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Vanilla Ice Cream – Paleo | AIP | Vegan

Vanilla Ice Cream
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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.

Find it online: https://easyrecipeacademy.com/vanilla-ice-cream/