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We can’t get enough of this homemade strawberry no-churnn ice cream. Best of all it’s no-whip, so it requires little tools to put together.
Prep Time:10 minutes mins
Freeze Time:8 hours hrs
Total Time:8 hours hrs 10 minutes mins
8
Electric Mixer
Large bowl
Loaf Pan (9 inches)
Wax Paper
- 1 ½ cups whipping cream cold
- ½ cup sugar
- ¾ cup condensed milk
- ¾ cup coconut milk full fat
- 7-10 medium-sized strawberries sliced into small pieces
- ½ cup shredded coconut toasted
Line a standard-sized loaf pan (about 9 inches) with wax paper.
Using an electric mixer, beat together cream and sugar on medium-high. Beat until stiff peaks form and set aside.
In a large bowl, fold together condensed milk and coconut milk
In two batches, add condensed milk mixture into whipped cream. Add strawberries.
Add mixture into loaf pan, cover with plastic and freeze overnight.
Serve in individual bowls or cones and sprinkle with toasted coconut.
Calories: 368kcal | Carbohydrates: 33g | Protein: 4g | Fat: 26g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 71mg | Potassium: 222mg | Fiber: 1g | Sugar: 31g | Vitamin A: 734IU | Vitamin C: 7mg | Calcium: 117mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: fruity no-churn ice cream, homemade ice cream, no-churn ice cream, strawberry coconut ice cream, strawberry coconut no churn ice cream
Servings: 8 servings
Calories: 368kcal