This no-churn paleo and keto vanilla ice cream is ridiculously creamy and fragrant. It stays scoopable instead of freezing rock-solid like many homemade low-carb ice creams.
The earlier version of this recipe is now labeled as our keto frozen yogurt.
Paleo & Keto Vanilla Ice Cream
No-Churn & Super Creamy
We updated our popular keto vanilla ice cream to be no-churn, extra creamy, and to include a dairy-free paleo option. The recipe follows the same approach as our highly rated keto chocolate ice cream but simplified so you can make it without an ice cream machine.
Each serving has about 2 g net carbs, which is lower than most store-bought low-carb ice creams that typically range from 4–7 g net carbs per scoop.
The Method
This no-churn ice cream is simple to make: gently heat full-fat coconut milk with sweetener and vanilla to dissolve solids and infuse flavor, whisk in a small amount of xanthan gum (or arrowroot if you’re following paleo) to stabilize, cool the mixture, then fold it into whipped heavy cream or chilled coconut cream. Whipping traps air and xanthan gum helps keep the texture smooth and creamy.
If you plan to store the ice cream for a while, adding a tablespoon or two of a high-proof spirit (vodka, brandy, etc.) helps prevent the mixture from freezing too hard. Use sparingly — too much alcohol will make the ice cream slushy.
The Vanilla
For the most natural, layered flavor, split a vanilla bean and simmer the seeds in the coconut milk. If you prefer, up to 1 1/2 tablespoons of vanilla extract will work — increase to 4–6 teaspoons if you aren’t using a vanilla pod.
Nielsen-Massey Madagascar vanilla is a favorite for its consistent, rich flavor in frozen and baked recipes.
The Sweetener
Xylitol is an excellent choice for keto ice cream because it helps retain a creamy texture and reduces iciness, similar to how a small amount of alcohol can. Erythritol can also produce very good results. Important: xylitol is toxic to dogs, so keep any xylitol-sweetened ice cream well away from pets.
The Recipe Video
The no-churn method works for other flavors too — add mix-ins or extracts as desired. Note the coconut base without cocoa will be a bit thinner than a chocolate base; check the video for texture reference.