Paleo Keto Vanilla Ice Cream
Creamy, dreamy, and perfectly guilt-free, this Paleo Keto Vanilla Ice Cream is a luscious treat that satisfies your sweet tooth while keeping carbs at bay. Made with wholesome ingredients like full-fat coconut milk, unsweetened vanilla almond milk, and erythritol or monk fruit sweetener, this dairy-free and sugar-free dessert is the ultimate cold indulgence. Using a rich egg-yolk custard base thickened with xanthan gum, it achieves a premium, velvety texture reminiscent of classic ice cream—all without grains, dairy, or refined sugars. Ideal for keto and paleo lifestyles, this freezer-friendly recipe takes just 15 minutes of prep time before your ice cream maker does the rest. Perfect for everything from hot summer days to post-dinner cravings, this creamy vanilla treat is a deliciously healthy way to stay on track with your goals!
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Ingredients
- 14 ounces Full-fat coconut milk
- 1 cup Unsweetened vanilla almond milk
- 0.5 cup Erythritol sweetener (or monk fruit sweetener)
- 2 teaspoons Vanilla extract
- 4 Egg yolks
- 0.125 teaspoon Salt
- 0.25 teaspoon Xanthan gum
Directions
Step 1
In a medium saucepan, combine the coconut milk, almond milk, erythritol, and pinch of salt over medium heat. Stir continuously until the sweetener has dissolved, approximately 5 minutes.
Step 2
In a separate bowl, whisk the egg yolks well until they are pale and slightly thickened.
Step 3
Gradually temper the egg yolks by adding a small amount of the warmed milk mixture, whisking constantly. Slowly add the rest of the milk mixture to the yolks while continuing to whisk.
Step 4
Pour the egg yolk and milk mixture back into the saucepan and cook over medium-low heat. Stir continuously with a wooden spoon until the mixture thickens enough to coat the back of the spoon, about 8 to 10 minutes. Do not allow it to boil.
Step 5
Remove from heat and stir in the vanilla extract and xanthan gum, whisking until fully combined and the mixture is smooth.
Step 6
Pour the custard through a fine mesh sieve into a clean bowl to remove any lumps and obtain a smooth texture. Let it cool to room temperature.
Step 7
Once cooled, cover and chill the mixture in the refrigerator for at least 2 hours or until fully cold.
Step 8
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches the consistency of soft ice cream, which generally takes about 15-20 minutes.
Step 9
Transfer the ice cream to a freezer-safe container, smoothing the top with a spatula. Press a piece of plastic wrap directly onto the surface to prevent ice crystals from forming.
Step 10
Freeze for at least 3-4 hours or until firm. Allow the ice cream to sit at room temperature for about 5 to 10 minutes before scooping and serving.
Nutrition Facts
| Serving size | (833.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1194.9 |
| Total Fat 115.2g | 0% |
| Saturated Fat 90.2g | 0% |
| Cholesterol 738mg | 0% |
| Sodium 564.8mg | 0% |
| Total Carbohydrate 145.3g | 0% |
| Dietary Fiber 10.2g | 0% |
| Total Sugars 14.7g | |
| Protein 21.0g | 0% |
| Vitamin D 173.2IU | 0% |
| Calcium 605.6mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 1170.5mg | 0% |
Source of Calories