No Churn Blueberry and Toasted Coconut Ice Cream

June 24, 2019

Yes, you can make delicious home-made ice cream without investing in specialty tools! All you need is a hand mixer (or whisk if you’re strong!) plus a few other common utensils to whip up our No Churn Blueberry and Toasted Coconut Ice Cream.

Serves: 10

Total Time:  6 hours or overnight

Active Time: 30 minutes


  • 1/2 cup coconut flakes
  • 1 cup Naturipe Blueberries
  • 1 tablespoon sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 2 cups heavy cream


  1. Preheat oven to 325°F.
  2. Spread coconut flakes on a baking sheet and toast in the oven until coconut turns golden-brown, about 5-7 minutes. Transfer to a dish and set aside to cool completely.
  3. Meanwhile, add blueberries and sugar to a small saucepan and set over medium heat until sugar dissolves and berries have just begun to burst, about 5 minutes. Transfer blueberries to a dish and place in the freezer to completely cool, about 30 minutes, stirring occasionally to help release heat.
  4. When coconut and blueberries are cooled, whisk together sweetened condensed milk, coconut oil, vanilla and salt in a large mixing bowl. Set aside.
  5. In a medium mixing bowl, beat cream until stiff peaks form. Fold cream into the milk mixture, then fold in cooled toasted coconut and cooled blueberries. Transfer to a loaf pan and freeze for at least 5 hours or overnight.