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
- 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)
Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight.
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.
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.
Transfer to a lidded container and freeze for 4 hours or overnight.
This will last in the freezer 6-8 weeks.
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.
TO MAKE THE LABELS: Get the Ice Cream Label Template PDF.
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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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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