This 3-ingredient, No-Churn Vanilla-Coconut Ice Cream Recipe without cream is so easy and so delicious! It's thick and creamy with hints of coconut and vanilla. Perfect for warmer months of Spring and Summer!
This Vanilla-Coconut Ice Cream Recipe without cream blew my mind the first time I made it! This recipe is one of the easiest ice cream recipes because it requires only 3 ingredients, and has 3 simple steps, and no ice cream machine needed! It's a super rich, amazingly creamy ice cream, and not overwhelmingly coconut-y. The ice cream flavors are both both vanilla and coconut in a perfect union.
This was inspired the abundance of coconuts and coconut flavored foods here in Brazil. It has coconut milk, condensed milk to give it the sweetness, and vanilla extract. But then...you can add in any other ingredients you want! Add toasted coconut, chocolate chips, crushed cookies, peanut butter, the options are endless.
I hope you try this simple recipe and are as blown away as I am.
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So Many Coconuts in Brazil
Brazil has so many coconut palm trees that you can literally get a coconut anywhere. Mostly, they are Coco Verde, or Green Coconuts, which have not fully matured into the familiar brown coconut. The are love by Brazilians because they have more refreshing coconut water and less flesh. You can find Green coconut vendors here in the park, at the beach, in street fairs, in grocery stores, and farmers markets...coconuts, coconuts, coconuts! And there are so many recipes with coconut, from sweet to savory. Bolo de Coco (Brazilian Coconut Cake) and Moqueca (Coconut Shrimp Stew) are just a couple examples.
Simple Ingredients and Substitutes
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There are only 3 required ingredients for this homemade ice cream recipe, with some substitutions listed. That's right! No egg yolks, heavy whipping cream, no ice cream machine. Then there are endless options for adding to it!!
Ice Cream Base
- Sweetened Condensed milk - The sweet condensed milk is the thick sweetener in this ice cream recipe. You can find Coconut version if you prefer, but I used regular.
- Vanilla extract - The vanilla extract balances out the coconut and brings even more flavor! You can also use fresh vanilla bean from vanilla pods real homemade vanilla ice cream recipe.
- Coconut Milk, Full Fat, unsweetened - You want to buy the thick coconut milk that comes in the cooking aisle, usually in a can, not the beverage coconut milk. The reason is that you are going to only use the cream (the thick part, not the liquid). You can substitute Coconut Cream if you can find it in your store or soy whipping cream. Use the entire cans as this will just add more yummy coconut ice cream. Of course heavy cream is always an option.
Optional mix-ins
- Shredded coconut - Sweetened or unsweetened are both fine for this recipe, since the glaze is plenty sweet!
- Other toppings or mix-ins are caramel sauce, crushed cookies, chocolate chips, fresh fruit, cocoa powder, peanut butter cups, other favorite candy bars, hot fudge sauce, or any other favorite toppings you want.
See recipe card for quantities.
Simple Equipment You'll Need with Options
For this recipe, I recommend either an Electric Hand Mixer or a Stand Mixer for whipping the coconut milk or cream.
For freezing the ice cream, a standard loaf pan, about 9 inches by 5 inches is the perfect size.
Good Ice Cream Scooper! I love Good Cook ice cream scoopers, but there are many great ones out there.
Tips for this Coconut Ice Cream Recipe
Tip #1 - Before serving, take the ice cream out of the freezer and let sit for 10-15 minutes. This will allow it to soften slightly and make it easier to scoop.
Tip #2 - Buy double the ingredients to have on hand for next time! This recipe is so easy and delicious you will be making again, for sure!
Making this Ice Cream Recipe without cream
Get ready for the easiest ice cream recipe!
Prepare the Coconut Cream ahead
Place the 2 unshaken cans of full-fat coconut milk in the refrigerator for at least 8 hours or overnight. This will allows the coconut cream to separate from the liquid.
Make the ice cream
In a medium bowl, mix together the sweetened condensed milk and vanilla extract until combined. Set aside.
After chilling, without shaking them, open the cans of coconut milk. Scoop out the solid coconut cream that should be on top, leaving the thin liquid behind.
You will likely get ¼-1/2 of the can left that is liquid. Save this to add to a smoothie, soup, or other recipe. Transfer the coconut cream to a large chilled bowl.
You can use a hand mixer or a stand mixer to whip the cream.
Whip the coconut cream until it's fluffy and you can see soft peaks.
Add a couple heaping spoonfuls of the whipped cream to the condensed milk mixture. Mix until combined, as the condensed milk is thick and this will help to loosen it up.
Pour the condensed milk mixture into the large mixing bowl with the whipped coconut cream.
Fold it together gently using a spatula until as smooth as possible.
Pour the ice cream mixture into a freezer-safe container (a loaf pan is perfect).
Place in the freezer for 2 hours (or the full 5-6 hours if you are not going to mix in anything else).
During this time, if your coconut is not toasted, place ¼-1/2 cup of shredded coconut on a sheet pan in a 350 F degree oven for 5 minutes just until it starts to brown. Take it out of the oven and set aside.
After 2 hours in the freezer, you can mix in toasted coconut (save some for the top!) - or caramel sauce, crushed cookies, chocolate chips, or any other options if you want. You can also just leave it and add as toppings.
Then place the ice cream back in the freezer for about another 3-4 hours or until completely frozen.
Remove the ice cream from the freezer about 10 minutes before serving to let it soften slightly. Scoop, top with toasted coconut and enjoy!
FAQ
No, that's the best part in my opinion! This ice cream recipe without cream does not need an ice cream maker.
Yes, you can use light coconut milk if you prefer in this ice cream recipe. However, keep in mind that the texture with be less creamy and the flavor may vary slightly compared to using regular coconut milk.
Absolutely! As mentioned earlier, you can customize your coconut ice cream recipe anyway that you want. For best results, wait for a couple of hours in the freezer before mixing in any additional flavoring ingredients so that they do not just sink to the bottom. Some options include toasted shredded coconut, chopped nuts, chocolate chips, crushed cookies, caramel sauce, chocolate sauce, etc. The ideas are endless!
Once the coconut ice cream is fully frozen, you can store it in an airtight container in the freezer for up to 2-3 months.
This specific recipe includes sweetened condensed milk, which is made from dairy. Therefore, it is not suitable for vegans. However, you can modify the recipe by using a vegan condensed milk alternative, such as Coconut Sweetened Condensed Milk.
Love Coconut? Here are more Recipes!
Sweet or savory, Brazilians love coconut and here is why! Check out these recipes:
Coconut Ice Cream Recipe without Cream
Ingredients
Ice Cream
- 14 ounces Sweetened Condensed Milk
- 1 tablespoon vanilla extract
- 2 cans Coconut Milk, Full Fat, unsweetened ( two 13-14 ounce cans)
Optional mix-ins
- ¼-1/2 cup Toasted shredded coconut (or...caramel sauce, crushed cookies, chocolate chips, or any other options if you want.)
Instructions
Prepare Ahead
- Place the 2 unshaken cans of full-fat coconut milk in the refrigerator for at least 8 hours or overnight. This will allows the coconut cream to separate from the liquid.
Make the ice cream
- In a medium bowl, mix together the sweetened condensed milk and vanilla extract until combined. Set aside.
- After chilling, without shaking them, open the cans of coconut milk. Scoop out the solid coconut cream that should be on top, leaving the liquid behind. You will likely get ¼-1/2 of the can that is liquid. Save this to add to a smoothie or soup. Transfer the coconut cream to a mixing bowl. You can use a hand mixer or a stand mixer to whip the cream.
- Using a stand mixer or hand mixer, whip the coconut cream until it's fluffy and you can see soft peaks.
- Add a couple heaping spoonfuls of the whipped cream to the condensed milk mixture. Mix until combined, as the condensed milk is thick and this will help to loosen it up. Pour the condensed milk mixture into the large mixing bowl with the whipped coconut cream and fold it together using a spatula until as smooth as possible.
- Pour the mixture into a freezer-safe container (a loaf pan is a perfect size) and place in the freezer for 2 hours.
- During this time, if your coconut is not toasted, place ¼-1/2 cup of coconut on a sheet pan in a 350 F degree oven for 5 minutes just until it starts to brown. Take it out of the oven and set aside.
- After 2 hours in the freezer, you can mix in toasted coconut (save some for the top!) - or caramel sauce, crushed cookies, chocolate chips, or any other options if you want. You can also just leave it and add as toppings.
- Then place the ice cream back in the freezer for about another 3-4 hours or until completely frozen.
- Remove the ice cream from the freezer about 5-10 minutes before serving. Scoop, top with toasted coconut and enjoy!
Notes
- Can I use light coconut milk instead of regular coconut milk? Yes, you can use light coconut milk if you prefer in this ice cream recipe. However, keep in mind that the texture with be less creamy and the flavor may vary slightly compared to using regular coconut milk.
- Coconut Cream - If you can find canned coconut cream, you can absolutely use that without worrying about skimming. Use the entire cans as this will just add more yummy coconut ice cream.
- Can I add other flavors or mix-ins to the coconut ice cream? Absolutely! As mentioned earlier, you can customize your coconut ice cream recipe anyway that you want, just wait for 2 hours in the freezer before mixing in any additional flavoring ingredients so that they do not just sink to the bottom. Some options include toasted shredded coconut, chopped nuts, chocolate chips, crushed cookies, caramel sauce, chocolate sauce, etc. The ideas are endless!
- How long will this ice cream recipe without cream last? Once the coconut ice cream is fully frozen, you can store it in an airtight container in the freezer for up to 2-3 months.
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Is this ice cream recipe vegan?
This specific recipe includes sweetened condensed milk, which is made from dairy. Therefore, it is not suitable for vegans. However, you can modify the recipe by using a vegan condensed milk alternative, such as Coconut Sweetened Condensed Milk.
Noami Maldonado
I want to learn how to make ice cream. The summer is approaching. And everyone loves ice cream.
Carrie Tyler
Well, this is the easiest way to learn! Have fun with it.
Sandy Kohn
Can I use coconut cream instead of separating the coconut milk and if I can, how much should I use? Goya makes a
15 oz can of coconut cream.
Carrie Tyler
Hi Sandy, Yes! You can absolutely use Coconut Cream without worrying about skimming. You can use the entire 15 ounce cans as this will just add more yummy coconut ice cream.
Enjoy this amazing ice cream!!
Carrie