Vanilla Coconut Ice Cream (Paleo & Keto)

Vanilla Coconut Ice Cream (Paleo & Keto)

I have been working at a vanilla ice cream for quite some time, but not as long as my mother has.  She can produce keto ice creams that fool my children AND my husband… and that my friends, is a challenging task!  I have adapted this from her recipe, having replaced the cream with coconut milk and the 1:1 style keto sweeteners with pure monkfruit powder.  You can reduce the monkfruit and add a bit of chicory root sweetener (Just Like Sugar), allulose, Swerve or another birch based non-GMO erythritol, but I prefer keeping things simple and I don’t mind the taste of monk fruit.  Use your taste testers though, because everyone is different!

This is best when made with an ice cream maker like this one of my mom’s or like my Kitchen Aid Bowl Attachment but you can just remove the dish from the freezer every twenty minutes to give it a stir, or pour it into silicone popsicle molds.  I would recommend adding a bit of vodka to keep it from getting to icy in that case.

I do hope you enjoy it!

Brenna xo


Vanilla Coconut Ice Cream

Brenna May
A delicious Keto & Paleo Vanilla ice cream that is perfect alone or topped with raspberries and dark chocolate!
Prep Time 10 mins
Cook Time 5 mins
2 hrs
Total Time 2 hrs 15 mins
Course Dessert
Cuisine American, European, keto, paleo


  • Saucepan & whisk
  • Freezer safe glass container
  • Ice Cream Maker or Ice Cream Bowl Attachment


  • 4 cups coconut milk or cream 2 cans bpa free
  • 2 egg yolks
  • 1/2 - 1 tsp monk fruit powder I use 1 tsp monk and no additional sweeteners.
  • 2 tbsp chicory root sweetener just like sugar
  • 1 tbsp beef gelatin
  • 1-2 tsp vegetable glycerine
  • 2 tsp vanilla
  • 1 tsp vodka or whiskey optional- to prevent ice crystals


  • Heat the coconut cream in a saucepan to 175ºF
  • Add sweeteners while whisking
  • Add beef gelatin while whisking
  • Add gelatin and whisk
  • Separate eggs and whisk the yolks
  • Scoop out about a half cup of the hot coconut cream and start to drizzle it into the egg yolks while whisking. Keep adding until you have combined them. Repeat with another half cup of cream until eggs are fully tempered.
  • Add the cream and egg yolk mixture back into the saucepan of cream and whisk.
  • Add vanilla and whisk. (vodka too if you are using it)
  • Pour contents into a heat safe dish and refrigerate 2 hours or overnight.
  • Pour into ice cream maker and set/churn for 20 minutes. Alternatively you can freeze it and pull it out every twenty minutes to stir it until it is set, or pour into popsicle molds.
Keyword coconut, coconut ice cream, ice cream, keto, paleo, vanilla


Related Posts

Cultured Coconut “Sourdough” Keto Bread

Cultured Coconut “Sourdough” Keto Bread

Well it’s official. Actually it has been official for over a month but being the introverted lady that I am I have only recently felt ready to share. After a battery of blood tests I have been diagnosed with Hashimoto’s Disease, which is actually quite […]

Dark Chocolate Chili & Bits Fat Bombs (Freezer Recipe)

Dark Chocolate Chili & Bits Fat Bombs (Freezer Recipe)

(Paleo, Keto maintenance, Vegan) Hullo! Here we are with the chocolate again! I know what you’re thinking… this lady likes her chocolate. Well, yes I do. I am not ashamed. I like it dark and bittersweet and most store bought chocolates under 72% used to […]

1 thought on “Vanilla Coconut Ice Cream (Paleo & Keto)”

Leave a Reply

Your email address will not be published.

Recipe Rating