đŤđĽĽ Homemade Berry Coconut Frozen Ice Cream
This homemade Berry Coconut Frozen Ice Cream is creamy, fruity, and refreshing, with a delicious combination of sweet berries and tropical coconut. Best of all, you can make it without an ice cream maker!Servings: 6
Prep time:Â 15 minutes
Freezing time:Â 4â6 hours
Total time:Â About 6 hours 15 minutes
đ Ingredients
For the ice cream
- 2 cups (300 g) mixed berries â strawberries, blueberries, raspberries, or blackberries
- 1 can (13.5 oz / 400 ml)Â full-fat coconut milk, chilled
- ½ cup (120 ml) heavy whipping cream
- â cup (100 g)Â sweetened condensed milk
- 2 tbsp honey or maple syrup, optional
- 1 tsp vanilla extract
- 1 tbsp fresh lemon or lime juice
- ½ cup (40 g) unsweetened shredded coconut
Optional toppings
- Fresh berries
- Toasted coconut flakes
- Chopped almonds
- White chocolate shavings
- A drizzle of honey
đŠâđł Instructions
1. Prepare the berries
Place the berries in a blender or food processor.
Add the lemon or lime juice and honey, if using.
Blend until mostly smooth.
For a smoother ice cream, blend completely and strain the mixture through a fine-mesh sieve to remove raspberry or blackberry seeds.
For a more rustic texture, leave some small pieces of berries intact.
2. Prepare the coconut mixture
Open the chilled coconut milk and scoop the thick cream from the top into a large bowl.
Add the heavy cream, condensed milk, and vanilla.
Beat with an electric mixer for 2â3 minutes, until the mixture becomes thick and creamy.
You don’t need to whip it to very stiff peaks.
3. Add the berries
Pour the berry puree into the coconut mixture.
Gently fold with a spatula.
Don’t completely mix it if you’d like a pretty berry swirl throughout the ice cream.
4. Add the coconut
Fold in the shredded coconut.
For extra coconut flavor, lightly toast the coconut in a dry skillet for 2â3 minutes, let it cool completely, and then add it.
5. Transfer to a container
Pour the mixture into a shallow freezer-safe container.
Smooth the top.
Add a few spoonfuls of berry puree over the surface and gently swirl it with a knife.
Scatter extra berries and toasted coconut over the top if desired.
6. Freeze
Cover tightly with a lid or plastic wrap.
Freeze for 4â6 hours, or until firm.
For the creamiest texture, stir the mixture once after about 1½â2 hours of freezing, then return it to the freezer.
7. Soften before serving
Remove the ice cream from the freezer and let it sit at room temperature for approximately 5â10 minutes.
This makes it much easier to scoop.
Serve in bowls or cones with fresh berries and toasted coconut.
â Tips for Creamy Homemade Ice Cream
Use full-fat coconut milk. Light coconut milk contains more water and can produce a harder, icier texture.
Don’t skip the condensed milk. Its sugar helps keep the frozen dessert softer and creamier.
Use ripe berries. They provide much more flavor and natural sweetness.
Freeze in a shallow container. A shallow layer freezes faster and more evenly than a deep container.
Let it soften before scooping. Homemade ice cream often freezes harder than commercial ice cream.
đ Easy Variations
Strawberry Coconut
Use 2½ cups fresh strawberries and add a little extra lemon juice.
Raspberry Coconut
Use raspberries and add a tablespoon of white chocolate chips.
Tropical Berry
Add ½ cup diced mango and 2 tbsp toasted coconut.
Blueberry Lemon
Use blueberries and add 1 tsp finely grated lemon zest.
Chocolate Berry Coconut
Fold in Ÿ cup mini chocolate chips before freezing.
𼼠Dairy-Free Version
For a completely dairy-free version, replace the heavy cream with another can of full-fat coconut milk and use a dairy-free condensed coconut milk.
The result will be even more coconut-forward and wonderfully creamy.
đ¨ Serving idea
Top each scoop with fresh strawberries, blueberries, toasted coconut, and a tiny drizzle of honey. The contrast between the cold creamy coconut ice cream, juicy berries, and crunchy toasted coconut is delicious.
