No Churn Coconut Ice Cream Recipes

NO-CHURN MANGO-COCONUT-LIME ICE CREAM

No-Churn Mango-Coconut-Lime Ice Cream image

Provided by Food Network Kitchen

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

3/4 cup thawed frozen mango pulp
1/3 cup sweetened condensed milk
Grated zest and juice of 1 lime
1/4 cup confectioners' sugar
1/4 teaspoon coconut extract
1 5-ounce can unsweetened coconut cream, chilled
1 cup cold heavy cream

Steps:

Whisk the mango pulp, condensed milk, lime zest and juice, confectioners' sugar and coconut extract in a large bowl until smooth; set aside.
Scoop the solids off the top of the can of coconut cream into a separate large bowl. (Discard the liquid; if any liquid has risen to the top, pour it off before scooping out the solids.) Break the solid coconut cream into small chunks, then add the heavy cream and beat with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. (There may be a few small chunks of coconut cream.)
Fold about half of the whipped cream into the mango mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight. Let soften about 20 minutes at room temperature before scooping.

NO-CHURN COCONUT ICE CREAM

No-Churn Coconut Ice Cream image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 6h

Yield Makes 1 1/2 quarts

Number Of Ingredients 6

Ingredients

1 can (14 ounces) sweetened condensed milk
1/4 cup unfiltered coconut oil, melted
3 tablespoons Malibu Original rum
1/4 teaspoon coarse salt
2 cups heavy cream
Coconut flakes, for serving

Steps:

In a large bowl, whisk together sweetened condensed milk, coconut oil, rum and salt. In a separate bowl, beat cream on high until stiff peaks form, about 1 1/2 minutes.
Whisk half the cream into milk mixture. Fold in remaining cream. Transfer to a 4 1/2-by 8 1/2-inch loaf pan. Freeze until firm, at least 6 hours, and up to 1 week.

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