No-Churn Coconut Ice Cream with Fresh Mango
Easy no churn coconut ice cream is creamy, fresh, and flavorful. Made with only cream of coconut and heavy cream, this is the simplest coconut ice cream recipe. No ice cream maker required!
Servings: 6
Equipment
- mixing bowl set
- bread loaf pan
- ice cream scooper
Ingredients
- 2 cups Heavy Cream
- (1) 15-16 ounce Cream of Coconut **
Optional:
- 1-2 Mangoes peeled and sliced
- 1/4 cup Coconut Flakes optional
- 1/2 teaspoon Lime Zest optional
Instructions
- In a large mixing bowl, whip heavy cream until soft peaks form. Stir in cream of coconut well until it is all incorporated together. Pour into loaf pan and top with optional coconut flakes. Freeze for 6 hours or overnight. When removing from freezer, wait a few minutes to make it easier to scoop out with ice cream scoop.
- If making a semifreddo, place parchment paper in bottom of loaf pan and pour in cream. Freeze for 6 hours or overnight. When ready to serve, invert onto platter and place sliced mangoes on top of coconut ice cream.
- Serve with optional lime zest.
Notes
***Coconut Cream should not to be confused with coconut milk. It is a sweet cream of coconut with sugar already added. It can usually be found where the alcoholic beverages are found because it's used to make pina coladas. I've used two brands - Coco Lopez or Cocoa Real. The Coco Lopez is in a can and Coco Real is in a plastic bottle. I can usually find it right next to the cherry grenadine. It contains no alcohol).
Nutrition
Calories: 270kcal | Carbohydrates: 2g | Protein: 2g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 22mg | Potassium: 75mg | Fiber: 0.01g | Sugar: 2g | Vitamin A: 1166IU | Vitamin C: 0.5mg | Calcium: 52mg | Iron: 0.1mg
