A delicious Creamy Coconut Ice Cream that is homemade, rich and creamy with deep coconut flavors! There are many coconut milk products at the stores that can be used to prepare coconut ice cream. However, I prefer to use 1 can (13.66 fluid ounces) of unsweetened coconut cream because it has a higher fat content – more coconut, less water – which creates a thicker and creamy texture. A great choice when making this ice cream without using an ice cream maker.
When using an ice cream maker, I use regular coconut milk (homemade or canned), which has the consistency of regular cow’s milk, because the churning process will produce a thick and creamy ice cream. Before we start preparing the coconut milk mixture, place a large empty bowl in the freezer for at least 30 minutes to chill for our whipping cream.
Preparing the Coconut Milk Mixture!
In a bowl, pour 1 can (13.66 Fl Oz) of unsweetened coconut cream, and stir until the coconut cream and coconut liquid are well combined, using a whisk. The coconut cream will provide a creamier texture and intense coconut flavor.
The coconut cream should have a smooth consistency after stirring for a few minutes.
Add 1 can (14 Oz) of sweetened condensed milk.
Continue with 1 teaspoon coconut extract, ½ teaspoon of vanilla extract, and a pinch of lite salt. Stir all the ingredients until well blended.
The condensed milk, which has a thick consistency, will eventually dissolve into the coconut milk mixture. Once all the ingredients are thoroughly mixed, place the bowl in the refrigerator to chill the coconut mixture.
Beating the Heavy Whipping Cream!
Remove the empty bowl from the freezer that we chilled for at least 30 minutes. We can now pour 2 cups of cold heavy whipping cream. When your bowl and whipping cream are both chilled, it will keep the milk fat solid for a nicely whipped fluffy texture.
With a hand mixer, initially beat at low speed and gradually increase the speed until stiff peaks are formed about 5 to 7 minutes.
When you lift the beaters and stiff peaks are formed, you have the right consistency that we are looking for. The next step is to remove the coconut milk mixture from the refrigerator.
Combining the Coconut Milk Mixture and Heavy Whipping Cream!
Carefully pour the chilled coconut milk mixture into the whipping cream in small amounts.
With a spatula, gently fold over to the top center until the coconut milk mixture is incorporated into the whipping cream. This will avoid deflating the whipping cream.
Continue this process with the remaining coconut milk mixture.
The coconut mixture has been folded into the whipping cream.
Freezing and Scooping the Creamy Coconut Ice Cream Mixture!
We can now pour the coconut ice cream mixture into a 2-quart glass container. You can smooth out the ice cream mixture on top with a spatula.
Some individuals will place a plastic wrap on top to prevent ice crystals from forming. When using heavy whipping cream and coconut cream, the fat content will usually minimize the formation of ice crystals.
Cover with lid and place in the freezer for 8 hours or overnight.
After 8 hours, remove the lid and if the ice cream is very solid, then let stand at room temperature for a few minutes to slightly soften before scooping out the ice cream.
The coconut ice cream is now scoopable and ready to be served after sitting for 10 to 15 minutes.
Look how creamy! Un helado de coco muy cremoso.
Serving the Creamy Coconut Ice Cream!
Serve the Creamy Coconut Ice Cream in a bowl or dish with as many scoops that your heart desires! Some individuals will garnish the coconut ice cream with regular or toasted coconut flakes. Many times I like to drizzle melted chocolate on top.
I quickly dish out a spoonful of ice cream so you can see the rich and creamy texture as it was started to melt.
Creamy Coconut Ice Cream!
This is the creamiest and most delicious coconut ice cream I have ever made with deep coconut flavors. ¡Que Rico!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.
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Creamy Coconut Ice Cream (Helado de Coco Cremoso)
- Prep Time: 20 Minutes
- Total Time: 20 Minutes
- Yield: 16 Servings 1x
Description
A delicious Creamy Coconut Ice Cream that is homemade, rich and creamy with deep coconut flavors! No Ice Cream Maker is used for this recipe.
Ingredients
- 1 can (13.66 Fl Oz) Unsweetened Coconut Cream
- 1 can (14 Oz) Sweetened Condensed Milk
- 1 teaspoon coconut extract
- ½ teaspoon vanilla extract
- A pinch of salt (I always use lite salt)
- 2 cups chilled heavy whipping cream
Place a large empty bowl in the freezer to chill for the whipping cream
Instructions
- Pour unsweetened coconut cream in a bowl, and stir until the coconut cream and coconut liquid are well combined.
- Add the sweetened condensed milk, coconut extract, vanilla extract, and pinch of salt. Stir all the ingredients until well blended. Place bowl in the refrigerator to chill the coconut milk mixture.
- Remove empty chilled bowl from the freezer and pour 2 cups of chilled heavy whipping cream. Using a hand mixer, initially beat at low speed and gradually increase the speed until stiff peaks are formed about 5 to 7 minutes.
- Carefully pour the chilled coconut milk mixture into whipping cream in small amounts. With a spatula, gently fold over to the top center until the coconut mixture is incorporated into the whipping cream. Repeat this process for the remaining coconut milk mixture.
- *Gradually pour the coconut ice cream mixture into a 2-quart glass container (8 cups). If necessary, spread the ice cream mixture on top with a spatula.
- Cover with a tight lid and freeze for 8 hours or overnight.
- Remove lid. If the ice cream is very solid, let stand at room temperature for a few minutes to slightly soften before scooping out the ice cream.
Notes
*Some individuals will place a plastic wrap on top to prevent ice crystals from forming. When using heavy whipping cream and coconut cream, the fat content will usually minimize the formation of ice crystals.
- Category: Desserts
- Method: Mixer
- Cuisine: Puerto Rican
Keywords: Creamy Coconut Ice Cream, Coconut Ice Cream, Ice Cream, Helado, Helado de Coco, Helado de Coco Cremoso
