Paleo Vanilla Ice Cream (Dairy Free, Creamy & Easy)

This creamy paleo vanilla ice cream is dairy free, naturally sweetened, and easy to make. Includes keto and vegan options with monk fruit!

*This post has been updated with improved photos, tips, and additional information for the best results.

If you’ve ever wanted a truly creamy vanilla ice cream without dairy or refined sugar, this paleo vanilla ice cream is it.

It’s smooth, rich, and perfectly sweet with simple ingredients, and you don’t need anything complicated to make it.

Whether you’re following a paleo diet or just want a healthier homemade ice cream, this recipe delivers that classic vanilla flavor with a clean ingredient list.

Plus, this recipe easily doubles as a keto or vegan ice cream with a few simple swaps, so it works for just about everyone.

🥄 Why You’ll Love This Paleo Ice Cream

• Ultra creamy texture without dairy
• Naturally sweetened with options for keto (monk fruit)
• Simple ingredients you likely already have
• Easy to customize for different diets
• Perfect for summer desserts or anytime cravings

What You Need to Make Easy Paleo and Keto Vanilla Ice Cream

Just 5 simple ingredients are used in this recipe!

I DO recommend using both coconut cream and milk for the ultimate creamy texture.  If you only have canned coconut milk, it’s okay to use an additional can of it in place of the can of coconut cream. Here’s everything you need to prepare this easy ice cream.

• full fat coconut milk
• coconut cream
• raw cashews (you can get away with using 1/2 cup cashew butter if you prefer)
• powdered monk fruit sweetener (you can sub in maple sugar for a non-keto version)
• pure vanilla extract 

🧊 How to Make Paleo Vanilla Ice Cream

Making dairy free ice cream at home is easier than you might think!

Blend the coconut milk, cream and cashews in a high speed blender (I used a Vitamix) until smooth. 

Add in the monk fruit and vanilla extract and blend until smooth and creamy.

For an ice cream maker (preferred method) – transfer the mixture to your ice cream maker bowl and churn according to instructions. 

Then transfer to a freezer safe container and freeze for at least 2 hours or until desired consistency is reached. You can also freeze overnight to enjoy the next day.

Before scooping, let the ice cream sit out at room temperature for 10-15 minutes for easier scooping.  

How to Keep Dairy Free Ice Cream Creamy (Not Icy)

This is where most recipes fall short—and where you can win.

To get that creamy texture:

• Use full fat coconut milk, not light
• Use enough sweetener (this affects texture, not just taste)
• Avoid over-freezing without softening before serving
• If your ice cream has ever turned out icy, it’s almost always due to low fat or low sugar.

🍯 Best Sweeteners for Keto Ice Cream (Monk Fruit vs Others)

If you want to make this keto-friendly, sweetener choice matters.

• Monk fruit blends → best overall texture + flavor
• Erythritol alone → can cause icy texture
• Allulose → excellent for smoothness if you use it

For best results, use a monk fruit blend that measures like sugar.

Can You Make Keto Ice Cream Without Dairy?

Yes! This recipe is a great base for it.

Using coconut milk and cream instead of heavy cream keeps it dairy free while still providing the fat needed for a creamy result.

Just swap maple syrup or sugar for monk fruit or keto sweetener, and you have a keto dairy free ice cream that actually tastes good.

How to “Churn” Ice Cream Without an Ice Cream Maker

If you don’t have an ice cream maker, you can still make this recipe with just a bit more effort.

After blending the mixture in the high speed blender, transfer to a freezer safe container or bowl and freeze for 4-6 hours.  The key is stirring every 30 minutes -1 hour, especially the first 3 hours, to “churn” by hand.

Without an ice cream maker, the ice cream won’t be quite as creamy but you can totally still make it work!  If you’re looking for an ice cream maker, I recommend this one to start!

Expert Tips for the Best Texture

• Let ice cream sit 5-10 minutes before scooping
• Store in a shallow container for even freezing
• Stir once after initial freeze if not using a churner
• Add a splash of alcohol (optional) to reduce iciness

FAQ

Is paleo ice cream dairy free?

Yes! Paleo ice cream uses ingredients like coconut milk and cream instead of dairy to create a creamy texture.

What sweetener is best for keto ice cream?

Monk fruit blends or allulose work best because they help maintain a smooth, creamy texture.

Why is my dairy free ice cream icy?

This usually happens when there isn’t enough fat or sweetener in the mixture, or it’s frozen too long without softening before serving.

Can I make this without an ice cream maker?

Yes. You can freeze the mixture and stir every 30-60 minutes until creamy, though the texture is best with churning.

If you’re looking for a simple, creamy, and versatile homemade ice cream, this paleo vanilla ice cream is one you’ll come back to again and again.

It’s easy to customize, works for multiple diets, and delivers that classic vanilla flavor without any of the usual ingredients you’re trying to avoid.

Want More Homemade Paleo Ice Cream Recipes?  Try One of These!

Chocolate “Peanut Butter” Ice Cream {No Churn}

Double Chocolate Chip Cherry Ice Cream {No Churn}

Chocolate Chip Cookie Dough Ice Cream {Nut Free Option}

Strawberry Cheesecake Ice Cream

Salted Caramel Ice Cream 

Keto Vanilla Ice Cream {Paleo, Vegan}

If you’ve ever wanted a truly creamy vanilla ice cream without dairy or refined sugar, this paleo vanilla ice cream is it. It’s smooth, rich, and perfectly sweet, and delivers that classic vanilla flavor with a clean ingredient list.

Author: Michele

Prep Time: 10 minutes

Freezing Time: 6 hrs

Course: Dessert

Cuisine: keto, Paleo, Vegan

Keyword: ice cream, keto, low carb, monk fruit, no-bake, paleo, vanilla, vegan

Servings: 12 servings

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4.73 from 321 votes

Ingredients

• 1 14 oz can full fat coconut milk
• 1 14 oz can coconut cream
• 1 cup raw cashews or 1/2 cup cashew butter
• 1/2 cup powdered monk fruit sweetener sub in maple sugar or syrup for a non-keto, paleo version
• 2 tablespoons pure vanilla extract

Instructions

1. Blend the coconut milk, cream and cashews in a high speed blender (I used a Vitamix) until smooth. Add in the sweetener and vanilla extract and blend until smooth and creamy.

For an ice cream maker (preferred method) -

1. transfer the mixture to your ice cream maker bowl and churn according to instructions. Then transfer to a freezer safe container and freeze for at least 2 hours or until desired consistency is reached. You can also freeze overnight to enjoy the next day.

For a no-churn version -

1. transfer the mixture to a freezer safe container and freeze for 4-6 hours, stirring well every hour to “churn” the ice cream.
2. Before scooping, let the ice cream sit out at room temperature for 10-15 minutes for easier scooping. Enjoy!

Recipe Notes

Note - I find the texture is best when using BOTH canned coconut milk and coconut cream. I prefer this brand for canned coconut milk and this one for coconut cream.

If you only have coconut milk, it's okay to use 2 full fat cans of coconut milk instead of cream.

Nutrition

Calories: 66kcal

Carbohydrates: 4g

Protein: 2g

Fat: 5g

Saturated Fat: 1g

Polyunsaturated Fat: 1g

Monounsaturated Fat: 3g

Sodium: 1mg

Potassium: 75mg

Fiber: 0.4g

Sugar: 1g

Vitamin C: 0.1mg

Calcium: 4mg

Iron: 1mg

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