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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!

Strawberry and Mint Coconut Ice Cream 

Strawberry and Mint might not seem like the most obvious pairing but just wait until you try it. It’s the perfect balance of sweet and fresh. Get the Strawberry and Mint Ice Cream recipe.

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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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Write a Comment and Review

  1. Skyeskyla on June 25, 2019 at 6:59 pm

    Hi Gemma what’s the name of that machine that your using and can I use a food processor to mix it up. Also if I use almond milk or soy milk how do I get it to that thick texture like the coconut milk is after you take it the can. Please

    • Gemma Stafford on June 26, 2019 at 3:13 am

      Hi there,
      First things first, coconut cream is a thick thing to start with. You will not get this with any other nut milk, they do not have the fat content.
      The mixer I use is this one ( this is a KitchenAid stand mixer, and for me, it is the best as I have to use it almost every day.
      You can make this ice cream entirely by hand too, and I think the processor will also work for you. Try it, a handheld balloon whisk will do a good job too.
      I hope this will help,
      Gemma 🙂

      • Skyeskyla on June 26, 2019 at 2:16 pm

        What is a handheld balloon wisk . And if I use almond milk or soy milk how do I get it to become thick like ice cream texture. Do you have a email address so I can email you. I want you to see my food processor I just brought. I don’t know which setting to use to make the ice cream

      • Shanell Duvall on June 28, 2019 at 3:34 pm

        Hi did you get the two emails that I sent you.

        • Gemma Stafford on July 1, 2019 at 1:19 am

          Hi Shanell,
          if it was about your food processor then I did and I also responded on 27th June.
          Let me know, I will re-send that now,
          Gemma 🙂

          • Shanell Duvall on July 1, 2019 at 1:49 am

            No I didn’t get it can you send me a personal message to my personal email address please. Do you have it?

            • Gemma Stafford on July 2, 2019 at 2:25 am

              Hi Shanell,
              I sent this yesterday to you, to your email address as here in the post.
              If this is about the processor, then that is what I have responded to. If you have further issues can you email me again,
              Gemma 🙂

  2. Nannym6603 on June 24, 2019 at 10:29 am

    Hi Gemma
    Here in Wales uk we have creamed coconut which comes in a small block form wrapped in a cellophane bag and boxed made by blue dragon in most recipes it is dissolved to use would I be able to use this to make coconut ice cream? Many thanks in advance.

    • Gemma Stafford on June 24, 2019 at 4:59 pm

      Hi there! I looked into this product and this is freezed fresh coconut milk. You should be able to use this.

      When you make coconut milk from fresh coconut you do not boil it, but rather blitz the coconut flesh with the water, in a blender. If you add a cup of hot water it will reduce the richness and it is likely that you will not get the cream, but a very rich milk. This will have to be strained to get the milk, squeezing out the last of the liquid from the solids, in a cheesecloth or fine clean (Sterilized in boiling water) tea towel. it is worth a shot, I have not made it like this as coconuts are in short supply where I live, it may be an experiment for you!

      Gemma 😊

  3. Southern Breeze on June 19, 2019 at 9:00 pm

    Hi can I follow everything as written, canned coconut etc, but use regular condensed milk instead of the homemade coconut one? We aren’t vegan but sometimes too much full dairy ice cram hurts my daughters tummy. Sweetened condensed milk is fine for her though.. thanks in advance

    • Gemma Stafford on June 20, 2019 at 1:58 am

      Hi there,
      sure you can, and I think it will work really nicely for you. The lovely thing about using the coconut cream is that the added flavors can change too, to tropical flavors. Try it, I think you will like it,
      Gemma 🙂

  4. iburnh20 on June 12, 2019 at 11:10 am

    I have a stupid question! 2 cans on coconut milk is one containers worth?

    • Gemma Stafford on June 12, 2019 at 2:37 pm

      Hi! Two 13.5oz cans of coconut milk for the recipe will give you 2 pints of the ice cream. Hope this clarifies. Gemma

  5. Sharon Rogerson on May 10, 2019 at 9:59 pm

    Hi Gemma,

    Can you use the flavor recipes from the milk version of the of ice cream with the coconut, dairy free version?
    You have a bunch of flavors for the original recipe that I would love to have in my dairy free ice cream.
    Thanks so much,

    • Gemma Stafford on May 12, 2019 at 2:27 am

      Hi Sharon,
      yes! why not, make this to suit your own taste. With coconut cream, the flavors which really work well are the tropical flavors, but cocoa and coffee will be good too. You can run an experiment, divide the batch and flavor each part differently, you will soon have it to suit.
      Gemma 🙂

  6. Chin Fui Voon on April 12, 2019 at 5:25 pm

    It’s easy to buy fresh coconut milk in Malaysia..can I use it by putting in the freezer to solidify before making the ice cream?

    • Gemma Stafford on April 12, 2019 at 5:29 pm

      Yes, that’s a great idea!

  7. FijiGirl26 on February 8, 2019 at 8:20 pm

    Hi Gemma! I absolutely love this! How could I incorporate avocado into the chocolate or vanilla coconut ice cream? It’s in season here in Fiji and would love to use it in a dessert. Thank you.

    • Gemma Stafford on February 9, 2019 at 3:29 am

      Hi there,
      This is a great question! Yes, you can use this and it will be wonderful. If you have a food processor puree the avocado with the condensed milk, add a squeeze of lime juice to keep the avocado bright, and fold in the cream. You can also add other flavors to this, cocoa/cacoa would be great too, or even the zest of a lime! I have added this to my list, I will get to it.
      Thank you for this idea,
      Gemma 🙂

  8. Kate on January 12, 2019 at 10:35 pm

    Can I use creme of coconut instead of making the coconut condensed milk?

    • Gemma Stafford on January 13, 2019 at 4:04 am

      Hi Kate,
      That is a different thing! I really cannot say how it will work for you, I would need to try it.
      Gemma 🙂

  9. Lojain Bhuiyan on November 30, 2018 at 4:31 am

    Hey Gemma!
    I opened my coconut milk can too soon. My coconut had a thick consistency, but wasn’t solidified yet. Can my coconut milk still be solidified after opening?

    • Gemma Stafford on November 30, 2018 at 9:41 am

      Yes, great question, just pop it in the fridge!

  10. Sana El-Gohary on August 27, 2018 at 12:36 pm

    hi gemma! do you think i can use a “sugar syrup” instead of the condensed milk?

    • Gemma Stafford on August 28, 2018 at 9:44 pm


      you technically can. I’m not sure if you will get the exact same results though.


  11. Hefi Jiang on June 6, 2018 at 5:35 am

    Hi Gemma,
    Do you know if I just buy coconut cream and not coconut cream from the milk work?
    Also, I want to make Thai rolled ice cream with this recipe, will that work?
    Thanks, Hefi Jiang

    • Gemma Stafford on June 6, 2018 at 12:58 pm

      Hi there,
      If it is coconut cream, NOT creamed coconut, it will work. You can buy this separately sometimes here too.
      I am not sure about the Thai rolled ice cream with this recipe. I think it is worth a try! It cannot be a fail, you will be able to eat it in any case,
      Gemma 🙂

  12. Nuning77 on April 1, 2018 at 7:58 pm

    Hi Gemma,

    I tried to make this recipe and it tastes great! But after leaving it in the freezer overnight, it became really really hard. Very difficult to scoop. Do you think I did something wrong?

    Thank you for your help!

    • Gemma Stafford on April 2, 2018 at 4:25 am

      Hi there,
      All things being equal, that is that your ingredients were exactly as mine, it should not be rock hard.
      What causes this is usually a high water/low fat content. The coconut cream is high fat, and condensed milk is low water content.
      Does this help? Can you tell me exactly what you used,
      Gemma 🙂

      • Jane Cunanan-Ronquillo on April 7, 2018 at 8:06 pm

        Hi! I have canned coconut cream available will that work for the condensed milk and for the rest of the recipe?

        • Gemma Stafford on April 8, 2018 at 11:27 am

          Hi Jane,
          Canned coconut cream is a lovely thing. condensed milk is a milk, of any sort, which has had the water content evaporated off, and which has been thickened with sugars, a bit like a caramel.
          They are different, but come together in an ice cream, deliciously.
          Try it,
          Gemma 🙂

          • Jane Cunanan-Ronquillo on April 9, 2018 at 2:38 am

            Since my son really would like to have ice cream, I used coconut cream for condensed milk and the rest. I followed the process as is and the condensed thickened specially when it was cold. We had chocolate flavor and we love it.
            The texture was somewhat similar to chocolate mousse, was that how it should be? or maybe I need to try coconut milk the next time to compare 🙂 .
            But anyway, thank you for sharing this great recipe.

            • Gemma Stafford on April 9, 2018 at 4:00 am

              Hi Jane,
              Thank you, that is good to hear.
              I cannot figure how you got the cream to condense! It is already so thick, and will melt when heated, but you got a good result none the less.
              Yes, use coconut milk next time, it will work better for you,
              Gemma 🙂

  13. Stella on January 22, 2018 at 9:02 pm

    Does stevia work instead of sugar

    • Gemma Stafford on January 23, 2018 at 8:03 am

      Hi Stella,
      NO! The process of condensing milk, of any sorry, relies on the sugars caramelizing, or getting close to it (soft ball stage).
      Stevia/splenda will not caramelize.
      Agave/honey/maple syrup will all caramelize, but are high in fructose, and will add another flavor. This is a dilemma. Before you attempt it with any sugar substitute google to find out if it will caramelize, that will tell you,
      Gemma 🙂

  14. Jasmin on October 31, 2017 at 3:29 am

    Hi Gemma,

    I love your recipes they’re fantastic and so easy. I was wondering the coconut milk that you use for the coconut condensed milk is it the same as the coconut milk you use in this video?

    Thanks Jasmin

    • Gemma Stafford on November 3, 2017 at 3:31 am

      Hi there,
      Actually yes! If you look for an organic one in your store the cream will separate from the water in the can, at a cool temperature.
      This is what you use as the cream, the condensed milk uses the whole can,
      Gemma 🙂

  15. Rachel on October 18, 2017 at 9:29 am

    HI Gemma,
    I love your easy recipes and solutions to when you don’t have an ingredient in your pantry.

    I was wondering if you could make a chocolate ice cream, with chocolate covered almonds and brownie pieces in one of your future ice cream episodes? That would be awesome!

    • Gemma Stafford on October 19, 2017 at 5:55 am

      Hi Rachel, yes, you are right, that would be awesome! ( you may like this recipe too, and there is a pecan praline sauce with one of the recipes which would work well with the ice cream. Do use the search facility here, it is really useful,
      Gemma 🙂

  16. Cassiano on September 18, 2017 at 8:09 am

    Good morning Gemma, first of all congratulations for the excellent site and the great videos. You have a unique way of explaining the recipes!
    I have a question about dairy free ice cream. The first, in the case of using cashew nut milk instead of coconut milk, is it just to swap each other?
    Second doubt. I have an industrial ice cream machine, I have not tested this recipe there, could you tell me if I need to make any changes to the recipe? I did not find on your site any recipe to be made with a machine.
    I made a recipe for cashew nut milk at the rate of 378 grams for each liter of water.

    • Gemma Stafford on September 19, 2017 at 2:21 am

      Hi there,
      The ice cream recipes here are designed to be made without a machine. The method is different, and the ingredients are more varied when using a machine. This would be a gelato type recipe. I designed a class for craftsy, for frozen desserts, which included gelato/traditional ice cream.
      The principal behind the success of the two ingredient ice cream base is reduced ‘water’ content. That means high fat/cream. coconut cream is a cream too, and condensed milk is very low in water, so that is the ‘science’ as such.
      You need also to whip the creams to increase the volume, an then freeze, NO MACHINE. The machine would deflate this mix.
      So! Cashew milk will be great for a gelato, but will not give you the cream you need for my recipe. You will need to do some research into this. There are a number of good vegan sites out there, where you will learn. it is great that you have this machine, use it, do not lock it away!
      Good that you are with us, and I hope this is of help to you,
      Gemma 🙂

  17. Rihamxxx on September 9, 2017 at 8:29 am

    hey Gemma my brother does not like coconut milk and is a vegan is there another way to make ice-cream…xxx Riham

    • Gemma Stafford on September 10, 2017 at 5:56 am

      Hi there,
      that is too bad! The coconut provides a cream, which is very useful for this two ingredient base. I think for another type of ice cream you will need to find a traditional recipe, though all ice cream contains some sort of milk!
      Sorbet may be a better choice for him, a traditional one will be made with a sugar syrup, but it does require a churn, or at least whisking through the freezing process.
      I think you need to to a little research online, sorry,
      Gemma 🙂

  18. Gloria on August 23, 2017 at 8:55 am

    Hi Gemma I really want to try this recipe but I am an athlete and I can’t eat a lot of unhealthy foods like normal ice cream. Is this healthier than normal ice cream or is it just as unhealthy?

    • Gemma Stafford on August 24, 2017 at 3:01 am

      Hi there Gloria,
      An recipe containing sugar could be considered ‘bad’ for you. Natural sugars are sugar too, so maple syrup, which is a great alternative still contains fructose, glucose and some fructose. The same applies to honey! Agave is high in fructose too. Fats in the base are also fats, and can be considered ‘bad’ though I really struggle with labeling any food as bad, it really is all about moderation.
      If you make your own condensed milk, using maple syrup or agave as a sweetener that will be good, The recipe is here on the website. Use coconut cream, with its’ healthy fats than that will be great, then serve a small portion at one time, and that will be a treat! and it will not do any harm either. enjoy,
      Gemma 🙂

  19. Viviane on June 27, 2017 at 1:59 pm

    Hi Gemma!
    I’m looking forward to trying this ice cream 🙂 I was wondering: what amount of condensed milk is needed?

    • Gemma Stafford on July 1, 2017 at 11:58 am

      Hi Viviane,
      It is written in the recipe (2 cans (13.5 oz each) full fat coconut milk
      2 tsp vanilla extract (optional)
      1-12 fresh or frozen defrosted strawberries, pureed
      1 tsp mint extract)
      This is the Strawberry and mint one.
      Gemma 🙂

  20. Amanda on June 19, 2017 at 7:44 am

    Hi Henna, I am finally trying this recipe for the first time. So excited. I was wondering if you have the nutrition list for the plain version? I’ll post pictures once I’m done.

    • Gemma Stafford on June 19, 2017 at 10:46 am

      Hi there Amanda,
      I did not work the nutritional information out for this recipe. The condensed milk is sweet, a lot of sugar, so this may be your challenge, milk will not condense without sugar. Other than that the cans will tell you what you need to know,
      Gemma 🙂

  21. Rachelle on June 13, 2017 at 11:52 am

    What did I do wrong…. everything looked great until I started to whip it in my kitchen aid, then it went from thick chunks of luscious coconut cream to what looked like a curdled mess…

    • Gemma Stafford on June 14, 2017 at 8:36 am

      Hi Rachelle,
      I am not sure what you did! It sounds like you added a liquid, which will break down the cream.
      go back to the recipe, and read it through, you will find what went wrong.
      These ice creams depend on you following the instructions, and ingredients exactly, changing anything will change the results.
      Gemma 🙂

  22. Ene on May 8, 2017 at 3:19 am

    Hey Gemma,
    Wow!!! I got directed to your site from YouTube.. I spent almost my whole day at work just watching sooo may videos, didnt even know how time just went by.. Lovely recipes… I cant wait to try the ice cream recipes especially. Thank you for sharing!

    • Gemma Stafford on May 8, 2017 at 12:30 pm

      Hi Ene,
      you will get fired!! lol.
      I am happy that you are with us though! Thank you for your kind comments, and for making me smile,
      Gemma 🙂

  23. Liliana Ochoa on May 7, 2017 at 1:04 pm

    Hello Gemma,
    Thank you very much for sharing this great recipe. I tried the coffee flavor and added some nut mix. The result was great. The texture is so soft and yummy. The only change that I did was that I prepeared the condended milk with honey instead of sugar. And it worked well, however, the honey adds a flavor that is not so plesant for everyone. though, it works for me.
    I will keep trying dairy free recipes.
    I uploaded the picture earlier

    • Gemma Stafford on May 8, 2017 at 1:02 pm

      Hi Liliana,
      You can also use agave as the sweetener for this, it does not have a strong flavor, so is more acceptable to everyone.
      I thank you for your kind comments, I am happy to have you with us,
      Gemma 🙂

  24. Chris on May 4, 2017 at 8:08 am

    Hi Gemma, I love the fact that we can make tasty, healthy foods but as a health reformer there are some things I don’t use.
    I wanna make the ice cream but what can I use instead of the alcohol to keep it from freezing hard? Also what will be good as egg replacements?


    • Gemma Stafford on May 6, 2017 at 2:20 am

      Hi Chris,
      In commercially produced ice cream they use emulsifiers to prevent the frozen desserts from freezing hard.
      In home produced ice cream/yogurt/sorbet you need to accept that it will be a little harder, and allow it stand at room temperature to soften before serving.
      I generally do not add alcohol to ice cream, but you are right, it does soften it a little. The small amount in vanilla extract, for instance, will not really have an effect,
      Gemma 🙂

  25. Helle on March 27, 2017 at 12:55 am

    Hi Gemma.

    I just made this recipe this weekend. I made the Latté flavour and added chocolate chips, the Nutella swirl and a plain vanilla with chocolate chips.
    The only thing I changed in the recipe, was I didn’t add vanilla extract, because I didn’t have any. I added the seeds from a vanilla pod and a tablespoon of alcohol.
    When I went to get some last night after 8-10 hours in the freezer, the ice cream was rock hard. Even after standing out on my kitchen counter for 30 minutes, I couldn’t scoop it.
    What did I do wrong?
    Hope you have a good advice for me, because I really love coconut.

    Have a lovely day.
    Best reguards

    • Gemma Stafford on March 27, 2017 at 11:40 am

      Hi there Helle,
      This sounds like there was too much ‘water’ in the recipe. This will happen when you use the whole can of coconut milk, rather than the coconut cream, which has separated from the water content. I cannot be too sure! What did you use as a condensed milk?
      The vanilla will not have caused any problem, this is about the ‘water’ content of the ice cream. water freezes like ice, fat does not!
      Let me know what you think, I am just guessing!
      Gemma 🙂

      • Helle on March 27, 2017 at 1:08 pm

        Hi again.
        Thank you so much for your reply.
        Well I did just what the recipe said. I put the coconut milk in the fridge and it was actually inthere for several days. The cream was really hard and not difficult to separate from the water at all…
        I separated the water from the solids and only used the solids.
        For the condensed milk I made your recipe for coconut condensed milk.
        That is why I really don’t understand why it turned out this way.
        Helle ?

        • Gemma Stafford on March 27, 2017 at 2:54 pm

          Huhh, you have me stumped Helle. By nature it does freeze hard as most dairy free ice reams do but if you left it our for 30 minutes it absolutely shouldn’t still be hard. The alcohol you put in really should have helped.

          I normally have an answer for everything but considering you followed the exact recipe then i don’t know why it didn’t turn out :(.

  26. Elif Nur on March 18, 2017 at 10:28 pm

    Hi Gemma! If you do more ice cream flavor videos , please do Lemon Ice Cream. I’m worry about to ice cream is crystallized because of lemon but i love lemon ice cream so much:) and i’m crazy about to try this recipes so i can’t wait the summerrr!!:) Love you Gemma!

    • Gemma Stafford on March 19, 2017 at 4:18 am

      Hi there,
      Have you found the Lemon Meringue one ( this will tell you how to introduce the flavor. It is always lemon zest for flavor, then you can make a lemon sauce to pour over, using the lemon juice.
      1 teaspoon grated lemon rind

      1/2 cup fresh lemon juice

      1/4 cup sugar

      1 tablespoon cornstarch.


      Bring lemon rind, lemon juice, sugar, and cornstarch to a boil in a saucepan over medium heat stirring constantly.

      Reduce heat to simmer and cook 2 to 3 minutes or until sauce is syrupy. Test this by dipping a teaspoon into the sauce and feeling it between your fingers, it should feel sticky.

      Serve warm if you wish, swirl some through the ice cream, or use as an ice cream sauce!Refrigerate up to 1 week.
      Gemma 🙂

  27. Fania on March 15, 2017 at 2:15 am

    Hi Gemma, thank you so much for the wonderful no machine ice cream recipe and it’s become a trend now.
    I wonder how much (%) fat in coconut milk is required for making dairy free coconut ice cream? In my country, most of the products contain 25% fat, is it enough?

    • Gemma Stafford on March 15, 2017 at 3:38 am

      Hi there Fania,
      I really cannot find a definitive answer to this. It does seem that most cans of full fat coconut milk contain 28% or so fat (cream). I would have thought it higher, as it seems to me that it is about half of the can quantity. I think you need to test this for your brand, try to get an organic one too to ensure the cream will separate. Chill the can upside down, then you can pour off the water, and scoop out the cream, this will make it easier,
      Gemma 🙂

  28. hania on March 7, 2017 at 9:03 am

    Hi Gemma! Just finished eating your strawberry and banana sorbet with my siblings..and it was a hit everyone loved younger brother started saying plzz make it next week only for me…you know you are the queen of baking..just wanted to know can i use your simple condensed milk recipe for the ice cream base…and KEEP ROCKING

    • Gemma Stafford on March 8, 2017 at 11:30 am

      Hania, I am confused! You certainly may use this if you are not dairy free!
      I am happy to hear that you like the sorbet recipe,
      Gemma 🙂

  29. seanhardy on March 2, 2017 at 11:40 am

    Hi Gemma, I made this recipe but the ice-cream turned out very hard. I was wondering if there was anyway to make it softer and easier to serve.

    • Gemma Stafford on March 3, 2017 at 11:44 am

      Hi Sean,
      This very much depends on the additions.
      When it is just the condensed milk, and coconut cream, it is high in fat, and low in water content.
      When you add a fruit, especially a soft, juicy fruit, you are freezing the water of that fruit, and it hardens, just as ice does.
      So! you leave the ice cream at room temperature for a few minutes before serving. Commercial ice cream will have emulsifiers, or gums to keep it soft. Home made ice cream needs to soften before serving if it contains fruits. Coffee, chocolate are different!
      Gemma 🙂

      • seanhardy on March 4, 2017 at 2:15 am

        Thanks for your reply and all of your wonderful recipes.

  30. Fatima on March 2, 2017 at 8:26 am

    Hi Gemma, Hope all is well. I would like to know if I can use coconut cream to make the coconut ice cream and condense-milk? Thank You

    • Gemma Stafford on March 3, 2017 at 12:03 pm

      Hi Fatima,
      Yes, if you mean the cream which settles on a can of coconut milk. Creamed coconut is a different thing.
      In the store I know the right can to buy as when I shake it I cannot hear the milk sloshing around. I store these upside down, so that when I open the top, the water is there and I can just pour it off! good trick 🙂

  31. Marie on February 26, 2017 at 12:42 pm

    Hi Gemma,
    I’ve been watching your youtube vids about making ice cream and I really want to try the coconut ice cream recipes since whipping cream is not available in our place. Question though, Can I use fresh coconut milk and canned condensed milk for this?and Do I to cook the fresh coconut milk.thank you!

    • Gemma Stafford on February 27, 2017 at 10:25 am

      Hi Marie,
      This is a good question!
      Organic coconut milk in a can tends to separate into cream and water when it is cold, even at room temperature in some places. You can tell when you shake the can, the separated milk will not slosh around so much.The cream rises to the top of the can. I put it into my fridge upside down, so the the water is at the top when I open it correctly. The cream can then be used, as cream. do try it, I hope you like it.
      When you make coconut milk from fresh coconut you do not boil it, but rather blitz the coconut flesh with the water, in a blender. If you add a cup of hot water it will reduce the richness and it is likely that you will not get the cream, but a very rich milk. This will have to be strained to get the milk, squeezing out the last of the liquid from the solids, in a cheesecloth or fine clean (Sterilized in boiling water) tea towel. it is worth a shot, I have not made it like this as coconuts are in short supply where I live, it may be an experiment for you!
      Gemma 🙂

  32. 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.

    • 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 🙂

  33. 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?

    • 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 🙂

  34. 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

    • 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 🙂

  35. 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.

    • 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 🙂

  36. 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!

    • 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 🙂

  37. 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.

    • 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 🙂

  38. 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?

    • 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 🙂

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

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

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

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

  40. Husaina on January 29, 2017 at 8:45 am

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

    • 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 🙂

  41. 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???

    • 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

        • 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 🙂

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

    Wow gemma!!!!!

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

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