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

265 comments

  1. Fatima Wadee says:

    Did not think this would taste ok because I used coconut cream instead of heavy cream but it turned out delicious. Even though all ingredients were totally chilled and I have an automatic ice cream maker, churn time was 45 minutes. I added fine shavings of Lindt Dark 85% (8 squares) and it was a beautiful pairing with strawberries and blueberries. Gorgeous!

  2. Pamela says:

    At this time in our lives I thought a little something sweet and cold would be appropriate. This recipe is perfect!! I didn’t have a vanilla bean but it was still wonderful. Next time I can get out safely I’ll pick one up. Until then, onto the chocolate! Thanks Paola for yet another exceptional keto recipe. You’ve made my family very happy. Be well.

  3. Susy says:

    I don’t want to be that person but.. how can this be 2 net carbs per scoop? There’s a lot of heavy cream in the recipe, which would mean more carbs no? I put the ingredients in the carb manager app but the carb count is waaay different than yours. Also your servings says 10. I just made this and it makes A LOT! Maybe my servings are just smaller?

  4. Cassandra says:

    This is so good! I used 4 tsp of vanilla and 1 tsp of brandy and it came out perfect. I added frozen edible cookie dough bites made with almond flour and sugar free chocolate chips for chocolate chip cookie dough ice cream. Love this recipe. Next I’ll try fresh strawberries!

  5. Johanna Buchweitz says:

    Hi – the whipped cream had the peaks and the coconut mixture was gel ish but not super thick and when I added it together became kind of liquidy – just put it in freezer but it was definitely not thick like in the video

    • Janice says:

      Making it now and when mixed them together is liquefied and something separated like little specs of white.. what did you do to fix??

  6. Danielle says:

    I adopted a LCHF eating style. I love your recipes. So tasty! One of my preferred sites. Keep up the good work and thank you for your dedication.

  7. Rebecca Valentine says:

    Tastes super delicious. Could easily compete with a store bought/ restaurant bought vanilla ice cream & WIN!! Rich, creamy and absolutely yummy.
    ( I used coconut cream and skipped the booze and it still froze & thawed beautifully)
    Thanks a ton!!! 😀

  8. Melissa Black says:

    Hello, I made this ice cream and it was delicious. However, like some other folks, mine came out grainy/crunchy. Any suggestions? I used all of the suggested ingredients.

  9. Alicia says:

    Can I substitute the coconut milk for almond milk and extra heavy cream? I’m not a big fan of coconut flavour in my ice cream.

  10. Amy Dionisi says:

    Hello, I normally can’t tolerate sugar alcohols. Is there a good replacement that will give similar results in the recipe?

      • Judy says:

        Hi Paola, I know it says you can use heavy whipping cream later on in the recipe, but the second ingredient only says a can coconut cream.

        That’s where I want to use either heavy cream or heavy whipping cream. How much heavy cream is equal to a can of the coconut cream? Maybe update the recipe to reflect that?

        I bought allulose just so I can make your ice cream flavors! A taste of summer!

        Thank you so much for your wonderful recipes. You are a lifesaver, Paola!!

  11. Beckie says:

    So awesome!

    Thank you! I tried the chocolate version yesterday for the first time, and it was the most amazing keto dessert yet! It doesn’t even seem keto (and i had a bit of a cheat week a few days ago, so my taste buds aren’t even that adjusted yet).

    I followed the recipe with extra extract and didn’t have any problems. The longer you freeze it the more icecreamy it feels and if you pull it out early its more of a mousse, but my whole extended non keto family LOVED it! You can also skip the whip cream part for a decent keto pudding!

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