This easy no-churn Coquito ice cream draws inspiration from Puerto Rico’s beloved holiday cocktail. Warm spices, toasted shredded coconut, and ribbons of dulce de leche elevate a creamy coconut base into an indulgent frozen dessert.
If you love coconut, this recipe is for you.
This no-churn coconut ice cream is a tribute to one of Puerto Rico’s favorite drinks, Coquito. The classic cocktail blends coconut cream with warming spices and a touch of rum — flavors that work beautifully in a frozen dessert. The no-churn method keeps the recipe simple while delivering rich, complex taste.
Start by toasting shredded coconut for extra flavor. Simmer rum (or water for a non-alcoholic version) with whole spices to make a fragrant spice tea. Whip the cream, fold in the coconut cream and sweetened condensed milk, then combine everything and swirl in dulce de leche. Freeze in a loaf pan until scoopable.
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How to Make No-Churn Coconut Ice Cream
Tip: A stand mixer or hand mixer speeds up whipping the heavy cream and gives more consistent results.
The Secret Ingredient? The Spice Tea
The Coquito flavor really comes through thanks to a simple spice tea. Toast whole spices — ginger, cinnamon stick, allspice, and cloves — then simmer them in rum or water. The resulting infusion adds depth and warmth to the ice cream with minimal effort.
Preparing the spice tea takes only a short time but contributes a lot of authentic flavor, making the finished ice cream taste like the classic drink in frozen form.
More Coconut Recipes
Quick & Easy Coquito Latte
Limber de Coco (Puerto Rican Coconut Popsicles)
Arroz con Dulce (Coconut Rice Pudding)
My Mom’s Besitos de Coco (Coconut Macaroons)
Buen provecho,
No-Churn Coquito Ice Cream
Description
This easy no-churn Coquito ice cream is inspired by the Puerto Rican cocktail. Warming spices, toasted coconut, and dulce de leche ribbons create a rich, tropical frozen treat.
Ingredients
- 1/2 cup shredded coconut
- 3/4 cup rum or water
- 2-inch knob fresh ginger
- 1 cinnamon stick
- 2 allspice berries
- 5 cloves
- 2 cups heavy whipping cream
- 1 (14 oz) can coconut cream
- 1 (14 oz) can sweetened condensed milk
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup dulce de leche (or caramel of choice)
Instructions
- Toast the coconut: Place shredded coconut in a dry pan over medium-low heat. Stir frequently until the flakes are evenly light brown. Transfer to a plate to cool.
- Make the spice tea: In a small saucepan, toast ginger, cinnamon stick, allspice, and cloves a few minutes over medium-low heat. Add rum or water and simmer until the liquid is a light amber color. Strain and let cool.
- Make the ice cream base: Whip the heavy cream in a stand mixer or with a hand mixer until stiff peaks form. Gently fold in coconut cream, sweetened condensed milk, the cooled spice tea, ground cinnamon, and salt. Fold in most of the toasted coconut, holding some back for topping.
- Layer & chill: Pour half the mixture into a loaf pan. Spoon dollops of dulce de leche over the surface and swirl with a knife. Sprinkle some toasted coconut. Add the remaining base, repeat the dulce de leche and coconut, press plastic wrap directly onto the surface to prevent ice crystals, and freeze at least 12 hours. Scoop and serve.
Equipment
Stand mixer or hand mixer
Loaf pan