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
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- Original No Machine Ice Cream
- Dairy-Free Coconut Homemade Ice Cream
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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 🙂