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

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

210 comments

  1. Britt says:

    SO I have tried many recipes on here and I love most of them. I’m sure I will love this one as well once I change sugars. I did it with Swerve this time and made half of the recipe just to try it out . Up until about hour 6 it was scoopable and similar to frozen whipped cream. ( I used 3 tsp of extract and also a little extra xanthan gum). Now, it’s rock hard and has crystals and when it melts it’s still a bit icy in texture. The flavour is good, so I’m excited to try with xylitol or allulose :-).

    Thanks for all of the amazing recipes…. I’m trying donuts next

  2. Belle says:

    This recipe isn’t entirely clear. Am I using powdered sweetener or granulated? Am I mixing the coconut milk over the stove until it’s thick, or just until it’s all blended together?

  3. Alex says:

    Help! I accidentally added the vanilla extract to the milk mixture. I didn’t want to throw it all out so I’ve let it cool but it is not jelling up as you describe. Everything else was exact to the recipe. Will mine thicken up and be useable? If not, is there anything I can do with it? Thank you!

    • Paola van der Hulst says:

      Don’t worry! The reason you add the extract at the end is because the alcohol evaporates with heat so you lose some vanilla kick. If you added the xabthan gum and it’s not too solid don’t sweat it (keep in mind the chocolate will be super thick because of the added cocoa, vanilla for me is more jelly like after chilling). Different brands can give you diff results, but just keep going xo!

  4. Bren says:

    Amazing!!!! I used the bullet to powder the xylitol before, this was amazing! Everyone who has tried it loves it and actually prefers this to the sugar one! I tried with powdered monk fruit and it didn’t work, stick to the xylitol. I also tried it in the ice cream maker to see what would happen and it worked better without the churn! Now I’m trying to figure out how to make flavor variations with this as the base?

    • Paola van der Hulst says:

      So awesome to hear! Search the site for the chocolate and coffee variations to get started! 😉

  5. Keisha says:

    I made it twice. First like the recipe and it was a little icy. A second time I used egg yolks 3 to be exact and also 59-50 mix of heavy whipping cream and coconut milk with erythriol as the sweentner both times. I loved it with the way it came our perfect the second way as I’m strictly keto. My husband has ulcerative colitis and said it was the best homemade ice cream ever.

    • Kimber Candelaria says:

      Bob’s Red Mill is a brand. Check the baking aisle. Most major chain grocery stores carry that line.

  6. Terry Honstead says:

    I’ve made ice cream with coconut cream before, and it always comes out grainy instead of smooth like it would wit cream. Do you have any other suggestions for ice cream made without dairy? Ice cream is one of my favorite foods, but i’m Trying to be dairy free!!

  7. Fatima says:

    Your work makes me so happy. I love the keto lifestyle and love it even more knowing I can still enjoy certain treats. Thank for all your hard work.

    Do you have a recipe book for all your deserts?

  8. Danielle says:

    Hi, made this yesterday morning and had some last night, amazing flavour, tastes creamy, but I found that it didn’t seem as cold as ice cream gets and there was icy particles. I followed recipe, had all ingredients.

  9. JennyMusa says:

    I just made this and it was so good, all your recipes always turn out perfect for me. Thank you so much.

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