No Churn Coconut and Granola Ice Cream Recipe

By | March 12, 2018

Who doesn't love a big bowl of healthy (or not so healthy) granola in the morning to get your day off to a good start? I know I do but I have a sensitivity to lactose so that generally rules out milk (although ice cream isn't as bad). I often have mine with yoghurt which is delicious but I also like to use coconut milk which adds a nice extra flavor. One day while eating coconut ice cream it dawned on me that a coconut and granola ice cream would be definitely worth trying and this is the result! I've given it a 4/5 - it tastes great but the granola pieces go a little chewy as the absorb some of the moisture from the ice cream.

Yield ~ 1.5 litres / 1.5 quarts

Prep time: 15 mins + 6 hours freezing

My rating: 4/5

Read on for ingredients, method and notes.

Coconut and Granola Ice Cream

Ready to get serious about your ice cream making?

The 'no churn' method is great for occasional batches but if you want to get serious about your ice cream making I suggest you invest in an ice cream maker designed for home use.

The two ice cream makers I recommend are the Cuisinart ICE-70 and the Breville BCI600 XL. Click the images below to read more about those two machines or check out my complete guide to ice cream makers to see all the options and read the pros and cons of each.

Ingredients

  1. 1 cup of your favorite Granola (I used maple nut clusters)
  2. 1 can (395g/14oz) sweetened condensed milk
  3. 1.5 cups whipping cream
  4. 1 cup coconut cream

Method

  1. Combine the coconut cream (1 cup) with the sweetened condensed milk (1 can) and mix thoroughly
  2. Whip the cream (1.5 cups) with an electric mixer until soft peaks form
  3. Run the mixer on low as you pour in the sweetened condensed milk and coconut cream mixture
  4. Fold through to ensure fully combined and flavoring hasn't pooled at the bottom of the bowl
  5. Add granola (1 cup) and fold through to distribute evenly
  6. Transfer to a freezer safe container and freeze for 6+ hours
  7. Serve and enjoy!

Notes

  • As I mentioned in the intro, the granola pieces went a little chewy as they absorbed some of the mixture. I used crispy granola to prevent this as much as possible so make sure you do the same. One alternative would be to add your granola at serving time to maintain full crispiness but I generally prefer to make combined batches that stand on their own
  • I found 1 cup of granola to be enough but you can add up to 2 cups to get more density
Maple and mixed nut crisp granola clusters

Maple and mixed nut crisp granola clusters

Half eaten already!

Half eaten already!

Ready to get serious about your ice cream making?

The 'no churn' method is great for occasional batches but if you want to get serious about your ice cream making I suggest you invest in an ice cream maker designed for home use.

The two ice cream makers I recommend are the Cuisinart ICE-70 and the Breville BCI600 XL. Click the images below to read more about those two machines or check out my complete guide to ice cream makers to see all the options and read the pros and cons of each.

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No Churn Coconut and Granola Ice Cream
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