Have you tried the No-Churn method for making ice cream yet? You can forget the ice cream maker machine, the ice, the salt, and the mess, time and effort of churning and freezing homemade ice cream! And it’s just as creamy (in fact maybe even MORE creamy) than churning it in a machine. If you have a simple, hand-held electric mixer and a spoon or spatula, you can make this delightfully creamy Coconut Ice Cream. I kid you not! This No-Churn method makes THE creamiest, most delicious ice cream I have ever made! What a refreshing taste for summer! Coconut Ice Cream is so underrated! You absolutely must try this…
Here’s what you’ll need to make it:
1 pint heavy cream, chilled
1 16.9 fl. oz. Coco Real Cream of Coconut (found in the beverage mixer aisle)
1 teaspoon coconut extract flavoring (optional, but it really punches up the coconut flavor!)
Before whipping the cream, chill a metal bowl and the mixer’s beaters in the refrigerator for about 30 minutes. Pour the pint of chilled cream into the chilled bowl and beat on high speed until stiff peaks form.
Gently fold in the Cream of Coconut and the coconut extract. Continue to fold in just until the Cream of Coconut is incorporated.
Pour the mixture into a 2 quart plastic (or glass) container and cover tightly. Freeze for at least 6 hours, preferably overnight.