Quick No-Churn Vanilla Bean Ice Cream with Toasted Coconut

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 desserts ready in about 15 minutes layers sweetened shredded coconut, (14 oz) 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

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.

Equipment for this recipe

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Frequently asked questions

How long does Quick No-Churn Vanilla Bean Ice Cream with Toasted Coconut take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Quick No-Churn Vanilla Bean Ice Cream with Toasted Coconut?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Quick No-Churn Vanilla Bean Ice Cream with Toasted Coconut?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Quick No-Churn Vanilla Bean Ice Cream with Toasted Coconut for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Quick No-Churn Vanilla Bean Ice Cream with Toasted Coconut?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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