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.
- 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.
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.