It’s the beginning of November and it is still hot in Hawaii. For visitors seeking to escape the oncoming winter, it is near perfect weather – clear, almost cloudless skies with lots of sunshine. For those of us going about our daily lives, we’re looking for a little relief in the form of frozen treats.
Discovering sweetened condensed coconut milk
I recently came across sweetened condensed coconut milk at my local grocery store. It’s a non-dairy option for vegans but that’s not what drew me to the product. My mind immediately went to creating a coconut no-churn ice cream to take advantage of the flavors in this plant-based alternative and to avoid the traditional method of cooking a custard, letting it cool, and churning it in an ice cream maker.
Just as I hoped, sweetened condensed coconut milk has a definite coconut flavor. To me, it seems even more sweet than regular sweetened condensed milk, if you can believe it. In all other ways – texture, color, viscosity – it is the same.
Nigella – my no-churn ice cream guru
I started with Nigella’s basic no-churn ice cream recipe and then made adjustments. In addition to subbing out the sweetened condensed milk I also used Malibu coconut rum for the alcohol component. And for good measure, I added some coconut extract. It was important to find the right balance of coconut flavor – too much and it would taste like sunscreen.
If you like the texture, you could also fold in some toasted, shredded coconut into the final product. I chose to use it as a garnish instead.
Serving up the coconut ice cream
Like any other ice cream, serve the coconut ice cream in a cup or cone. I like to add a sprinkling of toasted, shredded coconut for a little crunch. You can also add a drizzle of chocolate sauce to create an ice cream version of a Mounds or Bounty bar.
Whether you eat it straight out of the container, in a cone, or zhush it up with chocolate, this coconut ice cream is a delicious, tropical treat on a warm, sunny day, even in November.Print
This tropical no-churn ice cream gets its sweetness and flavor from sweetened condensed coconut milk.
2/3 cup sweetened condensed coconut milk*
1 1/4 cups heavy cream, well-chilled
1 teaspoon coconut extract
3 tablespoons coconut rum (like Malibu), to taste
Toasted unsweetened shredded coconut
In the bowl of a stand mixer, whisk the heavy cream until soft peaks form. Gently add coconut sweetened condensed milk and whisk until the mixture thickens (just past soft peaks).
Slowly whisk in the coconut extract and coconut rum (the more rum you add, the softer the ice cream will be).
Spoon the ice cream into an air tight container and freeze for at least 6 hours or overnight.
Allow the ice cream to sit at room temperature for 10 minutes before serving.
*Sweetened condensed coconut milk is a non-dairy, vegan option for conventional sweetened condensed milk and has a great coconut flavor.
- Prep Time: 10 minutes
- Inactive Time: 6 hours, 10 minutes
- Category: ice cream
- Cuisine: American
- Serving Size: 1/2 cup
- Calories: 211.86
- Sugar: 14.15 g.
- Sodium: 25.78 mg.
- Fat: 15.98 g.
- Saturated Fat: 11.12 g.
- Carbohydrates: 15.12 g.
- Fiber: 0.02 g.
- Protein: 1.06 g.
- Cholesterol: 42.02 g.
Keywords: no-churn, ice cream, sweetened condensed coconut milk