This no-churn paleo and keto vanilla ice cream is ridiculously creamy and fragrant. Plus, it won’t freeze rock solid, like your usual homemade low carb ice cream!
Paleo & Keto Vanilla Ice Cream 🍦
No-Churn & Suuuper Creamy! ☁
We’ve updated our popular keto vanilla ice cream to make it no-churn, extra creamy and with an added dairy-free and paleo option. It’s modeled around our keto chocolate ice cream, one of the most highly rated recipes on the site!
Plus, it won’t freeze rock solid, like your usual homemade ice cream. Staying extra creamy is the ice cream’s specialty.
And did we mention 2g net carbs per serving?! This is truly a bargain when you think that most low carb store-bought ice creams hover around 4-7g net carbs a scoop.
The Method 🔍
Making this no-churn keto chocolate ice cream is a breeze. Think melting the sweetener into (full fat!) coconut milk, infusing with vanilla, whisking in a tad of xanthan gum or arrowroot flour if paleo (which act as a stabilizers here), and incorporating the cooled mixture into whipped cream.
You see, by whipping up the heavy (or coconut) cream you’re incorporating quite a bit of air. And the addition of xanthan gum helps keep your ice cream creamy smooth.
And if you plan on making a larger batch and letting it hang in your freezer, it’s generally a good idea to incorporate a couple of tablespoons of booze into your ice cream. Remember that high alcoholic beverages do not freeze, so they will help your ice cream stay creamy smooth rather than rock-solid. Just don’t overdo it, or you’ll end up with a slushy.
Using a vanilla bean (i.e. pod) and infusing the coconut milk with it is ideal in order to get that natural and complex vanilla flavor. But you can also readily make it with just vanilla extract (up to 1 1/2 tablespoons).
In terms of brands, we’re huge fans of Nielsen-Massey’s Madagascar vanilla for this keto vanilla ice cream. And for pretty much every baked good, it’s seriously the best stuff.
The Sweetener 🍯
Xylitol is, without a doubt, the best sweetener for keto ice cream. It helps to retain the creamy texture (i.e. just like the alcohol, it prevents it from freezing rock solid), and allows you to skip the churning if need be in many recipes.
Having said that, this no-churn vanilla ice cream is sooo luscious, that you can get away with using erythritol with great results too.
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
The Recipe Video 📽
With our no-churn methodology, you can whip up any flavor of your choosing!
No Churn Paleo, Low Carb & Keto Vanilla Ice Cream
This no-churn paleo and keto vanilla ice cream is ridiculously creamy and fragrant. Plus, it won't freeze rock solid, like your usual homemade low carb ice cream!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
For the paleo & keto vanilla ice cream
- 1 vanilla bean (i.e. pod) or more vanilla extract
- 1 13.5-ounce can full fat coconut milk *
- 135-150 g xylitol erythritol, to taste*
- 1/4 teaspoon kosher salt
- 1/4 teaspoon xanthan gum or 3/4 teaspoon arrowroot flour if paleo&**
- 480 g heavy whipping cream or chilled coconut cream (see notes)
- 2 teaspoons vanilla extract up to 4 or 6 teaspoons if not using a vanilla pod
- 1 tablespoon vodka, brandy or booze of choice omit if using the larger quantity of vanilla extract****
See recipe video for guidance!
Slice open the vanilla bean and scrape the seeds with a sharp knife.
Add coconut milk, sweetener, vanilla bean with scraped seeds (if using), and salt to a saucepan over medium heat. Whisk until all the solids from the coconut milk have the dissolved and the mixture is smooth. If using a vanilla bean, simmer for 15 minutes to infuse the milk.
Remove the vanilla bean and sprinkle xanthan gum little by little and blend until fully combined. If paleo and using arrowroot, dissolve it first in a tablespoon of cold water (i.e. make a slurry). You will likely have some air bubbles, but be sure to check there are no lumps. Any lumps will be resolved by mixing with an immersion blender (or in an actual blender). Sieve the mixture to a bowl, cover with a layer of cling film (saran wrap) laid directly over the vanilla mixture, and allow the mixture to cool completely. The texture will be thick and jelly-like (don't worry, your ice cream won't have this texture!).
Add heavy whipping cream or cold coconut cream to a large chilled bowl and whip until soft peaks form. Mix in vanilla extract and the cooled vanilla mixture.
(Optional): add in your booze of choice (omit if using the larger quantity of vanilla extract). The mixture should be thick but still slightly pourable. And, if for any reason your mixture is too thick, thin it out little by little with more coconut milk. See recipe video for texture reference.
Transfer ice cream to a sealable container and place in the freezer until frozen (4-6 hours to overnight). And note that you can still use your ice cream machine if you wish (roughly 15 minutes to churn).
If freezing overnight: take out your ice cream 10-20 minutes prior to serving (depending on your room temp!) and scoop away.
*You absolutely NEED to use full fat coconut milk here! As lighter versions are simply diluted in water, and they'll make your ice cream more icy.
**Please see section on sweeteners for deets and possible subs. And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
***Be sure to measure a very lightly packed 1/4 teaspoon of xanthan gum, as it's an ingredient that's easy to overpack. And if you overdo it, you'll get gummy ice cream. And if paleo, simply substitute it with 3/4 teaspoon arrowroot flour.
****Booze is totally optional, it just keeps your ice cream from freezing rock solid. This ice cream is super creamy though, so 10-15 minutes at room temp make it ultra scoopable once again.
Please note that nutrition facts were estimated per 1/2 cup serving. This recipe yields approximately 5 cups.