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2 ingredient Dairy Free Ice cream (No Machine) - Amazing coconut ice cream made without an ice cream machine. The flavor possibilities are endless!

Dairy-Free Coconut Homemade Ice Cream (2 Ingredients/No Machine)

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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!


4.7 from 7 reviews
Homemade Dairy-Free Coconut Recipe Ice Cream (No Machine)
 
Prep time
Total time
 
Author:
Recipe type: ice cream, dairy free
Serves: 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
  1. Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight
  2. 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.
  3. 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.
  4. Add the condensed coconut milk and whip on high speed for another 2-3 minutes.
  5. 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.

 

 

4.7 from 7 reviews
Vanilla Coconut Recipe (Dairy-Free / No Machine)
 
Prep time
Total time
 
Author:
Recipe type: ice cream, dairy free recipe
Serves: 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
  1. Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight
  2. 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.
  3. 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.
  4. Add the condensed coconut milk and whip on high speed for another 2-3 minutes.
  5. Add in the vanilla flavoring. Taste to make sure you have your desired flavor
  6. 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.

 
4.7 from 7 reviews
Chocolate and Almond Ice Cream (Dairy-Free Coconut / No Machine)
 
Prep time
Total time
 
Author:
Recipe type: dairy free, ice cream
Serves: 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
  • ⅔ cup toasted almonds
Instructions
  1. Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight
  2. 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.
  3. 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.
  4. Add the condensed coconut milk and whip on high speed for another 2-3 minutes.
  5. Mix in the cocoa powder and toasted almonds into the ice cream
  6. 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

 
4.7 from 7 reviews
Pina Colada Coconut Ice Cream (Dairy-Free/No Machine)
 
Prep time
Total time
 
Author:
Recipe type: ice cream, dairy free
Serves: 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)
  • ¾ cup of pineapple puree
  • 3 tablespoon of sugar
Instructions
  1. Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight
  2. 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.
  3. 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.
  4. Add the condensed coconut milk and whip on high speed for another 2-3 minutes.
  5. Mix together the pineapple puree with the sugar. This helps it freeze well
  6. Then swirl this into the ice cream base
  7. 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.

 
4.7 from 7 reviews
Matcha Coconut Ice Cream (Dairy-Free /No Machine)
 
Prep time
Total time
 
Author:
Recipe type: ice cream, dairy free recipes
Serves: 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
  1. Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight
  2. 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.
  3. 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.
  4. Add the condensed coconut milk and whip on high speed for another 2-3 minutes.
  5. Mix the matcha green tea powder into the ice cream base. Taste to make sure you have reached your desired flavor
  6. 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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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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169 Comments

  1. Sonia Mehrotra on July 24, 2017 at 9:17 pm

    Hi Gemma…do you think we can get softer ice cream by using only one can of coconut milk for coconut cream?

    • Profile photo of Gemma Stafford Gemma Stafford on July 25, 2017 at 1:47 am

      Hi Sonia,
      You mean the cream! You need the balance as described in the recipe, cream to condensed milk, that is what works in this recipe.
      Gemma 🙂

  2. nimasha on June 2, 2017 at 7:32 am

    this recipe was so helpful. coconut ice cream turned out to be more than i expected. i expected it to be harder as others had comment. But mine was so yummy and creamy. i used home made fresh coconut milk instead of canned one as we have plenty of coconut in here.

    • Profile photo of Gemma Stafford Gemma Stafford on June 3, 2017 at 2:42 am

      Hi there,
      How lovely! and how lovely to have fresh coconuts available to you too. good job!
      Gemma 🙂

  3. Dominika on May 14, 2017 at 8:41 am

    I made it a few days ago with my own spin – toasted coconut and chopped almonds. I didn’t do coconut condensed milk since I am not vegan – I just wanted coconut ice cream. The problem is that it is rock solid and I have to let it sit for about 30 minutes before it is even scoopable. What could be the problem? The coconut milk separated nicely and whipped well too. I even mixed it with a fork a few times before it froze completely. Is anybody else experiencing same problems?

    • Profile photo of Gemma Stafford Gemma Stafford on May 19, 2017 at 3:30 pm

      Did you put in any condensed milk? if you didn’t then your ice cream didn’t have sugar. Sugar is what makes your ice cream stoppable. without it the ice cream will be rock hard.

      Let me know,
      Gemma.

  4. Zoe on March 6, 2017 at 2:20 am

    Hi Gemma, I tried this recipe the other day and had a right struggle with it. I used a hand mixer and wonder if it would have been better to use a food processor? I let all my ingredients chill but when it came to beating the coconut solids of the chilled tins they didn’t go very light and fluffy, more crumbly and when I added in the condensed milk nothing mixed together all the solids separated from the liquid. Any ideas on how I could fix this?

    • Profile photo of Gemma Stafford Gemma Stafford on March 27, 2017 at 2:44 pm

      Hi Zoe,

      So I think it might be the coconut milk you are using. It really should not clump at all.

      I said in the video don’t use coconut cream but I do know some people had success with it. I suggest trying cream and it should work.

      I know this can be tricky just because there are so many brands and different fat content of coconut milk.
      I hope it will work out for you,
      Gemma. 🙂

  5. Juno on February 5, 2017 at 3:42 am

    Hey Gemma i would like to know that i should put the coconut milk in the freezer or not ? what exactly the suitable tempareture ? last time i tried it didnt turned into a thick layer of cream

    • Profile photo of Gemma Stafford Gemma Stafford on February 6, 2017 at 1:41 am

      Hi Juno,
      Which coconut milk are you referring to? The homemade version I show you here will not produce cream, there is not sufficient fat content.
      If you buy cans of coconut milk, the organic ones will naturally separate, even at cool room temperature, but particularly in the fridge, NOT the freezer.
      When you are buying cans of milk if you shake the can in the store, you will get the feel for whether or not the cream has separated, it will not slosh around so much. In very warm places this may be different.
      coconut milk made from fresh coconut will separate into water and cream, this is because the fat and water is used.
      Gemma 🙂

  6. Mary on February 2, 2017 at 12:50 am

    Hi. These are look so great. I can’t find full fat coconut milk so… will coconut cream with 22% of fat work in my ice cream? And with the rest of water when you take out your solid from the can, can i use that to make condensed milk, or can i use fresh coconut milk to make?

    • Profile photo of Gemma Stafford Gemma Stafford on February 2, 2017 at 8:17 am

      Hi Mary,
      You need coconut cream to make this. The higher the fat content the better this will work. You can make your own coconut milk from fresh coconut, but do not use my coconut milk recipe as it will not yield a cream.#
      I am not sure what you mean by 22% fat content coconut cream! If it is cream, and not creamed coconut, then this should work.
      Use the flesh and the water from a fresh coconut. Whizz this up in a processor, or grind it in a pestle and mortar. Add 4 -5 cups of hot water, and allow to stand until cool. Strain this and when it is cold it should separate into coconut water and cream.
      You can use the cream for this recipe, and the water in drinks, but it will not condense.
      Gemma 🙂
      I hope this helps.

  7. Vivi on January 29, 2017 at 7:20 am

    Hi Gemma, I was wondering how many cups is in 13.5 fluid ounces?
    Thanks, VIVI

    • Profile photo of Gemma Stafford Gemma Stafford on January 30, 2017 at 2:00 am

      Hi Vivi,
      This is a little more than 1 1/2 cups (1.6 ish).
      Gemma 🙂

  8. Kaajal Sheth on January 23, 2017 at 10:53 pm

    Hey Gemma, you’re truly a gem! My family and friends all love the deserts I make after referring to your videos and blog. I have a question… Where I stay, I can get fresh coconut cream and coconut water. But coconut milk, the thicker one, is not only costly but available only in some places. Can I use fresh tender coconut cream and dessicated coconut in normal cream base and get similar taste? Also previously you’ve uploaded videos for home made essences but those are aromatics. Is there any way we could make coconut essence, strawberry essence and such?

    • Profile photo of Gemma Stafford Gemma Stafford on January 24, 2017 at 8:42 am

      About the coconut you have available I really do not know the answer to this.
      I condense the milk for this recipe, and I am not sure if you are talking about creamed coconut (which is really a fresh dessicated coconut) or the cream which separates from the coconut milk, leaving the water behind. This ice cream will only be right with the method I show you, it is particular to this method.
      The problem with using soft fruits to make an essence is that the strength of the flavour is not so easily isolated, as it is in the case of citrus, not at home in any case. Alcohol also acts as a preservative, it would be difficult to manage this with a fresh product. I am not much help to you today, sorry!
      Gemma 🙂

  9. Nicole on January 15, 2017 at 12:07 am

    Hi Gemma. I can’t wait to try your recipes. I have been looking for a recipe like this for a while. Can I please ask how knap litres of ice cream recipe makes?
    Thanks
    Nicole

    • Profile photo of Gemma Stafford Gemma Stafford on January 16, 2017 at 12:32 pm

      If oyu add up the ingredients you will get to the measurement of the final product.
      you can multiply this up as you wush,
      Gemma 🙂

  10. Sue-Ellenn on October 7, 2016 at 1:13 pm

    So I just made this yesterday, nothing would whip well into a cream texture but I mixed it all and froze it anyway. Now I just checked it and well it’s hard and not creamy like ice cream? D:

    • Profile photo of Gemma Stafford Gemma Stafford on October 8, 2016 at 3:07 am

      Hi Sue-Ellenn, I am wondering if your ingredients were the same as mine? Gemma 🙂

  11. Lexie Shaffer on September 25, 2016 at 2:14 pm

    i was so looking forward to making this as i am lactose intolerant and love coconut bliss ice cream! i followed the instructions very carefully, refrigerated the cans and the condensed stuff and my mixing bowl but the coconut cream didn’t become fluffy it just separated… i did add the condensed milk and froze it anyway so we’ll see how it turns out. i bought Thai Kitchen coconut milk because i know its very good at separating the solids from the water inside the can however it does have guar gum in it which i’ve read can prohibit whipping but i also read that people haven’t had problems with it… shouldn’t have taken the risk and will definitely try buying one with just coconut and water in it next time and hopefully that works. thank you for the recipe!

    • Profile photo of Gemma Stafford Gemma Stafford on September 26, 2016 at 2:59 am

      Ah! I am sorry that this did not work for you! It may indeed have to do with the coconut milk, I try to use an organic one when possible, I do hope it is edible 🙂

  12. Sara on September 25, 2016 at 12:05 pm

    Hi Gemma,
    Thank you so much for your quick reply! I took your suggestion and tried out a bit in the ice cream machine but Im waiting to compare. My only concern was that the cream didnt peak so much if anything after a while of trying it started to melt… What went wrong? Thank u!!!!

    • Profile photo of Gemma Stafford Gemma Stafford on September 26, 2016 at 3:00 am

      This is what I said, it deflated, this is why I said do not use the ice cream machine, it is unnecessary! Gemma 🙂

  13. Sara on September 22, 2016 at 8:44 pm

    Hi Gemma!
    Really excited to try this…
    Firstly I was wondering if I could make this in an ice cream machine and if so would I still need to whip the ingredients in a Stand-mixer?
    As well can I use coconut sugar or maple syrup instead of the white sugar to make the sweetened condensed milk?
    Thank you

    • Profile photo of Gemma Stafford Gemma Stafford on September 23, 2016 at 1:49 am

      Hi Sara,
      You can use whichever sugar you like to make the condensed milk. This recipe requires you to whip the cream, and honestly it is pointless to churn it.
      If oyu are interested in using your ice cream churn, check out the classes which I produced with Craftsy.com. There is a link here (http://www.biggerbolderbaking.com/shop/). Here you will lots about frozen treats, traditional and modern recipes. 🙂

      • Sara on September 25, 2016 at 12:30 am

        Thanks so much for getting back to me! Ok i will whip it. But if I want to eat it right away can i churn it? Or will it ruin he whip/ texture? I have the sweetened condenced milk in the fridge now and planning on making this tomorrow.
        That course looks great, I think i might sign up!
        Thank you and i enjoy watching all your shows. Its amaizng how much time and work you and your husband pyt into them. Thank you again!

        • Profile photo of Gemma Stafford Gemma Stafford on September 25, 2016 at 3:25 am

          Hi Sara,
          Yes, a lot of hard work! The volume is the problem, I think you may deflate the cream! It is worth a shot with a small amount, freeze the remainder!
          Gemma 🙂

  14. Profile photo of LWW LWW on September 8, 2016 at 7:42 am

    Hi Gemma,
    How can i reduce the sweetness of the ice cream??? I just tried the cookie dough ice cream but it was too sweet. Thank you so much.
    PS: Seems like i keep asking u questions.

    • Profile photo of Gemma Stafford Gemma Stafford on September 8, 2016 at 1:44 pm

      Yes, this is a sweet, it is balanced by the flavors, but cookie dough is also sweet. Choose some of the fruit flavors, or the coffee, chocolate ones. You may also like the lessons on Craftsy.com, the link is here on the website under the SHOP tag 🙂

  15. google on August 30, 2016 at 6:13 pm

    Do you mind if I quote a few of your articles as long as I provide
    credit and sources back to your site? My blog is in the exact same niche as yours and my
    visitors would definitely benefit from some of the
    information you present here. Please let me know if this alright with you.
    Regards!

    • Profile photo of Gemma Stafford Gemma Stafford on August 31, 2016 at 2:54 am

      Hi there,
      I do not know who you are! can you email info@biggerbolderbaking.com for Kevin’s attention, thank you 🙂

  16. SC on August 21, 2016 at 1:19 am

    Can I use regular condensed milk instead? And how much ice cream does this recipe make?

    • Profile photo of Gemma Stafford Gemma Stafford on August 21, 2016 at 1:42 am

      Hi there,
      Yes you can. the recipe produces a pint of ice cream. You can of course double up on this recipe, also you can make your own condensed milk, follow the recipe here, it is easy and cheap. Make a lot of it at one time as it keeps in a sealed jar for ages. Use a big pan to reduce the milk it is more efficient,
      Gemma 🙂

  17. Amanda Herring on August 11, 2016 at 7:59 am

    Hi Gemma, can i use carton coconut milk even if its not full fat?

    • Profile photo of Gemma Stafford Gemma Stafford on August 11, 2016 at 10:15 am

      Hi Amanda,
      In order to do this recipe you need the separation of the water and the coconut solids.
      For some reason this will not work with coconut cream either.
      I have found that the most reliable for me is the can of full fat coconut milk, which separates beautifully. I have not tried the carton as you describe it,
      Gemma 🙂

  18. Miller on August 8, 2016 at 5:00 pm

    I love your channel!I think you should try a raspberry chocolate.I don’t really think it would be complicated I hope.Please?
    ???????????

  19. jamilyne on August 8, 2016 at 12:34 pm

    Hi Gemma! Thanks for your amazing recipes and great ideas! I’m just wondering why not to use a can of coconut cream instead of scooping cream from the chilled coconut milk?

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 12:43 pm

      Hi Jamilyne,
      this is a conudrum! I do not know why, but this just does not work, i always try the simplest thing first, and failed with this, so follow the recipe,
      Gemma 🙂

  20. Ember on August 7, 2016 at 6:01 pm

    Thank you for sharing this recipe. I can’t wait to try it!

  21. Romona on July 27, 2016 at 3:00 pm

    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.

    • Profile photo of Gemma Stafford Gemma Stafford on July 28, 2016 at 3:35 am

      Hi Romona,
      Thank you for your kind comments, i am really happy that this worked for you and your family. thank you for letting me know,
      Gemma 🙂

  22. noor on July 17, 2016 at 1:13 pm

    Can i used light coconut milk???

    • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2016 at 1:37 am

      Hi Noor,
      you can use the light one for the condensed part, that is the one that you boil.
      You need full fat for the cream, this is important,
      Gemma 🙂

  23. Caroline on July 9, 2016 at 6:04 pm

    Thank you so much Gemma. I will at least try one of the coconut ice creams!
    You were the one who inspired me to start baking and cooking and all of the wonderful things you post. I saw your videos and was just itching to make some of your recipes. You are just so amazing, sweet, inspirational, and big and bold! 🙂
    Thank you for responding to all of your comments! I know everyone in your bold baking community appreciates it!

    • Profile photo of Gemma Stafford Gemma Stafford on July 10, 2016 at 2:34 am

      Hi Caroline,
      Thank you for your kind comments. Answering the comments for me is really important. I could not do any of this without the kind support of the Bold Bakers out there. I have to make time for this every day, though some days it is harder to get at it, depending on what is going on here. I appreciate your being in touch too,
      Gemma 🙂

  24. caroline on July 9, 2016 at 8:58 am

    Hi Gemma!

    I am 11 years old and I love all of your recipes and videos!
    I’m getting a my first food processor for my 12th birthday in 30 days!
    My mom is allergic to dairy.. and i’ve made your whipped cream before..
    I want to make her dairy free whipped cream!
    Would you have any suggestions on how to do that?
    Thank you SO MUCH Gemma!

    • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2016 at 12:17 pm

      Hi Caroline,
      I am so happy that you are so serious about your cooking, it is a great time to start. Dairy free whipped cream is almost an impossible task.
      In my opinion there is no substitute, though i do know that there are soy products which claim to be cream substitute. Cococnut cream is a natural product, which can be whipped, but still does not have the same consistency as cream. So, I cannot advise on this so well. It is a tough one for people with dairy allergies. I am told that banana and egg white can be used, but i cannot see that this will work, sorry,
      Gemma 🙂

      • hyacynth on August 26, 2016 at 7:57 am

        Caroline, search on youtube for paleo whipped topping. There are recipes using coconut cream and powdered sugar to make a dessert topping.

        • Profile photo of Gemma Stafford Gemma Stafford on August 27, 2016 at 2:24 am

          Thank you Hyacnth for your kind assistance!
          Gemma 🙂

  25. Kesia on July 2, 2016 at 11:00 pm

    Thanks a lot, Gemma?
    Really does look lovely…

    • Profile photo of Gemma Stafford Gemma Stafford on July 3, 2016 at 6:19 am

      Thank you so much 🙂

  26. Kesia on July 2, 2016 at 1:41 am

    Hi Gemma?
    Could you pls. tell me how many grams would 13.5oz (1 can) be?
    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on July 2, 2016 at 7:35 am

      Sure can, 383g
      Gemma 🙂

  27. Winnie on June 29, 2016 at 8:10 pm

    Hi Gemma,

    Lovely recipe! I tried your recipe and found it too sweet for me. I understand that sugar is required to thicken the remains…could I reduce the sugar by half? What is the minimum amount of sugar that I should have in my condensed coconut milk?

    Also, could I use maple syrup as replacement for white sugar?

    Thanks Gemma 🙂

    • Profile photo of Gemma Stafford on June 30, 2016 at 1:36 pm

      Thanks so much for your comment. For the best results I recommend following the recipe and measurements exactly. SOrry but maple syrup will not work in this recipe. Hope this helps 🙂

  28. Charlotte on June 28, 2016 at 7:46 am

    Hi Gemma!
    I made vegan brownies and was going to top them with some coconut whipped cream (using your tip and chilling the milk) and pecans, but after chilling the coconut milk overnight, it had not separated. When I looked at the ingredients, the milk had polysorbate 60, an emulsifier, along with guar gum, sodium carboxymethyl cellulose, and sulphites. I was wondering if the emulsifier prevented the coconut milk from splitting. Do I need to use a coconut milk free of emulsifiers to be able to make coconut cream?
    Thanks in advance!

    • Profile photo of Gemma Stafford on June 29, 2016 at 3:04 pm

      Yes, emulsifiers prevent separation. Next time try using a coconut milk that does not have any added ingredients. Good luck and let me know how it goes.

  29. Lucy on June 14, 2016 at 2:11 am

    Hi Gemma,

    I tried your recipe with homemade coconut milk, I put it in the fridge overnight then poured out the extra water but when i whipped it, it turned chunky and separated.
    I tried it again with canned coconut milk then it turned out perfect.
    The flavor is wonderful but in my country, canned coconut milk is harder to find that the fresh one available everywhere.
    Do you have any suggestion on using fresh coconut milk? My family really love coconut ice cream. Thank you for the wonderful recipe.

    • Profile photo of Gemma Stafford Gemma Stafford on June 14, 2016 at 2:48 am

      Hi Lucy,
      Thank you for letting me know. I do not know what went wrong for you with the fresh coconut milk, you are so lucky to have this great ingredient available. I would have though there would be little difference. Perhaps if you strained it, that is pour it through a muslin straining cloth in a sieve, over a bowl in the fridge overnight. You would do this with natural yogurt too to strain it and thicken it.
      Gemma 🙂

  30. Profile photo of Sophia Sophia on June 7, 2016 at 8:54 pm

    Hi Gemma i would like to know how to turn the dairy free vanilla ice cream into a vanilla ice cream with dairy please.

    • Profile photo of Gemma Stafford Gemma Stafford on June 8, 2016 at 1:40 am

      Hi Sophie,
      Use the base of the regular ice cream. Scrape the seeds of a vanilla pod into the cream as you are whipping it. Alternatively add 1 teaspoon of vanilla extract to the finished base mix. The base mix is:
      2 cups (16oz/450 ml ) cold whipping cream (all purpose cream or heavy cream)
      14 ounces (1 can/ 400ml) cold condensed milk (fat-free or regular)
      1 teaspoon Vanilla extract (optional)
      Gemma 🙂

      • Profile photo of Sophia Sophia on June 8, 2016 at 9:26 pm

        Thanks

  31. Leena on June 1, 2016 at 4:06 pm

    I only have light coconut milk. Is there any way I can still make this recipe? TYSM!

    • Profile photo of Gemma Stafford on June 2, 2016 at 3:15 pm

      I haven’t tried that, but I’m sure it will work. For the best results I recommend following the recipe exactly. Hope this helps 🙂

  32. Lia on May 29, 2016 at 9:37 am

    Hi Gemma,
    I tried your sorbet recipes and they were so delicious, I had to try these dairy free versions too. I followed your recipe for the coconut base exactly as written, but the condensed milk part took me over an hour to do. I was boiling and boiling and it wasn’t getting any thicker! Finally after 90min it started to thicken up and I may have prematurely taken it off the heat too because it’s still kind of watery, but I was so tired of waiting. What could I have done wrong? I used Goya brand coconut milk that comes in the can. Not the coconut cream. Should I use the coconut cream next time? What brands do you use? How do I know if it’s full fat or not? They do not specify on the labels. Although the ingredients list shows coconut milk, water, and guar gum. Let me know what I did wrong any what types of coconut milk cans to buy. Thanks!!

    • Profile photo of Gemma Stafford Gemma Stafford on May 29, 2016 at 1:24 pm

      Hi Lia,
      I usually buy coconut milk where I find it, no particular brand. It is just coconut milk, nothing added, nothing taken away.
      When you are condensing the milk, no matter which type, you need the largest possible surface on the milk. A small saucepan will be much slower. You are really evaporating the water from the milk, using sugars to thicken the remains. I do not know what you did, so I cannot say how it went wrong. I suspect it was the size of the pan.
      Gemma 🙂

  33. shruthi on May 21, 2016 at 1:14 am

    hey all these recipes are great thank u

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 2:11 am

      Hi Shruthi,
      Thank you for your kind comments, I am happy to have you with us. Stay tuned for lots more,
      Gemma 🙂

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