Keto Vanilla Ice Cream {Paleo, Vegan}

This low carb keto vanilla ice cream uses just 5 clean ingredients for a rich and creamy, simple homemade ice cream that you won’t believe is dairy free and paleo! Enjoy it alone or use it as a base recipe for all your favorite ice cream toppings and mix-ins.

For awhile now, I’ve been using powdered monk fruit to replace powdered sugar in frostings and icings.

Since I always have a ton of it around, one day I decided to test out a keto + paleo ice cream using my powdered monk fruit.

I have to say, the results really blew me away!  The ice cream turned out better than any store bought keto ice cream I’ve tried, PLUS it’s dairy free, paleo and even vegan.

It’s an awesome base recipe that’s good on its own, but in my opinion even better with toppings.

I drizzled it with chocolate fudge for the photos here, but on my own I swirled in some peanut butter too and it was seriously out of this world!

It happens to be super easy to make too, and you can even get away without an ice cream maker if you don’t have one.  Let’s get to the details!

What You Need to Make Easy 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.  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 this Keto + Paleo Vanilla Ice Cream

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 “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!

Are you ready for low carb and paleo ice cream heaven?  I hope you are!

Make sure to let me know if you enjoy the recipe – let’s go!

Keto Vanilla Ice Cream {Paleo, Vegan}

Keto Vanilla Ice Cream {Paleo, Vegan}

This low carb keto vanilla ice cream uses just 5 clean ingredients for a rich and creamy, simple homemade ice cream that you won’t believe is dairy free and paleo! Enjoy it alone or use it as a base recipe for all your favorite ice cream toppings and mix-ins.

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 316 votes

Ingredients

• 1 14 oz can full fat coconut milk
• 1 14 oz can coconut cream
• 1 cup raw cashews
• 1/2 cup powdered monk fruit sweetener sub in maple sugar for a non-keto 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!

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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 

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