Psst: here’s the scoop on how to make YOUR own no-churn ice cream.

Making ice cream disappear is my superpower… what’s yours?

I can seriously gobble this up in minutes. Ok, so technically I make ice cream disappear by eating it. But great news is that I can make it, too!

No-churn ice cream is a lot easier to whip-up than you think. When I say whip-up, I mean it quite literally.

My Strawberry Coconut No-Churn Ice Cream starts by whipping together heavy cream and sugar. The addition of condensed milk and coconut milk gives this no-churn treat its smooth consistency and exquisite flavour.

The Structure of No-Churn Ice Cream

Cream and condensed milk are what give no-churn ice cream its basic structure. Of course, you’ll want to add your own flavours (in this case, the coconut milk and strawberries), to give your icy treat its uniqueness.

The Benefits of No-Churn Ice Cream

It took me so long to finally make my own homemade ice cream. I was always hesitant because we don’t own an ice cream maker, and I was intimidated by the idea of “no-churn.” What if it didn’t work? How long would it take?

I’m quite the minimalist when it comes to appliances. As a food blogger, you would think that I’d want to own every possible kitchen device out there. However, I’m quite the opposite. I’m all about appliances that are essential to my day-to-day. I may have more than average (due to my day job as a food photographer), but I keep it to a minimum as much as I can.

So of course, one of the benefits of no-churn ice cream is that you have one less appliance in your kitchen. Others include:

• Being able to make your own ice cream (duh!) and choosing your favourite flavour pairings
• Smooth consistency
• You can control the amount of sugar that goes into it

How to Make Strawberry Coconut No-Churn Ice Cream

Okay, that’s enough rambling (but seriously, I can go on FOREVER about ice cream). Here’s my quick and easy recipe – enjoy!

• 1 ½ cups whipping cream, cold
• ½ cup sugar
• ¾ cup condensed milk
• ¾ cup coconut milk, full fat
• 7-10 medium-sized strawberries, sliced into small pieces
• ½ cup shredded coconut, toasted
• Line a standard-sized loaf pan (about 9 inches) with wax paper.

Yields: 6-8 servings

Using an electric mixer, beat together cream and sugar on medium-high. Beat until stiff peaks form and set aside.

In a large bowl, fold together condensed milk and coconut milk

In two batches, add condensed milk mixture into whipped cream. Add strawberries.

Add mixture into loaf pan, cover with plastic and freeze overnight.

Serve in individual bowls or cones and sprinkle with toasted coconut.

Strawberry Coconut No-Churn Ice Cream

We can’t get enough of this homemade strawberry coconut ice cream.Best of all it’s no-whip, so it requires little tools to put together.

5 from 3 votes

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Course Dessert

Cuisine American

Servings 6 servings

Ingredients

  

• 1 ½ cups whipping cream cold
• ½ cup sugar
• ¾ cup condensed milk
• ¾ cup coconut milk full fat
• 7-10 medium-sized strawberries sliced into small pieces
• ½ cup shredded coconut toasted

Instructions

 

• Line a standard-sized loaf pan (about 9 inches) with wax paper.
• Using an electric mixer, beat together cream and sugar on medium-high. Beat until stiff peaks form and set aside.
• In a large bowl, fold together condensed milk and coconut milk
• In two batches, add condensed milk mixture into whipped cream. Add strawberries.
• Add mixture into loaf pan, cover with plastic and freeze overnight.
• Serve in individual bowls or cones and sprinkle with toasted coconut.

Keyword fruity no-churn ice cream, homemade ice cream, no-churn ice cream, strawberry coconut ice cream, strawberry coconut no churn ice cream