This paleo vanilla ice cream is rich and creamy with a bold vanilla flavor. It's made with coconut cream and egg yolks, sweetened with maple syrup and completely dairy free!
I never buy ice cream anymore. There are so many wonderful flavors you can make at home and I love that you have complete control over the ingredients. There's nothing quite as healthy (but still delicious) as homemade!
This paleo vanilla ice cream is rich and creamy. It freezes well (does not get icy), but is completely dairy free and refined sugar free. You can even make this vanilla ice cream keto with one simple swap.
I've made this ice cream many, many times simply because my family loves it! It's a great base for any of your favorite mix-ins, like chocolate chips, homemade Twix bars, or mint cookies. You can also enjoy it plain or top it with some homemade magic shell or eat alongside a cassava flour brownie.
Why You'll Love This Vanilla Ice Cream
- paleo friendly - made with simple, wholesome ingredients
- dairy free - a base of coconut cream
- 5 ingredients required - this is a 5 ingredient vanilla ice cream
- easy to make - just blend ingredients and churn
- kid friendly - all of my kids adore this homemade vanilla ice cream
Ingredients
Only 5 ingredients are required to make this paleo vanilla ice cream (the salt is optional).
- canned coconut cream - if you can't find canned coconut cream, then full fat coconut milk will work instead.
- egg yolks - these make the ice cream rich and creamy!
- maple syrup - to sweeten the ice cream. For a keto/low carb version, then swap the maple syrup for a sugar free liquid sweetener.
- vanilla extract - for flavor
- collagen - this helps make the ice cream creamy and adds a boost of protein.
- salt - optional, but enhances the flavor.
How to Make Dairy Free Vanilla Ice Cream
This ice cream is made in a blender and then churned in an ice cream maker. I used my Cuisinart ice cream maker, but any brand will work.
Simply combine all ice cream ingredients in a blender. Blend, starting at a low speed and increasing the speed to medium-high until the mixture is well combined.
Pour the ice cream in your ice cream maker and churn for 20-25 minutes or until you reach the desired thickness.
After churning, you can eat the ice cream immediately, or scoop it into a loaf pan (and place in the freezer) to serve for later.
If eaten immediately, it will have more of a soft serve texture. Placing it in the freezer will harden the ice cream a bit, giving it more of a store bought texture.
Storage
Store ice cream in a covered loaf tin or container in the freezer, for up to one month. Before eating, let the ice cream defrost for 10-15 minutes.
Frequently Asked Questions
Collagen is not required, but it adds to the creaminess of the ice cream.
This recipe makes just 2.5 cups of ice cream. So, not a lot, but perfect for our family of 5 to each have a small serving. You can easily double or triple the recipe if you'd like to make more.
Churning the ice cream makes it creamier, but is not required. If you don't have an ice cream maker, you can hand churn the ice cream. Simply pour the blended ice cream into a loaf pan, set it in the freezer and mix the ice cream with a large spoon or spatula every 30-40 minutes until you reach the desired texture.
More Paleo Ice Cream Recipes
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Paleo Vanilla Ice Cream (Dairy Free)
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 2.5 cups 1x
Description
This paleo vanilla ice cream is rich and creamy and completely dairy free. It's made in a blender, then churned in an ice cream maker.
Ingredients
- 1 can coconut cream (13.5 oz)
- 3 egg yolks
- ⅓ cup maple syrup
- ½ Tbsp vanilla extract
- ¼ cup collagen peptides
- ¼ tsp salt
Instructions
- Combine all ice cream ingredients in a blender. Blend, starting at a low speed and increasing the speed to medium-high until the mixture is well combined.
- Pour the ice cream in your ice cream maker and churn for 20-25 minutes or until you reach the desired thickness.
- After churning, you can eat the ice cream immediately, or scoop it into a loaf pan (and place in the freezer) to serve for later.
If eaten immediately, it will have more of a soft serve texture. Placing it in the freezer will harden the ice cream a bit, giving it more of a store bought texture.
Notes
This recipe is made using a Cuisinart ice cream maker. Before making your ice cream, be sure the double insulated freezer bowl has been placed in the freezer for at least 8 hours, preferably overnight.
This ice cream recipe freezes well. It does not get super hard and icy, but stays fairly soft like "regular" ice cream. I recommend storing leftovers in the freezer up to one month. Prior to eating, defrost the ice cream 10-20 minutes.
Katie
My family and I love this paleo vanilla ice cream. Enjoy!