Deliciously tangy, creamy and luscious. This is an updated version of what used to be our vanilla ice cream, now being relabelled as an (extra creamy!) paleo and keto frozen yogurt. Oh, and just 2g net carbs a scoop!
Low Carb, Paleo & Keto Frozen Yogurt 🍦
Extra Creamy (& Easy!)
You guys actually asked for this one back! After I updated the vanilla ice cream, to make it creamier and more ice cream-like, too many of you asked were the yogurt version had gone.
So by popular request, the recipe has been improved to give you an awesome low carb frozen yogurt.
And while you can get away with not churning this one either (particularly if you use xylitol), this one does come out better if churned in a machine. Reason being that yogurt simply has more water content, and you cannot whip it up as you do with the heavy cream in our no-churn vanilla ice cream.
Still, the result is a luscious keto frozen yogurt, that you can even make completely dairy free by using some full-fat coconut yogurt. Fresh berries, a chocolate shell and toasted nuts are highly suggested.
The Method 🔍
Making this keto frozen yogurt 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 chilled mixture into some yogurt.
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 frozen yogurt. Remember that high alcoholic beverages do not freeze, so they will help your froyo 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 froyo. And for pretty much every baked good, it’s seriously the best stuff.
The Sweetener 🍯
Xylitol is, without a doubt, the best sweetener for any kind of 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, you can get away with using erythritol with great results too.
If paleo, or not restricted by sugars, coconut sugar would work great too (just expect a light caramel hue).
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! 🐕
Low Carb, Paleo & Keto Vanilla Frozen Yogurt
Deliciously tangy, creamy and luscious. This is an updated version of what used to be our vanilla ice cream, now being relabelled as an (extra creamy!) paleo and keto frozen yogurt.
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 (we use 2/3 cup)*
- 1/4 teaspoon kosher salt
- 1/4 teaspoon xanthan gum or 3/4 teaspoon arrowroot flour if paleo&**
- 480 g full fat Greek-style yogurt or coconut yogurt
- 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****
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 place the mixture in the fridge until fully chilled. The texture will be thick and jelly-like (don't worry, your frozen yogurt won't have this texture!).
Add full-fat yogurt to a large bowl. Mix in vanilla extract and the chilled vanilla mixture.
(Optional): add in your booze of choice (omit if using the larger quantity of vanilla extract).
Churn the frozen yogurt in your ice cream maker for about 20 minutes and freeze for about 2 hours (preferred version). Alternatively, transfer to a sealable container and place in the freezer until frozen, 4-6 hours to overnight, though expect a few crystals.
If freezing overnight: take out your froyo 10-20 minutes prior to serving (depending on your room temp!) before scooping 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 frozen yogurt from freezing rock solid. Though just 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. And please see your nutrition labels, as values for yogurt can vary a lot (we used Total in our count).