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

182 comments

  1. Emily says:

    So delicious! I make this regularly, and I never was a fan of vanilla ice cream before! I’ve also made it using coconut cream and that worked just as well. Thanks for another great recipe! This is great on top of Pecan pie tarts ๐Ÿ˜

  2. Maria Donatelli says:

    Hi Paola,

    I made your ice cream recipe a few times, in different flavours. My whole family was impressed especially my kids who now prefer my keto ice cream over store bought, so thank you.

    Had a question about the consistency of the first mixture (coconut milk, sugar and xanthan gum). It seems I never get the same consistency you get. Your’s looks thick and smooth, my remains quite runny. Once I decide to add additional xanthan gum, it helped but it did not look like the one on your video, it really was more like ‘gummy’. Like homemade slime, you make with the kids. In the end, the ice cream was great but was wondering if there is something I’m doing wrong. It may be the brand of coconut milk too. Just not sure.

    • Paola says:

      Hi Maria! I would stick to the recommended amount of xanthin as yes, your ice cream will turn into slime otherwise ๐Ÿ™ˆ The chocolate ice cream in the video will also be significantly thicker than the vanilla because of the added cocoa powder (I also made it extra dark, so if you followed the lower amount of cocoa it definitely wouldn’t be as thick). I hope this helped!

  3. Mas De Groot says:

    Hi, i have made both the vanilla and chocolate and absolutely in love with it!

    But can i know how do you calculate the macro for carbs at 2g?

    Based on my own calculation using the ingredients in my country, Singapore, it easily reaches about 6.7g for 80ml of ice cream. And majority is from Xylitol.

  4. Angela E Martin says:

    Hi I really want to try and make this ice cream but I really can’t stand any of the artificial sweeteners the after taste just ruins it for me. Is the xylitol an absolutely required ingredient?

    • Cory McIntire says:

      For me, Xylitol is really the only sweetener where I don’t taste the aftertaste. I made this ice cream and thought it was delicious!

  5. Lisa says:

    Absolutely delicious! Served this ice cream to my Mom for her birthday with wonderful keto pecan pie tarts using Paola’s super flakey pie crust. OMG! Eyerolling good! This ice cream is better than anything I’ve purchased from the store.

  6. Desperatio says:

    As xanthan is used here as a thickener, I wonder if one could also use egg yolks instead (like “traditional” vanilla ice cream is made).
    Other than that, I’m making this right now and hope it’s gonna turn out just fine. Attempted to make ice cream in the past but always failed due to not having an ice cream maker. Let’s hope for the best!

    • Paola says:

      Hi Desperatio! The thing here is that xanthan gum is used more as a stabilizer than a thickener, which is why you don’t have to churn the ice cream xo!

      • Desperatio says:

        Thanks for the reply!
        I was mistaken, I’m sorry. I still wonder if you could technically use egg yolks and then put it in an ice cream maker and whether it would turn out alright or not. Might try somewhen… In the future… When I have an ice cream maker. ๐Ÿ™ƒ

        • Paola says:

          No prob! Xanthan gum is a multipurpose ingredient and it definitely also thickens up the mix (so you weren’t actually wrong!). And yes, you can definitely do the traditional egg yolk custard method! I use it for the eggnog recipe on the site and I’ve churned that one into eggnog ice cream ๐Ÿ˜!

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