Coconut Macaroon No-Churn Ice Cream

Something wonderful happens to sweetened, flaked coconut when toasted. The coconut flavor intensifies and takes on a little bit of a nutty flavor, too. Both characteristics are highly desirable.

Coconut macaroons, a favorite candy of mine, have but a few simple ingredients: coconut, condensed milk, vanilla and egg whites. The list of ingredients gives me an easy path forward to Coconut Macaroon No-Churn Ice Cream.  My standard recipe for no-churn ice cream contains sweetened condensed milk and vanilla. Instead of egg whites for airy volume, we use whipped cream. So, it’s just a matter of toasting up some coconut and we’re home free.

Both the flavor and the texture of this finished product resemble coconut macaroons but in a creamy and cold ice cream base. You can’t go wrong with this recipe. Coconut macaroon lovers who happen to be ice cream lovers, will think you’re a genius. Go on and make this recipe for them. You deserve a little appreciation.  Don’t let anyone know how easy this ease. Just soak in the praise and try to remain humble.

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Coconut Macaroon No-Churn Ice Cream

Toasted coconut and condensed milk give this ice cream the flavor and texture of coconut macaroons. 

yield: one loaf pan of ice cream

7 ounce bag sweetened coconut flakes

1 (14 ounce ) can sweetened condensed milk

2 tablespoons vanilla extract

2 cups heavy whipping cream

Place coconut in a dry skillet on medium high heat.  Once you smell the coconut, start stirring frequently until coconut is brown.  Transfer toasted coconut to a sheet pan to let it cool completely.

Set aside 1/3 cup of the cooled toasted coconut for garnish and store in the refrigerator until ready to use.

Add the remainder of toasted  coconut to a medium-sized bowl along with sweetened condensed milk and vanilla extract.  Stir well.

Add heavy whipping cream to a mixing bowl and mix with an electric mixer until stiff peaks form.

Add a blob (large spoonful) of whipped cream to the milk mixture and stir well.  This softens the mixture and makes it easier to fold into the whipped cream.

Fold milk mixture into  whipped cream.

Pour into a standard size loaf pan.  Place plastic wrap directly on the surface of the ice cream mixture to prevent crystal formation. Freeze at least six hours or overnight.

Garnish with reserved toasted coconut before serving.

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Coconut Macaroon No-Churn Ice Cream

Author: Jackie Garvin

Ingredients

• Coconut Macaroon No-Churn Ice Cream
• Toasted coconut and condensed milk give this ice cream the flavor and texture of coconut macaroons.
• yield: one loaf pan of ice cream
• 7 ounce bag sweetened coconut flakes
• 1 14 ounce can sweetened condensed milk
• 2 tablespoons vanilla extract
• 2 cups heavy whipping cream

Instructions

• Place coconut in a dry skillet on medium high heat. Once you smell the coconut, start stirring frequently until coconut is brown. Transfer toasted coconut to a sheet pan to let it cool completely.
• Set aside 1/3 cup of the cooled toasted coconut for garnish and store in the refrigerator until ready to use.
• Add the remainder of toasted coconut to a medium sized bowl along with sweetened condensed milk and vanilla extract. Stir well.
• Add heavy whipping cream to a mixing bowl and mix with an electric mixer until stiff peaks form.
• Add a blob (large spoonful) of whipped cream to the milk mixture and stir well. This softens the mixture and makes it easier to fold into the whipped cream.
• Fold milk mixture into whipped cream.
• Pour into a standard size loaf pan. Place plastic wrap directly on the surface of the ice cream mixture to prevent crystal formation. Freeze at least six hours or overnight.
• Garnish with reserved toasted coconut before serving.

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