Deliciously tangy, creamy and luscious! This (no-churn!) paleo and keto frozen yogurt is one delicous and refreshing low carb treat! Looking for more keto ice cream recipes?! Don’t miss out on our (no-churn!) master recipe!
Paleo & Keto Frozen Yogurt
Ultra Luscious (& No-Churn!)
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 (with no ice cream machine required!).
Just do note that this one does come out better if churned in a machine, particularly if using erythritol as your sweetener (see section below). Reason being that yogurt simply has more water content than heavy cream, and you cannot whip it up as you do in our other ice cream recipes.
Still, the result is a luscious keto frozen yogurt, that you can even make completely dairy free by using some full-fat coconut yogurt.
Oh, and fresh berries, a magic chocolate shell* and toasted nuts are highly suggested.
*For said keto magic shell I simply melted a handful of Lily’s chocolate chips with a teaspoon of coconut oil and poured away!
Making this keto frozen yogurt is an absolute 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, I’m a huge fan of Nielsen-Massey’s Madagascar vanilla for this keto froyo. And for pretty much every baked good, it’s seriously the best stuff.
Xylitol (not corn-derived to avoid tummy problems!) and allulose are, without a doubt, the best sweeteners for keto ice cream. They help to retain the creamy texture (they work pretty much like inverted sugars!), and allow you to skip the churning if need be in many recipes.
And if using allulose, just keep in mind that it’s about 70% the sweetness of sugar and xylitol (i.e. you’ll have to add 30% more).
Having said that, this ice cream is sooo luscious, that you can get away with using erythritol with relatively good results too. Though it most likely will freeze rock-solid, and you’ll have to let it hang out for about 15-30 minutes to scoop it out.
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! 🐕
(No-Churn!) Paleo & Keto Vanilla Frozen Yogurt
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 allulose or erythritol, to taste (I 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 slightly 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 (varies from machine to machine) and freeze for about 2 hours. Alternatively, transfer to a sealable container and place in the freezer until frozen, 4-6 hours to overnight.
- If freezing overnight: take out your froyo 10-20 minutes prior to serving (depending on your room temp!) before scooping away.