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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.

Dairy-Free Coconut Ice Cream (No Machine)

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Hi Bold Bakers! 

Using the same method as my 2 Ingredient No Machine Ice Cream we are going to make a Dairy-Free Coconut Ice Cream. This ice cream is not just for vegans, it’s so delicious that everyone should try it.

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 and it has to be coconut milk, not 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.   

Now it’s time to make your flavors!

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Key Lime Pie Coconut Ice Cream

This ice cream has so many great things going on. From the refreshing mint and coconut to the delicious cookies throughout. Get the Key Lime Pie Ice Cream recipe.

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Coffee Coconut Ice Cream 

If you are a sucker for coffee desserts like I am then this rich ice cream is right up your alley. Get the Coffee Ice Cream recipe.

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Nutella Swirl Coconut Ice Cream 

Who knew chocolate and coconut paired so well together? I did, that’s why I made Nutella Coconut Ice cream. Get the Nutella Swirl Ice Cream recipe.

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Banana Coconut Ice Cream 

Bananas and coconut go together like PB&J. They are two harmonious flavors that make for one awesome dessert. Get the Banana Ice Cream recipe.

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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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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23 Comments

  1. Rhea on January 27, 2017 at 12:50 am

    Wow gemma!!!!!

    This recipe is epic!! i loved it . Definetely gonna try this one..

  2. Profile photo of anka anka on January 27, 2017 at 5:28 am

    hi gemma your recipe sounds great! But can i make homemade coconut milk and use it for this recipe???

    • Profile photo of Gemma Stafford Gemma Stafford on January 28, 2017 at 1:55 am

      Hi there Anka,
      NO! if you wish to get the fat and water content you need to use fresh coconut. Then you will blend both the flesh and the water of the coconut, no soaking involved. Add 4 -5 cups of hot, not boiling, water to the blender and blend again. Add the water depending on the size of the coconut. Strain this, and as it gets cold the water and fat will separate, as happens in a can of coconut milk.
      Gemma 🙂

      • Uzma on January 29, 2017 at 9:44 am

        Hi Gemma

        Tried your chocolate cake donuts receipe.. every body loved it..Thank you. can you please tell exact amount of ingredients to make coconut ice cream base if we use fresh coconut rather can… It’s hard to find canned coconut milk here

        • Profile photo of Gemma Stafford Gemma Stafford on January 30, 2017 at 1:44 am

          Hi Uzma,
          I never made coconut cream with fresh coconut, and would not know what the yield is.
          To make fresh coconut milk you chop the flesh of the coconut and add it to the blender with the coconut water.
          When it is blended you add 4 -5 cups of hot, not boiling, water and blend again. Strain this, refrigerate overnight when the coconut cream should have separated from the water. This is how you will know what the yield is!
          Thank you for being with us,
          Gemma 🙂

  3. Profile photo of Husaina Husaina on January 29, 2017 at 8:45 am

    Hi Gemma,
    Can i know the alternative for vanilla extract please ?

    • Profile photo of Gemma Stafford Gemma Stafford on January 30, 2017 at 1:46 am

      Hi there,
      There really is no alternative for vanilla! If you can get vanilla pods you can use the seeds, and then use the pods to flavour your sugar for baking.
      Otherwise just leave it out, it is not essential to this recipe,
      Gemma 🙂

  4. Amanda on January 29, 2017 at 2:30 pm

    THE best! Thanks for sharing…appreciate all the recipe combos!

    • Profile photo of Gemma Stafford Gemma Stafford on January 30, 2017 at 1:40 am

      Thank you too Amanda, it is good to have you with us,
      Gemma 🙂

  5. Ritika on January 29, 2017 at 10:36 pm

    I tried it it was nice but can we make by home made milk.and also with simple milk?

    • Profile photo of Gemma Stafford Gemma Stafford on January 30, 2017 at 1:06 am

      Hi there Ritika,
      Ice cream making is a process which usually involves churning, or whipping the mix through the freezing time, until the ice cream is crystal free/creamy/frozen. The reason that this recipe works as it does is that there is little or no ‘water’ content in the condensed milk and cream. I presume you mean cows milk when you say simple milk? this has a fat content of about 3.5% and the cream we use would have a fat content of 49% or so. You can see the difference.
      Gelato uses milk, and eggs to make a custard which is then churned.
      Do a little research into this. It is not as simple as it looks really!
      Gemma 🙂

  6. Rosie on February 3, 2017 at 2:40 pm

    Hi Gemma! Here where I live it doesn’t exist canned coconut milk, it only comes in carton boxes. will it get creamy on the fridge or should I put it in the freezer? also, will the liquid get separated? I really really really want to try this vegan ice cream, I’ve seen all of your videos and it looks amazing! Thank you, xoxo.

    • Profile photo of Gemma Stafford Gemma Stafford on February 4, 2017 at 2:22 am

      Hi Rosie,
      I do not know the answer to this, but the people in your store will know. If you shake the carton you will feel the milk moving around, if it has formed a cream it will be restricted. Do not put it in the freezer, you put it in the fridge, but it forms a cream even at room temperature. Ask the cooks in your family too, they should be able to help you,
      Gemma 🙂

  7. Mubeena on February 5, 2017 at 4:47 pm

    Lovely recipe Gemma! Made the coffee one and we simply loved it. 🙂

    Will love to try the key lime pie next.

    Thanks for sharing!

    • Profile photo of Gemma Stafford Gemma Stafford on February 6, 2017 at 1:04 am

      I am really happy to hear that Mubeena, thank you for letting me know,
      Gemma 🙂

  8. Mya on February 8, 2017 at 6:13 pm

    I want to make the non dairy 2 ingredient ice cream but I HATE the taste of coconut. I had planned to use almond milk to make my homemade condensed milk to cut down the coconut milk taste. Do you think this will work along with 3tsp vanilla extract. Your recipes are easy & seem very creamy like regular ice cream but I hate the taste of coconut. Please any advice before I go shopping. I don’t want to make this if its going to taste like coconut.
    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on February 9, 2017 at 6:46 am

      Hi there,
      Almond milk is a good choice, if you like the taste of almonds! Soy milk will also work for this.
      You need to reduce the milk to about 40% of its volume, so that it thickens with the sugars. Do check out the condensed milk video here on the website,
      Gemma 🙂

  9. Veraminta j on February 11, 2017 at 10:37 am

    Hiya Gemma
    I just wanna say I totes LOVE ❤️ this recipe. As a kid ice cream was always a massive hit with me and my 20 siblings, a lot I know! I have a massive vat of this in the freezer lol
    Veraminta xx

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 9:30 am

      Hi there,
      WOW!! your parents must have needed a whistle, and a whip!
      This was a big family even in Ireland ,where commonly families were ten plus, back in the day. I am happy that you are finding this recipe useful, and hope that all of your family is well and happy, it is a treasure really!
      Gemma 🙂

  10. Alessandra on February 17, 2017 at 5:44 pm

    Hello Gemma!
    This looks fantastic. I’m doing a bit of recipe research and wanted to know… does this taste coconutty? Sounds obvious – but when you add other flavours to it, do you find an underlying flavour of coconut?

    • Profile photo of Gemma Stafford Gemma Stafford on February 18, 2017 at 7:50 am

      Hi there,
      actually I do not find that it is tasting strongly of coconut. i suspect if I did not like coconut then I would think differently. I really thimk you need to try this for your own taste to be really sure!
      Gemma 🙂

  11. Qudrah on February 20, 2017 at 6:28 am

    Hi Gemma,
    This is really awesome and i can’t wait to try out the recipes which will be a great choice for my 3 ice cream lovers, food allergy sufferers kidos.
    Just to know if honey will work for the condensed milk instead of sugar?
    Thanks a million.

    • Profile photo of Gemma Stafford Gemma Stafford on February 20, 2017 at 11:40 am

      Hi there, I did not try honey for this. Agave powder will work, stevia will not, honey should work for you. choose a mild one as the flavor will concentrate when reduced down 🙂

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