
Coconut Milk: Full-fat coconut milk is essential for creaminess. If you’re looking for a lighter version, you can use light coconut milk, but the texture may not be as rich. Almond or soy milk can work too, but the taste will change.
Sugar: Granulated sugar adds sweetness. If you prefer less processed options, try using coconut sugar or maple syrup. Adjust the amount to your taste since sweetness can vary.
Vanilla Extract: Pure vanilla extract enhances flavor. For a fun twist, consider using coconut extract for an extra coconut kick, or leave it out entirely if you’re in a pinch!
Toasted Coconut: Shredded coconut adds texture and visual appeal. You can use sweetened if that’s your preference, but it may alter the overall sweetness. Feel free to skip this if you’re not a fan!
How Do I Get Creamy Coconut Ice Cream Without an Ice Cream Maker?
Making coconut ice cream creamy without an ice cream maker is all about mixing during freezing. Here’s how to do it:
- After pouring your ice cream mixture into a container, freeze it for about 1-2 hours until it starts to harden.
- Then, take it out and stir vigorously with a spoon or whisk. This helps break up ice crystals.
- Return it to the freezer and repeat this stirring every hour for 4-6 hours.
This method keeps your ice cream smooth and creamy, just like you’d find in a shop! Enjoy the process and feel free to get creative with mix-ins if you want.
Easy Homemade Coconut Ice Cream
Ingredients You’ll Need:
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup granulated sugar (adjust to taste)
- 1 tbsp pure vanilla extract
- 1/4 tsp salt
- 1/2 cup shredded unsweetened toasted coconut (for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time. You will need an additional 4-6 hours for freezing. Just chill your coconut milk overnight, mix everything up, and then let it freeze until firm. It’s simple and perfect for warm days!
Step-by-Step Instructions:
1. Chill the Coconut Milk:
For the best results, place the cans of coconut milk in the refrigerator overnight. This way, the cream will separate and solidify, making it easier to scoop out for your ice cream.
2. Prepare the Coconut Cream:
Using a spoon, carefully scoop out the thick coconut cream from each can into a mixing bowl. Make sure to leave the thinner coconut water behind—save that for smoothies or other recipes!
3. Blend with Sugar and Vanilla:
Add the granulated sugar, vanilla extract, and salt to the bowl of coconut cream. Use a hand mixer or whisk to mix everything together until you have a nice, smooth, and creamy consistency.
4. Freeze the Mixture:
Pour the coconut mixture into a freezer-safe container and cover it with a lid or plastic wrap. Put it in the freezer for about 4-6 hours or until it’s firm. Remember to take it out every hour or so to give it a vigorous stir. This helps keep your ice cream creamy and prevents large ice crystals from forming!
5. Toast the Coconut Topping:
While your ice cream is freezing, take the shredded coconut and toast it! In a dry skillet over medium heat, stir it frequently until it turns golden brown and becomes fragrant. Watch it closely so it doesn’t burn, then let it cool.
6. Serve and Enjoy:
Once your ice cream is set, scoop it into bowls, and sprinkle the toasted coconut on top for an extra touch of flavor and crunch! Enjoy this delightful, homemade coconut ice cream and let the tropical vibes take you away!
FAQ for Easy Homemade Coconut Ice Cream
Can I Use Light Coconut Milk Instead of Full-Fat?
Yes, you can use light coconut milk if you’re looking for a lower-calorie option. However, keep in mind that the ice cream may not be as rich and creamy as it would be with full-fat coconut milk.
What Can I Substitute for Granulated Sugar?
You can use coconut sugar or maple syrup as alternatives to granulated sugar. Just remember that these options may alter the flavor slightly, so adjust the amount to taste!
How Long Can I Store Leftover Ice Cream?
You can store leftover coconut ice cream in an airtight container in the freezer for up to 2 weeks. Just make sure to let it sit at room temperature for a few minutes before scooping, as it may become quite hard!
Can I Add Mix-Ins or Flavors to This Recipe?
Absolutely! You can fold in chocolate chips, nuts, or fresh fruit into the mixture before freezing. For an extra coconut flavor, consider adding a bit of coconut extract alongside the vanilla.
