Ice Cream & Frozen DessertsDairy-Free Coconut Homemade Ice Cream (2 Ingredients/No Machine) 4.65 from 77 votesLearn how to make a Homemade Dairy-Free Ice Cream with only coconut milk and your choice of flavor mix-ins. By Gemma Stafford | January 15, 2015 | 283 Dessert Dairy Free Egg-Free Vanilla Chocolate Fruit Nuts Hi Bold Bakers! You’ve suggested so many great Homemade Ice Cream flavors and this week I’m bringing you more of your requests including Matcha Green Tea & Vanilla. And I REALLY want you to try this Dairy-Free Homemade Ice Cream base recipe. It’s the same method as my original No Machine Ice Cream and it tastes SO good! So let’s get ice cream making!Homemade Dairy-Free Coconut Recipe Ice Cream (No Machine) 4.65 from 77 votes Print RecipeLearn how to make a Homemade Dairy-Free Ice Cream with only coconut milk and your choice of flavor mix-ins.Author: Gemma StaffordServings: 2 pints Dessert Dairy Free Egg-Free Vanilla Chocolate Fruit NutsPrep Time 20 minsTotal Time 20 minsLearn how to make a Homemade Dairy-Free Ice Cream with only coconut milk and your choice of flavor mix-ins.Author: Gemma StaffordServings: 2 pintsIngredients1 can (13.5 oz) full fat coconut milk⅔ cups sugar2 cans (13.5 oz each) full fat coconut milk2 tsp vanilla extract (optional)InstructionsChill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnightEmpty the contents of other 1 cans of coconut milk into a saucepan. Add the sugar and bring to a simmer, stir once and gently simmer for 30 minutes, or until the milk is thick and has reduced by half (After about 10 minutes, you'll notice that the milk will start to turn a golden color – that's ok and is exactly what's supposed to happen.) Remove from heat and let cool completely.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 water below to use in a smoothie.) With an electric beater, whip up the coconut cream on high speed until it's light and fluffy, 3-4 minutes.Add the condensed coconut milk and whip on high speed for another 2-3 minutes.Transfer to a lidded container and freeze for 4 hours or overnight. This ice cream does freeze harder than my other so just give it a few minutes at room temperature to make it easier to scoop. Vanilla Coconut Recipe (Dairy-Free / No Machine) 4.7 from 65 votes Print RecipeAuthor: Gemma StaffordServings: 2 pints Dessert Dairy Free Egg-Free Vanilla Chocolate Fruit NutsPrep Time 20 minsTotal Time 20 minsAuthor: Gemma StaffordServings: 2 pintsIngredients1 can (13.5 oz) full fat coconut milk⅔ cups sugar2 cans (13.5 oz each) full fat coconut milk3 tsp vanilla extractVanilla seeds from ½ vanilla pod (optional)InstructionsChill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnightEmpty the contents of other 1 cans of coconut milk into a saucepan. Add the sugar and bring to a simmer, stir once and gently simmer for 30 minutes, or until the milk is thick and has reduced by half (After about 10 minutes, you'll notice that the milk will start to turn a golden color – that's ok and is exactly what's supposed to happen.) Remove from heat and let cool completely.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 water below to use in a smoothie.) With an electric beater, whip up the coconut cream on high speed until it's light and fluffy, 3-4 minutes.Add the condensed coconut milk and whip on high speed for another 2-3 minutes.Add in the vanilla flavoring. Taste to make sure you have your desired flavorTransfer to a lidded container and freeze for 4 hours or overnight. This ice cream does freeze harder than my other so just give it a few minutes at room temperature to make it easier to scoop. Chocolate and Almond Ice Cream (Dairy-Free Coconut / No Machine) 4.64 from 49 votes Print RecipeAuthor: Gemma StaffordServings: 2 pints Dessert Dairy Free Egg-Free Vanilla Chocolate Fruit NutsPrep Time 20 minsTotal Time 20 minsAuthor: Gemma StaffordServings: 2 pintsIngredients1 can (13.5 oz) full fat coconut milk⅔ cups sugar2 cans (13.5 oz each) full fat coconut milk2 tsp vanilla extract (optional)6 tblsp of cocoa powder2/3 cup toasted almondsInstructionsChill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnightEmpty the contents of other 1 cans of coconut milk into a saucepan. Add the sugar and bring to a simmer, stir once and gently simmer for 30 minutes, or until the milk is thick and has reduced by half (After about 10 minutes, you'll notice that the milk will start to turn a golden color – that's ok and is exactly what's supposed to happen.) Remove from heat and let cool completely.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 water below to use in a smoothie.) With an electric beater, whip up the coconut cream on high speed until it's light and fluffy, 3-4 minutes.Add the condensed coconut milk and whip on high speed for another 2-3 minutes.Mix in the cocoa powder and toasted almonds into the ice creamTransfer to a lidded container and freeze for 4 hours or overnight. This ice cream does freeze harder than my other so just give it a few minutes at room temperature to make it easier to scoop Pina Colada Coconut Ice Cream (Dairy-Free/No Machine) 4.66 from 46 votes Print RecipeAuthor: Gemma StaffordServings: 2 pints Dessert Dairy Free Egg-Free Vanilla Chocolate Fruit NutsPrep Time 20 minsTotal Time 20 minsAuthor: Gemma StaffordServings: 2 pintsIngredients1 can (13.5 oz) full fat coconut milk⅔ cups sugar2 cans (13.5 oz each) full fat coconut milk2 tsp vanilla extract (optional)3/4 cup of pineapple puree3 tablespoon of sugarInstructionsChill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnightEmpty the contents of other 1 cans of coconut milk into a saucepan. Add the sugar and bring to a simmer, stir once and gently simmer for 30 minutes, or until the milk is thick and has reduced by half (After about 10 minutes, you'll notice that the milk will start to turn a golden color – that's ok and is exactly what's supposed to happen.) Remove from heat and let cool completely.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 water below to use in a smoothie.) With an electric beater, whip up the coconut cream on high speed until it's light and fluffy, 3-4 minutes.Add the condensed coconut milk and whip on high speed for another 2-3 minutes.Mix together the pineapple puree with the sugar. This helps it freeze wellThen swirl this into the ice cream baseTransfer to a lidded container and freeze for 4 hours or overnight. This ice cream does freeze harder than my other so just give it a few minutes at room temperature to make it easier to scoop. Matcha Coconut Ice Cream (Dairy-Free /No Machine) 4.72 from 45 votes Print RecipeAuthor: Gemma StaffordServings: 2 pints Dessert Dairy Free Egg-Free Vanilla Chocolate Fruit NutsPrep Time 20 minsTotal Time 20 minsAuthor: Gemma StaffordServings: 2 pintsIngredients1 can (13.5 oz) full fat coconut milk⅔ cups sugar2 cans (13.5 oz each) full fat coconut milk3 tsp vanilla extractVanilla seeds from ½ vanilla pod (optional)2 tblsp of matcha (green tea) powderInstructionsChill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnightEmpty the contents of other 1 cans of coconut milk into a saucepan. Add the sugar and bring to a simmer, stir once and gently simmer for 30 minutes, or until the milk is thick and has reduced by half (After about 10 minutes, you'll notice that the milk will start to turn a golden color – that's ok and is exactly what's supposed to happen.) Remove from heat and let cool completely.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 water below to use in a smoothie.) With an electric beater, whip up the coconut cream on high speed until it's light and fluffy, 3-4 minutes.Add the condensed coconut milk and whip on high speed for another 2-3 minutes.Mix the matcha green tea powder into the ice cream base. Taste to make sure you have reached your desired flavorTransfer to a lidded container and freeze for 4 hours or overnight. This ice cream does freeze harder than my other so just give it a few minutes at room temperature to make it easier to scoop. Try These Recipes!How to Make Homemade Ice Cream in a JarHomemade Ice Cream Recipe with Only 2 IngredientsBoozy Cherry & Pistachio Ice Cream Terrine from the Bigger Bolder Baking CookbookHow to Make Homemade Drumstick Ice Cream Cones Watch The Recipe Video!Submit your own photos of this recipe Upload Photo 2 Images Clarkie02 Росалина Иванова283 Comments & Reviews Rate this Recipe Rate this Recipe newest oldest most usefulGuestRomona3 years ago Hi Gemma!! This ice cream base is AMAZING. I made it and it was just perfect! I was so excited when I saw it coming together and when I tasted the final product. I made cookie and cream, straw-raspberry, chocolate and vanilla, those were all the base I could find at the time. Every one in my house loved them! Thank you sooo much Gemma.GuestChena12 days ago I absolutely loved this! I used 1 can of coconut milk for the base and 1 can of coconut cream in the electric beater step. I am so amazed at how good this tasted and cost me so much less than what I would have spent buying dairy-free icecream in my country. Thank you so much for this recipe!GuestRyan Hall12 days agoLooks absolutely delicious Gemma! Do I need a really expensive brand of coconut milk or will a cheap one do fine? My store brand coconut milk is $1.50/can, and the store brand organic kind is $1.89 a can, most of the other brands are far more expensive. Do I really need to spend the extra money? Thanks!GuestReuven23 days agoHow would an immersion blender or a Vitamix work instead of a mixer?GuestAmy Gertrand26 days agoHi, Just made the first part to this! I used coconut sugar instead of regular sugar, per the comments:)! The only issue I had was that after 30 minutes, the mixture did not thicken. It stayed liquid form but I am keeping it overnight to test and see if it will thicken perhaps. Did I do something wrong to make it stay a liquid form?GuestMax Terry26 days agoIs unsweetened (original) coconut milk considered full fat?GuestJudy Knesel29 days agoWhy can you not use one can of coconut cream in stead of the two cans of milk? It’s the same thing (coconut to water is 4:1 in stead of 1:1) and you don’t have the water to then use elsewhere.GuestRajani2 months agoHi Gemma… Firstly congratulations 🎉 to your family. I have been trying your recipes and they turn out to be yummy . Especially your ice cream is super. I want to try ice cream with almond milk. Can you tell me how to do in your two ingredients and no machine method. With tip if any.Thanks in advance RajaniGuestBetaAly3 months ago How long is too long in the fridge for the cans? I think it has been a month…lol ekk.Guestjoy4 months ago Why did you use coconut milk to get the cream instead of just buying a can of coconut cream? I want to try this out but I don’t want to waste two cans of coconut milk because i don’t use it in smoothies and other things. Load More Comments About UsMeet Gemma About UsMeet GemmaHi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!Read More