Why You'll Love It
- - Gentle sweetness that isn’t overpowering
- - Completely dairy‑free and AIP compliant
- - Keto‑friendly with low net carbs
- - Simple pantry ingredients, no churner needed
*"The texture is like a cloud, and the vanilla shines without any dairy—pure comfort!"*
Essential Ingredient Guide
- Coconut milk: Choose full‑fat canned coconut milk for richness; shake well before measuring.
- Vanilla bean: Split the bean and scrape the seeds for aromatic depth; the pod can be simmered for extra flavor.
- Maple syrup: A natural sweetener that balances the milk’s earthiness; adjust to taste.
- Sea salt: A pinch enhances the vanilla’s natural sweetness and rounds the flavor.
- Lemon zest: Adds a bright, subtle acidity that cuts richness; only a light dusting is needed.
- Arrowroot powder: Used as a thickener to achieve a creamy, scoop‑able texture without gelatin.
Complete Cooking Process
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Ingredient Readiness:
Gather and measure all components; whisk coconut milk with maple syrup, then stir in vanilla seeds and zest.
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Flavor Development:
Gently warm the mixture, allowing the vanilla pod to steep for five minutes, then remove the pod.
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Texture Control:
Blend in arrowroot powder, then chill the base thoroughly before freezing to prevent icy crystals.
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Finishing Touches:
Before serving, fold in a pinch of sea salt and let the ice cream sit at room temperature for a moment to soften.
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Serving Timing:
Serve within two hours of removal from the freezer for optimal creaminess.
- Cool the mixing bowl for an extra‑smooth texture.
- If using an ice cream maker, churn for 20‑25 minutes on low.
- Stir the base every 30 minutes during the first freeze to break ice crystals.
- Top with toasted coconut flakes for added crunch.
Pro Tips
Well, those little adjustments can turn a good scoop into a memorable one. I remember the first time I tried a homemade paleo ice cream; the simple act of stirring every half hour felt like a ritual, and the result was a velvety treat that lingered long after the bowl was empty. So, take your time, enjoy the process, and let the flavors settle.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Use full‑fat coconut milk for body
- Don’t over‑sweeten; maple shines on its own
- Chill the base before freezing
Frequently Asked Questions
→ Can I use almond milk instead of coconut milk?
Almond milk works, but the texture will be thinner; you may need a little extra arrowroot to compensate.
→ Is this recipe truly AIP‑safe?
Yes, all ingredients are compliant with AIP guidelines – just avoid any added vanilla extract that contains alcohol.
→ How long can I store the ice cream?
Keep it in an airtight container in the freezer for up to two weeks; stir before serving if ice crystals form.
→ Can I add fresh fruit?
Add fruit after the base is frozen; swirls of berries work nicely without disrupting the creamy texture.
→ Do I need an ice cream maker?
No, you can use a simple freeze‑and‑stir method; just remember to stir every 30 minutes for the first two hours.
→ What can I substitute for maple syrup?
Honey or agave work, but they add different flavor notes; adjust to taste.
Chef's Tips
If the mixture feels too thin before freezing, add an extra teaspoon of arrowroot.,For a richer flavor, toast the vanilla pod briefly before adding.,Adjust sweetness after chilling – the cold can mute some of the maple’s brightness.
Nutrition Facts
per serving
210
Calories
2g
Protein
12g
Carbs
18g
Fat
Taste Profile
Gentle vanilla sweetness with a creamy coconut backdrop
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Provides similar sweetness with a lighter flavor.
Creates a comparable richness; blend cashews with water first.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of ground cinnamon and a dash of cayenne for a warm, subtle heat.
Mediterranean Style
Stir in crumbled pistachios and a drizzle of honey after churning.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑heating the coconut milk, which can cause a grainy texture.
- Skipping the chilling step; the base must be cold before freezing.
- Adding arrowroot powder too quickly, leading to lumps.
Meal Prep & Storage
Make Ahead Tips
You can prepare the base up to 24 hours ahead; keep it refrigerated and stir before freezing.
Leftover Ideas
Transfer any leftovers to a sealed container; let sit at room temperature for a few minutes before serving again.
Perfect Pairings
Serve this with...
Cooking Timeline
Combine coconut milk and maple syrup; heat gently.
Add vanilla seeds and pod; simmer briefly.
Stir in lemon zest, salt, and arrowroot; thicken.
Cool the mixture, then refrigerate.
Freeze, stirring every 30 minutes or churn in ice cream maker.
Paleo Vanilla Ice Cream – AIP Vegan Keto
A silky, dairy‑free treat that sings of vanilla without a hint of guilt. Perfect for those following Paleo, AIP, vegan or keto lifestyles, this ice cream brings cool comfort to any season. vanilla ice cream lovers will feel right at home.
Timing
Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
2 Hours 30 Minutes
Recipe Details
Ingredients
Base
- 01 2 cups full‑fat coconut milk
- 02 1/3 cup pure maple syrup
- 03 1 vanilla bean (seeds scraped)
- 04 1 tsp lemon zest
- 05 1/4 tsp sea salt
- 06 2 tbsp arrowroot powder
Instructions
In a saucepan, combine coconut milk and maple syrup; warm over low heat until just steamy.
Add the vanilla seeds and the pod; let the mixture simmer gently for five minutes, then remove the pod.
Stir in lemon zest, sea salt, and whisked arrowroot powder; continue cooking for another two minutes until slightly thickened.
Remove from heat, let cool, then refrigerate for at least 1 hour until cold.
Transfer the cold base to an ice cream maker and churn for 20‑25 minutes, or place in a shallow pan and freeze, stirring every 30 minutes for two hours.
Scoop into bowls, garnish with toasted coconut, and enjoy.
Notes & Tips
- 1 If the mixture feels too thin before freezing, add an extra teaspoon of arrowroot.
- 2 For a richer flavor, toast the vanilla pod briefly before adding.
- 3 Adjust sweetness after chilling – the cold can mute some of the maple’s brightness.
Tools You'll Need
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Saucepan
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Whisk
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Measuring cups and spoons
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Ice cream maker (optional)
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Spatula
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Freezer‑safe container
Must-Know Tips
- Don’t over‑heat the coconut milk; gentle steam preserves its sweetness.
- Stir constantly when adding arrowroot to avoid lumps.
- Cool the base completely before freezing for smoother texture.
Professional Secrets
- Use chilled bowls for the base to speed up thickening.
- A quick dip of the whisk in ice water helps maintain a glossy finish.
- Freeze the container upside down for even firmness.
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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