Ice Cream & Frozen Desserts

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

4.67 from 98 votes
Learn how to make a Homemade Dairy-Free Ice Cream with only coconut milk and your choice of flavor mix-ins.
2 ingredient Dairy Free Ice cream (No Machine) - Amazing coconut ice cream made without an ice cream machine. The flavor possibilities are endless!

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 98 votes
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
Prep Time 20 mins
Total 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 milk
  • 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)

4.73 from 83 votes
Author: Gemma Stafford
Servings: 2 pints
Prep Time 20 mins
Total Time 20 mins
Author: Gemma Stafford
Servings: 2 pints

Ingredients

  • 1 can (13.5 oz) full fat coconut milk
  • 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)

4.65 from 54 votes
Author: Gemma Stafford
Servings: 2 pints
Prep Time 20 mins
Total Time 20 mins
Author: Gemma Stafford
Servings: 2 pints

Ingredients

  • 1 can (13.5 oz) full fat coconut milk
  • 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)

4.69 from 54 votes
Author: Gemma Stafford
Servings: 2 pints
Prep Time 20 mins
Total Time 20 mins
Author: Gemma Stafford
Servings: 2 pints

Ingredients

  • 1 can (13.5 oz) full fat coconut milk
  • 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)

4.75 from 54 votes
Author: Gemma Stafford
Servings: 2 pints
Prep Time 20 mins
Total Time 20 mins
Author: Gemma Stafford
Servings: 2 pints

Ingredients

  • 1 can (13.5 oz) full fat coconut milk
  • 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.


Watch The Recipe Video!

Submit your own photos of this recipe

2 Images

Clarkie02

Росалина Иванова

guest
323 Comments
most useful
newest oldest
Inline Feedbacks
View all comments
Romona
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.

Rosa R
Rosa R
16 hours ago

Hi Gemma,
this recipe looks fantastic. I have two questions, first can I use canned coconut condensed milk and my second question is where can I find the recipe for the raspberry swirl ice cream you made on u-tube? Thanks for all the great recipes on your website.

Malak Alshaar
Malak Alshaar
2 months ago

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 »

Sheren
Sheren
5 months ago

Hi Gemma,

Is it possible to use a pack of coconut milk with around 25% fat (not in a can, but this one can separate into cream and liquid)??? because it is very difficult to find a can of organic full-fat coconut milk in my country. And then, since the coconut milk is lower in fat, I will use xanthan gum to make the ice-cream creamier and smoother as what a high fat coconut milk will do to the ice-cream. Is this possible?? Thank you, Gemma!

Ryon James
Ryon James
5 months ago

Hi,
Has anyone tried rum and raisin?

Sheren Chinthia
Sheren Chinthia
6 months ago

Hi Gemma,

Aside from being vegan & dairy-free, is this recipe low-fat, low-calorie and low-sugar as well? I’m going to substitute the white sugar with coconut sugar.

Sheren Chinthia
Sheren Chinthia
6 months ago

Hi, Gemma!

Aside from the recipe being vegan and dairy-free, is this also low sugar and low calorie? If it is, could you state the calorie count (you can give estimation) and also how low of sugar comparing to normal ice-cream?

Ritlynn
Ritlynn
6 months ago

Hi Gemma,
Please can you use monk fruit sweetener instead of the sugar in the condense milk recipe and will it work perfectly well.

Melody
Melody
7 months ago

can we use coconut cream instead of scooping the cream out from the coconut milk?

Aaliyah
Aaliyah
8 months ago

can i use sugar free sweetener for this recipe ?

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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!