Suuuper Creamy No-Churn Vanilla Ice Cream ๐Ÿฆ๐ŸŽฅ gluten free, keto & paleo

89 comments

  1. Courtney says:

    I’m going to make this now! Does it taste yogurty/tangy, or more just like ice cream? (Sorry to be spamming you with so many comments!)

    • Paola says:

      Hahaha no worries! Love to be spammed by comments ๐Ÿ˜‰

      It’s slightly tangy, but not full-on froyo. I just find all coconut milk to be too heavy taste-wise, and the cup of yogurt livens everything up! xo!

      • Jackie m says:

        am i going blind, but I don’t see any yogurt in the written list of ingredients. (I haven’t seen the video yet) ??

        I also have a question…could you use Popsicle molds to mold these in or is this too soft for that? (I love Popsicle and it helps with portion control ๐Ÿ˜‰

        • Paola says:

          Hi Jackie! As stated, the recipe used to have yogurt but it’s since been changed to make it creamier and no-churn (so no more yogurt!). Popsicle molds work the charm ๐Ÿ˜‰ xo!

          • Syl says:

            Hi… I would love to check out the version that had yogurt in it if you still have the recipe handy? This ice cream is fantastic!!! Thanks so much for sharing

          • Paola says:

            Hi Syl! I’ll be publishing an updated version next week as a frozen yogurt- hope you don’t mind waiting, just still playing around with ratios a bit! Happy you enjoyed this one ๐Ÿ™‚ xo!

  2. soraya miller says:

    WHAT?!!! This ice icream is MAGNIFICENT!!

    I don’t have a churner and couldn’t wait 6 hours! So I followed a tip I saw in a Tasty (I think?) video of putting everything in a ziplock bag, and then taking a lot of ice and rock salt and then shaking it for like 15 mins. I’m terrible at explaining, but look it up it’s awesome!

    Came out SO creamy and yummy!

    • Paola says:

      Oh AWESOME! I’m not sure I’ve seen the video but I’ll be sure to look for it…! 15 minutes by hand?! WOW! Thanks for the heads up and glad you loved it ๐Ÿ™‚

    • DENA says:

      I did the bigger icecream with my girl scout troop and it doesn’t take long. Maybe 5 minutes for it to start turning into icecream. We used rock salt with ice though inside of a baggie with another baggie inside of that containing the ice-cream mixture and just squished it around. It gets super cold so wear gloves ๐Ÿ™‚

  3. Anna S says:

    Funny that you mention NOT to blend coconut milk in a blender… as I just made, or I shoudl say attempted to make, a keto ice cream this past weekend and it all turned to curd…! The recipe said to mix everything in your high speed blender and then just put it in the fridge!!! I just threw it all away ๐Ÿ™

    I will be trying it this way THANKS!

    • Paola says:

      Guess what Anna? Same thing happened here! But you can always re-incorporate it by heating it up ๐Ÿ˜‰

      Essentially what you made was whipped coconut cream!

      Let us know how it works out! xo

    • Paola says:

      Hmmmm I’m not sure why it’s not showing on the label. I’ll need to check that for you, thanks for the heads up Debie.

      Though a quick estimate: 1 can full fat coconut milk has 65g fat. And 1 cup full fat Greek yogurt about 23g.

      So this gives a total of 88g of fat for the entire batch. And per serving (about 6) you get a 14.6g ๐Ÿ˜‰

      xo! Paola

    • Paola says:

      Hi Mide! My pleasure. You can use rum or whatever other high-percentage alcohol you have around.

      As it’s just for keeping the ice cream creamier, you can leave it out. Or simply up the vanilla extract (another alcohol) up a notch!

      xo! Paola

  4. Jennifer F says:

    My gaaaawd this was awesome! My boyfriend and I finished off the batch in one sitting… not to bad at 3g! Poured some melted Lily’s chocolate and got some great ice cream sundaes

    Tastes a bit like froyo? I suppose less tangy, but delicious!! Thank you for yet another great one!

    • Jennifer F says:

      I was also wondering if you think it would be good with some added cocoa to make a chocolate version? Thnx

      • Paola says:

        Hi there again Jennifer! So glad you guys loved this one as well! You can definitely go ahead and stir in some cocoa/cacao powder. I would suggest you do so when you are heating up the coconut milk so it incorporates evenly.

        I cannot give you an exact measurement, as I’m myself working on perfecting a keto chocolate ice cream (and still haven’t completely nailed it… I want it MUCH more chocolatey!) ๐Ÿ˜‰

        xo! Paola

    • Paola says:

      Hi Ann, almond milk won’t work here as you need the canned full-fat coconut milk (not the same as the drinkable coconut milk). If it’s a taste-thing, you really can’t taste the coconut though! xo

  5. molly says:

    Delicious! Third time making it and it’s always a big hit with the family! Reminds us of a cross between ice cream and froyo ๐Ÿ™‚

    • Paola says:

      Hi Judith! As in coconut flour? You want the fat from the full-fat canned coconut for this to work. xo

  6. Hope says:

    Hi!

    I see that xylitol was used as the sweetener for this which has 4g total carbs per serving, and the article says this recipe has 1 net carb per serving. What is the total carb count per serving for this recipe and how much is one serving? I’m counting total carbs instead of net and I have been looking high and low for a good low carb ice cream recipe. Thanks!

    • Paola says:

      Hi Hope! I would suggest you add the total carbs of the products you’re using then, as unfortunately I cannot help you there. xo!

    • Paola says:

      Hi Jessica! Yes, but you might want to check out our no-churn chocolate ice cream then (you can just leave out the cocoa and add more vanilla), I know that one has coconut milk too- but you can’t taste it at all.

      This one is slightly more froyo-like, so this recipe will be updated next week to mirror the chocolate one and this one will be relabeled as frozen yogurt. Hope this helps! xo

      https://www.gnom-gnom.com/no-churn-keto-chocolate-ice-cream/

  7. Montana Cai Hardy says:

    I can’t wait to try this! My husband and I have recently started the keto diet and I’m missing sweets so badly. Now I can have ice cream(a.k.a. my greatest weakness…) once again!

    • Paola says:

      Hope you enjoy Montana! p.s. check out the no-churn chocolate ice cream! It’s probably the most truly ice cream like recipe on the site ๐Ÿ˜‰ xo!

  8. Emily says:

    Thanks Paola for your fresh, inventive low carb recipes. following here from Oregon. this is my first time trying with vanilla bean pod(always used extract) itโ€™s so fragrant. Iโ€™m making it as we speak. I canโ€™t wait to try this ice cream!

  9. Bianka says:

    I just made this ice cream but I switched the vodka for Malibu and the vanilla extract for coconut plus I added some coconut shreds for texture.Great base what you can easily customize! I love it!

    Thank you ๐Ÿ™‚

    • Paola says:

      Hi Carol! The recipe was updated today to make it more creamy and no churn so I removed the yogurt. I’ll repost that recipe as a frozen yogurt in a bit ๐Ÿ˜‰ xo!

  10. Gabrielle Yoder says:

    What are your thoughts on using locust bean gum instead of xanthan gum in this? Same amount or different?

    I have a recipe similar to this but I use a bit of powdered whole egg to make it richer, like a French vanilla.

    • Paola says:

      Hi Gabrielle! Sorry I missed your comment earlier! In all honesty I’ve never worked with locust bean gum so I’m not sure how it would work, so unfortunately I can’t help you with this one. I do love the idea of powdered whole egg though!! xo!

  11. Gayle Kliemann says:

    I do not see yogurt in the recipe, but whipping cream. Comments mention yogurt
    Also, if allergic to coconut, could all heavy cream be used, of cream and yogurt? Or should I just look for another recipe?

    • Paola says:

      Hi Gayle! As mentioned, the recipe has been updated to make it creamer and no-churn. You can use all heavy cream too. xo!

      • Gayle Kliemann says:

        Thank you. So I would use coconut milk or heavy cream, and yogurt instead of whipping cream as itโ€™s written.

        • Paola says:

          Yogurt CANNOT be used in this recipe. You would need to use heavy cream twice if you don’t want to use the coconut milk. Just keep in mind that recipes are always best without any subs. xo

  12. Christina says:

    I really want to make this, but I am a bit confused about the difference between coconut milk (ingredient at the top) and whipped coconut cream (if not using dairy). I don’t see anything about it in the notes. Is that just whipped coconut milk (full fat) or the top skimmed from a can? And what is the best method for whipping it?

    Thanks, Paola! So many exciting new recipes all the time. You are a machine. Checking gnom-gnom is one of my favorite parts of my day!

    • Paola says:

      Hi Christina! You can indeed use the solid part from the can after refrigerating it overnight. Alternatively there are other brands (Roland for instance), that creamy right out of the can. You simply whip it with your mixer or kitchen aid until fluffy (I don’t have a video yet, but there are plenty on youtube). I hope this helped and thank you for your comment- so happy you’re loving the site so much! xo!

      • Christina says:

        Thank you for clarifying. Will try to find coconut cream or try making it. I noticed that coconut milks vary so much in texture and flavor depending on brand. And we don’t have that many options here.

    • Paola says:

      Hi Kate! They’re a pricey commodity indeed! And while you cannot reuse it, you can make it go the extra mile by not adding it to the milk (the vanilla bean seeds and a little extra extract will do). Then you can pop the pod ‘carcass’ into your sweetener to infuse it with a lovely vanilla scent. xo!

  13. Jade says:

    Canโ€™t wait to try this recipe! Just want to know if the mixture can be put in an ice cream maker? Iโ€™ve just bought one but the only Keto recipes I can find are no churn! Thanks!

    • Paola says:

      Hi Jade! Yeah definitely, takes about 15 minutes to churn (depending from machine to machine though) xo!

  14. Beth says:

    Hi, I’m new to gnom-gnom. Your site is very inspirational. Can I use guar gum instead of xanthan gum?

    • Paola says:

      Happy you’re enjoying the site so far Beth! I haven’t tried it personally with guar, but I do know that you can use it as a stabilizer in ice cream too. Unfortunately I cannot give you an exact amount :-S

  15. Dona says:

    This turned out really well! I took a little liberty with it well because thatโ€™s what I do ๐Ÿ˜‰ and I wanted icecream and didnโ€™t have all the ingredients.
    I used 2 cups HWC, 1 can Organic coconut cream, 2 Tbsp KerryGold butter, 1/2 cup sweetener, 1 Tbsp food grade glycerin, 2 Tbsp of my homemade vanilla (made with vodka) and scraped one pod I whipped it up with my kitchen aid mixer till it formed little peaks then I poured it into my kitchen aid icecream bowl and it turned out wonderful! Yum

    • Paola says:

      So happy it turned out so well for you Dona! And thank you from reporting back in such detail- super helpful! xo!

  16. Betsy says:

    Freshly made it was delicious, like real icecream!!
    I followed all your directions, i also used a real icecreammaker, so no crystals, my own vanilla/vodka extract and but next day in freezer it was rockhard.
    On pinterest i found a tip to put your container in a plastic bag to avoid to get harden, but that didnโ€™t worked either.
    So i donโ€™t know what i did wrong now….
    Any advice anyone??

    • Paola says:

      Oh no Betsy! What sweetener did you use? If you used erythritol that could be the reason? You added the xanthan gum right? Otherwise I would suggest you just take it out 10-15 minutes prior to scooping (any ice cream benefits from this), and it should go back to its original creaminess. Let me know! xo

  17. Tess says:

    Fantastic recipe! We made it on Sunday, stored it in an airtight container, and have been scooping it straight form the freezer. First homemade ice cream that isn’t an icy rock the next day
    Do you think we can do a chocolate version? Strawberry? Would you heat up the strawberries or add them raw?

    • Paola says:

      That’s awesome to hear Tess! There is already a chocolate version (check out the video on the post & search for the recipe on the blog). And regarding the strawberry version, you can either do them cooked or raw. It would work both ways, and it just really depends on how you like your strawberries (I would add a raw puree after whipping the cream for instance). xo!

  18. Caroline says:

    Hi
    Iโ€™ve done recipes and add the vodka but itโ€™s still hard rock !
    Iโ€™ve used the full fat coconut milk and the heavy cream then insert it in my ice-cream machine
    Is there a reason why it still hard.can I insert again some vodka or vanilla?thx for your help! The tast was great !

    • Paola says:

      Hi Caroline! What sweetener did you use? If you used erythritol that could’ve been the issue. Did you add some alcohol (either vodka or vanilla) from the beginning?

      I add 1 tbs of vanilla extract to mine and it’s enough to keep it form freezing rock solid. xo!

  19. Edith Navejas says:

    Hi Paola, my fiance and I love this recipe, thank you for sharing it! I was wondering what is the shelf life?

  20. Kerrie Crewe says:

    I made the original version of this and loved it. I then made the updated version but infused grated ginger to the coconut milk instead of vanilla pod and added 2 teaspoons of ginger powder simmering it for 8 minutes. I still used vanilla paste. My husband absolutely loved it but I found it a bit too creamy. So I just made it again but doubled the grated fresh ginger and upped the powdered ginger to 1 tablespoon. I also cut the cream to about 500ml and added 1/3 cup Greek yoghurt. I also added the vodka. I churned it for 25 minutes and OMG! It is amazing!

    • Paola says:

      Kerrie thank you for your detailed comment! Love what you did by adding it the Greek yogurt and giving it some froyo style tanginess ๐Ÿ™‚ xo!

  21. Sonia Mehrotra says:

    Hi…love the possibilities with this recipe. I love that it is eggless. Would like your advice on the same… if I add berries cooked to a jammy consistency as a variation how much fruit would you recommmend for this basic recipe? Would adding uncooked crushed fruit require more thickener?Also what are your thoughts on using gelatine to set the ice cream and reduce crystallisation and hardness upon freezing? Thanks.

    • Paola says:

      Hi Sonia! No gelatine, the xanthan gum takes care of the crystallization. How many berries in all honesty depends on your macros, anywhere from 1-2 cups. Just cook the pureed (sieved if you want smooth) fruit with the coconut milk and then add the xanthan gum at the end. You can then add crushed fruit bits right at the end, after you’ve mixed in the whipped cream etc. xo!

  22. Sonia Mehrotra says:

    Iโ€™m sorry…may have โ€œ postedโ€ the comment more than once inadvertently as was experiencing erratic wifi at home.

    • Paola says:

      Please just click on US Cups below the ingredients Sean! Readers that don’t read make me angry, other than that thanks for the comment ๐Ÿ˜œ (obviously kidding, ask away!) xo!

  23. Vic says:

    I just made this, it has good taste, but the constancy was not what I would expect…. it contains ice particles (like water frozen in ice-cream, pretty much like Popsicle). I wonder if I made a mistake and there is way to make it more creamy/ less frozen particles? please advice.

    • Paola says:

      Hi Vic, this could be because either your coconut milk wasn’t full fat (they also vary a lot from brand to brand). Or your whipped cream wasn’t whipped well enough. Hopefully this helps! xo

      • Vic says:

        Thank you Poala. I think as soon as cream is water free, no matter consistency, it will not freeze or create any ice. I have checked the coconut milk does not say low fat, but I guess i have to try a different brand next time.
        I have one more question, did you ever try to add egg yolk to this formula?

        • Paola says:

          Keep in mind that heavy cream does have some water content (its about 38% butterfat, not 100%). So you do want to make sure you whip it well. And no on the egg yolk here, this one isn’t meant to be a traditional ice cream (more like a quick no-churn workaround!). Hope this helped xo!

  24. Judy says:

    Hi, Would Swerve work as the sweetener in this ice cream? I don’t have either xylitol or erythritol on hand and my husband would just love this. Are there any other additions or subs that I could use to make it work? I would appreciate your thoughts.

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