These look amazing!!! I am so excited these are vegan and dairy-free, thank you for sharing! Vanilla is such a classic, I think I'll have to try that one first!
Hi, I Love the idea of Dairy-Free Coconut Ice Cream. As you used 3 cans of coconut milk, it would probably make a huge batch. But how long does it stay fresh/taste good.
Thank you so much for having this simple recipe. You made my 88 year old grand mother whose on hospice very happy!! The natural flavor brought back childhood memories of when her mother made ice cream from scratch. GBU
THANK YOU SO MUCH!!! ❤ My family has had to go dairy free because of eczema, and we really miss ice cream. Other alternatives use bananas, but my hubby can't have those either. I am so excited to try this!
I came today to youtube hoping I could find an excellent matcha ice cream recipe and I had to search in your channel first and... I knew you wouldn't fail me. The best bolder channel recipe for sure.
Hi Gemma. I've been following your videos for quite some time now and I've tried few of them and really loved them. My family is so happy with my cooking art. Thank you so much for such lovely videos and I hope you go a long way ahead. Good luck! I've an other thing to share. I'm a vegetarian so I'd want you to do some tasty and easy breakfast,lunch,dinner and snack recipes in future.
Yes, you can! It's the only sugar-free sugar substitute that's able caramelize. Hope you get on well: www.biggerbolderbaking.com/how-to-make-dairy-free-condensed-milk/, www.biggerbolderbaking.com/dairy-free-homemade-ice-cream/
I've been watching your videos so much lately and I've been loving each and every video of yours. You deserve the world as your subscribers. Lots of love from India❤️
I finally made this recipe. Delicious. Be patient with the sweetened condensed milk. But The most difficult part was getting the chilled coconut cream out of the tin of Trader Joe’s full fat organic coconut milk, my suggested go to brand. Here’s my tip: when you remove the lid, take a sharp knife, carefully cut the cream into 1/4s or 1/8s, then pour the contents of the milk into a strainer over a bowl, and you’ll have all of the coconut cream easily separated from the liquid. I used this recipe base to make a sort of semi Fredo chocolate walnut ice cream cake. That’s another story L O L. I wish I could share a picture of my creation here on RU-vid?
Almond milk is a good choice, if you like the taste of almonds! Soy milk will also work for this. You need to reduce the milk to about 40% of its volume, so that it thickens with the sugars. Do check out the condensed milk video here on the website, www.biggerbolderbaking.com/how-to-make-dairy-free-condensed-milk/
I have tried many brands of full fat coconut milk, but I have never been able to make it whip like that. The one (Arroyo D) without guar had a lot less coconut solids. I have tried Thai Kitchen and Whole Foods 365 (has the most coconut solids), but they dont whip. Both with guar. What am I doing wrong? However, I see that I should cook my condensed milk longer. After a half hour, it’s not like yours. Thank you very much. I can hope you can help me. I miss ice cream. I appreciate all your hard work
Monk fruit or allulose will work. Other sugar free sugar substitutes are not able to caramelize so won't work. Give it a go: www.biggerbolderbaking.com/how-to-make-condensed-milk/
Omg! I’ve been searching the internet for days trying to find a non-dairy, coconut milk base, homemade ice cream made without an ice cream maker. It’s like your video fell from ice cream heaven! This video is still rocking after 7 years! 🕺🏾💃🏾Thank you for sharing! 🥰
+Gemma Stafford Yeay! Thank you. I was sipping on Baileys last night while watching the ice cream series and thought hmmm let me drop Gemma a comment. Another flavor I thought of was Cointreau :) or frangelico
What should be the temperature of my home freezer? My ice cream made with whole milk, half and half, sugar all boiled well and custard powder, became hard in the freezer. I did churn cold mix in cold food processor before putting in the freezer.
Nothing special about the temperature. What causes this is usually a high water/low fat content. The coconut cream is high fat, and condensed milk is low water content. Your ingredients didn't have enough fat content. Use some vanilla extract which has alcohol to lower the freezing point, so your ice cream may be more scoopable. You can always find links for written recipes below or above my videos/in my posts. But here you go: www.biggerbolderbaking.com/dairy-free-coconut-ice-cream/
hey hii gemma.. i have a query..i tried ur pineapple coconut no machine ice cream with dairy heavy cream.. but my ice cream became bitter why so? i really want to know.. i used fresh pineapple crush and heavy cream
Hi there, the acid in the pineapple soured the cream! Pineapple is a better match with non dairy. greek yogurt, or coconut cream. i am not sure what you did here, but pineapple is acid! :)
Hi Gemma! Aside from being vegan and dairy-free, is this recipe low-fat, low-calorie and low-sugar? I will be using coconut sugar to substitute the white sugar.
Coconut milk and solids are high in fat so it can whip up to reach a close consistency with dairy heavy cream. To lower the sugar and calories, You can use Monk Fruit sweetener (lakanto) or erythritol. They are diabetic friendly natural sugars which are able to caramelize so can be used as white sugar at 1:1 ratio. When it comes to calories and carbohydrate content, there's no difference between coconut sugar and white sugar - both have 16 calories and 4 grams of sugar per teaspoon. Coconut sugar is often hyped as retaining many minerals from the sap, especially potassium. Hope this helps!
@@biggerbolderbaking Is it possible to solely use erythritol to substitute the white sugar in your recipe at 1:1 ratio? because I have done some research and it seems that erythritol is only about 60-70% as sweet as sugar. It is also stated that there is a maximum dose of erythritol (massive quantities may cause stomach upset). People are also suggesting blending it with high-intensity sweeteners (ex. stevia/monkfruit) because erythritol is less sweet than sugar. However, I find monk fruit/lokanto very very pricey in my country and many say that stevia can leave an unpleasant after taste. With that said, would it still be better to use it as a blend or will just using erythritol as a substitute for sugar do the job? Thank you, Gemma!
@@biggerbolderbaking Thanks for the quick response. I was actually in the process of opening the coconut cream can. I wonder what I can do with this cream though? Can this be used as a mousse?
hi gemma can I ask if I can use fresh coconut milk? I live in the Philippines and its hard to find coconut milk in can since we have a lot of coconut. Thanks!
I want to make my friend and myself some icecream. It needs to be dairy free, does not need to be vegan. But she is allergic to coconut. Could you please come up with an almond milk version, save our tummies!
Hi Gemma. In my country they sell the coconut cream (idk about other countries) so I don't have to make it. Is it okay to use it or do I have to make it? Also, this can has a different size and it's measured in ml. How much ml of cream would that be?
For some reason this does not work for me, I do not know why. I have only succeeded with cans of coconut milk, with the water separated from two of these. you can try if you like, but you will need to make the condensed coconut mil from a can of full fat milk. follow the measurements for the recipe, the cream element is about 1/2 of the can. :)
Thanks for being here! "No machine" in ice cream recipes over the internet refers to no traditional ice cream makers. This method is the easiest way to give you the best result. Hope you give it a go and enjoy!
@@biggerbolderbakingThanks for the reply! I understand. Maybe "No Ice Cream Machine" would be more literal. ;) My son and I love Vegan Ice Cream. He thinks it's hilarious that you say "MACHINE" here. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nvclbHE-ZI8.html Thanks for sharing, and we will definitely look around you channel more!
Gemma Stafford thanks. I'll have do look for it, I saw one recipe, already. I enjoy your ideas, on natural extracts, etc....., I'm glad I found your channel.
never in my life seen anyone make such glorious recipes with so little effort..and such a spirit of joy about you...I am now hooked..i had made the ice cream months back but you have opened an entirely new world of flavors for me..Thank you!!
Audra Hollis Hi Audra! Thank you so much for your lovely message. I really appreciate it. My goal is to create recipes that everyone can make so I really hope you do! Have you seen my original Ice Cream Flavors (bit.ly/Gemmasicecream) and new Chocolate Fudge recipes (bit.ly/GemmasNEWFudge). Thank you so much for watching!
@@biggerbolderbaking After separating the cream from the water of the two cans, I tried to whip the cream manually and the solid separated from the liquid. I heated it up to mix it together again, put it in the fridge and tried to whip the cream up again. It's foaming, but not turning into frosting. What can I do? Thank you
+Elaine Norman Hi, when I first made it I used as much stevia (2/3 cup) and it came out so good, but then I made it again using just 1/2 cup of stevia and it came out much better. 😊
And if you do please make it a Ben and jerrys inspired video with its flavours like vegan brownie , vegan cookie dough, and vegan peanut butter cup ice cream!
I agree I would love if she did more vegan recipes especially Ben and Jerry's, I have to be vegan for health reasons so it would be great if she did more so I can have my ice cream
If you want this recipe to work for you, find a brand of full fat coconut cream WITHOUT any stabilizers or gum. The stabilizers, I think, is what prevents coconut cream to separate. The ingredients list should only have one ingredient (coconut cream).
I haven't tried this recipe yet, but I wanted to point out that if you freeze the video at 1:55, you can see that the ingredients in her cans are: Organic Coconut, Purified Water, and Organic Guar Gum.
Sara Kelly Tan or better yet, make it yourself! 2 cups unsweetened coconut flakes and 2.5 cups water in a pot. Bring to a boil then let sit (official recipe is for 1 hour, but I let it sit overnight then I reboil then cool for an hour to get the highest fat content ), then blend in blender until it looks like applesauce (2 min) then strain in cheese cloth or nut milk bag. Makes 1 cans worth.
@@fourtaste Good afternoon I am just making my Coconut Condensed milk, my 2 cans of coconut milk are in the fridge as this is where I always store them anyway, so when you said it didn't work (your icecream ) what part did not work? Of course I shall have to await my coconut condensed milk to cool for to be able to use it in the icecream recipe, for which I plan to make Lemon and lime Meringue. .Not sure if it will work out but wondering from your experience of it not working have you changed anything ? Thank you
This curdled for me. What did I do wrong? EDIT: 2nd Attempt a success. Think I whipped for too long the first time. I used Coconut sugar as it is low GI and I am Diabetic so try to avoid insulin spike as much as possible. Coconut sugar gives the Ice-cream a caramel colour and I found the Ice-cream had a very sweet carmelly flavour to it, it was actually sickly sweet in my opinion but I dont have much of a sweet tooth anymore. I added 1tsp freshly grated Ginger, and 1tsp Mixed Spice (cinnamon, nutmeg and all spice) for a Gingerbread Ice-cream flavour that is sooo delicious. Really you must try this flavour!!!
Could you do Carrot-ginger ice cream? I tasted it in a US restaurant and it was super delightful during summer...but I can't find the same adventurous flavor here in Germany.
I'm allergic to a specific milk protein, therefore I can only eat dairy-free stuff (even bread, cake...). Since I'm in Brazil and we have beautifully fresh passion fruit in our orchard, I'll try this recipe with them. I bet it will be delicious! Thanks so much for this recipe, Gemma! I miss ice cream a lot and this will make my Brazilian summer much happier! :D
Luli Nasser That's so great to hear! It is such a gorgeous ice cream you won't miss the real thing. And I'm sure your passion fruits would be gorgeous! Let me know how it goes for you. :)
I did it last night and I shared it with my family today after lunch. It was divine! This is the best dairy-free ice cream recipe I've found so far. Everyone loved it! I can't thank you enough, Gemma! ;)
Good afternoon Just wondering if Palm Sugar worked.. (I know there are some issues with Palm Oil Palm sugar and the Palm trees ) so wondered if and how you icecream turned out? I normally cook and bake with only Coconut Sugar but found some left over white sugar so have put that into my condensed milk that is simmering away.. Coconut sugar will be in my next can of condensed milk as it already has a beautiful natural caramel flavor
@@alisonstevens8687 Palm sugar comes from the sugar palm tree, not the oil palm tree. There is no such thing as palm oil palm sugar. There are no issues with trees.
Hi Gemma! I decided today to make your dairy-free ice cream. I was going to make the condensed milk, but instead it came out like THICK CARAMEL (dulce de leche) tasted just like caramel with a little bit of a coconut taste it was sooo good 😍😍😍. Did u know u could make caramel of coconut milk?!
