Paleo Vanilla Bean Ice Cream

Indulge in the creamy decadence of Paleo Vanilla Bean Ice Cream, a dairy-free delight that’s perfect for clean eaters and dessert lovers alike! Made with rich, full-fat coconut milk and luxurious coconut cream, this recipe is naturally sweetened with honey or maple syrup, ensuring a guilt-free treat that’s completely refined sugar-free. The use of fresh vanilla bean seeds adds a bold and aromatic flavor, while a touch of arrowroot powder helps create a silky, scoopable texture. With just minutes of prep and the magic of your ice cream maker, this paleo-friendly dessert comes together with ease. Perfect for satisfying your sweet tooth while adhering to your paleo lifestyle, this homemade ice cream is best served straight from the freezer in generous scoops. Whether enjoyed on its own or paired with fresh berries, this recipe promises a refreshing and wholesome way to indulge!

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 6

Ingredients

• 2 cups Coconut milk, full-fat
• 1 cup Coconut cream
• 0.33 cup Honey or maple syrup
• 1 whole Vanilla bean
• 1 teaspoon Vanilla extract
• 0.125 teaspoon Sea salt
• 2 teaspoons Arrowroot powder
• 2 teaspoons Water (for arrowroot slurry)

Directions

Step 1

In a medium saucepan over medium heat, combine the coconut milk and coconut cream. Stir occasionally until heated through but not boiling.

Step 2

While heating the mixture, slice the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Add both the seeds and the pod to the saucepan.

Step 3

Stir in the honey or maple syrup, vanilla extract, and sea salt. Mix well until the sweetener dissolves completely.

Step 4

In a small bowl, whisk together the arrowroot powder and water to create a slurry. Slowly pour the slurry into the saucepan, stirring constantly to avoid clumping.

Step 5

Cook the mixture for an additional 1-2 minutes, stirring frequently, until it thickens slightly. Remove the saucepan from the heat and discard the vanilla bean pod.

Step 6

Allow the mixture to cool to room temperature, then transfer it to the refrigerator to chill for at least 4-6 hours (or overnight for best results).

Step 7

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes.

Step 8

Transfer the churned ice cream to an airtight container and freeze for an additional 2-3 hours to firm up before serving.

Step 9

Serve scooped into bowls and enjoy your creamy, paleo vanilla bean ice cream!

Nutrition Facts

Serving size	(819.8g)

Amount per serving	% Daily Value*
Calories	2236.9

Total Fat 153.4g	0%
Saturated Fat 137.2g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 454.0mg	0%
Total Carbohydrate 226.7g	0%
Dietary Fiber 10.2g	0%
Total Sugars 203.5g
Protein 12.7g	0%

Vitamin D 0IU	0%
Calcium 93.4mg	0%
Iron 16.6mg	0%
Potassium 1578.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.0%

Protein: 2.2%

Carbs: 38.8%