Go Back
–+ servings
Print Recipe
5 from 3 votes

Strawberry Coconut No-Churn Ice Cream

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 Time10 minutes
Freeze Time8 hours
Total Time8 hours 10 minutes
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

Equipment

  • Electric Mixer
  • Large bowl
  • Loaf Pan (9 inches)
  • Wax Paper

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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