Suuuper Creamy No-Churn Vanilla Ice Cream 🍦🎥 gluten free, keto & paleo

138 comments

  1. Angeljoe says:

    New to Keto, my daughter discovered this site and recipe and we did it over the weekend. Great bonding experience buying all the ingredients and making the ice cream. Finally learned how to make icecream. So good, never buying again at stores. We used xylitol and for the whipped cream we added vanilla extract and used brandy instead of vodka. The mixture was placed overnight in the freezer and we got a perfect consistency right out of the freezer (there was no need to let it stand for a few minutes at room temperature). Thank you for this fantastic recipe, can’t wait to make a new batch of ice cream and experiment with new flavors!

  2. Leilah McBride says:

    Hello, just wondering if your nutritional information posted is for the cersionvwirh HWC or just plain coconut milk. We are new to keto and would like to stay within our carb count. Thank you so much. Looking forward to trying this recipe for my husband.

  3. Cindy says:

    My coconut mixture wasn’t nearly as thick as in the demo…was I suppose to let it cool via the fridge? It definitely wasn’t as much like a “ball” of thickness like the demo either ☹️ We shall see how it turns out
    I used the immersion blender and everything but I’m not sure why it didn’t get as thick

    • Paola says:

      Hi Cindy! It’s stated that the cocoa version will be thicker than the vanilla because you add a bunch of cocoa so it obviously thickens up the mixture more. STILL, there can be BIG variants in different brands of coconut milk and xanthan gum- I don’t see why it wouldn’t work out if you used full-fat though xo!

  4. Pissed off says:

    Made this yesterday. Whole family loved it until everyone started cramping, bloating, and diarrhea alllllllll night long. You gave the warning about Xylitol with dogs but not about digestive problems in people. Worst recipe ever.

    • Paola says:

      Oh no! Well, there’s no warning because this is DEF not a common reaction (unless you were to eat the whole batch in one go by yourself… but you would get stomach cramps from any ice cream then). What brand of xylitol did you use? Check that it/s not corn derived? The warning for the dogs is here because it’s poisonous to them (similar to chocolate), but that doesn’t mean it’s harmful to humans.

  5. Rachel says:

    I’ve never used xylitol before but notice its glycemic index is higher than erythritol or stevia.. is it still net 0 carbs like other sugar alcohols?

    • Paola says:

      It’s still only 7 GI, so in moderation it won’t raise your blood sugar much if at all (obviously cannot generalize for everyone). I substract it entirely as erythritol, but I also don’t think this gives license to overindulge if that makes sense 😉

  6. Katie says:

    How would using a stevia/erythrytol blend (pyure) or monkfruit (Lankatano) affect the recipe? Thanks, can’t wait to try it.

    • Paola says:

      Erythritol can make your ice cream freeze rock solid (you can see it in the comments a bunch of peeps reporting back on this!). Xylitol or allulose (as I’ve recently discovered) are the way to go 😉 xo

      • Nik says:

        Paola,
        I don’t know if this affected it, but I am trying to stay away from xylitol as I do have dogs, and recently tried erythritol in a different dessert which gave me extreme stomach upset. So I’ve opted to stick to monk fruit extracts explicitly. I tried your chocolate recipe and flavor wise, it turned out beautifully, but even with the booze in there I had trouble with freezing, I had to wait at least 45 minutes for scoopability to be acheived, is this due to the monk fruit? Thanks, Nik

        • Paola says:

          Hi Nik! Probably, as it’s the xylitol that acts like an inverted sugar of sorts to keep it scoopable permanently (xanthan gum and booze help too, but they don’t seal the deal). Have you tried allulose? It’s another sugar alcohol similar to xylitol, but its my understanding its not deadly to dogs (confirm this with a vet pls) xo!

  7. Kate says:

    I’m so impressed. I made this yesterday exactly as you did (with brandy as my alcohol of choice), and not only is it the best low-carb, diabetic-friendly ice cream I’ve ever had, it may just be the BEST vanilla ice cream I’ve had, bar none. Not to mention the most successful no-churn ice cream in terms of texture. My husband, who’s not diabetic and can eat whatever he wants, was blown away. I’m making another batch for a barbecue with friends this weekend (this one will be completely gone by then), and will try your chocolate recipe next week. Thank you so much, Paola!

  8. Maria-Ines says:

    This was amazing! I was wondering if I wanted to start experimenting say with passion fruit concentrate (it’s the only way I can find it here 😭) could I substitute the coconut milk quantity for the fruit juice? Or any suggestions how to do other yummy flavours? Thanks darling your recipes are amazing!

  9. Ronalyn Hurley says:

    This is by far the best vanilla ice cream I’ve made so far and I’ve tried a LOT of them. I liked everything about it…the taste, the texture (adding a tablespoon of vodka and really does keep it from freezing rock hard) and it is now the only recipe I will use. FYI, I used my Cuisinart ice cream maker.

  10. Kalki says:

    Hello. Thanks so much for the recipe! It looks really good. I was wondering if you could avoid buying xanthan gum if your coconut milk already has guar gum, another binding agent, added in?

  11. Sue says:

    i am thrilled! Though I didn’t make your ice cream recipe (I followed a frozen custard recipe that I have), I did take your advice and used xylitol after reading your blog post for keto vanilla ice cream. Time after time, when I used Swerve, the frozen custard was rock hard even after adding alcohol and even vegetable glycerine, so I just stopped making it. This time it was absolutely perfect (and I put NO vodka or glycerine in it!). And no crystals either! Thanks so much for your tip. The summer will be much happier with scoopable ice cream!

  12. Rebecca Perkins says:

    If I were going to add Lilly’s chocolate chips, approximately how much do you think would be appropriate? Thanks in advance!

  13. Damien M Peraino says:

    Question! Your nutrition ballpark says 2g/carb/serving, but when I do the math I’m getting way more carbs (about 14-15g/serving based on 10 servings) all coming from the 150g of Xylithol. Am I miscalculating something? Using 100% pure Now Fods Xylithol.

    Thanks, can’t wait to try this!

    • Kate says:

      I’m guessing that’s the net carbs amount. I know sugar alcohols like xylitol aren’t normally included in net carb counts because they have little to no effect on blood sugar, just like fibre is usually subtracted to get the true net count.

  14. Aven Sutton says:

    My coconut milk wouldn’t solidify despite the can being put in the fridge awhile. So I put everything in my blender and made sure it was mixed well then transferred to my cuisinart ice cream maker. I ended up doubling the recipe and adding a little cocoa. I had monkfruit sweetner on hand,and used 2/3 of it. It was a little sweet for my taste…which is what led me to double the recipe and add what cocoa I had on hand.It is about at soft serve stage and it tastes like frosty from Wendy’s!Will definitely do this again!Thank you!

  15. Stam says:

    Hello! I was wondering if i can use guar gum instead of xanthan gum,since i can’t find it anywhere! Would really appreciate it if someone knew!

    • Paola says:

      It’s a FAQ but no one has yet to report back… it should work to some extent but you’ll need to use a little more

  16. Christine Imrick says:

    This is the ABSOLUTE BEST VANILLA ICE CREAM I have made since converting to Keto 2 years ago! I have an ice cream machine so I skip the whipping and churn it but that is the only thing I do different. You are a genius for coming up with it. Thank you! I love the froyo as well and that I make with homemade raw milk Greek yogurt. So good!

  17. Ellen Jost says:

    Thanks Paola for another fabulous recipe! I did use Xylitol but am going to try it with Swerve or erythritol next time because with a dog around that loves to eat anything that falls on the floor, lick the dishes in the dw etc I was very nervous using it, Basically kicked him out of the house until it was all made and cleaned up and rhen out of the room when we ate it and cleaned up after.
    After all that , I do want to tell you that this was fabulous. A little sweet for my keto tastebuds these days( my non keto dinner guests didnt think so) but oherwise creamy, vanilla‘y. I sacrificed a Tahitian Vanilla bean and also used some homemade vanilla extract. The cooled coconut milk mixture was not that jelly‘ish so I whisked in a little more Xantham gum.
    Serrved it with a Danish „Rødgrôd“ sauce made with redcurrants from my garden, strawberries and cooked with a little Swerve and a sprinkle of Xantham gum. It was so good. Haven‘t had icecream except for a small sample of Chocolate Halotop in over a year. This is better.
    I am looking forward to making the chocolate version. So happy I don‘t have to invest and find counterspace for yet a other appliance!

  18. Catherine Hayes says:

    This is so yummy… I made keto magic shell & added a few salty toasted pecans & it totally satisfied our sweet craving!! Can’t wait to try it with the real vanilla bean, and experiment with adding instant coffee and maybe cinnamon! Love everything I have made from your blog so far… Thank you for sharing your recipes ❤️🍨

    • Paola says:

      Oooh yes! Magic shell and toasted almonds is my favorite topping (or candied pecans yum!). So happy you’re enjoying the recipes Catherine! 🙂 xo!

  19. Arild Hildeman says:

    Hi! I just took it out (after waiting an entire night) and I let it sit out for about 30 minutes. They flavor was amazing but the texture wasn’t at all like the pictures tell. I mean it got better but it looks sort of “crystaly” do you know what could’ve gone wrong?

    • Paola says:

      Hi Arild! Did you use swerve (erythritol) by any chance? In some cases it seems to crystalize oddly (unlike xylitol, which works similar to an inverted sugar to keep in scoop able all the way through). I hope this helped 🙁

      • Ryan says:

        Mine also ended having an icy texture. I used xilotol. I thought it might have something to do with the coconut milk not having a high enough fat content. I think I’m gonna try coconut cream next time. Or maybe I didn’t let the mixture cool enough before mixing with the whipped heavy cream.

        What do you think?

        • Paola says:

          Hi Ryan! Yeah but in your case it sounds like it was a couple other things- I’m not sure what coconut milk you used but it does need to be full fat or you’re just adding ice not cream. But most important, you absolutely need to chill the mixture before mixing it in the whip cream (the whipped cream also collapses with warmth…) xo!

  20. Jamie says:

    Just put some cinnamon ice cream in the freezer and I can hardly wait! Licked the spoon and OMG so good. I simmered a cinnamon stick instead of a vanilla bean then added 1 teaspoon cinnamon powder . I am so glad I found your site, you are a genius in the kitchen. Thank you for sharing with us.

    • Paola says:

      Yes, but probably want a little more. Maybe check for conversion charts as it’s not an ingredient I work with xo

  21. Jenn says:

    This recipe is great! I’m a classically trained chef but keto recipes are not my forte, so these are greatly appreciated! I used Swerve when making this and 4 teaspoons of vanilla. I froze overnight and it’s solid as a rock, 15 minutes doesn’t even begin to thaw it! I’ll definitely make it again, perhaps with xylitol and the extra addition of alcohol. Or I’ll just eat it all at once! Lol

    • Paola says:

      Jenn I’m sorry to have missed your comment earlier! if you make it with xylitol you won’t have to add more booze, it works kind of like an inverted sugar it’s super awesome. Erythritol behaves weird at times and can form some crystals here and there.

  22. 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.

      • Judy says:

        Made this yesterday …..it’s nearly gone today! It is delicious. However, we couldn’t wait for it to thaw. (it took nearly 2 hours, as it was rock-hard) We were spooning it out as it thawed ……OK, we double-dip. We’re family. It has just a slight coconut flavor, but we like it like that! So. Good. I used a Tbsp. of booze, as I was short on vanilla, but next time, I’ll use 2, maybe 3 Tbsps. booze or a lot more vanilla to keep it softer.
        Now, I’m anxious to make it in other flavors. How would you suggest making it in coffee flavor? Thank you, thank you for this wonderful recipe!!

  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!

    • 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 😜 (obviously kidding, ask away!) xo!

  24. Sonia Mehrotra says:

    I’m sorry…may have “ posted” the comment more than once inadvertently as was experiencing erratic wifi at home.

  25. 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!

  26. Amanda says:

    I’ve made this twice. The first time I added more vanilla extract and the second time I actually used the vanilla bean. I loooooove the vanilla bean version! Such a great ice cream and it will be my go to recipe this summer!

  27. 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 🙂 xo!

  28. 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?

  29. Caroline says:

    Hi
    I’ve done recipes and add the vodka but it’s still hard rock !
    I’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!

  30. 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!

  31. 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 didn’t worked either.
    So i don’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

  32. Dona says:

    This turned out really well! I took a little liberty with it well because that’s what I do 😉 and I wanted icecream and didn’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!

  33. 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

  34. Jade says:

    Can’t wait to try this recipe! Just want to know if the mixture can be put in an ice cream maker? I’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!

    • 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!

  35. 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.

  36. 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 it’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

  37. 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!

    • 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 😉 xo!

  38. 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 🙂

  39. 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) it’s so fragrant. I’m making it as we speak. I can’t wait to try this ice cream!

  40. 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 😉 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/

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

  42. 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 🙂

    • 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

  43. 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!) 😉

        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

    • 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 😉

      xo! Paola

  44. 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 🙁

    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 😉

      Essentially what you made was whipped coconut cream!

      Let us know how it works out! xo

  45. 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 🙂

    • 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 🙂

  46. 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 😉

      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 😉

        • 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 😉 xo!

          • Jackie m says:

            thanks, I missed that..too late at night, I should go to bed, but I love your blog and needed to catch up on this week’s recipes for my cooking day tomorrow. I an new to keto (having struggled with the typical diabetes2 diet with no good results, since being on Keto this past 3 months I have finally gotten my a1c down to normal for the first time since being diagnosed) You recipes have saved my sanity and life making eating fun again. I think I will try this recipe as popsicles and dip them into a SF chocolate hardening sauce I found to make chocolate covered popsicles. I can give you the link to the recipe, but it is from another blog – don’t know if that is ok…?:)

          • 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 🙂 xo!

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