Ice Cream & Frozen DessertsDairy-Free Coconut Homemade Ice Cream (2 Ingredients/No Machine) 4.66 from 89 votesLearn 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 | 304 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) 4.66 from 89 votes Print RecipeLearn how to make a Homemade Dairy-Free Ice Cream with only coconut milk and your choice of flavor mix-ins.Author: Gemma StaffordServings: 2 pints Dessert Dairy Free Egg-Free Vanilla Chocolate Fruit NutsPrep Time 20 minsTotal Time 20 minsLearn how to make a Homemade Dairy-Free Ice Cream with only coconut milk and your choice of flavor mix-ins.Author: Gemma StaffordServings: 2 pintsIngredients1 can (13.5 oz) full fat coconut milk⅔ cups sugar2 cans (13.5 oz each) full fat coconut milk2 tsp vanilla extract (optional)InstructionsChill 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. Vanilla Coconut Recipe (Dairy-Free / No Machine) 4.7 from 72 votes Print RecipeAuthor: Gemma StaffordServings: 2 pints Dessert Dairy Free Egg-Free Vanilla Chocolate Fruit NutsPrep Time 20 minsTotal Time 20 minsAuthor: Gemma StaffordServings: 2 pintsIngredients1 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)InstructionsChill 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) 4.64 from 52 votes Print RecipeAuthor: Gemma StaffordServings: 2 pints Dessert Dairy Free Egg-Free Vanilla Chocolate Fruit NutsPrep Time 20 minsTotal Time 20 minsAuthor: Gemma StaffordServings: 2 pintsIngredients1 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 almondsInstructionsChill 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) 4.67 from 51 votes Print RecipeAuthor: Gemma StaffordServings: 2 pints Dessert Dairy Free Egg-Free Vanilla Chocolate Fruit NutsPrep Time 20 minsTotal Time 20 minsAuthor: Gemma StaffordServings: 2 pintsIngredients1 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 sugarInstructionsChill 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 52 votes Print RecipeAuthor: Gemma StaffordServings: 2 pints Dessert Dairy Free Egg-Free Vanilla Chocolate Fruit NutsPrep Time 20 minsTotal Time 20 minsAuthor: Gemma StaffordServings: 2 pintsIngredients1 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) powderInstructionsChill 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!How to Make Japanese Mochi Ice CreamHow to Make Strawberry GranitaThe Easiest Homemade Gelato (No Machine, 3 Flavors!)Blood Orange Granita Watch The Recipe Video!Submit your own photos of this recipe Upload Photo 2 Images Clarkie02 Росалина Иванова Rate this Recipe Rate this Recipe Name* Email* Website Rate this Recipe Rate this Recipe Name* Email* Website 304 Comments and Reviews most useful newest oldest Inline FeedbacksView all comments 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 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 15 days agoHi 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 19 days agoCan I use brown or dark brown suger to make the condenct milk? Thanks x LizS 1 month agoHi 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 1 month agoCan 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 1 month agoThe 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 agoHi Gemma, could i use erythritol instead of the sugar? 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 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! Load More Comments About UsMeet Gemma About UsMeet GemmaHi 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!Read More