Tropical Dairy-Free No-Churn Ice Cream in a coconut shell

Gluten Free Tropical Dairy-free No Churn Ice Cream Recipe

My husband eyed me suspiciously when I asked if we owned a machete. Apparently he has not forgotten the time I asked if we owned a blowtorch, which resulted in repainting the kitchen. Long story … lots of smoke, fire, sirens and such. But that’s a story for another day.

After perfecting this dairy free semifreddo,which is made with cream of coconut instead of regular cream, I decided the perfect presentation would be to serve the coconut halves. My kitchen knife did not do the job, nor did my cleaver so of course I needed a bigger tool. Or so I thought. He deftly whacked the coconuts in just the right place (after draining the milk) and voila – perfect coconut bowls. No machete required.

Gluten intolerance is often accompanied with an inability to digest dairy, so in the spirit of celebrating abundance rather than focusing on scarcity I was determined to come up with an easy, dairy free ice cream alternative. This Gluten Free Tropical Dairy-free No Churn Ice Cream Recipe is just the thing to beat the heat. It is creamy and delicious, requires no ice cream maker or special equipment and takes about 3 minutes of actual work.

The trick to making this work is COLD. I refrigerated the cream of coconut overnight, put the beaters and mixing bowl in the freezer for a few minutes and froze the concoction for at least 8 hours.

Tropical Dairy-Free No-Churn Ice Cream in a coconut shell

3.89 from 9 votes
Tropical Dairy-Free No-Churn Ice Cream in a coconut shell
Print Recipe

Gluten Free Tropical Dairy-free No Churn Ice Cream Recipe

Prep Time15 mins
Freeze time8 hrs
Total Time15 mins
Course: Dessert
Servings: 3 servings
Calories: 616kcal
Author: Gluten Free & More


  • 1 (15-ounce) can cream of coconut
  • ¾ cup powdered sugar
  • ¾ cup mango nectar


  • Refrigerate the can of cream of coconut and mango nectar overnight. Place a large mixing bowl and beaters in the freezer for about 5 minutes before making the semifreddo.
  • Put the cold cream of coconut to the cold mixing bowl and add the powdered sugar. The cream of coconut will be partially solidified at the top and more watery at the bottom, this is normal as the cream part rises to the top and gets more solid. Beat on high speed until the cream of coconut gets very thick (like lightly whipped cream) add the mango nectar and mix until well blended. Spoon semifreddo into a plastic or glass container with a snug fitting lid, smooth it down to compact it and freeze for at least 8 hours or overnight.
  • This semifreddo will be a soft, not solid frozen mixture. For best result, serve in cold dishes or coconut halves that have been placed in the freezer for a couple hours.


Nutrition Facts
Gluten Free Tropical Dairy-free No Churn Ice Cream Recipe
Amount Per Serving
Calories 616 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 43g215%
Sodium 9mg0%
Potassium 475mg14%
Carbohydrates 47g16%
Fiber 3g12%
Sugar 37g41%
Protein 5g10%
Vitamin A 435IU9%
Vitamin C 13.5mg16%
Calcium 26mg3%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Coconut Dairy Free Ice Cream Mango No Churn Recipe Semifreddo Summer Tropical
  1. Susan @ SGCC
    June 21, 2009

    This looks absolutely dreamy! What a terrific idea, and so easy too. My nephews are gonna love this!

  2. kitchentherapy
    June 22, 2009

    Oh, this looks great. When the kids were little we used to drop drained coconuts on the concrete driveway. Or throw down if necessary. They broke, but often not into two bowls. More often into chunks. It is a fun way to get them involved in food prepration. A bit of exercise with that treat. :)

  3. taste memory
    June 22, 2009

    perfect – i love coconut….anything coconut and this looks divine minus the dairy!

  4. grubsup
    June 22, 2009

    Yum! Will definitely have to give this a try as I adore coconut ice cream but can never find it anywhere!

    Your presentation in the coconut halves is spot on too :)

  5. b.
    June 22, 2009

    wow, this is exactly what i've been looking for. i have a big bottle of cream of coconut sitting in my fridge, waiting to be used. i actually can't stand mango, though — any suggestions for a substitute??

  6. oneordinaryday
    June 23, 2009

    What a gorgeous presentation. Wonderful!

  7. Steph
    June 24, 2009

    I am drooling! I can't wait to make this…now to find some cream of coconut. You are such a great food photographer, I seriously want to mount this picture up on my wall :)

  8. gfe--gluten free easily
    June 26, 2009

    Wow, very cool! Pun intended. I bet Mr. GFE would want to use his machete. ;-) I would love some of that right now!


  9. veggie wedgie
    June 29, 2009

    This looks so amazing! Beautiful picture.

  10. alisa - Frugal Foodie
    June 29, 2009

    Wow, you really outdid yourself with presentation. Glad this one had a better outcome than the blow torch!

  11. Wildlime
    June 29, 2009

    This is one of the most delicious things I've seen in a long time. Beautiful presentation!

  12. oneordinaryday
    July 12, 2009

    Stunning presentation!!!

  13. Can Eat!
    July 19, 2009

    I'm Dairy and Gluten Free and always on the look out for something to satisfy my ice cream cravings – this looks like it might just do the trick! Thank you! Oh and I love your blog – I've added you to my blog roll on Can Eat! :)

  14. Melissa
    July 24, 2009

    This looks great. Can you clarify what you mean by Cream of Coconut? Are you referring to the sweetened stuff used by bartenders, or an unsweetened thick coconut milk?

  15. Tabitha Teeter
    July 4, 2011

    Your opening lines had me chortling. To this day I am harassed by my husband about using a frying pan and screw driver to open a green coconut. It turns out the pan was aluminum and forever warped after that. In retrospect, I really should’ve gotten out a hammer.

  16. RH
    July 14, 2011

    I might try this with frozen banana as a substitute for the sugar.

    1. July 14, 2011

      What a great idea,let me know how it come out!

    2. Eeeeeeeeb
      September 2, 2013

      Did this work? Frozen banana?

  17. July 15, 2011

    Oh I love this! Do you think that if I DID toss it into my icecream maker it would freeze up a bit more? Jut wondering…

    1. July 16, 2011

      I think so…let me know:)

  18. Kendal Hoskinson
    February 4, 2012

    I really enjoy the blog article.Thanks Again. Want more.

  19. CarolKicinski
    September 10, 2013

    Yes, it worked! Have not used frozen banana but it would be great I should think.

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