Craving something sweet? This 3-ingredient coconut ice cream is ultra-creamy, packed with coconut flavor, and ridiculously easy to make. No eggs, no fuss!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Okay, confession time. I used to think homemade ice cream was a project—the kind that involves a bunch of eggs, slow cooking, and more patience than I usually have when I’m craving something sweet. But then, one hot summer afternoon, when I was this close to buying overpriced store-bought ice cream, I had a revelation.
I had a can of cream of coconut, some milk, and a carton of heavy cream sitting in my fridge. That’s it. Three ingredients. No eggs, no cooking, no fancy technique. Just a blender, an ice cream maker, and my unwavering love for coconut. And guess what? It turned out perfectly. Like, creamy, rich, and so coconutty that I may or may not have eaten it straight from the churner. (No judgment, right?)
So if you love coconut and don’t feel like dealing with complicated recipes, trust me on this one. You need to try it.
Why You’ll Love This 3 Ingredient Coconut Ice Cream Recipe?
- Only three ingredients. No eggs, no sugar measuring, no nonsense.
- Super creamy. Thanks to cream of coconut and heavy cream, every bite is rich and smooth.
- No cooking required. Blend, churn, freeze—done. No stove, no tempering eggs, no stress.
- Coconut lovers, this is your dream. The coconut flavor is front and center, no distractions.
- Easy to customize. Want chocolate chips? Pineapple? A swirl of caramel? Go wild.
Ingredient Notes:
Let’s chat about the three MVPs of this recipe.
- Cream of Coconut – Do NOT mix this up with coconut cream or coconut milk! I know, the names are confusing. But cream of coconut (like Coco Lopez) is thick, sweetened, and made for desserts. This is the key to getting that rich coconut flavor without needing extra sugar.
- Milk – Whole milk works best here. It balances the richness while keeping things light. If you must use 2%, go ahead, but please, please don’t use skim. We’re making ice cream, not icy sadness.
- Heavy Cream – This is where the magic happens. Without it, you’d end up with something way too icy. More fat = smoother, creamier ice cream. Science, baby.
- Sweetened Flaked Coconut (Optional) – If you love coconut texture, this is for you. It adds a little chew and extra coconut flavor, but if you prefer silky-smooth ice cream, you can skip it.
How To Make 3 Ingredient Coconut Ice Cream?
This is so easy, it almost feels like cheating.
Step 1: Blend It All Together
Pour your cream of coconut and milk into a blender or food processor and blend until it’s super smooth. This step makes sure the sweetness is evenly distributed, so you don’t end up with weird pockets of flavor.
Step 2: Stir in the Heavy Cream
Pour the heavy cream into the mix and gently stir. If you’re adding flaked coconut, now’s the time. The smell alone will make you want to drink it straight. (No judgment if you do.)
Step 3: Churn That Magic
Pour the mixture into your ice cream maker and let it churn according to the manufacturer’s instructions. Usually, this takes 20-25 minutes. When it looks like soft serve, you’re golden.
Step 4: Freeze to Perfection
Transfer the ice cream to a freezer-safe container, cover it, and let it firm up for at least 2-3 hours. I know, waiting is the hardest part. But if you love soft-serve, go ahead and dig in right away.
Step 5: Enjoy Every Creamy, Coconutty Bite
Want To Save This Recipe?
Scoop it into a bowl (or straight from the container—I won’t judge), top it with toasted coconut, a drizzle of chocolate, or nothing at all, and enjoy!
Storage Options:
Homemade ice cream doesn’t last forever (but honestly, will it even last that long?). Store it in an airtight container in the freezer and eat within 1-2 weeks.
Pro tip: To prevent ice crystals, press a piece of plastic wrap directly on the ice cream before sealing the lid. Works like a charm.
Variations and Substitutions:
Wanna mix it up? Here are some ideas:
- Chocolate Coconut Dream – Stir in mini chocolate chips or swirl in melted chocolate before freezing.
- Piña Colada Vibes – Toss in crushed pineapple and a splash of rum extract for a tropical twist.
- Toasted Coconut Crunch – Toast some coconut flakes and sprinkle them on top for extra texture.
- Dairy-Free Alternative – Swap heavy cream for full-fat coconut milk and use almond milk instead of dairy. Won’t be quite as creamy, but still delicious.
- Coffee-Coconut Combo – Add a teaspoon of instant espresso powder to the mix for a subtle mocha flavor.
What to Serve with 3 Ingredient Coconut Ice Cream?
You could eat it straight from the bowl, but if you want to get fancy:
- Drizzle it with chocolate syrup. Because coconut + chocolate = perfection.
- Top with toasted coconut flakes. Adds a little crunch and extra coconut flavor.
- Pair it with warm brownies. The contrast of warm + cold is unreal.
- Serve with fresh tropical fruit. Mango, pineapple, and bananas all work beautifully.
- Make ice cream sandwiches. Use two chewy coconut cookies for next-level deliciousness.
Frequently Asked Questions:
Can I make this without an ice cream maker?
Absolutely! Just pour the blended mixture into a loaf pan, freeze for 30 minutes, then stir. Repeat every 30 minutes for about 3 hours. It won’t be quite as airy, but still crazy good.
What if I don’t have cream of coconut?
You really need it for the best texture and flavor, but in a pinch, you can use full-fat coconut milk + ¾ cup powdered sugar as a substitute.
How do I make it even creamier?
Try adding 2 tablespoons of coconut oil to the mix before churning. It gives it an ultra-rich mouthfeel and prevents ice crystals.
If you love coconut, this ice cream is about to be your new obsession. It’s crazy easy, unbelievably creamy, and packed with flavor. No eggs, no stovetop, just pure coconut bliss.
Are you making this? Do you have a favorite ice cream trick? Drop a comment and let me know!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
3 Ingredient Coconut Ice Cream
Ingredients
- 1 14-ounce can cream of coconut
- 1 cup whole milk
- 1 ½ cups heavy cream
- 1 ½ cups sweetened flaked coconut optional, for added texture
Instructions
- Blend the base: In a blender or food processor, combine the cream of coconut and milk. Blend until smooth and fully incorporated. This ensures an even distribution of sweetness and coconut flavor.
- Incorporate the heavy cream: Transfer the blended mixture to a large mixing bowl. Gently stir in the heavy cream and flaked coconut (if using), mixing until well combined. Avoid excessive stirring to maintain the creamy texture.
- Churn the ice cream: Pour the mixture into the bowl of an ice cream maker. Follow the manufacturer’s instructions, typically churning for 20-25 minutes, or until the consistency resembles soft-serve ice cream.
- Freeze for firmness: Transfer the churned ice cream into a freezer-safe container, spreading it evenly. Cover tightly with a lid or plastic wrap and freeze for at least 2-3 hours to allow it to firm up to a scoopable consistency.
- Serve and enjoy: Once set, scoop the ice cream into bowls or cones and serve immediately. Garnish with additional toasted coconut flakes or chocolate drizzle if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
