“Coconut Ice” Cream

No Churn Coconut Ice Cream Recipe in black container

This homemade Coconut Ice Cream Recipe is an easy and delicious no churn recipe! Few ingredients, quick in time, and big in flavor.

  • Author: Sift RVA
  • Prep Time: 10 minutes
  • Cook Time: until it freezes
  • Total Time: tbd!
  • Yield: Lots of scoops~
  • Category: Dessert
  • Cuisine: American
  • Diet: Gluten Free


  1. 1 can of condensed milk
  2. 2 cups of heavy cream (very cold)
  3. 1 tsp vanilla (paste if you want speckles or extract is fine)
  4. 8 oz of cream cheese (room temperature – 8 oz is 1 block)
  5. 2.5 cups of sweetened coconut


  1. Take your condensed milk and the cream cheese and toss them into your mixer. You are going to want to use your whisk.
  2. Mix until it is super smooth.
  3. Add the vanilla.
  4. If you need to, scoop down the sides and make sure everything is incorporated.
  5. Add the cold cream and beat on high for 2-3 minutes. You want to get a lot of air into the mixture and make it look as if it is whipped cream.
  6. Once it is a beautiful light and fluffy texture, fold in the coconut.
  7. Put it into your container that you plan to freeze the ice cream in and pour it in.
  8. Cover with shredded coconut.
  9. Cover with plastic wrap and place in the freezer until it hardens.

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