Ice Cream & Frozen Desserts Dairy-Free Coconut Homemade Ice Cream (2 Ingredients/No Machine) 4.67 from 60 votes 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 | 269 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) 4.67 from 60 votes Print Recipe 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 minsTotal 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 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 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) 4.71 from 54 votes Print Recipe Author: Gemma Stafford Servings: 2 pints Dessert Dairy Free Egg-Free Vanilla Chocolate Fruit Nuts Prep Time 20 minsTotal Time 20 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 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 46 votes Print Recipe Author: Gemma Stafford Servings: 2 pints Dessert Dairy Free Egg-Free Vanilla Chocolate Fruit Nuts Prep Time 20 minsTotal Time 20 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 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 42 votes Print Recipe Author: Gemma Stafford Servings: 2 pints Dessert Dairy Free Egg-Free Vanilla Chocolate Fruit Nuts Prep Time 20 minsTotal Time 20 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 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) 4.73 from 43 votes Print Recipe Author: Gemma Stafford Servings: 2 pints Dessert Dairy Free Egg-Free Vanilla Chocolate Fruit Nuts Prep Time 20 minsTotal Time 20 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 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. Try These Recipes! Homemade Ice Cream Recipe with Only 2 IngredientsBoozy Cherry & Pistachio Ice Cream Terrine from the Bigger Bolder Baking CookbookHow to Make Homemade Drumstick Ice Cream ConesHomemade Outrageous Ice Cream Sundaes Watch The Recipe Video! Submit your own photos of this recipe Upload Photo 2 Images Clarkie02 Росалина Иванова 269 Comments & Reviews Rate this Recipe Rate this Recipe newest oldest most useful GuestRajani28 days 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 Rajani GuestBetaAly1 month ago How long is too long in the fridge for the cans? I think it has been a month…lol ekk. Guestjoy2 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. GuestSuzi5 months agoI made your condensed milk recipe with hazelnut milk so it came out pretty dark brown & hazelnutty , no good for the lemon dessert I had planned for it! Banoffee/hazelnut pie perhaps or some salted caramel icecream concoction…. GuestErin9 months agoI tried this recipe, but because the cocounut cream was cold, it just would not whip with my mixer. I did the best I could and then I added the evaporated coconut milk recipe and it just curdled completely. The evaporated coconut was not really cold. Could that be the problem? In that case, it’s best the make the evaporated coconut recipe the night before. Also, I don’t like the ice cream so sweet so I put honey, but only half the quantity. So, I suppose this is not good for the recipe. But, the worst is that it just… Read more »GuestMonika10 months agoHi Gemma, I love your 2 ingredient ice cream recipe and am wondering how would I make that into hazelnut ice cream which is my favorite. Thanks for your help. Monika MemberMyk9rox10 months agoHi Gemma, to make the condensed milk could erithritol be substituted for sugar please GuestRobert Newman1 year agoI 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. GuestAnthony1 year agoHi 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. GuestKatherine Lawes1 year agoI 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? Load More Comments 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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week! Read More