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 you can find the older version of the recipe now re-labelled as our keto frozen yogurt.
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! Just note that the ‘coconut mix’ without the cocoa will be slightly thinner.
No Churn Paleo, Low Carb & Keto Vanilla Ice Cream
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.
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!
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!
Hi Paola, my fiance and I love this recipe, thank you for sharing it! I was wondering what is the shelf life?
Hi Edith! So happy you guys loved it! For homemade ice cream it’s roughly 2-3 months xo!
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 !
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!
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?
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!
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??
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
Sorry this is late but the same thing happened to me. I did use erythritol as well.
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
So happy it turned out so well for you Dona! And thank you from reporting back in such detail- super helpful! xo!
Hi, I’m new to gnom-gnom. Your site is very inspirational. Can I use guar gum instead of xanthan gum?
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
This was DELICIOUS! Very gelato like I would say 🙂 Thank you!
That’s awesome Sara soapy you loved it xo!
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!
Hi Jade! Yeah definitely, takes about 15 minutes to churn (depending from machine to machine though) xo!
Can you reuse the removed vanilla bean? They are so expensive (at least here in the states). Thanks.
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!
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!
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!
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.
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?
Hi Gayle! As mentioned, the recipe has been updated to make it creamer and no-churn. You can use all heavy cream too. xo!
Thank you. So I would use coconut milk or heavy cream, and yogurt instead of whipping cream as it’s written.
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
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.
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!
A few of the comments mention added yogurt but I don’t see yogurt in the list of ingredients?
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!
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 🙂
My pleasure Bianka! So happy you enjoyed it so much and those do sound like awesome subs! xo
Is there anything you can use besides alcohol that would prevent it turning to stone?
Hi DENA! Check out the no-churn chocolate ice cream and omit the alcohol (and omit the cocoa and add in vanilla). That one works without the booze xo!
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!
Vanilla beans are always best! xo Emily!
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!
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!
Can you use heavy cream instead of coconut milk?
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
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!
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!
did you ever figure out the chocolate one? Please, lol
LOL yes! Here you go 😉 https://www.gnom-gnom.com/no-churn-keto-chocolate-ice-cream/
Hi can I use the coconut powder mixed in water. Thanks
Hi Judith! As in coconut flour? You want the fat from the full-fat canned coconut for this to work. xo
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 🙂
can I use almond milk instead of the coconut milk
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
Thank you Paola!! xo
I will be trying it tonight! I’ll let you know how it turned out.
Oh awesome please do!! Always keen on subs 😉
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!
I was also wondering if you think it would be good with some added cocoa to make a chocolate version? Thnx
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!) 😉
CAN’t wait for the chocolate!
Check back this week!! (hint hint! ;)!) xo
Thanks for this recipe. What can I use in replacement for vodka?.
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!
What is the fat content?
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 😉
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!
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
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!
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 🙂
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 🙂
Thanks so much for sharing your method with us Dena! 🙂
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!)
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!
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 😉
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!
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…?:)
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
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!