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Banana Coconut Ice Cream - This Dairy Free 2 ingredient is out of this world, and you don't even need an ice cream machine to make it.

Banana Dairy-Free Ice Cream

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Hi Bold Bakers!

Like PB&J, Bananas and coconut are best friends on the flavor spectrum. They are two flavors that make for one awesome dessert. When you think tropical, you don’t immediately think “banana” but manages to make its way in with the mangoes and limes of the world.

To make this dairy-free ice cream I’m using the same method as my 2 Ingredient No Machine Ice Cream. One of the 2 ingredients is my Coconut Condensed Milk. Now this is easy to make, it’s just milk and sugar and I have a step-by-step video showing you how. You want this guy to be really cold so have it in the fridge overnight.

The second ingredient is coconut solids. Now here’s a fancy trick for you, take 2 cans of full fat coconut milk. Pop the whole tin in the fridge over night. The next day turn the tin upside down, open his top, which was his bottom and you will see the coconut water on top and the solids underneath. We want the solids to make our ice cream and not the water. Pour away the water but make sure to save it for smoothies or curries.

Note: I bought 4 tins of the same brand of coconut milk and not all the tins separated like I mentioned above. Unfortunately, you don’t know this until you open them. This happens because the fat content varies from can to can. The coconut milk you use has to be full fat. Now I said in the video not to use coconut cream. I have had trouble in the past using coconut cream, however if you can get this to work for you then go ahead.

Banana Dairy-Free Ice Cream

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Get 4 more flavors of my Dairy-Free Coconut Ice Cream!

Dairy-Free Coconut Ice Cream (No Machine) - This Dairy Free 2 ingredient is out of this world, and you don't even need an ice cream machine to make it.

5.0 from 1 reviews
Banana Dairy Free Ice Cream
 
Prep time
Total time
 
Author:
Serves: 2 pints
Ingredients
  • 1 recipe ofcoconut condensed milk
  • 2 cans (13.5 oz each) full fat coconot milk
  • 2 tsp vanilla extract (optional)
  • 2 ripe bananas, well mashed
Instructions
  1. Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight.
  2. Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the coconut water that has separated from the cream to use in a smoothie.) With an electric beater or a stand mixer, whip up the coconut cream on high speed for 3-4 minutes until it's light, fluffy and looks just like whipped cream.
  3. Add the condensed coconut milk and whip on high speed for another 2-3 minutes or until thickened. Stir in vanilla extract if desired. Add in the mashed banana and whisk together until the banana is mixed throughout.
  4. Transfer to a lidded container and freeze for 4 hours or overnight. This will last in the freezer 6-8 weeks. As this ice cream does freeze harder than my other just give it a few minutes at room temperature to make it easier to scoop.
  5. TO MAKE THE LABELS: Get the Ice Cream Label Template PDF.
Notes
Coconut cream will not work for this recipe
Use full fat milk. Low fat doesn’t contains enough fat to create solids.

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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6 Comments

  1. Neha on February 16, 2017 at 10:18 am

    Hi Gemma,

    I have tried all your icecreams flavor and loved them. Now I want to try the dairy free one.
    I bought coconut milk which says 75% coconut extract, when i kept it in fridge overnight , next morning there was just solids -no water.
    I am skeptical to use that for icecream now. Can you please let me know how much coconut extract is in the milk that you are using.

    Thanks
    Neha

    • Profile photo of Gemma Stafford Gemma Stafford on February 16, 2017 at 1:52 pm

      This is a high fat coconut milk, this is hard to find here in the US, so you are lucky. think about it like this. Coconut, like cows milk has a natural fat, which separates from the lighter ‘water’ to form a cream. At 75% fat content this is really coconut cream, and you can use this in your ice creams etc. it should be delicious,
      Gemma 🙂

      • Neha on February 16, 2017 at 3:16 pm

        Thanks Gemma for the reply,

        I was desperately waiting for it :).
        Going to make it now and will let you know how it turned out.

        Thanks a bunch for awesome recipes.

        • Profile photo of Gemma Stafford Gemma Stafford on February 17, 2017 at 8:02 am

          That is great Neha, do let me know,
          Gemma 🙂

  2. Wilhem Talita Acorin on February 16, 2017 at 4:49 pm

    Hi gemma what is the exact measurement if i use fresh coconut milk.

    • Profile photo of Gemma Stafford Gemma Stafford on February 17, 2017 at 7:55 am

      Hi there,
      This needs to be coconut cream, not coconut milk. I do not know what the yield will be for you if you are making your own coconut milk, you will need to try this,
      Gemma 🙂

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