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Nutella Swirl Coconut Ice Cream - This Dairy Free 2 ingredient is out of this world, and you don't even need an ice cream machine to make it.

Nutella Swirl Dairy-Free Ice Cream

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Hi Bold Bakers!

We know that coconut and tropical flavors work really well together, but you never think of a flavor like chocolate complementing coconut. Prepare for me to rock your world, and your tastebuds. This ice cream is made using just 2 ingredients and it is a No Machine recipe so it could not be simpler.

One of the 2 ingredients is my Coconut Condensed Milk. And the second ingredient is coconut solids. Now here’s a fancy trick for you, take 2 cans of full fat coconut milk. Pop the whole tin in the fridge over night. The next day turn the tin upside down, open his top, which was his bottom and you will see the coconut water on top and the solids underneath. We want the solids to make our ice cream and not the water. Pour away the water but make sure to save it for smoothies or curries.

Note: I bought 4 tins of the same brand of coconut milk and not all the tins separated like I mentioned above. Unfortunately, you don’t know this until you open them. This happens because the fat content varies from can to can. The coconut milk you use has to be full fat and it has to be coconut milk, not coconut cream. I have had trouble in the past using coconut cream, however if you can get this to work for you then go ahead.

Nutella Swirl Dairy-Free Ice Cream

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Dairy-Free Coconut Ice Cream (No Machine) - This Dairy Free 2 ingredient is out of this world, and you don't even need an ice cream machine to make it.

1 from 1 vote
Nutella Swirl Coconut Ice Cream - This Dairy Free 2 ingredient is out of this world, and you don't even need an ice cream machine to make it.
Nutella Dairy-Free Ice Cream
Prep Time
45 mins
Total Time
45 mins
Servings: 2 pints
Author: Gemma Stafford
  • 1 recipe of coconut condensed milk
  • 2 cans (13.5 oz each) full fat coconut milk
  • 2 tsp vanilla extract (optional)
  • ¼ cup Nutella
  • ¼ cup toasted hazelnuts roughly chopped (optional)
  1. Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight.
  2. 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 coconut water that has separated from the cream to use in a smoothie.) With an electric beater or a stand mixer, whip up the coconut cream on high speed for 3-4 minutes until it's light, fluffy and looks just like whipped cream.
  3. Add the condensed coconut milk and whip on high speed for another 2-3 minutes or until thickened. Stir in vanilla extract if desired. Spoon the Nutella into the center of the mixing bowl. Using a spatula gently fold from the center out, creating streaks of Nutella throughout. If using, sprinkle over toasted hazelnuts.
  4. Transfer to a lidded container and freeze for 4 hours or overnight.
  5. This will last in the freezer 6-8 weeks.
  6. As this ice cream does freeze harder than my other just give it a few minutes at room temperature to make it easier to scoop.
  7. TO MAKE THE LABELS: Get the Ice Cream Label Template PDF.
Recipe Notes

Coconut cream will not work for this recipe.
Use full fat milk. Low fat doesn’t contains enough fat to create solids.


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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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  1. Pierra on May 5, 2018 at 8:13 am

    Hi Gemma,

    From one of your ice cream recipe, you add honey to make ice cream. Can I replace condensed milk by honey in this recipe? Another question is if i want to use coconut cream, should i just as using coconut milk to put it upside down in the fridge? Does it also seperate water and cream? Thx

    • Gemma Stafford on May 5, 2018 at 10:19 am

      Hi Pierre,
      In most of the ice cream recipes there are two ingredients, cream and condensed milk, or coconut cream and condensed milk. you cannot replace the condensed milk in this recipe with anything, it is what it is, nothing else will work for you. The additional ingredients change the recipe, balance out the sweetness and add flavor.
      Cans of natural coconut milk automatically separate into coconut water and the fat solids/cream. Choose a good quality one, organic if you can find it, and it will be good.
      I hope I understood your questions,
      Gemma 🙂

  2. BLCJazzie on June 15, 2017 at 7:59 pm

    I just discovered your channel. You are amazing. Love all the recipes. Even my hubby sits and watches the videos. Bread has been my nemesis. Yeast recipes and I don’t get along but I’m looking forward to trying out your crazy dough this weekend. I’ll let you know how it goes?

    • Gemma Stafford on June 16, 2017 at 3:54 am

      I am delighted to get you baking with yeast! It will be great, let me know how you get on with this.
      Men love to bake too, so get that man of yours into the kitchen too! then you can put your feet up lol,
      Gemma 🙂

  3. Mau on May 15, 2017 at 6:24 am

    Thanks Ms.Gemma for this scrumptious ice cream.Love it. I just made the Nutella flavor . ♥️♥️♥️

    • Gemma Stafford on May 15, 2017 at 6:55 pm

      Fantastic! I’m delighted to hear that 🙂

  4. Sienna on March 10, 2017 at 4:58 pm

    Hey Gemma it’s Sienna here, I just wanted to ask you something when I look up smithies on your website they don’t come up so could you please let my know why or how do do it

  5. Sarah on February 2, 2017 at 10:25 pm

    How frustrating, I was all set to make this and my coconut milk didn’t separate out. I can buy coconut cream, can I use it instead?
    One bonus though, I was able to find sweetened condensed coconut milk at my local supermarket.

    • Gemma Stafford on February 3, 2017 at 11:14 am

      Hi Sarah,
      If you made your own coconut milk with my recipe it will not separate out, this is because it does not have the fat in the dried coconut different. Fresh coconut is different. When you use this to make milk you use the flesh and the water, and blitz this. Then you add 4 – 5 cups of hot water, and allow to stand until cool. strain this, and chill it, it will separate. Organic canned milk will have this. if you shake the can in your store you will hear the difference!
      Gemma 🙂

      • Sarah on February 4, 2017 at 3:26 am

        Thank you for the tips on making homemade coconut milk I’ll keep them in mind next time.
        I was using commercial tinned milk and I now know it’s not the brand to use! Next time in the supermarket I’ll be shaking the different brand tins beforehand!
        I end up having great success using powdered coconut milk. I add enough warm water to the powder to get roughly the same consistency that you show in your video. I then chilled it and whipped it up with the condensed coconut milk, added in melted 90% Lindt chocolate and voila … Lamington Ice Cream! Utterly delicious!
        Thank you for your recipes.

        • Gemma Stafford on February 5, 2017 at 3:12 am

          Hi Sarah,
          That is so good to know, thank you for sharing this with us. I did not know that coconut powder would have sufficient fat content! This is not available widely either, so you hit on a great solution, and recipe too, well done you,
          Gemma 🙂

  6. Diana on January 26, 2017 at 2:49 pm

    Hi Gemma,

    This recipe sounds amazing! I do want to point out for your readers that do not eat dairy, nutella has dairy in it. I have seen chocolate hazelnut nut butters that are dairy free and can be used in place of nutella for this recipe.

    Thanks for all your hard work! Ive made so many of your recipes and recommend them often!

    • Gemma Stafford on January 27, 2017 at 2:37 am

      This is true, and there is a recipe for nutella/hazelnut spread here on my website too, which can be made dairy free. Thank you for your help!
      Gemma 🙂

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