Coconut Ice Cream (No Ice Cream Maker)

On hot summer days, besides treats like sweet soups and smoothies, ice cream is always a great way to cool off when the weather heats up. You don't need an ice cream maker—just a little effort and you'll have rich, refreshing coconut ice cream that's just as good as what you'd get at a shop.
Coconut Ice Cream (No Ice Cream Maker)
On hot summer days, besides treats like sweet soups and smoothies, ice cream is always a great way to cool off when the weather heats up. You don't need an ice cream maker—just a little effort and you'll have rich, refreshing coconut ice cream that's just as good as what you'd get at a shop.
Steps
- 1
Add the egg yolks and sugar to a mixing bowl. Use a hand mixer to beat until the mixture is smooth and well combined.
- 2
In a saucepan, heat the coconut milk, sweetened condensed milk, and whole milk over medium heat until just simmering, then remove from heat. Slowly add the beaten egg mixture to the warm milk, stirring constantly to combine.
- 3
Return the mixture to the stove over low heat. Add the cornstarch and stir continuously. When the mixture thickens and becomes smooth, add the vanilla extract and stir well, then remove from heat. Avoid boiling to prevent curdling. Use a hand mixer to beat the mixture until it cools completely.
- 4
Pour the mixture into a container with a tight-fitting lid and place it in the freezer.
- 5
After about 2 hours, remove the ice cream and use a hand mixer to beat until fluffy and airy.
- 6
Repeat the process of freezing and beating the ice cream 2-3 more times to achieve a light, creamy texture. After the final beating, cover tightly and freeze for another 3-4 hours until fully set.
- 7
When serving, top with shredded coconut, crushed peanuts, or extra sweetened condensed milk if desired.
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