No Churn Coconut and Raspberry Swirl Ice Cream

When the hot weather hits, there’s no sweet treat that I crave more than ice cream – it’s a summer staple for me…and not just a holiday treat!

I don’t own a fancy ice cream machine and I have always assumed that without one, you couldn’t achieve perfectly smooth and deliciously rich ice cream, but you totally can! I have tested different recipes and methods for handmade ice cream, many of which involve hand churning the ice cream every 30 minutes as it sets. The results are always really great, but not ideal if you don’t have the time (or energy).

No churn ice cream is a revelation for me. With just two ingredients (double cream and sweetened condensed milk) you have a simple base for any ice cream flavour. The best part is, the recipe requires minimal hands-on time in the kitchen and it doesn’t need to be hand churned - simply leave it in the freezer to set.

Coconut is almost always my scoop of choice when it comes to ice cream, so I had to try making my own. The ripples of raspberry running through the sweet coconut add a burst of sharpness that I really love! Before scooping, remember to let the ice cream soften slightly, or you’ll end up with a broken ice cream scoop like me. Finally, don’t forget the waffle cones! 

What you need:

For the raspberry swirl:
200g raspberries
50g caster sugar
25ml water
Squeeze lemon juice

For the coconut ice cream:
225ml condensed milk
225ml coconut milk
450ml double cream
50g desiccated coconut (plus a little extra for the topping)
2tsp coconut extract

What you need to do:

For the raspberry swirl:

1. Combine the raspberries, caster sugar, water and lemon juice in a saucepan and set over a medium heat
2. Leave to simmer, stirring regularly for around 15 – 20 minutes – it should thicken slightly, but still be fairly sauce-like
3. Set aside to cool completely

For the coconut ice cream and to finish:

1. Combine the condensed milk and coconut milk in a measuring jug
2. Pour the double cream into a large mixing bowl and whisk until stiff peaks form
3. Slowly pour the milk into the mixing bowl and combine thoroughly with the cream, then add the coconut extract and fold in the desiccated coconut
4. Pour 1/3 of the mixture into a loaf tin and carefully spoon 1/3 of the jam mixture on top, swirling slightly with a fork
5. Repeat the layers until you’ve used up you mixture – you might need to blast each layer in the freezer for 20 minutes before adding the next layer, to prevent the raspberries from sinking to the bottom
6. Let the top set slightly before adding the final helping of raspberry swirl and finish with a sprinkle of desiccated coconut - leave in the freezer for 8 hours, or overnight
7. Scoop and serve in waffle cones!
8. Eat and enjoy!