No Churn Chocolate Coconut Ice Cream
TGIF – Time to celebrate with some no churn chocolate coconut ice cream. Had a hard week? Then this one is for you. If you are watching Game 6 of the Raptors vs Cavs and you are frustrated about the terrible officiating, then this is for you.
I don’t have an ice cream maker though I sometimes dream of buying this one from cuisinart. You don’t need one if you use this simply ice cream hack of heavy whipping cream + sweetened condensed milk + your favourite ice cream additives. It is creamy and airy and perfectly smooth. Plus, it is infinitely customizable.
Need ideas on what to add to your ice cream base? Well, here are just a handful:
- fruit (strawberries, blackberries, peaches)
- coffee
- cookies (think oreos)
- chocolate chips, skor bits
- vanilla
- mint
What flavours do you like best? I made this Salted Caramel Coffee Ice Cream last year and it was divine.
Last night, I whipped this chocolate coconut ice cream with cocoa and coconut rum. I simply added the cocoa and a touch of vanilla to the sweetened condensed milk and separately whipped the heavy cream in my blender. The magic happens when you gently fold the cream into the condensed milk mixture.
A few added chocolate chips and coconut to top it off and it was ready for the freezer. Hardest part of this recipe is waiting the 4-6 hours to enjoy. I may have had a few dreams about it last night and it didn’t disappoint.
Enjoying a bowl of this while watching the game is kind of like drowning my sorrows but won’t leave me feeling sluggish tomorrow. Can’t feel guilty when something tastes this good.
No Churn Chocolate Coconut Ice Cream
No churn Chocolate Coconut Ice Cream is creamy, delicious and oh so easy to make.
Ingredients
- 2 cups Whipping Cream
- 1 - 200 ml can sweetened condensed milk
- 1/4 cup cocoa
- 2 ounces coconut rum
- 1 tsp vanilla extract
- 1/8 cup shredded coconut
- 1/4 cup chocolate chips, I used semi-sweet
Instructions
- Combine the sweetened condensed milk, cocoa, vanilla and coconut rum in a bowl.
- Add heavy cream to blender and blend on medium-high for approximately 30 seconds.
- Gently fold the whipped cream into the sweetened condensed milk mixture.
- Pour into loaf pan lined with parchment paper.
- Top with chocolate chips and shredded coconut.
- Cover with plastic wrap and then cover with tin foil and place in freezer for 4-6 hours.
- When ready, let sit at room temperature for 10-15 minutes to soften.
- Serve and enjoy.
I love the simplicity of this! The flavor of coconut has been growing on me recently – and I love the addition of the rum to it! How fun and yummy!
Thanks Mackenzie! I’m a huge fan of coconut, especially coconut rum 🙂