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No Churn Homemade Coconut & Pistachio Ice Cream

July 15 is National Ice Cream Day. The summer days have come to an end, but there is no end to my love of ice cream.  This homemade coconut and pistachio ice cream is the prefect way to celebrate this national day. Homemade coconut and pistachio ice cream from my friend Regina at This is a delicious no churn recipe.

I eat ice cream year round and am always looking for tasty new recipes that I can make at home. 

My friend Regina from Molly Mel shared this recipe with me to feature on my blog.  I hope you enjoy her homemade coconut and pistachio ice cream as much as I do.

Treat your family to some homemade Coconut and Pistachio Ice Cream.

The most insane part of this recipe is that it has only four ingredients!  Can you believe that such a delicious bowl of goodness comes from just whipping cream, pistachios, coconut and sweetened condensed milk?  And best of all, it’s a no churn recipe!

Regina says that the whipping cream and sweetened condensed milk are the base of the recipe and that you can go to town on other flavorings. This is a keeper!  Easy, peasy and tasty to boot. Thanks for sharing this recipe for my readers Regina.Coconut pistchio ice cream

Be sure to head over to Regina’s blog. Her photos are amazing and she has the best tasting recipes, many of them with a Brazilian flare.  If you like international flavors, you will love her blog!

Yield: 10

No Churn Homemade Coconut & Pistachio Ice Cream

No Churn Homemade Coconut & Pistachio Ice Cream
Prep Time 6 hours
Total Time 6 hours


  • 1 can sweetened condensed milk
  • 16 fl oz (473ml) whipping cream
  • shredded unsweetened coconut, to taste
  • chopped pistachios, to taste


  • Pour the whipping cream into a large bowl and whip it until it forms stiff peaks. Gently fold the condensed milk into the whipped cream. It will look lumpy at first, but will be come smooth as you continue to fold the mixture . Be careful not to over mix, stop when you see just a few small lumps here and there.
  • Mix in the shredded coconut and chopped pistachio.
  • Transfer the ice cream to a container. Smooth the top, and press a piece of wax paper against the surface to prevent ice crystals from forming. (great tips Regina!) Cover, and freeze for at least 6 hours.
  • Enjoy!
  • Notes

    Shared with permission of Regina at Molly Mell.

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    Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

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