No Churn Black Raspberry Coconut Ice Cream

This No Churn Black Raspberry Coconut Ice Cream is not only pretty, but it’s 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 originally publication on July 2017.

Hi y’all! 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 how ice cream is 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 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 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 make this ice cream with blackberries as well. The process is still the same. The berries are puréed in a blender and passed through a fine mesh sieve to remove the seeds. Next step, is to cook them to reduce and to thicken the berries. They are then chilled to cool down before incorporating into the ice cream base.

Recipe hilights:

• 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 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 in 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 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 is sturdy and has an innovative design combining a scoop and spade to easily cut through rock hard frozen desserts.

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No Churn Black Raspberry Coconut Ice Cream

Author: Thao | In Good Flavor Cooking Method:Freezing Cuisine:American Courses:Dessert Recipe Keys: Dairy

Difficulty:BeginnerPrep time: 35 minutesCook time: 13 minutesRest time:8 hours Total time:8 hours 48 minutesServings:8 Servings

Description

This No Churn Black Raspberry Coconut Ice Cream is not only pretty, but it’s also amazing! It’s a refreshing treat you will want to make all summer long!

Ingredients

• 18 oz. black raspberries (or blackberries)
• 3 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 2 cups heavy cream
• 1 tsp. vanilla extract
• 1 (15 oz) can cream of coconut (It comes sweetened. I use Goya.)*
• 2/3 cup mini chocolate chips
• 1 cup sweetened shredded coconut

Instructions

1. Note: this recipe was updated in May 2022 to reduce the prep time but with the same delicious results.
2. 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.
3. Place black raspberries in a blender. Process until pureed. Pour mixture through a fine mesh sieve placed over a bowl. Use a rubber spatula to press out all the juices. Discard seeds.
4. 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.
5. Pour 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.)
6. While the berries chill, prep the remainder of the ice cream base.
7. Place heavy cream and vanilla extract in a large mixing bowl. Starting on low, beat cream. Gradually increase to medium high as cream begins to thicken. Beat until cream is smooth, fluffy, and holds a stiff peak. This should only take a minute or two. 
8. To assemble ice cream, fold a 1/3 of the chilled coconut cream at at time into the whipped cream. Drizzle 1/3 portion of the black raspberry puree at 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).
9. Pour 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 a layer of foil. Freeze 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, and it 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 an muscle power. Place berries in a deep bowl or saucepan to contain the splashing.

Keywords:No Churn, Black Raspberry, Ice Cream, Coconut, Summer

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