Guys, this is my first time making no-churn ice cream! Specifically chocolate chip coconut ice cream.
How to make chocolate chip coconut ice cream
I pretty much didn't think it was possible. But here we are, 4 hours later, and I did almost nothing to make this ice cream.
I whisked, I scraped, I whisked a little more, then poured the milky, chocolatey mixture into a loaf pan and placed it into the freezer.
I spent less than 3 minutes making this ice cream.
And then I watched the clock.
I am not kidding... waiting for it to freeze is the most difficult thing about all of it (unless you watch a few episodes of Shameless on Netflix, then time just flies by).
It's no churn ice cream, my friends!
But in all seriousness.
I've seen a few different ways to make no-churn ice cream out there, most of them relying on sweetened condensed milk to provide that silky texture and sweet taste.
But I didn't have any in the house, so I grabbed the canned coconut milk, praying that it would make ice cream.
And it did. Thank heavens, it did. It's rich (like, super rich), refreshing, a touch sweet, and I just love the little speckles of vanilla bean.
It gets me every time. Not to mention the dark chocolate chips.
Which I must warn you, will sink to the bottom of the mixture, so if you let it partially freeze (about 2 hours), then stir it some more, they will distribute a little bit better. Either way, I'm digging for all of the chocolate chips.
And don't forget the waffle cones. Preferably the ones that have chocolate in the very tip. Omg. Yum.Print
Chocolate Chip Coconut Ice Cream
No-churn ice cream made with canned coconut milk, honey, vanilla bean and dark chocolate chips.
- Prep Time: 5-10 mins
- Cook Time: 4 hrs freeze time
- Total Time: 5-10 mins + 4 hours freeze time
- Yield: Serves 16 1x
- Category: Dessert
- Method: Frozen
- Cuisine: American
- 2 15-ounce cans full fat canned coconut milk
- 1 teaspoon pure vanilla extract
- ½ cup honey
- ¼ teaspoon coarse salt
- 1 vanilla bean, scraped
- ½ cup dark chocolate chips*
- Whisk together coconut milk, vanilla extract, honey and salt.
- Scrape vanilla beans from pod and whisk into coconut milk mixture. Add chocolate chips and stir to combine.*
- Pour mixture into a greased loaf tin. Freeze for 4-5 hours, until set. Once fully frozen, allow to sit at room temperature 15-20 minutes before scooping.
- Scoop and serve.
Cooking Tips: Chocolate chips may sink to the bottom. If you’d like them evenly distributed, add the chocolate chips when ice cream is partially frozen. Allow ice cream to thaw 15-20 minutes for easy scooping.
- Serving Size: 1/16 of recipe
- Calories: 64
- Sugar: 10g
- Sodium: 35mg
- Fat: 2g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
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