Who doesn’t love vanilla ice cream? It’s a classic dessert that’s been around for ages. Fun fact: frozen treats go all the way back to ancient Persia, where they used natural goodies like fruits and rose water. Fast forward a few centuries, and vanilla ice cream is now a staple in many of our freezers. Did you know Thomas Jefferson brought a recipe back to America in the 1700s? Pretty cool, right?
This recipe takes that timeless simplicity and gives it a modern twist. It’s paleo, AIP-friendly, and vegan. Translation? It’s creamy, delicious, and free of dairy, refined sugar, or anything artificial. Let’s make a treat you’ll feel good about eating!
How Long Will This Take?
- Prep Time: 10 minutes
- Freezing Time:
- 4-6 hours in the freezer (no fancy equipment required)
- Or about 2 hours with an ice cream maker
What You’ll Need
Ingredients:
- Coconut Milk: 2 cans of full-fat (or about 3 ½ cups).
- Maple Syrup: ⅔ cup. Adds just the right amount of sweetness.
- Vanilla Extract: 2 tablespoons (optional, but it makes the flavor pop).
- Sea Salt: Just a pinch (totally optional, but it balances things out).
Swaps You Can Make:
- No coconut milk? Use coconut cream for extra richness or cashew cream for a nutty vibe.
- Not a fan of maple syrup? Try honey (if not vegan) or monk fruit sweetener for a keto-friendly version.
- Want that fancy vanilla flavor? Scrape a real vanilla bean instead of using the extract.
Tools for the Job
Here’s what you’ll need to get started:
- Blender: To mix everything up super smoothly.
- Ice Cream Maker: Optional! But it’ll give you the creamiest texture.
- Freezer-Safe Container: A Tupperware or loaf pan works fine for the no-churn method.
- Spatula: To scrape down the blender and get every last bit.
Let’s Make Ice Cream!
Step 1: Prep Your Gear
If you’re using an ice cream maker, freeze the bowl ahead of time (12-24 hours is best). No machine? No worries. Just clear some space in your freezer for later.
Step 2: Blend It All Together
Pour your coconut milk, maple syrup, vanilla, and sea salt into a blender. Blend for 30 seconds until it’s smooth and creamy. Stop once or twice to scrape the sides so everything mixes evenly. Give it a quick taste. Too sweet? Not sweet enough? Adjust as needed—frozen desserts always taste less sweet, so keep that in mind.
Pro Tip: Smell that vanilla! It should already feel like dessert heaven.
Step 3: Churn or Freeze
If You Have an Ice Cream Maker:
- Pour the mixture into your frozen ice cream maker bowl.
- Let it churn for 20 minutes (or follow your maker’s instructions).
- Transfer to a container and freeze for 2 hours if you want it firmer.
No Ice Cream Maker? No Problem:
- Pour your mixture into a freezer-safe container.
- Freeze for 4-6 hours.
- During the first few hours, stir it every hour to break up ice crystals. This helps it stay smooth.
Want to Get Creative?
This vanilla base is perfect for experimenting. Here are some fun ideas:
- Switch Up the Sweetener: Use liquid allulose for a lower-carb option.
- Play with Flavors: Add a dash of cinnamon, cardamom, or swirl in some strawberry or mango puree after churning.
- Dress It Up: Toss in chocolate chips, toasted nuts, or cookie bits for extra crunch.
How to Serve It
- Keep it Simple: Scoop into bowls or cones. Sprinkle with shredded coconut or drizzle with caramel for extra flair.
- Go Fancy: Pair it with a warm brownie or slice of pie.
- Stash Leftovers: Store in an airtight container in the freezer for up to a month. For easier scooping, let it sit at room temp for 10 minutes before serving.
This homemade paleo vanilla ice cream is a dessert you’ll keep coming back to. It’s creamy, customizable, and surprisingly easy to make. Whether you stick with the classic vanilla flavor or jazz it up with mix-ins, this one’s a winner. Give it a go, and let me know how yours turns out!
PrintVanilla Ice Cream – Paleo | AIP | Vegan
This creamy and luscious Paleo Vanilla Ice Cream is a guilt-free indulgence that’s perfect for any occasion. Made with just a handful of wholesome ingredients, it’s dairy-free, refined sugar-free, and vegan-friendly. Whether you’re following a paleo or AIP diet or simply looking for a healthier dessert option, this recipe delivers the rich, velvety texture of classic ice cream without compromise.
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 4-6 hours (including freezing)
- Yield: 5 1x
- Category: Dessert
- Cuisine: Paleo, AIP, Vegan
Ingredients
- 2 cans (13.5 oz each) full-fat coconut milk or 3 ½ cups high-fat coconut milk (e.g., Aroy-D or homemade)
- ⅔ cup pure maple syrup (for Keto: substitute with liquid allulose)
- 2 tablespoons vanilla extract (optional; enhances creaminess by lowering freezing point)
- ⅛ to ¼ teaspoon sea salt (optional; balances flavors)
Ingredient Notes:
- Use high-quality full-fat coconut milk for the creamiest texture. Avoid brands with added stabilizers.
- Maple syrup provides natural sweetness but can be swapped for keto-friendly sweeteners.
- Vanilla extract is optional but adds depth and improves texture.
Instructions
Step 1: Prep Your Equipment
Place your ice cream maker’s freezer bowl in the freezer for at least 16-24 hours before starting. If using the no-churn method, ensure you have a freezer-safe container ready.
Step 2: Blend the Ingredients
In a blender, combine the coconut milk, maple syrup, vanilla extract, and sea salt. Blend on high for about 30 seconds until smooth and frothy. Scrape down the sides as needed to ensure everything is well incorporated.
Pro Tip: Taste the mixture and adjust sweetness if necessary. Remember that frozen desserts taste less sweet once chilled.
Step 3: Freeze the Mixture
- With an Ice Cream Maker: Pour the blended mixture into the pre-frozen bowl of your ice cream maker. Churn according to the manufacturer’s instructions, usually about 20 minutes, until it reaches a soft-serve consistency. Transfer to a freezer-safe container and freeze for an additional 2 hours for firmer ice cream.
- No-Churn Method: Pour the mixture into a freezer-safe container. Freeze for 4-6 hours, stirring every hour during the first three hours to break up ice crystals and mimic churning.
Visual Cue: The mixture should thicken gradually during churning or stirring and develop a smooth, creamy texture.
Step 4: Serve
Let the ice cream sit at room temperature for about 5-10 minutes before scooping to soften slightly.
Notes
Serving Suggestions:
- Serve in bowls or cones and garnish with fresh berries, chopped nuts, or shredded coconut.
- Pair with warm paleo brownies or fruit compote for an elegant dessert.
Tips & Tricks:
- For extra creaminess, use only the thick coconut cream from one of the cans.
- Stirring during freezing prevents ice crystals from forming in no-churn methods.
- Use chilled ingredients to speed up freezing time.
Storage & Reheating:
- Store leftovers in an airtight container in the freezer for up to one month.
- Press plastic wrap directly onto the surface of the ice cream to prevent freezer burn.
- Let frozen ice cream thaw at room temperature for about 10 minutes before serving for easier scooping.