Print

Paleo Vanilla Ice Cream (AIP | Vegan | Keto)

Paleo Vanilla Ice Cream
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://icecreamin.com/paleo-vanilla-ice-cream/