There’s something undeniably magical about Homemade coconut ice cream. The creamy texture, the freedom to customize flavors, and the satisfaction of making something delicious from scratch—it’s a full experience. And when that ice cream happens to be coconut flavored? You’re in for a tropical, melt-in-your-mouth treat that’s both refreshing and rich.

This homemade coconut ice cream recipe is a total winner, especially because it doesn’t require any fancy equipment. That’s right—no ice cream maker needed. If you’ve ever been intimidated by the idea of churning or worried about icy results, this recipe takes all that stress away. Instead, it uses a no-churn method that delivers thick, scoopable ice cream every time.

What makes this recipe really shine is its simplicity and the deep, creamy coconut flavor. We’re using full-fat coconut milk for richness, sweetened condensed milk for sweetness and body, and whipped heavy cream to create that luxurious, fluffy base. There’s even an optional coconut extract if you really want to turn up the flavor dial.

I first started making this version of coconut ice cream one summer when our ice cream maker broke during a heatwave. We were craving something cold and creamy, but I didn’t want to run to the store or deal with complicated steps. I gave this method a shot, and let’s just say, it’s been on repeat in our freezer ever since.

Whether you’re a coconut lover through and through or just looking to try something new, this ice cream is going to become a fast favorite. Let’s get into all the reasons why this one’s a keeper.

Why You’ll Love This Recipe

This Homemade coconut ice cream hits all the sweet spots—literally and figuratively. Here’s why you’re going to absolutely love making (and eating) it:

No ice cream maker required: The beauty of this recipe lies in its simplicity. No need to fuss with machines, churning paddles, or freezing bowls. All you need is a few bowls, a mixer, and a freezer.
Creamy and luscious texture: Thanks to whipped cream and sweetened condensed milk, this ice cream has a texture that rivals anything you’d buy in stores. It’s soft enough to scoop yet rich enough to feel indulgent.
Bold coconut flavor: With both coconut milk and optional coconut extract, the tropical notes in this dessert really shine. Toasted coconut flakes add that extra depth and subtle crunch.
Perfect make-ahead dessert: You can prepare it the night before and have it ready for a casual family treat or a weekend dinner party.
Customizable: Want to add chocolate chips? Crushed pineapple? A swirl of mango puree? Go for it. This is a great base recipe to build on.
Kid-friendly and adult-approved: Kids love the soft texture and subtle sweetness, while adults appreciate the elevated flavor.

The combination of smooth, melt-on-your-tongue texture and toasty coconut notes makes this dessert feel like a vacation in a bowl. Plus, since it’s freezer-friendly and keeps well, you can enjoy a scoop anytime the craving hits.

Health Benefits

While ice cream is certainly a treat, this recipe has a few nutritional perks that make it stand out from more processed alternatives. Here’s why it’s a smarter dessert choice in moderation:

Rich in healthy fats: Full-fat coconut milk contains medium-chain triglycerides (MCTs), which are more easily metabolized by the body for energy.
Lower in preservatives: Since it’s homemade, you’re skipping the artificial stabilizers, emulsifiers, and preservatives often found in commercial ice creams.
Naturally gluten-free: As long as you use gluten-free extracts and check your labels, this ice cream is safe for those avoiding gluten.
Customizable sugar content: You can reduce the amount of sweetened condensed milk slightly if you prefer a less sweet version.
Dairy-free option: By replacing the heavy cream with a plant-based whipping cream, you can create a dairy-free alternative that’s just as creamy.

Of course, like all ice cream, this is still a treat—but it’s one you can feel good about enjoying, especially since you know exactly what’s in it.

Preparation Time, Servings, and Nutritional Information

Preparation Time: 15 minutes
Freezing Time: At least 8 hours or overnight
Servings: Makes about 10 servings (½ cup each)

Nutritional Information (per 50g serving):

Calories: 366
Carbohydrates: 29g
Protein: 4g
Fat: 28g
Saturated Fat: 21g
Cholesterol: 56mg
Sodium: 47mg
Potassium: 225mg
Fiber: 1g
Sugar: 26g
Vitamin A: 580 IU
Vitamin C: 1.2 mg
Calcium: 89 mg
Iron: 1.7 mg

Ingredients List

1.5 cups cold heavy whipping cream – Whipping this until stiff peaks form is the key to creating a light, airy base.
¾ cup powdered sugar – This helps sweeten the mixture without adding graininess.
1 teaspoon vanilla extract – Adds warmth and balances the coconut flavor.
2 cups full-fat coconut milk (cold) – Go for the canned variety for the best texture and richness.
½ can (about 200 grams) sweetened condensed milk (cold) – Adds creaminess and sweetness without needing extra sugar.
⅛ teaspoon coconut extract (optional) – A little goes a long way in boosting that coconut flavor.
½ cup unsweetened toasted shredded coconut or coconut flakes – Optional, but adds texture and a deeper coconut note.

Step-By-Step Cooking Instructions

Chill your ingredients: Make sure the heavy cream, coconut milk, and sweetened condensed milk are well chilled before starting. Cold ingredients help the ice cream set better and faster.
Whip the cream: In a large bowl, use a hand mixer or stand mixer to beat the cold heavy cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form. This will take about 3–4 minutes.
Prepare the coconut mixture: In a separate bowl, combine the cold coconut milk, sweetened condensed milk, and coconut extract (if using). Stir until everything is well blended and smooth.
Lighten the mixture: Take about one-third of the whipped cream and gently fold it into the coconut mixture. This helps to lighten the base, making it easier to incorporate the rest.
Fold in the remaining whipped cream: Add the rest of the whipped cream in two batches, folding gently after each addition. Use a spatula to mix carefully without deflating the volume.
Add toasted coconut (optional): If you’re using toasted coconut flakes, fold them into the mixture now. They add a lovely texture and flavor.
Transfer to container: Pour the mixture into a shallow rectangular container or loaf pan. Smooth the top with a spatula.
Cover to prevent ice crystals: Place a sheet of plastic wrap or parchment paper directly on the surface of the ice cream base. This step helps prevent ice from forming on top.
Seal and freeze: Cover the container with an airtight lid or additional foil. Freeze for at least 8 hours, preferably overnight.
Serve: When ready to eat, let the container sit at room temperature for 5 minutes to soften slightly. Scoop and serve as desired.

How to Serve

Here are a few ways to serve your homemade coconut ice cream:

In a bowl topped with extra toasted coconut and a drizzle of honey
Over warm brownies or chocolate cake for a decadent dessert
With fresh tropical fruits like mango, pineapple, or banana
In a cone or waffle bowl for a fun summer treat
As a base for a coconut sundae with nuts, chocolate sauce, and whipped cream

Pairing Suggestions

With dessert: Pair with warm fruit crisps, sponge cake, or grilled peaches for a delicious contrast of temperatures and textures.
With drinks: Serve alongside an iced herbal tea or coconut milkshake for an extra creamy combo.
With breakfast (yes, really!): Add a small scoop to warm pancakes or waffles for a weekend brunch treat.

Storage, Freezing & Reheating Instructions

Storage: Keep the ice cream in an airtight container in the freezer. It’s best eaten within 2–3 weeks for peak flavor and texture.
Freezing: Always store with a layer of plastic wrap or parchment touching the surface to reduce ice crystal formation.
Reheating: Ice cream doesn’t get reheated, but to soften it for scooping, just let it sit at room temperature for 5–7 minutes.

Common Mistakes to Avoid

Not chilling the ingredients: Warm coconut milk or cream will result in a mixture that doesn’t set properly.
Overwhipping the cream: If the cream turns grainy or butter-like, it will affect the smoothness of your ice cream.
Under-mixing the base: If the whipped cream isn’t fully incorporated, you may get icy patches.
Skipping the cling film: Direct contact with wrap helps prevent freezer burn and ice crystals.
Impatience with freezing time: It really does need at least 8 hours to firm up properly.

Pro Tips

Use full-fat coconut milk: Lite versions won’t give the same richness or creamy consistency.
Toast your coconut flakes: Toasting brings out a deep, nutty flavor that complements the ice cream beautifully.
Don’t rush the folding process: Gentle folding is the secret to maintaining a light, airy texture.
Freeze in a shallow container: This allows for faster and more even freezing.
Taste before freezing: Adjust sweetness or extract levels before the final freeze for your perfect flavor.

Frequently Asked Questions (FAQs)

Can I make this dairy-free?
Yes, substitute heavy cream with a plant-based whipping cream and ensure the condensed milk is a dairy-free version.

Do I have to use coconut extract?
No, it’s optional. If you prefer a subtler coconut flavor, skip it entirely.

What if I don’t have powdered sugar?
You can blend granulated sugar in a food processor until fine, but powdered sugar dissolves better in cream.

How long will this ice cream last in the freezer?
It’s best within 2–3 weeks but can last up to a month with proper storage.

Can I add mix-ins like chocolate chips or fruit?
Absolutely. Fold them in with the last addition of whipped cream.

Can I double the recipe?
Yes, but make sure your container is large enough and allow more freezing time.

Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free. Always double-check labels for cross-contamination.

Why is my ice cream icy?
This usually happens if ingredients weren’t fully chilled or if the mixture was overmixed or underfolded.

Can I use carton coconut milk?
It’s not recommended. Use canned full-fat coconut milk for the best texture and flavor.

Can I serve it immediately after freezing for 4 hours?
It may be semi-soft, which is great for a soft-serve style, but it’s best fully frozen overnight for traditional ice cream texture.

Conclusion & Call to Action

If you’re looking for a no-fuss, no-machine-needed recipe that delivers creamy, flavorful results every time, this homemade coconut ice cream is for you. It’s rich, it’s tropical, and it’s unbelievably easy to whip up—even on a whim.

Try it once, and you’ll find yourself making it again and again. And don’t forget to make it your own—add nuts, chocolate, fruits, or sauces to tailor it to your taste.

I’d love to hear how your batch turns out. Leave a comment below with your thoughts or any fun mix-ins you tried. Better yet, snap a photo and tag me on social media. Happy scooping!