1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Homemade Coconut Ice Cream (without an ice cream maker!)

User Rating 4 Star Rating (4 Reviews)


Coconut ice cream
Stone-soup/Flickr/CC BY 2.0
Homemade ice cream without an ice cream maker? That's right! This recipe for homemade coconut ice cream is fantastically delicious, simple to make, and doesn't involve a lot of stirring once you've put it in the freezer. Creamy, smooth, and deliciously coconutty, you'll fall in love with this homemade ice cream with just one lick. Also healthier than most store-bought ice cream. Perfect for a summertime treat, or for a welcome dessert anytime of year. ENJOY!

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: SERVES 6 or more


  • 4 eggs
  • 1 cup white sugar
  • 2 cups heavy whipping cream
  • 2 cups canned coconut milk (not 'lite')
  • 1 tsp. vanilla flavoring
  • optional: 2 tsp. coconut flavoring
  • optional: 3 Tbsp. flaked coconut (baking type), sweetened or unsweetened)


  1. Prepare a container with a lid in which to freeze the ice cream. Large yogurt containers work well (you'll need quite a few), or you can re-use a plastic ice cream tub.
  2. Place the eggs and sugar in a food processor, mixer, or blender. Process about 1.5 to 2 minutes.
  3. Pour this mixture into the top of a double-boiler and place over medium-high heat.
  4. Cook for 8-10 minutes, stirring continuously with a whisk, until the mixture thickens and becomes creamy (it should look like custard). Place in the refrigerator to cool.
  5. Pour heavy cream into your food processor, blender, or mixer. Blitz until cream becomes very thick and stiff peaks form (approximately 1 minute). Scoop into a large mixing bowl.
  6. Fold coconut milk plus flaked coconut (if using) into the whipped cream, stirring to combine.
  7. Now add the cooked egg/sugar mixture from the refrigerator. Also add the flavoring (vanilla/ccconut), gently stirring everything together by hand. You should end up with a thick, ivory-white batter-like mixture. Pour into prepared container(s). Set in the freezer and allow to freeze at least 8 hours, or overnight.
  8. To serve, dip an ice cream scoop in warm water and scoop the ice cream into bowls. For extra coconutty flavor, top with a little sweetened flaked coconut. ENJOY!

User Reviews

Reviews for this section have been closed.

 1 out of 5
Stratifies, Member titanguy2

I have put the mixture into a clear container and when it has frozen it has stratified into a clearer layer on the bottom third and a creamy mixture on the top. It looks like most of the flavour maybe on the lower part. Havent served it yet and not sure if I will. Bit of a disaster.

10 out of 15 people found this helpful.

See all 4 reviews

Related Video
Homemade Ice Cream with a Machine
  1. About.com
  2. Food
  3. Thai Food
  4. Thai Desserts
  5. Homemade Coconut Ice Cream Without an Ice Cream Maker

©2014 About.com. All rights reserved.