Who doesn’t love a scoop of vanilla ice cream? It’s simple, classic, and fits any mood or occasion. And the best part? You can still enjoy it even if you’re following a Paleo, AIP, Vegan, or Keto diet. This recipe is perfect for anyone who wants that creamy, dreamy indulgence without the guilt.
Why make your own? It’s healthier, easier than it seems, and completely customizable. With just a few clean ingredients, you’ll whip up an ice cream that tastes just as good—if not better—than anything store-bought. Let’s get started!
Quick Look at the Recipe
- Prep Time: 10 minutes
- Total Time: 35 minutes (plus freezing time)
- Servings: About 5
- Skill Level: Easy
- Equipment: Blender, optional ice cream maker, and a freezer-safe container.
Pro Tip: Don’t have an ice cream maker? No problem! I’ll walk you through a no-churn option.
What You’ll Need
Ingredients:
- Coconut Milk: 2 cans (13.5 oz each) of full-fat coconut milk. Want it extra creamy? Use coconut cream!
- Sweetener: ⅔ cup maple syrup (or liquid allulose for Keto).
- Vanilla Extract: 2 tablespoons (it’s optional, but it makes the texture creamier).
- Sea Salt: A pinch (optional, but it boosts the flavor).
Substitutions:
- No maple syrup? Try honey (Paleo-friendly) or monk fruit sweetener (Keto).
- AIP-follower? Use alcohol-free vanilla flavoring instead of extract.
- Need an alternative to canned coconut milk? Try homemade coconut milk or a mix of coconut and almond milk.
How to Make It
Step 1: Prep Your Gear
If you’re using an ice cream maker, stick the bowl in your freezer at least a day ahead—it needs to be ice-cold for proper churning.
Step 2: Blend the Base
Throw all your ingredients into a blender: coconut milk, your sweetener, vanilla, and that pinch of salt (if you’re using it). Blend it on medium speed for about 30 seconds, or until everything’s smooth.
Key Tip: If your coconut milk is clumpy, don’t panic! Just keep blending until it’s silky and lump-free.
Step 3: Churn (or No-Churn)
- With an Ice Cream Maker: Pour the mixture into the pre-frozen bowl and churn following the machine’s instructions. In about 20-25 minutes, you’ll have soft-serve perfection.
- Without an Ice Cream Maker: Pour the mix into a freezer-safe container. Stir it every hour for the first 3 hours (this keeps it creamy and prevents ice crystals).
Step 4: Freeze
Want that perfect scoopable texture? Transfer the ice cream to a container, smooth the top, and freeze it for 2-4 more hours. Before serving, let it sit at room temp for about 10 minutes—it’ll scoop like a dream!
Get Creative with Variations
- AIP Option: Use vanilla powder or alcohol-free flavoring.
- Keto-Friendly: Replace maple syrup with liquid allulose or powdered monk fruit sweetener.
- Chocolate Swirl: Drizzle melted dark chocolate during churning.
- Mint Chocolate Chip: Add peppermint extract and chocolate chips.
- Berry Swirl: Mix in some strawberry or blueberry puree before freezing.
Seasonal Twist: In summer, serve with fresh fruit. In fall, add a sprinkle of cinnamon or pumpkin spice to the mix.
Tips for Serving & Storing
- Serving Ideas: Scoop it into cones or bowls. Top it with fresh berries, crushed nuts, or a drizzle of dark chocolate for extra flair. It’s also amazing with warm desserts like cobblers or pies!
- Storage: Keep it in an airtight container in the freezer for up to 2 weeks. (Pro tip: Homemade ice cream is best enjoyed sooner rather than later.)
This Paleo Vanilla Ice Cream is proof that healthy eating doesn’t mean sacrificing flavor. So grab a spoon and dig in—you deserve it! Have fun experimenting with flavors, and let me know how it turns out. Happy scooping!
PrintPaleo Vanilla Ice Cream (AIP | Vegan | Keto)
This creamy, dairy-free Paleo Vanilla Ice Cream is a healthier twist on the classic dessert. Made with coconut milk and naturally sweetened, it’s perfect for those following AIP, Vegan, or Keto diets. Whether you’re indulging on a summer day or pairing it with a warm dessert, this recipe is a guilt-free treat that’s easy to make and endlessly customizable.
- Prep Time: 10 minutes
- Cook Time: 25 minutes (churning)
- Total Time: 35 minutes (plus freezing time)
- Yield: 5 1x
- Category: Dessert
- Cuisine: Paleo, Vegan
Ingredients
- 2 cans (13.5 oz each) full-fat coconut milk (or 3½ cups homemade high-fat coconut milk)
- ⅔ cup pure maple syrup (substitute with liquid allulose for Keto)
- 2 tablespoons vanilla extract (optional for creamier texture)
- ⅛ to ¼ teaspoon sea salt (optional, enhances flavor)
Notes on Ingredients:
- Use high-quality coconut milk without additives like guar gum for the best texture.
- Vanilla extract lowers the freezing point, making the ice cream smoother.
- For Keto, liquid allulose prevents ice crystals and keeps net carbs low.
Instructions
- Prepare Equipment: Place your ice cream maker’s freezer bowl in the coldest part of your freezer for at least 16–24 hours before use. Ensure it’s fully frozen to achieve the best results.
- Blend Ingredients: In a blender, combine coconut milk, maple syrup (or allulose), vanilla extract, and sea salt. Blend for about 30 seconds until smooth and creamy. Ensure there are no lumps in the mixture.
- Churn Ice Cream: Pour the blended mixture into the pre-frozen ice cream maker bowl. Churn according to the manufacturer’s instructions, typically about 20–25 minutes, until it reaches a soft-serve consistency.
- Freeze for Firmness: Transfer the churned ice cream to a freezer-safe container. Smooth out the top with a spatula and cover tightly. Freeze for an additional 2–4 hours for a firmer texture.
- Serve: Let the ice cream sit at room temperature for 10–15 minutes before scooping to soften slightly.
Notes
Serving Suggestions:
- Serve in bowls or cones topped with fresh fruit, nuts, or a drizzle of chocolate.
- Pair with warm desserts like cobblers or pies for a delightful contrast.
Tips & Tricks:
- If you don’t have an ice cream maker, pour the mixture into a container and freeze. Stir every hour during the first three hours to mimic churning.
- For extra creaminess, use coconut cream instead of coconut milk.
- Avoid over-churning as it can lead to a grainy texture.
Storage & Reheating:
- Store in an airtight container in the freezer for up to two weeks.
- Allow frozen ice cream to thaw at room temperature for about 10–15 minutes before serving.
- Avoid refreezing melted portions as it may affect texture.