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

238 comments

  1. Pissed off says:

    Made this yesterday. Whole family loved it until everyone started cramping, bloating, and diarrhea alllllllll night long. You gave the warning about Xylitol with dogs but not about digestive problems in people. Worst recipe ever.

    • Paola says:

      Oh no! Well, there’s no warning because this is DEF not a common reaction (unless you were to eat the whole batch in one go by yourself… but you would get stomach cramps from any ice cream then). What brand of xylitol did you use? Check that it/s not corn derived? The warning for the dogs is here because it’s poisonous to them (similar to chocolate), but that doesn’t mean it’s harmful to humans.

    • Cory says:

      My guess is your cream or another ingredient was bad. It makes no sense that it would be from the xylitol. This came out fantastic and delicious for me!

      • Paola says:

        Certain xylitol brands (particularly those that are corn-derived) can cause tummy stress on some peeps (but usually in VERY large quantities). Happy you loved it Cory! 🙂

    • 😛 says:

      The recipe didn’t cause that. The xylitol did. No need to jump on Paola for it. Out wouldn’t matter what recipe you made- if you can’t tolerate xylitol, then you can’t tolerate xylitol. Get mad at it, not an innocent recipe or the person who wrote it and shared it with the world out of the kindness of her heart!

      Having said all that, I’m going to try this for my birthday! Thank you for a GREAT recipe, Paola- it looks awesome!

  2. Rachel says:

    I’ve never used xylitol before but notice its glycemic index is higher than erythritol or stevia.. is it still net 0 carbs like other sugar alcohols?

    • Paola says:

      It’s still only 7 GI, so in moderation it won’t raise your blood sugar much if at all (obviously cannot generalize for everyone). I substract it entirely as erythritol, but I also don’t think this gives license to overindulge if that makes sense 😉

  3. Katie says:

    How would using a stevia/erythrytol blend (pyure) or monkfruit (Lankatano) affect the recipe? Thanks, can’t wait to try it.

    • Paola says:

      Erythritol can make your ice cream freeze rock solid (you can see it in the comments a bunch of peeps reporting back on this!). Xylitol or allulose (as I’ve recently discovered) are the way to go 😉 xo

      • Nik says:

        Paola,
        I don’t know if this affected it, but I am trying to stay away from xylitol as I do have dogs, and recently tried erythritol in a different dessert which gave me extreme stomach upset. So I’ve opted to stick to monk fruit extracts explicitly. I tried your chocolate recipe and flavor wise, it turned out beautifully, but even with the booze in there I had trouble with freezing, I had to wait at least 45 minutes for scoopability to be acheived, is this due to the monk fruit? Thanks, Nik

        • Paola says:

          Hi Nik! Probably, as it’s the xylitol that acts like an inverted sugar of sorts to keep it scoopable permanently (xanthan gum and booze help too, but they don’t seal the deal). Have you tried allulose? It’s another sugar alcohol similar to xylitol, but its my understanding its not deadly to dogs (confirm this with a vet pls) xo!

  4. Kate says:

    I’m so impressed. I made this yesterday exactly as you did (with brandy as my alcohol of choice), and not only is it the best low-carb, diabetic-friendly ice cream I’ve ever had, it may just be the BEST vanilla ice cream I’ve had, bar none. Not to mention the most successful no-churn ice cream in terms of texture. My husband, who’s not diabetic and can eat whatever he wants, was blown away. I’m making another batch for a barbecue with friends this weekend (this one will be completely gone by then), and will try your chocolate recipe next week. Thank you so much, Paola!

  5. Maria-Ines says:

    This was amazing! I was wondering if I wanted to start experimenting say with passion fruit concentrate (it’s the only way I can find it here 😭) could I substitute the coconut milk quantity for the fruit juice? Or any suggestions how to do other yummy flavours? Thanks darling your recipes are amazing!

  6. Ronalyn Hurley says:

    This is by far the best vanilla ice cream I’ve made so far and I’ve tried a LOT of them. I liked everything about it…the taste, the texture (adding a tablespoon of vodka and really does keep it from freezing rock hard) and it is now the only recipe I will use. FYI, I used my Cuisinart ice cream maker.

  7. Julie O says:

    I made the recipe as it was written (except without the vanilla bean and alcohol) and it’s delicious! Tastes so much like the real thing and so creamy. I made it with a tablespoon of pure vanilla extract but a vanilla bean must make it out of this world. I can’t wait to make the chocolate version. I’m waiting to get some good quality cocoa. Thank you so much for these recipes!

  8. Abby says:

    Hi,
    I’m wondering if I can use another sweetener like Monkfruit instead of the Xylitol or Erythritol ?? So you think I would get the same creamy soft product ?
    thanks

  9. Erika says:

    This turned out AMAZING!

    Some things I did:

    I ran out of Vanilla Extract (had 2.5 tsp total) so I added 2 tsp to the custard part and then 2 tsp of Torani Sugar Free Vanilla Syrup (I use it in coffee) into the whipped cream part and it was REALLY lovely. I also used an immersion blender in the sauce part on the custard so it was absolutely creamy and perfect. I did not use a sieve at all and there were no lumps or bumps. I added 2 TBSP of natural peanut butter (the lowest carb I can find) to the custard on the stove top before blending. It was just the perfect amount for a light and airy PB flavor.

    I did use the arrowroot because it was so much cheaper than the xanthan gum at my local store. I think the Vanilla SF Torani actually cut some of the bitterness I experience from the Xylitol I bought (NOW foods). I also used Goya Coconut Milk (it didn’t say full fat on the label, but it wasn’t the “light” version, so I tried it. The whole can was 100 cals I think.)

    This really was easy and I’m cooking/baking dumb. I decided to do the custard part one evening and the whipped cream part the next morning to make sure everything was cold. My hubby (anti-diet, man food crazy, snobby carboholic) liked this so much he said “why don’t you freeze half and just put the other half in bowls like fancy mousse”. SOLD, Ladies and Gents, SOLD.

  10. Kalki says:

    Hello. Thanks so much for the recipe! It looks really good. I was wondering if you could avoid buying xanthan gum if your coconut milk already has guar gum, another binding agent, added in?

  11. Sue says:

    i am thrilled! Though I didn’t make your ice cream recipe (I followed a frozen custard recipe that I have), I did take your advice and used xylitol after reading your blog post for keto vanilla ice cream. Time after time, when I used Swerve, the frozen custard was rock hard even after adding alcohol and even vegetable glycerine, so I just stopped making it. This time it was absolutely perfect (and I put NO vodka or glycerine in it!). And no crystals either! Thanks so much for your tip. The summer will be much happier with scoopable ice cream!

  12. Rebecca Perkins says:

    If I were going to add Lilly’s chocolate chips, approximately how much do you think would be appropriate? Thanks in advance!

  13. Damien M Peraino says:

    Question! Your nutrition ballpark says 2g/carb/serving, but when I do the math I’m getting way more carbs (about 14-15g/serving based on 10 servings) all coming from the 150g of Xylithol. Am I miscalculating something? Using 100% pure Now Fods Xylithol.

    Thanks, can’t wait to try this!

    • Kate says:

      I’m guessing that’s the net carbs amount. I know sugar alcohols like xylitol aren’t normally included in net carb counts because they have little to no effect on blood sugar, just like fibre is usually subtracted to get the true net count.

  14. Aven Sutton says:

    My coconut milk wouldn’t solidify despite the can being put in the fridge awhile. So I put everything in my blender and made sure it was mixed well then transferred to my cuisinart ice cream maker. I ended up doubling the recipe and adding a little cocoa. I had monkfruit sweetner on hand,and used 2/3 of it. It was a little sweet for my taste…which is what led me to double the recipe and add what cocoa I had on hand.It is about at soft serve stage and it tastes like frosty from Wendy’s!Will definitely do this again!Thank you!

  15. Stam says:

    Hello! I was wondering if i can use guar gum instead of xanthan gum,since i can’t find it anywhere! Would really appreciate it if someone knew!

    • Paola says:

      It’s a FAQ but no one has yet to report back… it should work to some extent but you’ll need to use a little more

  16. Christine Imrick says:

    This is the ABSOLUTE BEST VANILLA ICE CREAM I have made since converting to Keto 2 years ago! I have an ice cream machine so I skip the whipping and churn it but that is the only thing I do different. You are a genius for coming up with it. Thank you! I love the froyo as well and that I make with homemade raw milk Greek yogurt. So good!

  17. Ellen Jost says:

    Thanks Paola for another fabulous recipe! I did use Xylitol but am going to try it with Swerve or erythritol next time because with a dog around that loves to eat anything that falls on the floor, lick the dishes in the dw etc I was very nervous using it, Basically kicked him out of the house until it was all made and cleaned up and rhen out of the room when we ate it and cleaned up after.
    After all that , I do want to tell you that this was fabulous. A little sweet for my keto tastebuds these days( my non keto dinner guests didnt think so) but oherwise creamy, vanilla‘y. I sacrificed a Tahitian Vanilla bean and also used some homemade vanilla extract. The cooled coconut milk mixture was not that jelly‘ish so I whisked in a little more Xantham gum.
    Serrved it with a Danish „Rødgrôd“ sauce made with redcurrants from my garden, strawberries and cooked with a little Swerve and a sprinkle of Xantham gum. It was so good. Haven‘t had icecream except for a small sample of Chocolate Halotop in over a year. This is better.
    I am looking forward to making the chocolate version. So happy I don‘t have to invest and find counterspace for yet a other appliance!

  18. Catherine Hayes says:

    This is so yummy… I made keto magic shell & added a few salty toasted pecans & it totally satisfied our sweet craving!! Can’t wait to try it with the real vanilla bean, and experiment with adding instant coffee and maybe cinnamon! Love everything I have made from your blog so far… Thank you for sharing your recipes ❤️🍨

    • Paola says:

      Oooh yes! Magic shell and toasted almonds is my favorite topping (or candied pecans yum!). So happy you’re enjoying the recipes Catherine! 🙂 xo!

  19. Arild Hildeman says:

    Hi! I just took it out (after waiting an entire night) and I let it sit out for about 30 minutes. They flavor was amazing but the texture wasn’t at all like the pictures tell. I mean it got better but it looks sort of “crystaly” do you know what could’ve gone wrong?

    • Paola says:

      Hi Arild! Did you use swerve (erythritol) by any chance? In some cases it seems to crystalize oddly (unlike xylitol, which works similar to an inverted sugar to keep in scoop able all the way through). I hope this helped 🙁

      • Ryan says:

        Mine also ended having an icy texture. I used xilotol. I thought it might have something to do with the coconut milk not having a high enough fat content. I think I’m gonna try coconut cream next time. Or maybe I didn’t let the mixture cool enough before mixing with the whipped heavy cream.

        What do you think?

        • Paola says:

          Hi Ryan! Yeah but in your case it sounds like it was a couple other things- I’m not sure what coconut milk you used but it does need to be full fat or you’re just adding ice not cream. But most important, you absolutely need to chill the mixture before mixing it in the whip cream (the whipped cream also collapses with warmth…) xo!

          • ALissa says:

            Have u ever used almond milk instead of coconut milk? My son has some sensitivities to coconut right now. He loves ice cream and missing it so much hoping this will meet his craving!

  20. Jamie says:

    Just put some cinnamon ice cream in the freezer and I can hardly wait! Licked the spoon and OMG so good. I simmered a cinnamon stick instead of a vanilla bean then added 1 teaspoon cinnamon powder . I am so glad I found your site, you are a genius in the kitchen. Thank you for sharing with us.

    • Paola says:

      Yes, but probably want a little more. Maybe check for conversion charts as it’s not an ingredient I work with xo

  21. Jenn says:

    This recipe is great! I’m a classically trained chef but keto recipes are not my forte, so these are greatly appreciated! I used Swerve when making this and 4 teaspoons of vanilla. I froze overnight and it’s solid as a rock, 15 minutes doesn’t even begin to thaw it! I’ll definitely make it again, perhaps with xylitol and the extra addition of alcohol. Or I’ll just eat it all at once! Lol

    • Paola says:

      Jenn I’m sorry to have missed your comment earlier! if you make it with xylitol you won’t have to add more booze, it works kind of like an inverted sugar it’s super awesome. Erythritol behaves weird at times and can form some crystals here and there.

  22. Judy says:

    Hi, Would Swerve work as the sweetener in this ice cream? I don’t have either xylitol or erythritol on hand and my husband would just love this. Are there any other additions or subs that I could use to make it work? I would appreciate your thoughts.

      • Judy says:

        Made this yesterday …..it’s nearly gone today! It is delicious. However, we couldn’t wait for it to thaw. (it took nearly 2 hours, as it was rock-hard) We were spooning it out as it thawed ……OK, we double-dip. We’re family. It has just a slight coconut flavor, but we like it like that! So. Good. I used a Tbsp. of booze, as I was short on vanilla, but next time, I’ll use 2, maybe 3 Tbsps. booze or a lot more vanilla to keep it softer.
        Now, I’m anxious to make it in other flavors. How would you suggest making it in coffee flavor? Thank you, thank you for this wonderful recipe!!

  23. Vic says:

    I just made this, it has good taste, but the constancy was not what I would expect…. it contains ice particles (like water frozen in ice-cream, pretty much like Popsicle). I wonder if I made a mistake and there is way to make it more creamy/ less frozen particles? please advice.

    • Paola says:

      Hi Vic, this could be because either your coconut milk wasn’t full fat (they also vary a lot from brand to brand). Or your whipped cream wasn’t whipped well enough. Hopefully this helps! xo

      • Vic says:

        Thank you Poala. I think as soon as cream is water free, no matter consistency, it will not freeze or create any ice. I have checked the coconut milk does not say low fat, but I guess i have to try a different brand next time.
        I have one more question, did you ever try to add egg yolk to this formula?

        • Paola says:

          Keep in mind that heavy cream does have some water content (its about 38% butterfat, not 100%). So you do want to make sure you whip it well. And no on the egg yolk here, this one isn’t meant to be a traditional ice cream (more like a quick no-churn workaround!). Hope this helped xo!

    • Paola says:

      Please just click on US Cups below the ingredients Sean! Readers that don’t read make me angry, other than that thanks for the comment 😜 (obviously kidding, ask away!) xo!

  24. Sonia Mehrotra says:

    I’m sorry…may have “ posted” the comment more than once inadvertently as was experiencing erratic wifi at home.

  25. Sonia Mehrotra says:

    Hi…love the possibilities with this recipe. I love that it is eggless. Would like your advice on the same… if I add berries cooked to a jammy consistency as a variation how much fruit would you recommmend for this basic recipe? Would adding uncooked crushed fruit require more thickener?Also what are your thoughts on using gelatine to set the ice cream and reduce crystallisation and hardness upon freezing? Thanks.

    • Paola says:

      Hi Sonia! No gelatine, the xanthan gum takes care of the crystallization. How many berries in all honesty depends on your macros, anywhere from 1-2 cups. Just cook the pureed (sieved if you want smooth) fruit with the coconut milk and then add the xanthan gum at the end. You can then add crushed fruit bits right at the end, after you’ve mixed in the whipped cream etc. xo!

  26. Amanda says:

    I’ve made this twice. The first time I added more vanilla extract and the second time I actually used the vanilla bean. I loooooove the vanilla bean version! Such a great ice cream and it will be my go to recipe this summer!

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