Quick No-Churn Vanilla Bean Ice Cream with Toasted Coconut

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Smooth and creamy vanilla bean ice cream made without an ice cream maker, complemented by crunchy toasted coconut for a tropical touch. This American-inspired recipe, ready in about 15 minutes, layers sweetened shredded coconut, sweetened condensed milk, heavy whipping cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 8 American cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a dry skillet over medium heat. Add 1/2 cup sweetened shredded coconut and toast, stirring frequently for 4-5 minutes until golden brown and fragrant. Remove from heat and let cool.
  2. Step 2: In a large bowl, whisk together 1 can (14 oz) sweetened condensed milk, 1 tbsp vanilla bean paste, and 1 tsp pure vanilla extract until smooth.
  3. Step 3: In a separate chilled bowl, whip 2 cups heavy whipping cream using an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
  4. Step 4: Gently fold the whipped cream into the condensed milk mixture in three additions, being careful not to deflate the whipped cream.
  5. Step 5: Fold in half of the toasted coconut to incorporate some crunch throughout the ice cream.
  6. Step 6: Transfer the mixture to a 9x5-inch loaf pan or airtight container. Sprinkle the remaining toasted coconut evenly over the top.
  7. Step 7: Cover tightly with plastic wrap and freeze for at least 6 hours or overnight until firm.
  8. Step 8: Scoop and serve the ice cream topped with extra toasted coconut if desired for added texture and flavor.

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