No-Cook Coconut Ice Cream – a delicious recipe with condensed milk, milk, milk, coconut milk, lemon juice, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk first 3 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes. Whisk coconut milk, lemon juice, and salt into milk mixture.
2
Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)
3
Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours. Serve ice cream with toasted coconut, shaved chocolate, or chopped macadamia nuts.
4
Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.
5
Note: To make a tropical sundae, top coconut ice cream with sliced bananas, mango slices, and pineapple chunks.
67
kcal
Calories
3
g
Fat
6
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (14-ounce) can sweetened condensed milk, 1 (5-ounce) can evaporated milk, 1/2 cup whole milk, 1 (13.5-ounce) can coconut milk, and more.
Yes, No-Cook Coconut Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
