This easy no churn Coquito ice cream is inspired by the super popular Puerto Rican cocktail. Infused with warming spices, swirls of dulce de leche and toasted coconut, it’s a decadent twist on coconut ice cream.
If you’re into coconut, you’ve come to the right place!
This no churn coconut ice cream was created as a love letter to one of Puerto Rico’s most loved cocktails, Coquito. The popular drink combines coconut cream with a blend of spices and rum, for a totally addicting sweet and spiced experience that couldn’t be more perfect for an ice cream flavor.
And we’re doing a no churn coquito ice cream recipe, to keep things incredibly simple.
Toast some shredded coconut for flavor, simmer some rum (or water if you’d prefer) with spices, and whip up the ice cream base. Everything gets folded together then chilled in a loaf pan until frozen and perfectly scoop-able.
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How to Make No Churn Coconut Ice Cream
Consejo: I recommend using a stand mixer or hand mixer for this recipe as it’s going to save you significant time (and sweat) when whipping the heavy cream.
The Secret Ingredient? The Spice Tea
I’ve actually surprised myself with how much coquito flavor I was able to infuse into this recipe.
For just 30 minutes of prep, it’s really quite impressive!
The secret sauce is all in the simple spice tea. Just like in my family’s traditional Coquito recipe, we’re infusing water (or rum if you’re into that) with whole spices. This creates deep flavor in no time!
More Coconut Recipes
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Descripción
This easy no churn Coquito ice cream is inspired by the super popular Puerto Rican cocktail. Infused with warming spices, swirls of dulce de leche and toasted coconut, it’s a decadent twist on coconut ice cream.
- Toast the coconut: Add the shredded coconut to a pan over medium low heat. Keep an eye on it and flip in the pan often to get it toasted and light brown all over. Remove from the pan to chill and set aside.
- Make the spice tea: In a small saucepan toast the ginger, cinnamon stick, allspice, and cloves over medium low heat for a few minutes before adding the rum or water. Simmer until the liquid turns light amber before straining out the solids and setting aside to cool.
- Make the ice cream base: In the bowl of your stand mixer (or large mixing bowl with a hand mixer) whip the heavy cream on high until stiff peaks form. Pour in the coconut cream, sweetened condensed milk, spice tea, cinnamon and salt. Beat on low speed until evenly combined. Fold in the toasted coconut, reserving some for the topping.
- Layer & chill: Pour ½ of the ice cream base into a loaf pan. Add dollops of the dulce de leche and a sprinkle of coconut flakes. Pour the remaining ice cream base in and repeat the toppings. Cover with plastic wrap, pressing the plastic against the cream to prevent icicles from forming and chill for 12 hours. Scoop & enjoy!
