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Strawberry and Mint 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.

Strawberry & Mint Dairy-Free Ice Cream

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Hi Bold Bakers!

Strawberry and Mint works together on so many levels. It’s the perfect balance of sweet and fresh. Mint pretty much woks with all fruit but there is something harmonious that happens when it is paired with strawberries.

Using the same method as my 2 Ingredient No Machine Ice Cream and only 2 Dairy-Free ingredients, this ice cream is a winner on lots of levels. Also note, it is not just for vegans, it’s so delicious that everyone should try it.

One of the 2 ingredients is my Coconut Condensed Milk. Now this is easy to make, it’s just milk and sugar and I have a step-by-step video showing you how. You want this guy to be really cold so have it in the fridge overnight.

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. Now I said in the video not to use 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.

Strawberry & Mint Dairy-Free Ice Cream

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Get 4 more flavors of my Dairy-Free Coconut Ice Cream!

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.

Strawberry Mint Dairy Free Ice Cream
 
Prep time
Total time
 
Author:
Serves: 2 pints
Ingredients
  • 1 recipe of coconut condensed milk
  • 2 cans (13.5 oz each) full fat coconut milk
  • 2 tsp vanilla extract (optional)
  • 1-12 fresh or frozen defrosted strawberries, pureed
  • 1 tsp mint extract
Instructions
  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. Add in the strawberry puree and mint extract then whisk together until combined and even in color.
  4. 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.
  5. TO MAKE THE LABELS: Get the Ice Cream Label PDF Template.
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

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11 Comments

  1. Riva on March 22, 2017 at 5:58 am

    Hi Gemma
    Can this recipe be made using your two ingredient ice cream method I.e using whipping cream and condensed milk

    • Profile photo of Gemma Stafford Gemma Stafford on March 22, 2017 at 9:51 am

      Sure it can, it will be good!
      Gemma 🙂

  2. Riva on March 22, 2017 at 5:56 am

    Hi Ge!mma,I simply love your amazing recipes..,I had one guestion:can we make this icecream using your other two ingredient method I.e. using whipping cream and condensed milk .Thank you

  3. saimon osman on March 17, 2017 at 7:59 am

    dear madame I am mr: saimon osman from Bangladesh.I like your all are recipes.my needs your help recipe formula popsicles ice cream and candy .my needs popsicle molds and candy molds .please you advice me as possible way.best regards .

    • Profile photo of Gemma Stafford Gemma Stafford on March 17, 2017 at 10:50 am

      Hi there,
      I amm not sure if I can help you. I demonstrate home baking, I do not supply items. I tend to shop around for my supplies, I get lots of my utensils from amazon.com, but I only buy for my own use.
      Popsicles molds
      http://amzn.to/2aPmItk
      Gemma 🙂

  4. Profile photo of Sandy Chen Sandy Chen on March 13, 2017 at 4:12 pm

    HI Gemma
    I like recipes that are brownies but i don’t have butter so can you MAKE BUTTER FREE BROWNIES AND SEND THE LINK TO ME PLEASE thanks>

    • Profile photo of Gemma Stafford Gemma Stafford on March 14, 2017 at 11:15 am

      Hi Sandy,
      most brownie recipes need some form of fat. if you do not have butter you can substitute margarine, even a vegan margarine will do, though I always say butter is better!
      Gemma 🙂

  5. Profile photo of Avery_baker Avery_baker on February 21, 2017 at 1:54 pm

    I’m lactose free and gluten free so I will try this one out, and can you make some gluten free stuff.

    • Profile photo of Gemma Stafford Gemma Stafford on February 22, 2017 at 2:59 am

      Hi there,
      Yes, I am working on this. This is an important dietary area, and it is not my specialty, but I do try to attend to it where I can.
      The nut milks should be good for you, check this recipe out here on the website,
      Gemma 🙂

  6. Joann on January 26, 2017 at 1:10 pm

    Gemma…this was supposed to be the key lime pie ice cream recipe. You accidentally put the link for the strawberry mint.

    • Profile photo of Gemma Stafford Gemma Stafford on January 27, 2017 at 3:06 am

      Thank you Joann,
      I will check this out,
      Gemma 🙂

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