Home » ice cream » (No-Churn!) Vanilla Frozen Yogurt 🍦 gluten free, keto & paleo

(No-Churn!) Vanilla Frozen Yogurt 🍦 gluten free, keto & paleo

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!

Keto frozen yogurt with a chocolate magic shell
(No-Churn!) Paleo & Keto Frozen Yogurt

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! 

Swirls of low carb frozen yogurt with fresh berries
(No-Churn!) Paleo & Keto Frozen Yogurt

The Method

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!

Topping off the no churn frozen yogurt with nuts
(No-Churn!) Paleo & Keto Frozen Yogurt

The Vanilla

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.

The Sweetener

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! 🐕

Overhead shot of keto frozen yogurt with magic chocolate shell and nuts
(No-Churn!) Paleo & Keto Frozen Yogurt
Eating keto frozen yogurt with a spoon
(No-Churn!) Paleo & Keto Frozen Yogurt
Closeup showing super creamy texture of the paleo frozen yogurt
(No-Churn!) Paleo & Keto Frozen Yogurt
A glass with keto frozen yogurt, strawberries and a spoon
(No-Churn!) Paleo & Keto Frozen Yogurt

Keto frozen yogurt with a chocolate magic shell

(No-Churn!) Paleo & Keto Vanilla Frozen Yogurt

Deliciously tangy, creamy and luscious! This (no-churn!) paleo and keto frozen yogurt is one delicous and refreshing low carb treat!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
5 from 8 votes
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 5 hours
Total Time 20 minutes
Course Dessert, Ice Cream
Cuisine American
Servings 10 scoops
Calories 110 kcal


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.


*You absolutely NEED to use full fat coconut milk here! As lighter versions are simply diluted in water, and they'll make your frozen yogurt more icy.
**Please see section on sweeteners for deets and possible subs, just note that xylitol and allulose will yield the best and creamiest results (they act like the inverse sugars in store-bought ice creams!) . And if using xylitol, make sure to be careful if you have a pup (or kitty!) 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).


Serving: 1scoop | Calories: 110kcal | Carbohydrates: 2g | Protein: 5g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 2mg | Sodium: 75mg | Potassium: 67mg | Sugar: 1g | Calcium: 53mg
Keyword keto frozen yogurt, no churn frozen yogurt, paleo frozen yogurt
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!


  1. Veronica Dean says:

    Looks yummy. Thank you for all the ice cream recipes you have done. They are excellent. I had bought both of your ebooks, but our internet was so slow that the summer recipes did not load. I had sent an inquiry regarding this matter and the proof of payment, but there was no response. I was hoping to try some of your summer recipes. Is there a way you could send it directly to this email? Thank you for sharing all your hard work with us.

  2. Patty says:

    5 stars
    Paola…this is fabulous! Do you think it could be poured into popsicle molds? and then maybe dipped in the chocolate coating? just wondering if anyone has tried it….I don’t want to waste any, but it would be good to have some portion control for myself if it worked…Once I get started on this, it is hard to put it back in the freezer for later!

  3. Lainey says:

    5 stars
    This recipe was my excuse to purchase an ice cream maker and it did not disappoint! This made a super creamy treat that the family is enjoying and I’m already on to another batch to experiment making a lemon version. I didn’t realize how much my tolerance for sweetness had changed, so I definitely encourage all to start with the lower amount of sweetener (I automatically went for the greater amount and it was too sweet for me). Also, I only had 2% Greek yogurt on hand and it worked perfectly. Thank you for continuing to share your creations with us, Paola!

  4. Beth says:

    5 stars
    Love this recipe. Thank you so much for sharing it! Have made it several times. Yesterday I tried it with only 50-60 g xylitol and omitted vanilla (wanted to go for a tart froyo). I added lemon juice and zest and it was awesome! I love the original recipe, but this one was pretty awesome too!

  5. Dakota says:

    5 stars
    You absolutely nailed this recipe, Paola!! I love adding powdered peanut butter to this mix before I put it in my ice cream churner. I’ll never crave regular ice cream or frozen yogurt again. Thank you so much for your hard work and dedication to making each recipe on your website and in your cookbooks absolutely perfect!

  6. Heather Kuhn says:

    You recommend Greek yogurt, but have you tried experimenting with labneh (aka yogurt cheese)? You can make it by wrapping up your yogurt in a coarsely woven cloth (flour sack towel, several layers of cheesecloth, reusable coffee filter, or a so-called “nut milk bag.”) and hanging it up over a bowl to drain the whey out. Done right, it should have a lower water content than Greek yogurt.

      • Heather Kuhn says:

        Well, I did include instructions for making your own.

        I might be able to find the stuff locally as there’s a Middle Eastern shop about .8 km from me, but I assumed most people wouldn’t have that option. Honestly, I’m more likely to make my own than buy it anyway as the shop in question has very short hours.

        BTW, you can save the whey left over from the process for soups or sauces.

      • Tara B. says:

        Paola, I’m in Mexico City too! labneh is another name for jocoque — you can find it everywhere! I accidentally made some by way overstraining my instant pot keto greek yogurt, and am going to a variation on this recipe now :).

  7. genevieve says:

    hi paola, i just wanted to leave you a note to let you know i’ve discovered a bombastically fantastic combination of various things i’ve tried to make from your site and this one is REALLY WORTH SHARING with everyone!! So i was inspired by the picture you have here on the froyo…i was dying for one of these but i didnt have xylitol nor a churner that’s ready to go (my kitchenaid churner is not in the freezer it’s in the cupboard at room temp so i basically cannot use it to churn)…. but i just wanted so badly to have a sundae dessert 🙁 so i improvised!! :

    2 scoops of vanilla ice cream (from your no churn vanilla recipe)
    a thick drizzle of the cheesecake glaze (from your poptarts recipe)
    a tablespoon of natural peanut butter (omg to die for, from your natural nut butter recipe)
    4 strawberries quartered
    chocolate ganache (lily’s dark choc chips with some swerve and full cream melted over a waterbath and poured over my sundae)

    the result just made me feel like i just died and went to heaven. not kidding! the peanut butter gave it that amazing crunch and texture as i did not grind it up too fine and the salt with the sweet was incredible!

    i hope you or some of the other readers try this out or you publish this recipe on your site somewhere…it’s too good and it’s true!

    thanks for inspiring!

    • Paola says:

      I just melt a handful of Lily’s chocolate chips with a teaspoon or so of coconut oil, wait for it to cool down slightly and pour 🙂

  8. Ethne Fergusson says:

    Hi Paola, Have made the mint ice-cream with chocolate chips( no sugar), …an absolute winner! I have mint growing in my garden, but could not wait the 30 mins to infuse, so I put some coconut milk into the bullet with a good handful of mint leaves. That worked perfectly..and so I’ve just made so more for work colleagues to have…as a result of tasting the chocolate ice cream which I made the other day..so yummy. Great as I don’t have an ice cream machine. Thank you for sharing…just 1 point on the metric recipe you have 13.5 ozcan of coconut milk…should be = 400 mls (here in UK cans are this size)

    • Paola says:

      Hi Lila! Welcome to gnom-gnom! The chocolate is actually just a handful of Lily’s chips melted with a touch of coconut oil to thin them out 😉 xo

  9. Patty in CO says:

    Does it make a huge difference in texture if I use nonfat Greek yogurt. I have a huge container from Costco and don’t want to waste it, but also don’t want the ice cream to have ice crystals in it.

    • Paola says:

      Hi Patty! In all honesty I wouldn’t be able to guarantee a non icy result without seeing your yogurt (they vary SO much!). It’s a bit of a coin toss? The xanthan gum would definitely help stabilize it though.

    • Paola says:

      Yes! A good trick without a machine is to give it a vigorous stir every hour or so (to break up any ice crystals that may form). The xanthan gum helps to stabilize the froyo though, so it doesn’t get very icy. xo!

  10. Ava says:

    Can we use full fat cream? I do not tolerate coconut milk well at all…not sure of it would affect texture or taste…..

  11. vanessa lee says:

    5 stars
    just wanted to say that seeing your posts give me such pleasure! even if i don’t end up making most of the recipes, it still makes me happy to see that if i wanted to i could make it. you have given me hope that my diabetes will not restrict my life completely thank you

    • Paola says:

      Vanessa thank you for your lovely comment, just so happy to hear you’re enjoying! And I get you on the restriction, when I was first diagnosed with Celiac’s I thought my eating well days were over 😉 little did I know! xo!

    • No so fatty says:

      Hi Vanessa, I just want to let you know that my diabetes numbers are plummeting down since i started KETO eating several months ago. My doctor is thrilled. I have had the biggest sweet tooth for my whole life and am now finding things taste way too sweet for me, I am beginning to like salt (!), I am eating lots of these recipes, my weight is falling off me and I am never starving. My mother always told me we needed good fats for our brain and liver . . . . I should have listened to her AND my body years ago. All the best of luck to you because if I can get from 16.2 down to 5.8 then so can you. x x x (mmmmmm, butter.)

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