Dairy Free Vanilla Ice Cream that’s rich, silky, and perfect for warm days. Made with just five simple ingredients, this recipe is naturally sweetened, gluten free, and an ideal base for your favorite toppings. It uses a custard-style method for a creamy texture without dairy or stabilizers.
I held off adding a vanilla ice cream recipe until I was certain it was outstanding. This version lives up to that standard: not overly sweet, unmistakably vanilla, and delightfully smooth. It’s the kind of ice cream you can enjoy on its own or dress up with chocolate, nut butter, fruit, or whatever you crave.
This recipe follows a custard-style approach, similar to my Paleo Death By Chocolate Ice Cream. The base is cooked briefly on the stovetop and thickened with egg yolks, creating a luxurious mouthfeel without any strange additives. The result beats most store-bought dairy-free options and uses only whole, recognizable ingredients.
Vanilla is wonderfully versatile: it’s not heavy, so it pairs beautifully with toppings and mix-ins. For this bowl I added a drizzle of chocolate and a spoonful of nut butter, but you can keep it classic with fresh berries, toasted nuts, or a sprinkle of cinnamon.
Ingredients for vanilla ice cream
Full fat coconut milk: a reliable dairy-free base that yields a creamy texture thanks to its fat content. It does not overpower the recipe with coconut flavor when you use full fat cans.
Maple syrup: a natural liquid sweetener that blends smoothly and helps prevent icy crystals.
Salt: a small amount balances the sweetness and enhances the vanilla flavor.
Egg yolks: these provide richness and a custard-like body. The yolks are tempered and cooked briefly so they are safe to eat.
Vanilla bean: scraping the seeds from a vanilla bean gives the best flavor and those appealing specks in the ice cream. If you prefer, use 1–2 teaspoons of vanilla extract instead.
This simple, classic vanilla ice cream is creamy, balanced, and dependable. It’s a great starting point for endless flavor variations.
More paleo ice cream ideas you might enjoy: Paleo Chocolate Almond Butter Ice Cream, Paleo Strawberry Ice Cream, Paleo Pumpkin Ice Cream, and Paleo Death By Chocolate Ice Cream.
If you use an ice cream maker, a small affordable model works well and speeds up the process.
Paleo Vanilla Bean Ice Cream
Author: Jessica DeMay
Prep Time: 15 minutes • Cook Time: 5 minutes • Chill Time: 3 hours
Servings: 10 servings
Course: Dessert • Cuisine: American • Diet: Gluten Free
Ingredients
- 5 large egg yolks, room temperature
- 2 (13.5 oz) cans full fat coconut milk
- 1/2 cup maple syrup
- 1/2 teaspoon salt
- 1 vanilla bean, cut open and scraped (or 1–2 tsp vanilla extract)
Instructions
- Freeze your ice cream maker bowl for at least 24 hours before starting so it is fully chilled.
- Whisk the egg yolks in a medium bowl and set aside.
- In a medium saucepan, combine the coconut milk, maple syrup, and salt. Heat over medium, stirring constantly, until the mixture is hot and just below a boil (about 5 minutes).
- Temper the yolks: while whisking the yolks, slowly add a few spoonfuls of the hot milk mixture to the yolks to gently raise their temperature. After adding about a cup, return the tempered yolks to the saucepan, whisking constantly.
- Continue cooking over low heat, stirring, until the custard thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla seeds (or extract). Whisk until smooth.
- Transfer the mixture to a bowl, let cool to room temperature, then refrigerate for at least 3 hours or overnight to chill completely.
- Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions. Churning time will vary; mine took about 12 minutes to reach a soft-serve consistency.
- Line a loaf pan with parchment paper. Scoop the churned ice cream into the pan and freeze until firm—overnight yields the best texture. If you prefer soft serve, enjoy immediately. When ready to scoop after freezing, let the ice cream sit at room temperature for 10 minutes to soften slightly.
Notes:
*To scrape a vanilla bean: split it lengthwise, hold the pod steady, and use the dull side of a knife to scrape out the seeds.
**If the mixture separates while heating, blend it briefly with an immersion blender or in a regular blender until smooth. The custard can be rescued in most cases.
Nutrition Information
Calories: 223 kcal
Carbohydrates: 13 g • Protein: 3 g
Fat: 19 g (Saturated Fat: 15 g)
Cholesterol: 92 mg • Sodium: 132 mg
Sugar: 10 g • Potassium: 214 mg
Vitamin A: 123 IU • Iron: 3 mg
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