Home » ice cream » Extra Luscious Vanilla Frozen Yogurt 🍦 gluten free, keto & paleo

Extra Luscious Vanilla Frozen Yogurt 🍦 gluten free, keto & paleo


  1. Beth says:

    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!

  2. 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.

  3. 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 🙂

  4. 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

  5. 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!

  6. 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…..

  7. vanessa lee says:

    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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