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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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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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Get More Homemade Ice Cream Flavors!

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46 Comments

  1. 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!

    • Profile photo of Gemma Stafford 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 🙂

  2. 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
    Liliana

    • Profile photo of Gemma Stafford 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 🙂

  3. 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?

    Chris

    • Profile photo of Gemma Stafford 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 🙂

  4. 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
    Helle

    • Profile photo of Gemma Stafford 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 ?

        • Profile photo of Gemma Stafford 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 :(.

  5. Profile photo of Elif Nur 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!

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

      Hi there,
      Have you found the Lemon Meringue one (http://www.biggerbolderbaking.com/lemon-meringue-pie-ice-cream/) 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.

      Method:

      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 🙂

  6. 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?

    • Profile photo of Gemma Stafford 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 🙂

  7. 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 it..my 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

    • Profile photo of Gemma Stafford 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 🙂

  8. Profile photo of seanhardy 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.

    • Profile photo of Gemma Stafford 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 🙂

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

        Thanks for your reply and all of your wonderful recipes.

  9. 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

    • Profile photo of Gemma Stafford 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 🙂
      Gemma

  10. 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!

    • Profile photo of Gemma Stafford 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 🙂

  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 🙂

  12. 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 🙂

  13. 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 🙂

  14. 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 🙂

  15. 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 🙂

  16. 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 🙂

  17. 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 🙂

  18. 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 🙂

  19. 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 🙂

  20. 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 🙂

  21. 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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