Ice Cream & Frozen Desserts Dairy-Free Coconut Homemade Ice Cream (2 Ingredients/No Machine) 4.62 from 118 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Jump To Video Save Recipe Learn 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 | 348 Last updated on November 11, 2019 This post may contain affiliate links. Please see my full disclosure for details. 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) 4.62 from 118 votes Print Recipe Add to Favorites Loading… 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 Dessert Dairy Free Egg-Free Vanilla Chocolate Fruit Nuts Prep Time 20 minutes minsTotal Time 20 minutes 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 milk⅔ cups sugar2 cans (13.5 oz each) full fat coconut milk2 tsp vanilla extract (optional) Instructions Chill 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. Play Vanilla Coconut Recipe (Dairy-Free / No Machine) 4.71 from 96 votes Print Recipe Add to Favorites Loading… Author: Gemma Stafford Servings: 2 pints Dessert Dairy Free Egg-Free Vanilla Chocolate Fruit Nuts Prep Time 20 minutes minsTotal Time 20 minutes mins Author: Gemma Stafford Servings: 2 pints Ingredients 1 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) Instructions Chill 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) 4.66 from 61 votes Print Recipe Add to Favorites Loading… Author: Gemma Stafford Servings: 2 pints Dessert Dairy Free Egg-Free Vanilla Chocolate Fruit Nuts Prep Time 20 minutes minsTotal Time 20 minutes mins Author: Gemma Stafford Servings: 2 pints Ingredients 1 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 almonds Instructions Chill 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) 4.69 from 60 votes Print Recipe Add to Favorites Loading… Author: Gemma Stafford Servings: 2 pints Dessert Dairy Free Egg-Free Vanilla Chocolate Fruit Nuts Prep Time 20 minutes minsTotal Time 20 minutes mins Author: Gemma Stafford Servings: 2 pints Ingredients 1 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 sugar Instructions Chill 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) 4.74 from 61 votes Print Recipe Add to Favorites Loading… Author: Gemma Stafford Servings: 2 pints Dessert Dairy Free Egg-Free Vanilla Chocolate Fruit Nuts Prep Time 20 minutes minsTotal Time 20 minutes mins Author: Gemma Stafford Servings: 2 pints Ingredients 1 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) powder Instructions Chill 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! No-Churn Irish Cream Ice CreamSinful Chocolate Granita RecipeAsk Gemma! Your Ice Cream Baking Questions Answered!Frozen Lemon and Lime Souffle Recipe Watch The Recipe Video! Play Subscribe Notify of new follow-up comments new replies to my comments Label Rate this Recipe Rate this Recipe Name* Email* Δ Label Rate this Recipe Rate this Recipe Name* Email* Δ 348 Comments most useful newest oldest Inline Feedbacks View all comments Romona 7 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. Malak Alshaar 2 years ago Hello! As of recently, I started becoming allergic to nuts, dairy and eggs. Of course this was such a huge change to adjust to because I’ve never dealt with this issue. Anyhow, among the many foods I’ve had to give up was ice cream. Dairy free store bought ice cream is so expensive where I live and most always contains some sort of nut or soy which I cannot consume. Then one day, a thought occurred to me and I was like what if I could make it myself? My fave dairy alternative has been coconut milk. Literally coconut anything.… Read more » Bella 3 days ago Hi Gemma. I love the pina coloda recipe. While mixing the coconut cream, it started to get clumpy. Is there any way to fix this? Is the cream now trash or can it be used in this form for ice-cream or something else? Janice Curreri 1 month ago This recipe provided a delicious base for experimenting with other flavours. I used your base to make a very creamy lemon version. Thank you for this — it was a joy to watch the video and the steps were all very clear, making it easy to try. I also went by your homemade condensed milk recipe, too — both dairy and nondairy versions are a great resource and I’m looking forward to using these for fall and Thanksgiving recipes! I especially like that I could use a bit less sugar and it still produced a delicious condensed milk recipe for… Read more » Last edited 1 month ago by Janice Curreri Coco Tracy 4 months ago Hi, can i use coconut cream to whip and add your homemade coconut condensed milk recipe. Hope to hear from you soon😃 Camoya 4 months ago Hi Gemma, thank you so much for this recipe. I have been struggling with the difference between canned coconut milk and carton coconut milk. I live in Japan so I only see the canned milk here and I have only used it for cooking. In this recipe, you said to use the canned milk. To make ice creams or smoothies which should I use? Rae 5 months ago This recipe needs one additional thing: SALT 🙂 Ayan08 1 year ago Hi chef, can I use fresh coconut milk for both recipe of coconut syrup and make coconut solid from the coconut itself? By the way chef, I’m from the Philippines. 😊 Blake 1 year ago Hi! Thanks for your ice cream recipes! I just have a couple questions about this one as I’m still trying to nail the base ice cream… – How much actual coconut cream do you end up with from 2 cans after separating them from the water in both cans? I’m assuming its about 1 can or 380-400g of actual cream? – Also should we go for one with guar gum or without? Many have guar gum, many have just cream and water with no guar gum as ingredients. I’m in Australia and we have heaps of options for canned coconut… Read more » Chris 2 years ago Hi Gemma! Would you recommend using an ice cream machine to ensure it doesn’t freeze so hard? Load More Comments This Recipe Made By Bold Bakers 2 Images Clarkie02 Росалина Иванова About Us Meet Gemma About Us Meet Gemma Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority. Read More