Ice Cream & Frozen Desserts

Dairy-Free Coconut Homemade Ice Cream (2 Ingredients/No Machine)

4.66 from 89 votes
Learn how to make a Homemade Dairy-Free Ice Cream with only coconut milk and your choice of flavor mix-ins.
2 ingredient Dairy Free Ice cream (No Machine) - Amazing coconut ice cream made without an ice cream machine. The flavor possibilities are endless!

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)

4.66 from 89 votes
Learn how to make a Homemade Dairy-Free Ice Cream with only coconut milk and your choice of flavor mix-ins.
Author: Gemma Stafford
Servings: 2 pints
Prep Time 20 mins
Total Time 20 mins
Learn how to make a Homemade Dairy-Free Ice Cream with only coconut milk and your choice of flavor mix-ins.
Author: Gemma Stafford
Servings: 2 pints

Ingredients

  • 1 can (13.5 oz) full fat coconut milk
  • cups sugar
  • 2 cans (13.5 oz each) full fat coconut milk
  • 2 tsp vanilla extract (optional)

Instructions

  • Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight
  • Empty 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 72 votes
Author: Gemma Stafford
Servings: 2 pints
Prep Time 20 mins
Total Time 20 mins
Author: Gemma Stafford
Servings: 2 pints

Ingredients

  • 1 can (13.5 oz) full fat coconut milk
  • cups sugar
  • 2 cans (13.5 oz each) full fat coconut milk
  • 3 tsp vanilla extract
  • Vanilla seeds from ½ vanilla pod (optional)

Instructions

  • Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight
  • Empty 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 flavor
  • 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.

 

Chocolate and Almond Ice Cream (Dairy-Free Coconut / No Machine)

4.64 from 52 votes
Author: Gemma Stafford
Servings: 2 pints
Prep Time 20 mins
Total Time 20 mins
Author: Gemma Stafford
Servings: 2 pints

Ingredients

  • 1 can (13.5 oz) full fat coconut milk
  • cups sugar
  • 2 cans (13.5 oz each) full fat coconut milk
  • 2 tsp vanilla extract (optional)
  • 6 tblsp of cocoa powder
  • 2/3 cup toasted almonds

Instructions

  • Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight
  • Empty 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 cream
  • 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

 

Pina Colada Coconut Ice Cream (Dairy-Free/No Machine)

4.67 from 51 votes
Author: Gemma Stafford
Servings: 2 pints
Prep Time 20 mins
Total Time 20 mins
Author: Gemma Stafford
Servings: 2 pints

Ingredients

  • 1 can (13.5 oz) full fat coconut milk
  • cups sugar
  • 2 cans (13.5 oz each) full fat coconut milk
  • 2 tsp vanilla extract (optional)
  • 3/4 cup of pineapple puree
  • 3 tablespoon of sugar

Instructions

  • Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight
  • Empty 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 well
  • Then swirl this into the ice cream base
  • 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.

 

Matcha Coconut Ice Cream (Dairy-Free /No Machine)

4.74 from 52 votes
Author: Gemma Stafford
Servings: 2 pints
Prep Time 20 mins
Total Time 20 mins
Author: Gemma Stafford
Servings: 2 pints

Ingredients

  • 1 can (13.5 oz) full fat coconut milk
  • cups sugar
  • 2 cans (13.5 oz each) full fat coconut milk
  • 3 tsp vanilla extract
  • Vanilla seeds from ½ vanilla pod (optional)
  • 2 tblsp of matcha (green tea) powder

Instructions

  • Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight
  • Empty 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 flavor
  • 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.


Watch The Recipe Video!

Submit your own photos of this recipe

2 Images

Clarkie02

Росалина Иванова

guest
304 Comments and Reviews
most useful
newest oldest
Inline Feedbacks
View all comments
Romona
Romona
4 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.

Dennis Afinidad
Dennis Afinidad
2 days ago

Hello maam Gemma. Thanks a lot for such wonderful and easy to prepare coco ice cream. Can i use freshly squeezed coconut milk?

Mayra
Mayra
15 days ago

Hi Gemma, i’m researching for a vegan base for ice cream, but I do got a machine and my issue was that my frist attepmt was icy, full of cristals 🙁 Any advice? can I use this recipe for it? What if I pack it? Will it last?

Ortal Pollarsky
Ortal Pollarsky
19 days ago

Can I use brown or dark brown suger to make the condenct milk? Thanks x

LizS
LizS
1 month ago

Hi Gemma,

I had a unsweetened Coconut milk in a can and I left 2 in the fridge overnight. When I open the can the coconut didn’t not separate, it was both watery. AM I doing something wrong.? Or do I need to get some kind of coconut milk?

Debbie
Debbie
1 month ago

Can you clarify the instructions? The recipe calls for two cans of coconut milk, but when you read through the instructions it looks like one can is used in the sauce pan mixture and two more cans are used for whipping. Also, do we drain the liquid off the sauce pan can or mix it altogether?

The sentence “Empty the contents of other 1 cans of coconut milk…” doesn’t make sense.

Thanks!

Lan
Lan
1 month ago

The skimmed fat from just one can of coconut milk that I buy seems to yield more than your two cans. One 13.5oz can has only a 1/4 cup of water, and the rest is the cream. Maybe some more precise measurements would help.

Also, there’s a really strong coconut flavour that just won’t go away no matter what flavours I add. Not a complain, because I love coconut. 🙂

Lucy Denver
2 months ago

Hi Gemma, could i use erythritol instead of the sugar?

Ryan Hall
Ryan Hall
2 months ago

One more question, I’ve yet to get my hands on some full fat coconut milk (store shelves are pretty bare) but when I do I’ll definitely be making this. Is the ice cream scoopable and does it crystalize? I know you said it won’t when you put vanilla in but I’m just asking because other homemade ice creams I’ve made have crystalized and/or hardened into a rock and became impossible to scoop.

Chena
Chena
3 months 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!

About Us

Meet Gemma

About Us

Meet Gemma

Hi 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!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford