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    Home » Dessert Recipes » Ice Cream Recipes

    Published: Jul 19, 2016 · Modified: Apr 14, 2022 by Renée · This post may contain affiliate links · 29 Comments

    Easy Toasted Coconut Pecan Ice Cream

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    If you're a fan of eating coconut ice cream then this no-churn easy Toasted Coconut Pecan Ice Cream will send chills up your spine. In a good way. of course. 🙂

    No Churn coconut ice cream

    This easy coconut ice cream is by far the tastiest ice cream I've ever made, and it only takes six ingredients! Since I'm a major coconut and pecan lover that probably had a lot to do with it! That, and the fact that it's super simple to make and requires no noisy ice cream maker.

    Subscribe to my Kudos Kitchen channel on YouTube. See you there!!

    Easy Coconut Ice Cream

    This was my second attempt at making this ice cream flavor. For my first attempt, I had hoped to cut a few of the fat calories, so I tried using half and half instead of using heavy whipping cream. Not wise. Instead of the half and half whipping into stiff and fluffy peaks, it turned into a bubbly, watery mess. Lesson learned. Half and half doesn't have the stability, or fat content, for whipping into the cream. I really should have known better. But, lucky for you, my mistake is your win. So do as I say, and not as I did.

    Easy Toasted Coconut Ice Cream Recipe

    When I made this easy coconut ice cream, I served it over these incredibly rich and decadent White Chocolate Chip Fudge Brownies (recipe coming soon). We were hosting a small backyard gathering so, fortunately, most everything was gobbled up, and there weren't too many leftovers to call my name and tempt me in the days following. This girls' willpower is only so strong. LOL

    Creamy Toasted Coconut Ice Cream Recipe

    The step-by-step photo instructions:

    • Toast the coconut and chopped pecans in a dry skillet until golden brown. Add a pinch of salt.
    • Remove from the heat and cool.
    • Meanwhile, whip heavy cream in a stand mixer (or in a large bowl with a hand mixer) until stiff peaks form.
    • In a small bowl, combine sweetened condensed milk and the Malibu rum.
    • Add the sweetened milk mixture into the whipped cream and gently fold with a spatula until combined.
    • Add ⅔'s of the toasted coconut and pecans into the ice cream mixture and gently fold to combine.
    • Spoon the ice cream mixture into a loaf pan and top with the remaining coconut and pecans.
    • Cover with plastic wrap and freeze for at least 6 hours, or until firm.
    How to make easy coconut ice cream
    Making easy toasted coconut pecan ice cream.
    Making easy coconut ice cream.
    Creamy Toasted Coconut Ice Cream Recipe

    No-Churn Toasted Coconut Pecan Ice Cream

    Renee Goerger
    No ratings yet
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    Prep Time 10 mins
    Total Time 6 hrs
    Course Dessert - Ice Cream, no churn ice cream
    Servings 8 cups
    Calories 451 kcal

    Ingredients
      

    • 2 cups sweetened flaked coconut
    • 1½ cups chopped pecans
    • pinch salt
    • 2 cups heavy cream
    • 1 can (14 ounces) sweetened condensed milk
    • 2 tablespoons Malibu rum
    • 1 teaspoon vanilla extract

    Instructions
     

    • Toast the coconut and pecans in a medium (dry) skillet over low heat until golden brown. Stir the coconut and pecans frequently and keep a close eye on them so they don't burn.
    • Add a small pinch of salt to the skillet and stir. Set aside to cool.
    • Whip the heavy cream in the bowl of a stand mixer (or a large bowl with a hand mixer) until stiff peaks form, being careful not to over whip the cream.
    • In a medium bowl, mix together the sweetened condensed milk, rum and vanilla extract.
    • Add the sweetened milk mixture into the whipped cream and fold until combined.
    • Add ⅔'s of the toasted coconut and pecans into the the whipped cream mixture and gently fold until well combined.
    • Spoon the ice cream into a loaf pan and top with the remaining toasted coconut and pecans.
    • Freeze for at least 6 hours or until firm.

    Notes

    This recipe only works with heavy cream.
    Don't skimp and use half and half as it won't whip to a creamy thickness and it will be watery.

    Nutrition

    Serving: 1cupCalories: 451kcalCarbohydrates: 16gProtein: 4gFat: 42gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gCholesterol: 67mgSodium: 77mgPotassium: 218mgFiber: 4gSugar: 11gVitamin A: 886IUVitamin C: 1mgCalcium: 56mgIron: 1mg
    Tried this recipe?Let us know how it was!
    Toasted Pecan Coconut Ice Cream

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

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    More Ice Cream Recipes

    • Peppermint Schnapps Ice Cream
    • Skinny Pumpkin Spice Malted Milkshake
    • Ice Cream Cone Cake Pops
    • Frozen Greek Yogurt Banana Split

    Reader Interactions

    Comments

    1. Colleen (Souffle Bpmbay) says

      August 02, 2016 at 10:39 am

      Oh yum! Love the toasted coconut! For whatever reason, everyone in my lofe THINKS they hate coconut! They have no idea what they are missing...especially when it comes to toatsted coconut. Lovely!

      Reply
    2. Kelly @ Nosh and Nourish says

      July 22, 2016 at 8:27 am

      Loving all that coconut-y goodnesss!! And I loved seeing you and your big ol' camera in the reflection of the ice cream scoop! The woman behind these gorgeous photos!

      Reply
    3. Nutmeg Nanny says

      July 21, 2016 at 11:59 pm

      This looks so good! I love the splash of Malibu rum and I love that shot of you in the spoon 🙂

      Reply
      • Renée says

        July 22, 2016 at 6:39 am

        Thanks, Brandy!

        Reply
    4. Renée says

      July 21, 2016 at 3:56 pm

      HaHaHa, Rose. You did learn a lot about me today. I never use a tripod because I like to be able to move the camera around when I shoot. I'm sure I'd be able to take better pictures if I did use one, but I'm stubborn. There, now you know even more. LOL

      Reply
    5. Sandi (@fearless_dining) says

      July 21, 2016 at 10:37 am

      What a fun ice cream. I am a sucker for toasted coconut anything. I can't wait to give this a try.

      Reply
      • Renée says

        July 21, 2016 at 3:56 pm

        Me too, Sandi. Thank you so much!

        Reply
    6. Kellie @ The Suburban Soapbox says

      July 21, 2016 at 8:32 am

      THAT looks so amazing! I think I could just live on it. For life.

      Reply
      • Renée says

        July 21, 2016 at 3:58 pm

        Thanks, Kellie. You should probably only eat them from time to time. LOL

        Reply
    7. Kimberly @ The Daring Gourmet says

      July 20, 2016 at 10:59 pm

      This sounds wonderful, I think I could eat that entire batch by myself in one sitting! 🙂

      Reply
      • Renée says

        July 21, 2016 at 6:59 am

        I know. It's a dangerous flavor!

        Reply
    8. Patricia @ Grab a Plate says

      July 20, 2016 at 10:09 pm

      I love ice cream, and I absolutely love this with all that toasted coconut goodness (and rum) 🙂 This is one gorgeous dessert!

      Reply
      • Renée says

        July 21, 2016 at 6:55 am

        Believe it or not, the rum helps with the creaminess of the ice cream. You can omit it if serving to kids.

        Reply
    9. Valerie | From Valerie's Kitchen says

      July 20, 2016 at 10:03 pm

      You had me at Coconut Pecan Ice Cream and then you went and put it on a brownie! LOVE! The apron is adorable - you are so talented!

      Reply
      • Renée says

        July 21, 2016 at 6:54 am

        It was a fantastic dessert. Thanks for the lovely compliment about the apron too, Valerie! I appreciate it!

        Reply
    10. Angela | Mind Over Batter says

      July 20, 2016 at 8:19 pm

      I tried whipping half-and-half once. Lesson learned!! I love coconut ice cream and I plan to make this no churn version this summer!

      Reply
      • Renée says

        July 21, 2016 at 6:53 am

        I know you'll love it, Angela!

        Reply
    11. carrie @ frugal foodie mama says

      July 20, 2016 at 6:35 pm

      I am such a fan of toasted coconut! 🙂 This ice cream sounds right up my alley. And bonus points for the rum.

      Reply
    12. Karyn @ Pint Sized Baker says

      July 20, 2016 at 5:54 pm

      Toasted coconut for the WIN! I love that you have rum in the ice cream to give it a little kick! And that apron is absolutely adorable.

      Reply
      • Renée says

        July 20, 2016 at 7:01 pm

        Thank you so much, Karyn!

        Reply
    13. Angie | Big Bear's Wife says

      July 20, 2016 at 10:25 am

      oooo coconut and pecan sounds like the perfect flavor combo! No curn ice creams are my favorite!

      Reply
      • Renée says

        July 20, 2016 at 7:02 pm

        You definitely inspired me with all your no-churn ice cream recipes, Angie!

        Reply
        • Angie | Big Bear's Wife says

          July 21, 2016 at 9:25 am

          <3 yay!!!

          Reply
    14. Dorothy at Shockingly Delicious says

      July 20, 2016 at 7:19 am

      Not only do I love your ice cream, I ADORE your reflection in the ice cream scoop!

      Reply
      • Renée says

        July 20, 2016 at 7:02 pm

        HaHaHa! I wondered if anyone would notice 😉

        Reply
    15. Lora @savoringitaly says

      July 20, 2016 at 6:40 am

      I'm such a huge fan of coconut and especially coconut ice-cream! I would order coconut flavor in Italy every time I had a gelato this summer. Oh, my gosh...this looks divine!!!

      Reply
      • Renée says

        July 20, 2016 at 7:03 pm

        Thanks, Lora. Coconut gelato sounds incredible!

        Reply
    16. Ashley @ Wishes and Dishes says

      July 19, 2016 at 2:48 pm

      I also love coconut and pecans! Twinsies with the ice cream recipes today! Gotta love summer 🙂

      Reply
      • Renée says

        July 20, 2016 at 7:05 pm

        I do love summer, but Fall is my favorite. I'm counting the weeks. LOL

        Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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