Dairy-Free Coconut Homemade Ice Cream (2 Ingredients/No Machine)
Save RecipeHi 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)
Prep Time
20 mins
Total Time
20 mins
Course:
dairy free, ice cream
Servings: 2 pints
Ingredients
- 1 can (13.5 oz) full fat coconut milk
- ⅔ 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)
Prep Time
20 mins
Total Time
20 mins
Course:
dairy free recipe, ice cream
Servings: 2 pints
Ingredients
- 1 can (13.5 oz) full fat coconut milk
- ⅔ 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)
Prep Time
20 mins
Total Time
20 mins
Course:
dairy free, ice cream
Servings: 2 pints
Ingredients
- 1 can (13.5 oz) full fat coconut milk
- ⅔ 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)
Prep Time
20 mins
Total Time
20 mins
Course:
dairy free, ice cream
Servings: 2 pints
Ingredients
- 1 can (13.5 oz) full fat coconut milk
- ⅔ 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)
Prep Time
20 mins
Total Time
20 mins
Course:
dairy free recipes, ice cream
Servings: 2 pints
Ingredients
- 1 can (13.5 oz) full fat coconut milk
- ⅔ 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.
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GET my other Homemade No Machine Ice Cream Recipes:
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- Ben & Jerry’s Homemade Ice Cream
- Banana Split Ice Cream Cake
- Homemade Milkshakes
- Original No Machine Ice Cream
- Dairy-Free Coconut Homemade Ice Cream
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Clarkie02
Росалина Иванова
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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Hi Gemma, to make the condensed milk could erithritol be substituted for sugar please
Hi!
Unfortunately you can’t because that ‘sugar’ doesn’t caramelize. You could however use coconut sugar and that would work.
Best,
Gemma.
Thank you for replying, I’ll Google it and see where I can buy it
I have been making Avocado Ice Cream with Coconut Cream for years. Always a favourite when the family is at home.
Even my adopted Grandkids love the taste. I add lemon juice and confection sugar to the mix, comes out tingly to
the taste.
Maybe you may come up with a better recipe, but here in the tropics of Australia, we can try a lot of different tropical fruits in both drinks, shakes and ice cream.
Hi Robert,
Thank you for this great suggestion, it has been on my list for some time. I love the idea of the lemon juice, and I guess lime would also be a great addition to this, very tropical indeed! I presume you are using more or less equal quantities of coconut cream and avocado? do tell. Haha, we will all be trying this one Robert, really great suggestion,
Gemma 🙂
Hi Gemma, Thanks for the great recipe. Instead of the Condensed Coconut milk , can I just use the sweetened Condensed Milk from the shelf? And omit the sugar?
And the whipped Coconut Cream together?
So just the two ingredients, Whipped Coconut Cream and Condensed Milk. Well chilled?
Thank you.
Hi, i’ve not tried that but i think it would work. Let me know how you go.
Thank you for the reply.
I will try it and let you know.
Regards
Tony
I absolutely love the taste of these coconut based ice creams, can i ask if an alternative sugar subbstitute could be used at all? Making it without a refined sugar?
Hi Katherine,
We need to try this with erythritol and a stevia. Lakanto/swerve/Truvia are mixes of alcohol sugars (no carb) and either Stevia or monk sugar for the sweetness. The issue is that the milk will need to caramelize to thicken, and i am not 100% sure that it will with these subs. We have it on our list to try, bear with us,
Gemma 🙂
Katherine, meant to say the coconut sugar may be a good alternative, lower on the gi index, and less processed too,
Gemma 🙂
Can’t wait to find out if the coconut sugar works. I may go ahead and try it myself. The problem I’ve had with coconut sugar in other recipes is that it doesn’t melt the same way as regular sugar. It could be what I’ve tried it with, though, it’s been mostly raw chocolate. In that case the cacao butter is never really hot enough for it to melt into it anyway. I’m obsessed with your beautiful recipes, Gemma. I’ve only tried a few at this point, but today I’m trying your ice creams.
that’s great! good luck with the ice cream 🙂
Gemma.
I have several food allergies and finding an ice cream recipe that I can eat has been a challenge. I am unable to eat dairy, coconut, or any nut/soy milks. I have found a non-dairy, plant-based milk that I can use by Bolthouse Farms. Do you have any suggestions? I would really appreciate any suggestions you can give me. Thanks so much!:)
Hi Alyssa,
poor you! Always a big challenge in this world of ours. I had a similar question earlier today, and this was the response. You can make an ice cream out of any milk really, but in the old fashioned way, like a gelato, and you will need to churn it. (https://amzn.to/2IAFx4p). Here are some examples of churns, some of which would be great at home. You can do this by hand too, you have to break up the ice crystals through the freezing process, perhaps 5 – 6 times as the mix freezes, this makes it a bit of a chore, but doable.
I hope you find a solution for you,
Gemma 🙂
Most of the time I really love your versions of recipes that meet my dairy free, gluten free needs. I was so hoping for an ice cream recipe using substitutes other than the coconut milk variety – I am soooo tired of coconut everything., I have grown to really dislike the flavor of coconut. Trying to develop alternatives like home made soy milk, almond and cashew milk. Guess I will be on my own for this
Hi there,
I know!coconut is so useful as it produces a cream, which is a great sub for dairy cream.
You can make traditional recipes, gelato for instance with any milk, but generally this type of recipe uses eggs. Not always though, it is perfectly possible to make a nice ice cream with milk and sugar, the trick is to have a churn, that is what makes it possible. Do a little googling, a little ice cream churn will be a big help to you, for frozen yogurt too, and sorbet!
I hope this helps. (https://amzn.to/2IAFx4p) you could research this here,
Gemma 🙂
Hi Gemma, i am one of your fans. I really love all your recipe because most of them used natural ingredients. I want to try this one, but i want to make this from fresh coconut fruit. Can you tell me, how many grams or oz of coconut cream in 1 can coconut milk in this recipe? So i can use fresh coconut fruit for make this ice cream. Thank you so much
Hi, wow, that sounds awesome! a can is typically 14 oz. Let me know how you get on.
I mean how many cream we can get from 1 can coconut milk? I think 14oz is not only the cream but all of the coconut milk, is it? At my country, coconut fruit is very common. We can buy it at traditional market. Some supermarket sell it too.
Hi Celline,
You can make coconut milk at home too with fresh coconut, you can google this. As it cools the cream and coconut water will separate, and that is what we find in the can. About 1/2 of the can will be cream. I hope this helps,
Gemma 🙂
Hi Gemma, I love your videos, and recipes.
I made your, chocolate 2 ingredient, I cream, with the melted chocolate. My husband loves really chocolatey ice cream.
Anyway, you say to let the melted chocolate cool. How long do you let it cool? I let mine get cooler, to the touch, and when I mixed it with some of the ice cream base, it froze in little bitty pieces. It didn’t even taste like chocolate. I was also pale tan.
What did I do wrong? The melted chocolate was still a bit warm.
I did add hersheys cocoa powder at the end, for more chocolate flavor.
Hi Karen,
You did not tell me which chocolate you used. It is best to use a real dark chocolate, 70% or so cocoa solids for best results. The chocolate should be cool, not cold, as it will certainly turn back to solid chocolate when added to cold ingredients. Cocoa works really well too, if that suits you better.
Thank you for your kind words,
Gemma 🙂
Homemade Dairy-Free Coconut Recipe Ice Cream (No Machine), Vanilla Dairy-Free Coconut, and Chocolate Almond ice cream recipes are the very best for me with a special diet. The only problem I have is everyone else love it as well.
Thank you so very much. It’s heaven for me.
Hi Kat,
Haha! poor you, hard to get a treat just for you, unless you love something like brussels sprouts!
I ma delighted with this lovely review, thank you for being in touch,
Gemma 😉
Hi Gemma, will it be okay if I replace coconut milk with coconut cream?
Hi Sarah,
This ice cream is made with coconut cream and condensed milk. If you mean replace the condensed coconut milk with coconut cream then no! it has to be condensed milk.
I hope this helps,
Gemma 🙂
Hi Gemma, my name is Sophia and I am from Western Australia and absolutely love any kind of cooking and baking but especially desserts!
Thanks for this amazing recipe- I had a friend over and her brother is lactose intolerant so I thought I would give this a try.
I was sceptical at first if this would actually work but it turned out amazing, super thick, smooth and creamy just like you said!😋
It was a bit harder than regular icecream but after 5 mins out of the freezer it was perfectly scoopable.
All my family also tried some and loved it- it’s a winner!
Also just wanted to say I love your creativity and recipes, even though I don’t always have time to make them all. You always surprise me with something new I never thought I could make myself.
I’ve uploaded some pictures aswell
Thanks again😄
Hi! Thank you so much for the kind words and lovely message! I am delighted to hear that!!
Hello !
This is not exactly a comment but rather some report (thus you can delete it after reading).
First of all, thank you for your recipe, it really looks fresh, delightful and lovely !
Nevertheless, I came to tell you that I (by pure hazard) went through a french video where the youtuber obviously ‘steals’ your work (she even literally repeated your comments like the one about reserving the below coconut water for later smoothies), making an entire video as if it was her own creation for her community (thus, she indeed didn’t quote you anywhere during the whole video neither in the description box.)
It kind of infuriates me that nowadays many people try to make benefit over others’ hard work and want to take credit for it while it is undeserved. And not mentioning you is basically dishonesty; not only towards you, because she also lies to those that follow her.
I find myself very lucky for recognizing your recipe while I was just randomly watching videos ! I hope this will help since the barrier language would probably never have brought this video to you.
Please have a great continuation in your work !
PS: sorry for my English, not a native speaker.
Hi there Celine,
Thank you for bringing this to my attention, I have saved the link to get my ‘security’ (Kevin) to follow it up.
It is so lovely for me to have such loyal people out there looking after my interests.
Joyeux Noël à toi et ta famille en France,
Gemma 🙂
Hi Gemma,
Can I use homemade coconut milk to get condense milk? I mean won’t it curdle.
Hi there,
I do not see why it would curdle, it is quite a traditional thing. Remember what you are trying to do, to evaporate the water content of the milk, gently does it, it should not curdle,
Gemma 🙂
hi can use coconut sugar instead of white sugar ?
Hi Diana,
Yes, perfect for this. It will add a little flavor, but otherwise good,
Gemma 🙂
Thanks Gemma, I can now treat my kids with these goodies without visiting the supermarket.
I’m delighted to hear that!!!
Best,
Gemma.
This recipe sounds delish but I’m not really a coconut milk fan unless I’m making savory dishes! Dairy is not a problem for me but sugar Is. Big time. Since I’m a T1D I’m always looking for sugar free desserts. Especially ice cream but there aren’t any real sugar free low carb items in the store. Can your original no machine ice cream be made sugar free. Is there a way to get unsweetened condensed milk or to make it?! Or could I substitute serve for the sugar in your condensed milk recipe? Help!
Hi there,
you are coming to this at a time when there are a number of great alternative sugars available.
Here we use one called Lakanto, but there is Truvia, and Swerve, really all much the same thing, usung either monk fruit or stevia for the sweetness, and an alcohol sugar such as erythritol.xylitol, to allow it to caramelize, and to behave like real sugar in a bake.
So, do a little research into these products, they are a little expensive at the moment, but for you would be so worth it!
I hope this is of help,
Gemma 🙂
Hi, Gemma,
Thanks for responding! I have some swerve and will be trying this out tonight when I get home. I’m excited at the thought that I will be able to make ice cream for myself really soon! Thank You so much!
I am so sad. I put the cans of Trader Joe’s organic Coconut Milk but the fat did not separate from the rest. There maybe 2 tsp to scrape off of the lid. Can I just use the coconut milk can contents for the ice cream?
Yes, that’s a great use for it!
Hi Gemma!
First, thank you for your patience in answering these comments–especially when we ask the same questions over and over and over…
Second, thank you for this excellent dairy-free ice cream recipe! This recipe is very forgiving as my first run at this didn’t go well.
I made the condensed milk and was concerned because mine was a bit lumpy. I thought about cooking it more since I didn’t quite get to the 30 minute phase but I was worried that I might violate the ‘no stirring!’ caution so I took the lumps and chilled it.
I also struggled with the chilled coconut milk. Despite chilling it for 12 hours, neither can of milk separated. Argh! But I forged ahead and whipped it with my mixer for about 6 minutes. It never formed peaks but did gain volume. I finished out the recipe with my imperfect ingredients and it seems to be okay. This batch never achieved the density of your ice cream but I’m hopeful that it will continue to chill and solidify.
I made several flavors: cookies and cream, of course; one has chopped banana, peanut butter and mini chocolate chips; one is vaguely tiramisu flavored as a result of me adding 3/4 tsp of instant coffee to 1 1/2 c. of the ice cream base and the last bit I kept as vanilla flavor.
Just before writing this review, I sampled the still chilling batch of vanilla and my oh my! It’s delicious and it’s firming up nicely. They are not very photogenic but I think friends will enjoy them. Thank you for sharing this!
Hi Cam,
Thank you, and again thank you for this description of your process. You make a good point. Some coconut milk is homogenized, and then the cream will not separate, and I am guessing this is what you have. choose an organic one next time, this will ensure the separation.
Good that you kept going, and a lot of learning here too. Next time you can take the condensed milk a little further, and stir through as it finishes. I use a ruler, which I always have in my kitchen, to measure the depth of the milk in the pot, and keep an eye on this, it should reduce by about 40%. This is a little tip to help you, but your thinking is great, well done you,
Gemma 🙂