5 NEW Ice Cream Flavors + Dairy-Free Coconut Recipe: Homemade Ice Cream (No Machine)

Make 5 NEW Ice Cream flavors plus a Dairy-Free Coconut base recipe!

SAVE 50% Off my Ice Cream Master Class:

* Homemade Disneyland Dole Whip:

Create your own Labels! Template located HERE:

Watch more NEW Episodes:
* Homemade Ice Cream Party:
* Homemade Popsicles:
* 1 Minute Mug Cakes Celebration:
* 1 Minute Mug Cookies:

Hi Bold Bakers! You’ve suggested so many great No Machine 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 Coconut 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 baking!

Go to my Instagram ( for my BONUS Ice Cream flavor recipe: Caramelized Banana Ice Cream!

WATCH more episodes of Bigger Bolder Baking HERE:
* Homemade Nutella & Crepes:
* Double Rainbow Cake:
* 5 NEW 1 Minute Mug Cakes:
* Homemade No Machine Ice Cream:
* Ice Cream Sandwiches:
* Holiday Ice Cream Flavors:


Dairy- Free Coconut Ice Cream & 5 NEW Flavors

1 can (13.5 oz) full fat coconut milk
⅔ cups sugar
2 cans (13.5 oz each) full fat coconut milk
2 tsp vanilla extract (optional)

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.
6. TO MAKE THE LABELS: I posted a PDF for the labels on my facebook page

Vanilla Ice Cream
* Mix together 2 Cups ice cream base, 1tsp of vanilla extract and seeds from ½ vanilla pod

Chocolate and Almond Ice Cream
* Mix together 1 ¾ cups ice cream base with 3 tblsp of cocoa powder and ⅓ cup toasted almonds

Raspberry Ripple Ice Cream
* Mix together 2 cups ice cream base with 2 tblsp of raspberry puree
*For the puree, blend 1/2 cup of fruit and 2 tablespoon of sugar

Pina Colada Ice Cream
* Mix together 2 cups ice cream base with ½ cup of pineapple puree
*For the puree, blend 1/2 cup of fruit and 2 tablespoon of sugar

Matcha Green Tea Ice Cream
* Mix together 2 cups ice cream base with 1 ¼ tblsp of matcha green tea powder
* You can find Matcha Green Tea Powder in many grocery stores. I bought it from the Republic of Tea ( but you can find many different brands.

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