Like, oh, pretty much everybody, we can’t get enough of ice cream in the summer time. Luckily for all of us, we are truly living in a golden age of ice cream variety, with new and exciting flavors popping up all over the place. The Domestic Geek is here to show us 3 twists on sweet coconut ice cream that will knock our flip-flops off: Piña Colada, Blueberry Swirl, and Mocha Chocolate Chip! Watch and learn how it’s done, the churn-free way.

Make sure you watch the video to find out how to make the coconut ice cream base, or click on over to The Domestic Geek’s collaborator at Everyday Food for Martha Stewart for the printable recipe. Once you have that ice cream base down, you’re ready for the 3 yummy variations!

You’ll Need:

Piña Colada
– 2 tablespoons pineapple juice
– 1 1/2 cups pineapple, finely chopped
– 1/3 cup shredded coconut, unsweetened
Blueberry Swirl
– 2 cups blueberries
– 1/4 cup coconut sugar
Mocha Chocolate Chip
– 1 to 2 ounces espresso, cold
– 1 cup chocolate chips

How To:

Piña Colada

1. Add the pineapple juice to the coconut ice cream base and whisk thoroughly.
2. Fold the pineapple and shredded coconut into the ice cream mixture with the rest of the whipping cream from the ice cream base recipe.

Blueberry Swirl

1. In a small saucepan, simmer the blueberries and sugar over medium heat until the blueberries begin to burst and release their juices.
2. Allow the blueberries to cool completely before folding them into the coconut ice cream mixture.

Mocha Chocolate Chip

1. Add the espresso to the ice cream base and whisk thoroughly.
2. Fold the chocolate chips into the ice cream mixture with the rest of the whipping cream from the ice cream base recipe.

No matter what variation you make, you’ll freeze it for at least 6 hours before enjoying. Delicious! What do you think of these variations? Are you a fan of coconut? Have you ever made no-churn ice cream before?