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Coconut Macaroon No-Churn Ice Cream. The flavor and texture of Coconut Macaroons in an easy no-churn ice cream base.
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Coconut Macaroon No-Churn Ice Cream


  • 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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