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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!

4.66 from 55 votes
2 ingredient Dairy Free Ice cream (No Machine) - Amazing coconut ice cream made without an ice cream machine. The flavor possibilities are endless!
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
Author: Gemma Stafford
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
  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.

 

 

4.66 from 47 votes
2 ingredient Dairy Free Ice cream (No Machine) - Amazing coconut ice cream made without an ice cream machine. The flavor possibilities are endless!
Vanilla Coconut Recipe (Dairy-Free / No Machine)
Prep Time
20 mins
Total Time
20 mins
 
Course: dairy free recipe, ice cream
Servings: 2 pints
Author: Gemma Stafford
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
  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.

 

4.61 from 43 votes
2 ingredient Dairy Free Ice cream (No Machine) - Amazing coconut ice cream made without an ice cream machine. The flavor possibilities are endless!
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
Author: Gemma Stafford
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
  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

 

4.65 from 39 votes
2 ingredient Dairy Free Ice cream (No Machine) - Amazing coconut ice cream made without an ice cream machine. The flavor possibilities are endless!
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
Author: Gemma Stafford
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
  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 40 votes
2 ingredient Dairy Free Ice cream (No Machine) - Amazing coconut ice cream made without an ice cream machine. The flavor possibilities are endless!
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
Author: Gemma Stafford
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
  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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259 Comments

Write a Comment and Review

  1. Mandy on May 7, 2016 at 4:02 am

    Hi Gemma,

    Great recipes! I made the pina colada version last night. Just tasted it this morning & it’s so yummy & scoops out perfect just like dairy ice cream. We’re going to have it with paleo coconut macaroons & grilled pineapple. The only thing I didn’t like is the end result colour, it’s kind of light brown but I used coconut sugar so that’s probably why. Also, the brand of coconut milk really does matter. I had 2 different brands of full fat coconut milk in my fridge for a couple days & when I opened them up last night one had the coconut cream on the top & the other was still very liquidy, it was not usable for this recipe. Thank goodness I had a can of coconut cream in the cupboard which worked even though it wasn’t chilled. Thanks!! Looking forward to trying more of your recipe’s!!

    • Gemma Stafford on May 9, 2016 at 3:30 pm

      Thanks so much for your feedback, Mandy. Be sure to read the labels on your coconut milk cans. Every brand has different ingredients, and usually there is at least one emulsifier added to prevent separation. 🙂

  2. Opan on April 24, 2016 at 7:57 am

    Hi Gemma,
    I only have alcohol-free vanilla extract. Any other tips to stop ice cream base from crystallizing? This only happens to dairy-free ice cream base or dairy one does too?

    • Gemma Stafford on April 24, 2016 at 10:38 am

      Hi Opan,
      This happens when the water content is high. Water freezes as ice, so crystals form. high fat content reduces this.
      Dairy ice cream using high fat dairy cream (fat content 49.4%) will freeze soft, and will not crystalize.
      Coconut cream will not form crystals either. It is about the water content for these no churn ice creams, churning breaks down the ice crystals.
      Alcohol free Vanilla extract is pretty perfect!
      Gemma 🙂

  3. Agnieszka on April 15, 2016 at 5:22 am

    Can I use cream of coconut instead of coconut milk ? I was able to buy a can of coconut cream .
    Thank you

    • Gemma Stafford on April 16, 2016 at 12:41 pm

      Hi Agnieszka,
      yes you can, this will be perfect!
      Gemma 🙂

  4. beaumaris on April 5, 2016 at 10:06 pm

    Hi Gemma,

    I am from New Zealand (NZ)
    ME and my husband absolutely LOVE Bigger Bolder Baking so THANK YOU !!!

    Now for the question,
    can the coconut milk be substituted with coconut cream for the ice cream base ?
    thanks 🙂

    • Gemma Stafford on April 6, 2016 at 7:02 am

      Hi there,
      It is so nice to have you with us, all the way from New Zealand.
      The coconut milk is required for the first step of this recipe, but the second step requires coconut cream, so 2 cans (13.5 oz each) full fat coconut milk will be about 13.5 oz of coconut cream, more or less.
      Gemma 🙂

  5. Priya on April 1, 2016 at 3:49 pm

    Hi Gemma,

    I love all your recipes, espcially the egg free ones. I tried to make ice cream following your recipes in three different flavors, chocolate cherry, strawberry and pina colada. The first turned out to be really yummy but pina colada tastes bitter. Can you tell me why did that happen? Also is there a way I can overcome this bitterness now or make something new out of it?

    • Gemma Stafford on April 2, 2016 at 7:38 am

      Hi Priya,
      I am not clear about what you used as your pineapple puree? Was it real puree? I do not know what would cause it to be bitter if the pineapple was fresh, and sweetened,
      Gemma 🙂

  6. Tessie on January 31, 2016 at 2:29 pm

    Hi Gemma
    I must try this one!
    I would have thought that using canned coconut cream rather than the milk might work better as you get more solids? We have canned coconut cream available in Australia. You can also get coconut milk powder but not sure how that would go.

    • Gemma Stafford on February 6, 2016 at 7:29 pm

      Hi Tessie,

      I know you would think that because it seems to make sense. I thought the sam so I tried it with cream and it doesn’t work. I don’t know why but it doesn’t. The best results are full fat coconut milk 🙂

  7. Fiena on January 20, 2016 at 6:52 am

    Just finished freeze this coconut matcha ice cream. Omg!! So so good! Thank you

    • Gemma Stafford on January 20, 2016 at 7:09 pm

      That’s great to hear. Really glad you liked this recipe 🙂

  8. Adelle on January 16, 2016 at 12:10 pm

    Do you know the calorie counts for some of your flavors?

    • Gemma Stafford on January 22, 2016 at 7:51 pm

      o, sorry Adelle. I don’t know the calories for this recipe. Thanks so much for visiting my website 🙂

    • fiena on January 24, 2016 at 8:47 pm

      Hi Adelle, try to put all the ingredients into calories count app (Myfitnesspal recommended) it will automatically calculate it for you. hope it help 🙂

  9. Yael on December 28, 2015 at 5:02 pm

    Hey Gemma, I love your videos. I tried to make your coconut icecream base but when I put in the syrup into the mixer it became really runny and not like the video at all. What did I do wrong?

    • Gemma Stafford on December 30, 2015 at 7:01 pm

      Thanks for your question. Were your creams and condensed milk chilled before using?

  10. Emily on December 13, 2015 at 11:11 am

    I love anything coconut flavored. So I love this!

    • Gemma Stafford on December 14, 2015 at 7:54 pm

      Thank you so much for visiting my website, Emily. Really glad you liked this recipe 🙂

  11. jaber on December 6, 2015 at 9:25 am

    Géniale ton idée merci pour le partage. bravo

    • Gemma Stafford on December 8, 2015 at 10:53 pm

      Merci! 🙂

  12. Proma on November 9, 2015 at 7:07 am

    Hi,
    love your videos. Quick question. I have no problem with dairy, but I want the coconut flavor as well. Can I merge both your recipes? If I use 14oz condensed milk and add 2 cans of whipped coconut milk to make the base will it work?

    • Gemma Stafford on November 10, 2015 at 6:38 pm

      I haven’t tried that. Let me know how it turns out! 🙂

  13. malena on October 18, 2015 at 6:15 pm

    Hi! One of my lovely followers on my allergy kids Facebook page shared this recipe with me so I’ve shared it on my page..sounds yummo! My blog is http://www.allergykids.co.nz 🙂

    • Gemma Stafford on October 21, 2015 at 5:46 pm

      Hi Melena,

      That’s great. I’m delighted it made it’s way to you. I really like your blog. My viewers will like it too because I have a lot of viewers with food allergies.

      Thanks for sharing 🙂

  14. Tara on October 17, 2015 at 8:51 am

    Hi Gemma, I made the condensed milk and it was hard after I cooled it.. do you know what I did wrong?

    • Gemma Stafford on October 29, 2015 at 11:44 am

      Sounds like you may need to simmer your condensed milk a little longer next time. Hope this helps 🙂

  15. Tara on October 17, 2015 at 7:40 am

    Gemma, I tried making the condenser milk, but it’s hard. Do you know what I did wrong?

  16. Asrida Saskia on October 15, 2015 at 9:26 am

    Hi Gemma, i hope you recognize me 😀 lol…
    I just read comment above and you said that cant make this ice cream with fresh coconut, that kinda break my heart 😀 hope you were my neighbor so could taste those ice cream 😀

    btw, i re-write you recipe on my blog ^_^
    keep healthy sweetheart

  17. Damaris on October 11, 2015 at 3:08 pm

    Hi! Can you show us a recipe on how to make ice cream out of almond milk

    • Gemma Stafford on October 12, 2015 at 6:26 pm

      Hi, Unfortunately my method doesn’t work well with almond milk. It has to be thick and solid like coconut cream is. 🙂

  18. Malka Forshner on October 7, 2015 at 9:13 am

    Love coconut milk ice cream, and this looks great, but white sugar and i are not friends…what can I substitute? Agave syrup perhaps?

    • Gemma Stafford on October 7, 2015 at 10:16 pm

      Yes, you can also use coconut sugar 🙂

  19. Yana on September 27, 2015 at 1:49 am

    Hi Gemma,
    I would like to know if there’s anything else we can do with the coconut condensed milk for dessert.
    Thanks 🙂

  20. Nichole Clinton on September 9, 2015 at 1:22 pm

    Love your blog and yt channel. I’m using what I have on hand until I get a chance to go to the market. Can I use organic coconut milk and sweetened condensed milk instead of making coconut condensed milk. I only have one can of coconut milk and condensed milk…will recipe still work?

    • Gemma Stafford on September 10, 2015 at 2:40 pm

      Thanks for your comment, Nichole. I haven’t tried that, so I’m not sure how it will turn out. Good luck and let me know how it goes 🙂

  21. Nora on September 8, 2015 at 6:42 am

    How much ice-cream does the recipe make?

    • Gemma Stafford on September 9, 2015 at 6:45 pm

      About 3 pints 🙂

  22. Leah on August 30, 2015 at 12:50 am

    Love your videos!!!! So I gave this a go made the coconut base but with the chocolate mint flavour….. My condense coconut failed not sure what I did wrong I think I didn’t simmer it long enough as the oil separated anyway when I cooled it down…everything else was perfect the whipped coconut milk was perfect until I added the condense then it separated I still used it I didn’t want to waste it but is there anything that could be done ? To fix it? It’s still was delicious, and I’m still going to keep trying till I master it xox

    • Gemma Stafford on September 10, 2015 at 1:04 pm

      Try simmering your condensed milk a little longer next time. Hope this helps 🙂

  23. kiana on August 13, 2015 at 5:13 pm

    Hi Gemma, I tried to make the “coconut condensed milk”, but i don’t feel like it turned out well. I simmer it for 30 minutes, but it never changed color and it didn’t seem to get as thick as yours. I even tried to keep it on the stove longer to see if it would change, but it pretty much stayed the same. Any idea what might have gone wrong?

    P.S. love your videos 😛

    • Gemma Stafford on August 17, 2015 at 1:25 pm

      Be sure to use full fat coconut milk for this recipe.

  24. Dagmar on August 6, 2015 at 11:02 am

    hey Gemma love your recipe but can you replace the full fat coconutmilk with light for the condensed milk?

    • Gemma Stafford on August 6, 2015 at 12:06 pm

      Hi, thanks for your comment. That should work fine. Let me know how it turns out 🙂

  25. Louise on August 5, 2015 at 8:15 am

    hey Gemma I tried the almond and chocolade and it was fantastick!!!
    Can you make some more no machine ice cream flavers with coconut soon?

    • Gemma Stafford on August 6, 2015 at 12:05 pm

      Delighted to hear that, Louise. Stay tuned for more 🙂

  26. Tyra on August 4, 2015 at 5:13 pm

    Hi Gemma!
    I love your channel on YouTube!!! ? and your vegan ice creams and mug cakes are amazing!!! I made one of your vegan mug cakes today and I had to make another one because it is was so good!!! I was just wondering were I can find the containers and labels. Thank you so much for these recipes!!!

    • Gemma Stafford on August 6, 2015 at 12:05 pm

      Thanks so much for your comment, Tyra. Delighted to hear you enjoyed the vegan options. I found my containers for the ice cream on amazon.com. You can find the template for the labels on my website. Hope this helps 🙂

  27. Anushka Saha on August 1, 2015 at 2:32 am

    Ma’am,
    Vanilla is my favorite flavor in ice-creams……..
    In Tropical Vanilla ice cream can i use vanilla essence instead of vanilla extract?
    Love you,
    Anushka

    • Gemma Stafford on August 6, 2015 at 12:03 pm

      Thanks for visiting my website. That should work fine for this recipe. Let me know how it turns out 🙂

  28. Lori Hadley on July 23, 2015 at 4:15 pm

    Hi Gemma 🙂
    i am having problems getting my coconut milk to become solid ( for scooping out of the cans ) for whipping. Do you think if I put it in the freezer it will work? My 2 cans just mixed themselves right back together o.O

    • Gemma Stafford on July 29, 2015 at 11:17 am

      Hi Lori, there might be something added into the coconut milk you are using to prevent separation. If your coconut milk cans have other added ingredients, try using a brand that only has coconut milk in it. Hope this helps!

  29. Anushka Saha on July 23, 2015 at 12:02 pm

    Ma’am,
    Which company’s coconut milk did you use in this video?
    Love you,
    Anushka.

    • Gemma Stafford on July 26, 2015 at 8:51 pm

      Hi Anushka,

      I use Chaohkah, Goya or some from local supermarkets. As long as it is full fat it should work.

      Best,
      Gemma.

  30. Juvelyn on July 22, 2015 at 6:52 pm

    I dont like coconut milk but im goin to try the matcha ice cream without it hopefully it tastes good as well

    • Gemma Stafford on July 26, 2015 at 9:25 pm

      I think you will like it because funny enough it doesn’t taste super coconutty :). let me know how it goes

  31. Kathleen Sullivan on July 19, 2015 at 11:39 am

    Where can we get the ice cream containers you use in your videos?

    • Gemma Stafford on July 20, 2015 at 12:53 pm

      Hi Kathleen, I get them on Amazon. Here you go http://bit.ly/IceCreamContainers. P.s you will need them for this week because I have a very special ice cream video coming up 🙂

  32. Amy :) on July 16, 2015 at 11:21 pm

    Hi! 🙂

    I really love your recipes, and I was wondering if adding oreos (or cookies) to this recipe would work? My family can’t have too much lactose, so this recipe is absolutely perfect for us!! I tried your cookies and cream ice-cream and microwave cakes and they are my new favourites!!

    Thank you so much!

    • Gemma Stafford on July 18, 2015 at 9:27 pm

      Hi Amy, you can absolutely add oreos or any cookies you like. It will take great 🙂

  33. LAUREEN LOPEZ on July 14, 2015 at 1:16 am

    Hi Gemma,
    Thank You for these recipes. I am from the Philippines where there are plenty of coconuts. I will definitely try these recipes. I will be using fresh coconut milk not the canned ones. would this affect the outcome?

    • Gemma Stafford on July 17, 2015 at 5:37 pm

      Thanks so much Lauren, really glad you my recipes and baking videos :). Fresh coconut I don’t think works because you need the fat solids from the meat of the coconut. if you can get that out yourself then you are good

  34. Ritu on July 13, 2015 at 9:21 am

    hey no sugar free ice cream?

    • Gemma Stafford on July 13, 2015 at 1:20 pm

      Do you mean ‘can you make a sugar free ice cream’?

    • Vishali on July 16, 2015 at 2:25 am

      Sugar free would sound good, because I want to cut down on it.

      • Gemma Stafford on July 17, 2015 at 3:41 pm

        unfortunately you do need the sugar to make it sociable. You can change the sugar to coconut sugar or agave or honey 🙂

  35. Jos on July 5, 2015 at 5:52 pm

    I personally dislike canned coconut milk (because of the guar gum/ xanthan gum additive, plus BPA thing) so I usually get the ones in the carton (Arroy-D is one of the brand that doesn’t contain those additives).

    However their coconut milk is known quite diluted so I usually get Arroy-D coconut cream. Will this work too, just matching the volume to 13.5oz (which is roughly 400ml)? Thanks. I am excited to give this a try!

    • Gemma Stafford on July 6, 2015 at 12:03 pm

      That should work fine. Let me know how yours turns out. 🙂

  36. malooky on July 5, 2015 at 10:59 am

    hy guys

  37. malooky on July 5, 2015 at 10:57 am

    hi gemma how are you

    • Gemma Stafford on July 6, 2015 at 11:50 am

      Hi! 🙂

  38. Harry on July 4, 2015 at 7:12 am

    Oh forget prev message, i see the condensed milk is made in step 2

  39. Harry on July 4, 2015 at 6:52 am

    In your video you mentioned adding a can of “condensed milk” and i read that in the directions above (step four in the first recipe on this page) , can you explain and elaborate? In the ingredient list there is no such item and i have not seen it in stores either. Is it a “mistake/carryover from the “regular” ice cream recipe that uses cream? Do you mean just the full can of coconut milk?

  40. Harry on July 4, 2015 at 6:47 am

    What happened to the raspberry ripple recipe?

    • Gemma Stafford on July 9, 2015 at 3:11 pm

      oh sorry Harry. I didn’t realize it wasn’t there. I just added it there now. Thanks for letting me know.

  41. Maritza on July 3, 2015 at 5:08 am

    Hi Gemma, Thank you for so delicious recipes. I”m waiting for more ice pops ones.

  42. Rosa on June 25, 2015 at 2:19 pm

    Thanks

  43. Rosa on June 25, 2015 at 12:54 pm

    Gemma, I sent you a previous message asking you which whipped cream and cream cheese you use but I don’t remember from where I sent it and I have no idea if you answered or not. Now I know where this message will best sent from so I can track it down. IThanks much !!

    • Gemma Stafford on June 25, 2015 at 12:57 pm

      Hi Rosa, I saw your comment and replied, but I’m not sure which post it was on either 🙂
      You can use whichever brand of whipping cream and cream cheese is available at the market. Hope this helps!

      • Couponqueen63 on October 1, 2016 at 7:56 am

        I make homemade cream cheese i dont like the store bought

        • Gemma Stafford on October 2, 2016 at 2:49 am

          YEA! that is great to hear 🙂

  44. Sophie on June 25, 2015 at 9:05 am

    Hi Gemma! I tried to make this coconut ice-cream, but I used coconut cream for the condensed milk. Now my ice-cream base is very liquidy and will not whip up. How do we fix this problem??

    • Gemma Stafford on June 25, 2015 at 12:58 pm

      Did you make sure to chill your ingredients before you started?

  45. Rosa martinez on June 24, 2015 at 9:06 pm

    Hello Gemma, I just came across your videos and they all look vey delicious. I love the homemade ice cream Ideas and dying to try the milkshakes!!!

    • Gemma Stafford on June 25, 2015 at 11:54 am

      Delighted you found my channel Rosa. Good luck with your ice cream, and the Milkshakes are awesome!!! I recommend all of them 🙂

  46. Terry on June 22, 2015 at 9:22 am

    Hi Gemma:

    Can you kindly tell me how to make carrot ice-cream?
    Thank you

    • Gemma Stafford on June 25, 2015 at 12:18 pm

      I will add it to my list. Thanks for the suggestion, Terry 🙂

  47. annette on June 21, 2015 at 5:56 pm

    these all look so good.

    • Gemma Stafford on June 22, 2015 at 10:42 pm

      Thanks so much Annette :), glad you like them

  48. Therry on June 16, 2015 at 12:24 am

    Hi Gemma, on daily basis I make my own coconut milk, just asking how many cups (ounces) of coconut cream do I need to make the milky base (the one replacing the whipping cream in your previous recipes) and how many cups (or ounces) do I need to make the coconut condensed milk part, thank you in advance

    • Gemma Stafford on June 22, 2015 at 3:22 pm

      You will need a total of 17 ounces. Hope this helps 🙂

      • Eve on August 21, 2016 at 12:51 am

        Hi Jemma!
        Thanks for your awesome recipes. May I just ask if I can use fresh coconut milk?

        Thanks and God bless 🙂

        • Gemma Stafford on August 21, 2016 at 1:44 am

          Hi Eve,
          I do not know as i never have this! Coconut milk in the can is made from the flesh and water of the coconut. i am not luck enough to be able to experiment with fresh milk,
          Gemma 🙂

  49. Torie on June 14, 2015 at 6:38 pm

    Love this! How could I do this with soy milk? My fiance hates coconut but doesn’t mind soy or almond milk.

    • Gemma Stafford on June 18, 2015 at 9:10 pm

      Thanks Torie. So for my recipe you need coconut milk because the coconut whips. Almond milk does not whip. But there are recipes out there that are different method but use almond milk.

  50. Tina Jo on June 14, 2015 at 4:58 pm

    Hi, Gemma!

    I’m interested in making this for my dear husband who loves ice cream, but it doesn’t love him. Does it taste like coconut? Also, how would you suggest I make it mint chocolate chip (his favorite)?

    Thanks!
    Tina Jo

    • Gemma Stafford on June 18, 2015 at 4:35 pm

      Hi Tina Jo! Thank you for your note. The ice cream has a slight taste of coconut but it really depends upon what other flavors you add. For Mint Chocolate Chip, you can find my recipe here in my most recent Ice Cream video (https://www.biggerbolderbaking.com/homemade-ice-cream-party/). You can just experiment with the flavors that you add until you find something you all enjoy. Thank you so much for watching! 🙂

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