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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
Get 4 more flavors of my Dairy-Free Coconut Ice Cream!
Try These Recipes!
Watch The Recipe Video!
Banana Dairy Free Ice Cream
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
- Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight.
- 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.
- 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.
- 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.
- TO MAKE THE LABELS: Get the Ice Cream Label Template PDF.
Recipe Notes
Use full fat milk. Low fat doesn’t contains enough fat to create solids.
Hi Gemma,
I want to ask if i can replace the condensed milk by honey as one of your frozen yogurt recipe? Another question is if i used coconut cream, will it be separated into 2 layers keeping in the fridge, can it be whipped?
Thx.
Pierra
hi gemma i am a big fan off yours i have tried your all ice cream flavor and they turn out great those are just amazing and thank you for sharing this awesome and mouth watering ice cream recipe 😉
Hi gemma what is the exact measurement if i use fresh coconut milk.
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