Food & Cooking Recipes Dessert & Treats Recipes No-Churn Coconut Ice Cream Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 6 hrs Yield: Makes 1 1/2 quarts Ingredients 1 can (14 ounces) sweetened condensed milk ¼ cup unfiltered coconut oil, melted 3 tablespoons Malibu Original rum ¼ teaspoon coarse salt 2 cups heavy cream Coconut flakes, for serving Directions In a large bowl, whisk together sweetened condensed milk, coconut oil, rum and salt. In a separate bowl, beat cream on high until stiff peaks form, about 1 1/2 minutes. Whisk half the cream into milk mixture. Fold in remaining cream. Transfer to a 4 1/2-by 8 1/2-inch loaf pan. Freeze until firm, at least 6 hours, and up to 1 week. Mike Krautter Rate it Print