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. 🙂
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.
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 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.
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
Follow my easy step-by-step photos to make your own Toasted Coconut and Pecan Ice Cream…
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 2/3’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 at least 6 hours, or until firm.
- 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
- large bowl
- stand mixer or hand mixer for whipping the heavy cream
- spatula for folding ingredients into the ice cream
- medium bowl for combining the sweetened condensed milk and rum
- loaf pan for freezing the ice cream
- medium skillet for toasting coconut and pecans
- wooden spoon for toasting the coconut and pecans
- plastic wrap for covering the loaf pan while freezing
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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.
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Add a small pinch of salt to the skillet and stir. Set aside to cool.
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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.
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In a medium bowl, mix together the sweetened condensed milk, rum and vanilla extract.
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Add the sweetened milk mixture into the whipped cream and fold until combined.
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Add 2/3's of the toasted coconut and pecans into the the whipped cream mixture and gently fold until well combined.
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Spoon the ice cream into a loaf pan and top with the remaining toasted coconut and pecans.
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Freeze for at least 6 hours or until firm.
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.
Below is a special order baker’s apron that I just shipped to the customer this morning. From what Linda told me, she’s famous for making her late mother’s sweet treats so she thought it would be fun to have her own apron to wear while she is baking in her kitchen. I don’t know about you, but I love this story and I love playing a small part of Linda’s enjoyment while she spends time in the kitchen.
If there is ever anything I can paint for you, from fabrics (aprons, tea towels and new book bags) to glassware items. please don’t hesitate to contact me: info@kudoskitchenbyrenee.com or feel free to visit my shops: Etsy, Wazala, Kudos Kitchen Paints. Custom special orders are always welcome, and I will happily paint and design from any photo, idea or description you send my way.
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!
I also love coconut and pecans! Twinsies with the ice cream recipes today! Gotta love summer 🙂
I do love summer, but Fall is my favorite. I’m counting the weeks. LOL
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!!!
Thanks, Lora. Coconut gelato sounds incredible!
Not only do I love your ice cream, I ADORE your reflection in the ice cream scoop!
HaHaHa! I wondered if anyone would notice 😉
oooo coconut and pecan sounds like the perfect flavor combo! No curn ice creams are my favorite!
You definitely inspired me with all your no-churn ice cream recipes, Angie!
<3 yay!!!
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.
Thank you so much, Karyn!
I am such a fan of toasted coconut! 🙂 This ice cream sounds right up my alley. And bonus points for the rum.
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!
I know you’ll love it, Angela!
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!
It was a fantastic dessert. Thanks for the lovely compliment about the apron too, Valerie! I appreciate it!
I love ice cream, and I absolutely love this with all that toasted coconut goodness (and rum) 🙂 This is one gorgeous dessert!
Believe it or not, the rum helps with the creaminess of the ice cream. You can omit it if serving to kids.
This sounds wonderful, I think I could eat that entire batch by myself in one sitting! 🙂
I know. It’s a dangerous flavor!
THAT looks so amazing! I think I could just live on it. For life.
Thanks, Kellie. You should probably only eat them from time to time. LOL
What a fun ice cream. I am a sucker for toasted coconut anything. I can’t wait to give this a try.
Me too, Sandi. Thank you so much!
What I learned today: You are photographing without a tripod (respect!!) and you have marvelous taste in ice cream 🙂 I’ll have to agree with everybody else on here: toasted coconut is a winner!! I’m still coming around to pecans; I have not traditionally always enjoyed pecans that much but it sounds like a fabulous combination and I’d love to give it a try!!
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
This looks so good! I love the splash of Malibu rum and I love that shot of you in the spoon 🙂
Thanks, Brandy!
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!
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!