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A close shot of two scoops of coconut ice cream.
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5 from 1 vote

Homemade Coconut Ice Cream Recipe (Bounty)

An old-time favorite of bounty ice cream boosted with bits of chocolate in every bite.
Course Dessert
Cuisine World
Keyword bounty, coconut ice cream, no churn, no machine, with chocolate, with condensed milk, without eggs, without ice cream maker
Prep Time 15 minutes
freezing time 4 hours
Total Time 4 hours 15 minutes
Servings 12 scoops (1.5 Litre)
Calories 250kcal


  • ¾ cup coconut water or milk
  • 1 can of sweetened condensed milk
  • 100 gram coconut milk powder 100 grams= 1 cup approx tapped a few times.
  • ½ cup desiccated coconut
  • 2 cups heavy cream chilled
  • 75 gm finely grated milk chocolate like Dairy milk or Galaxy


  • In a bowl, take coconut water, desiccated coconut, sweetened condensed milk, and coconut milk powder. Mix well until smooth. Set aside.
  • Take chilled heavy cream in a large bowl. Beat it with an electric beater until it doubles in volume and reaches stiff peak firmness.
  • Add coconut mixture and grated chocolate to the whipped cream. Mix by folding and try not to over mix.
  • Transfer to a container with a lid. Cover the surface of ice cream with butter paper or cling wrap and freeze. The butter paper must touch the surface of the ice cream.
  • Chill the coconut ice cream preferably overnight or for at least 4-6 hours until firm. Remove ice cream from the freezer and let it thaw for 15 minutes. Then you can scoop it and serve it.


Heavy cream: Use full-fat heavy cream.
Milk chocolate: I used Cadbury dairy milk chocolate and grated it with a grater. Do not get tempted to grind it in a processor as the chocolate with melt due to the heat. If using chocolate chips, make sure to use tiny ones.
Desiccated coconut: is finely shredded and dried coconut. It helps give a bounty-like texture to the ice cream. You can also use shredded coconut or just skip it.
Coconut water: Use fresh or bottled 100% pure coconut water. You can substitute it with milk and a pinch of salt.
Coconut milk powder: This is the most important ingredient in the recipe. I won't recommend switching it as it will disturb the whole balance of the recipe. I used the Maggi brand.
Fresh coconut: If making this Ice cream with fresh coconut, blend 1 cup packed tender coconut flesh (Aka Naryal ki malai) with 1 cup of coconut water. Use this instead of coconut milk powder and desiccated coconut in a coconut mixture. Follow the rest of the recipe as it is.


Calories: 250kcal | Carbohydrates: 9g | Protein: 3g | Fat: 24g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 46mg | Potassium: 113mg | Fiber: 1g | Sugar: 6g | Vitamin A: 583IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg