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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)
Learn how to make a Homemade Dairy-Free Ice Cream with only coconut milk and your choice of flavor mix-ins.
Servings: 2 pints
Learn how to make a Homemade Dairy-Free Ice Cream with only coconut milk and your choice of flavor mix-ins.
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 1 can of coconut milk (not chilled) 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.
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 1 can of coconut milk (not chilled) 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.
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 1 can of coconut milk (not chilled) 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
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 1 can of coconut milk (not chilled) 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.
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 1 can of coconut milk (not chilled) 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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About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, best-selling cookbook author, and the creator of Bigger Bolder Baking and the Bold Baking Network. 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 1000+ videos on YouTube, Instagram, Facebook, or 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 authority for everything baking.
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.
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 »
Hi Gemma, can I make this coconut ice cream using fresh dried coconuts,, (grating & extracting the milk after adding water) if so ..how and would I need to add any thickening agents like cornstarch etc.ok thanks
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?
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 »
Hi, can i use coconut cream to whip and add your homemade coconut condensed milk recipe. Hope to hear from you soon????
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?
This recipe needs one additional thing: SALT 🙂
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. ????
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 »