By Aditi Saraswat
March 31, 2026
Coconut ice cream is a perfect no-churn homemade version for the summer heat, which calls for a chilled but not too heavy dessert. Its creamy and lightly sweet taste gives a perfect touch of tropical freshness that feels light and refreshing in every bite.
2 cups coconut milk (thick) 1 cup fresh cream ½ cup condensed milk ¼ cup desiccated coconut 2 tbsp sugar (optional) 1 tsp vanilla extract
In a bowl, whisk the thick coconut milk with fresh cream until it turns smooth and gets a slightly airy texture.
To this, add condensed milk, vanilla extract, and sugar (as per preference) and mix everything to make a silky mixture.
Stir in grated coconut to give the ice cream its texture and tropical taste.
Pour the mixture into a big vessel and flatten the top. Cover it tightly so that there is no formation of ice crystals.
Freeze the prepared mixture for about 2 to 3 hours, then stir once to break the ice buildup, if any.
Freeze again until the mixture turns to a solid perfectly and does not feel loose. Scoop and serve chilled coconut ice cream immediately.