Paleo Keto Vanilla Ice Cream
Indulge in the creamy delight of Paleo Keto Vanilla Ice Cream—an irresistible dairy-free and sugar-free dessert that's perfect for a low-carb lifestyle! Made with wholesome ingredients like full-fat coconut milk, unsweetened almond milk, and erythritol or monk fruit sweetener, this recipe offers the perfect balance of indulgence and health-conscious simplicity. Velvety egg yolks and a hint of xanthan gum ensure a luxuriously smooth texture, while pure vanilla extract provides a burst of aromatic flavor. This easy-to-follow recipe takes just 15 minutes of prep time and is refined sugar-free, gluten-free, and paleo-friendly. Chill, churn, and freeze your way to a guilt-free frozen treat that serves six—ideal for satisfying any sweet tooth or impressing guests with a decadent, homemade dessert.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
In a separate bowl, whisk the egg yolks well until they are pale and slightly thickened.
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.
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.
Remove from heat and stir in the vanilla extract and xanthan gum, whisking until fully combined and the mixture is smooth.
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.
Once cooled, cover and chill the mixture in the refrigerator for at least 2 hours or until fully cold.
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.
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.
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
Calories |
1195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 565 mg | 25% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 14.7 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 606 mg | 47% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1170 mg | 25% | |
*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.
