No Churn Coconut Ice Cream

Whip, set, and freeze your way to a delicious ice cream with our No Churn Coconut Ice Cream. Make this cool treat without an ice cream maker and only five ingredients, it’s perfect on it’s own in a cone or served up with a warm pudding!

For best results make sure that all of your ingredients and utensils are cold. Chill your bowl, whisk or whisk attachments in the freezer for fifteen minutes before you get started.


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No Churn Coconut Ice Cream

1 can condensed milk
330ml thickened cream
200ml coconut cream
1 tbsp vanilla bean paste
200g white chocolate, melted

Place your coconut cream in the fridge overnight, the cream will separate from the coconut water.

Whip the thickened cream to stiff peaks using a whisk or hand held beaters.

Separate the cream from the top of the can of coconut cream, and add to the thickened cream along with the vanilla bean paste. Beat together until just combined. Be careful not to over-beat or you’ll make butter.

Melt the white chocolate and allow to cool. Fold through the cream mixture.

Pour the ice cream into a 1L capacity air tight plastic container, and freeze for at least 4 hours.

When you’re ready to serve your No Churn Coconut Ice Cream, scoop and enjoy!

Love ice cream? Try our Birthday Cake Batter Ice Cream!

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