In Good FlavorThis No Churn Black Raspberry Coconut Ice Cream is not only pretty but also amazing! It’s a refreshing treat you will want to make all summer long!
This post has been updated with a step-by-step section since its original publication on July 2017.
I hope your day is going well!
I hope you know how much I adore you and that I will go to the ends of the earth for you because I do—kinda. You see, after suffering through an excruciatingly painful photoshoot to get ice cream pictures for this post, I swore off ice cream photoshoots indefinitely. However, despite my gallant effort, the resulting images were not to my satisfaction. Because I felt that I could deliver better material to you, I made another batch of the frozen goodness for a second photoshoot and hoped for the best.
Ice cream is one of the toughest things to photograph in the best of conditions but factor in summer heat and humidity, it’s a recipe for disaster. Throughout the first photoshoot, I kept thinking about how ice cream was the bane of my existence. It literally melted within seconds, right before my eyes! There were pictures upon pictures of one melty hot mess! The photoshoot lasted for what appeared to be an eternity as I had to continually refreeze the ice cream in between shots. Uggggh!!
To my delight, the second photoshoot went a lot more smoothly. Everything was planned to an exact science…with the tablescape in place and the camera positioned and ready to go. The necessities (wet and dry paper towels, ice cream scoop, spoon, spatula, extra cones, etc.) were lined up within arm’s reach like operating room equipment on a tray. I even had masking tape to mark precisely where the ice cream was to be placed once it came out of the freezer so as not to waste one precious second of the window of opportunity for optimal ice cream shots. Thank goodness the second time was a success!
I also make this ice cream with blackberries. The process is the same. The berries are puréed in a blender and passed through a fine mesh sieve to remove the seeds. The next step is to cook them to reduce and thicken the berries. They are then chilled to cool down before incorporating them into the ice cream base.
Recipe highlights:
- Separate the top creamy layer of the coconut cream from the liquid layer below. Beat the creamy layer. Slowly add the liquid. Beat until slightly bubbly. Refrigerate.
- Purée berries in a blender until smooth. Strain and discard the seeds.
- Cook puréed berries to reduce and thicken. Transfer to a shallow container. Refrigerate to cool.
- Just before the berries are cooled enough to use, beat heavy cream and vanilla extract until stiff peaks form.
- Fold the whipped coconut mixture into the whipped cream.
- Fold the cooled purée into the whipped cream mixture, followed by mini chocolate chips and coconut flakes.
- Finally, freeze for at least 8 hours.
- Detailed instructions are in the recipe card below.
That’s it for today, guys! I am so glad you stopped by. Till next time, take care!
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
- Cream of coconut—this is highly sweetened coconut milk and is not the same as regular canned coconut milk. If you can’t find it in your store, it’s available online.
- Loaf pan—this is a 10-inch by 5-inch non-stick pan with reinforced rolled edges to prevent warping.
- Blender—this blender has 9 one-touch pre-programmed buttons and 5-speed settings.
- A medium saucepan for cooking and reducing the black raspberries. This one has a hard anodized exterior and a non-stick interior.
- Fine mesh sieve or strainer for straining the puréed black raspberries.
- Electric mixer—this one is 9-speed and comes with a storage case.
- Ice cream scoop—this sturdy tool has an innovative design that combines a scoop and spade to easily cut through rock-hard frozen desserts.
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No Churn Black Raspberry Coconut Ice Cream
Description
This No Churn Black Raspberry Coconut Ice Cream is not only pretty but also amazing! It’s a refreshing treat you will want to make all summer long!
Ingredients
Instructions
- Note: this recipe was updated in May 2022 to reduce the prep time but with the same delicious results.
- Open the can of coconut cream. Scoop out the top layer of coconut milk solids and place into a small mixing bowl. Beat for 1 minute until fluffy. Slowly pour in the sugary coconut liquid portion. Beat until lightly bubbly. Refrigerate to set and until ready to use.
- Place black raspberries in a blender and process until pureed. Pour the mixture through a fine mesh sieve placed over a bowl. Use a rubber spatula to press out all the juices. Discard the seeds.
- Reserve 1/3 cup of puree. Mix cornstarch into the reserved puree until smooth. Pour the remaining puree into a medium saucepan on medium to medium-high heat. Add sugar. When it starts to bubble, reduce heat to medium and stir continuously for 10 minutes to reduce. (If there is too much splashing, reduce heat slightly.) Add the reserved puree mixture. Stir for 2 minutes. There should be about 1 3/4 cups total.
- Pour the mixture into a shallow bowl or container. The container should be wide enough so that the blackberry puree is no more than 3/4-inch high. The wide surface area allows it to cool faster. Refrigerate until it cools down completely, about 15-20 minutes. (Optional: Set it on top of a tray of ice in the refrigerator to chill faster. Make sure your container is crack-resistant.)
- While the berries chill, prep the remainder of the ice cream base.
- Place heavy cream and vanilla extract in a large mixing bowl. Starting on low, beat cream. Gradually increase to medium-high as the cream begins to thicken. Beat until cream is smooth, fluffy, and holds a stiff peak. This should only take a minute or two.
- To assemble ice cream, fold 1/3 of the chilled coconut cream at a time into the whipped cream. Drizzle 1/3 portion of the black raspberry puree at a time onto the whipped cream mixture. Gently fold just enough to make it marbled before adding the remaining 1/3 portions. Next, fold in chocolate chips and shredded coconut (reserve a little of each to garnish the top).
- Pour the ice cream into a 2-quart container (I use a 10-inch by 5-inch loaf pan). Garnish with the reserved chocolate chips and coconut flakes. Cover tightly with plastic wrap and foil. Freeze for at least 8 hours for best results.
Notes
- * The cream of coconut is not the same as canned coconut milk. The one used is highly sweetened coconut milk, which provides sweetness for the ice cream base.
- If you don’t have a blender, a food processor will also work to puree. You can also use a potato masher. It will take a little more time and muscle power. Place berries in a deep bowl or saucepan to contain the splashing.
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The photos are stunning! Shame it was such a hard work to get them tough, it happened to me with some popsicles. But it was well worth it, they look so yummy, l feel like reaching through the screen to get one.
Love the combo raspberries, coconut and chocolate, it sounds like a heavenly summer treat.
Thank you so much for your sweet comment, Daniela! You understand my frustration having dealt with it yourself. I am glad I did the second photoshoot. It was worth the trouble. Thanks for stopping by!
I can totally relate! Even if you get a great looking scoop it starts melting before I can click the shutter. You did a magnificent job with your second batch! Maybe I need to make my ice creams in the winter??? Sigh. The flavors of black raspberry and coconut are divine, too!!
Making ice cream exclusively in the winter or getting a walk-in freezer might be our two best options!
Thanks. That second batch turned out to be totally worth the extra work. But let's hope for smooth sailing the next time we take ice cream shots! 🙂
This looks AMAZING, Thao! That color is stunning! I so feel you about the photography. Even with the ac blasting it's next to impossible to get a great shot before your ice cream melts! Have a great rest of your weekend!
Thanks Kelsie!! I do adore the color even though it is not purple like the black raspberry ice cream I purchase. As far as taking pictures, it's a good thing ice cream is so darn good, because we would have probably given up on taking pictures of it long ago! 😉
Thank you so much, Pamela!
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All those raspberries…and that color…this ice cream looks so creamy & delicious!
I have to giggle at the story of the first round of your ice cream shoot. You def have more patience than myself. I've been there – I just ate it all and called it a day 🙂
It is funny in retrospective, but I was not a happy camper at the time. ☺️ Your way of dealing with sounds so much more fun!!
Your photos are beautiful 😉 I have never tried coconut base ice cream before but this sounds delicious and so refreshing!
Thank you, Trang! I love coconut, so I try to put it in everything! 🙂
UGH yes photographing ice cream is the worst. i had some ice cream pops arranged on a plate once, and they were shockingly holding their shape even though they'd been out of the freezer for a while. and then i tried to move one… and the stick came ripping right through the pop. sigh. anyways, these pics look amazing and this combo sounds delicious! i've been looking into no churn coconut ice cream, and this base with whipped cream of coconut sounds delicious.
Thanks Heather! I see that we SO can relate. I think going through a frozen dessert photo shoot is like going through childbirth where you never want to do it again. But then somehow, along comes a sibling (or another ice cream)! The end product is so worth "forgetting" about the unpleasantness. Slow churn ice cream is a must try, Heather. And the coconut cream is the best thing ever!
The tempting ice creams above reminded me of Best Coconut Ice Cream by CanAsian Ice Cream in Winnipeg.
Omg! The raspberry ice cream seems so delicious.
The ice creams seems original and refreshing. Thanks for sharing the photographs.
Wow, what a fun ice cream idea! I love the mix of flavors here.
Thank you!! It’s my favorite summer ice cream to make 🙂