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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
Get 4 more flavors of my Dairy-Free Coconut Ice Cream!
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Nutella Dairy-Free Ice Cream
Ingredients
- 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)
Instructions
- 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.
Recipe Notes
Use full fat milk. Low fat doesn’t contains enough fat to create solids.
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!
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
Hi Gemma,
Can I make this in an ice cream maker? I feel this would be quicker, and the texture in
an ice cream maker is something you just can’t get in the freezer.
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
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?
Thanks Ms.Gemma for this scrumptious ice cream.Love it. I just made the Nutella flavor . ♥️♥️♥️
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.