Paleo Vanilla Bean Ice Cream is made with just three wholesome ingredients and can be served as soft serve or a firmer scoop. This simple, dairy-free treat is rich, naturally sweetened, and something the whole family can enjoy.
I enjoy real dairy and appreciate the flavor and variety it brings to meals. Fermented dairy and raw dairy can be beneficial for many people, and I still make yogurt and keep pastured butter on hand. At the same time, coconut-based foods are nutritious in their own right, and I’ve been gradually incorporating more coconut products into our kitchen.
Transitioning to more coconut has been a bit of an adjustment for my family — not everyone loves coconut flavors in savory dishes — but this ice cream is one of the rare coconut-based recipes my kids actually prefer over traditional heavy cream versions. With just three healthy ingredients, it’s a quick recipe I don’t mind making again and again.
3 Ingredient Vanilla Bean Ice Cream (Paleo)
Using a vanilla bean gives this ice cream little dark flecks and an incredible, fragrant flavor that feels luxurious. To use a vanilla bean, split it lengthwise and scrape the seeds into the mixture with the back of a knife. If you keep the seeds from vanilla extract bottles, those softened beans work perfectly as well.
If you don’t have whole vanilla beans, use a high-quality vanilla extract. Using extract can help keep the ice cream a little softer straight from the freezer because the small amount of alcohol in extract helps prevent it from freezing rock-solid.
Soft Serve or Traditional?
This recipe works two ways: after churning it you can serve it immediately for a soft-serve consistency, or transfer it to a freezer-safe container and freeze for several hours for a scoopable, firmer texture. Either method yields a creamy, satisfying dessert that is naturally dairy-free and gluten-free.
Helpful Items for Making This Paleo Vanilla Ice Cream
- Full-fat coconut milk and coconut cream (choose brands without stabilizers like guar gum when possible).
- Whole vanilla beans or a good-quality vanilla extract.
- Pure maple syrup to sweeten — adjust to taste.
- An ice cream maker for best results; you can churn by hand if needed but an ice cream maker is easiest.
- Freezer-safe containers for storing the finished ice cream.
Printable Recipe
Paleo Vanilla Bean Ice Cream
Anya @ Prepare & Nourish
With three simple, wholesome ingredients, this paleo vanilla ice cream is creamy, fragrant, and easy to make year-round.
Prep Time: 35 minutes
Total Time: 35 minutes (plus freezing time if desired)
Servings: 6
Calories (estimate): 19 kcal per serving
Ingredients
- 1 (13.5 oz) can full-fat coconut milk, room temperature
- 1 (13.5 oz) can full-fat coconut cream, room temperature
- 1/3 to 1/2 cup pure maple syrup, to taste
- 1 teaspoon scraped vanilla bean seeds OR 3 tablespoons vanilla extract
Instructions
- Place your ice cream maker bowl in the freezer for at least 12 hours or follow the manufacturer’s instructions so it is fully frozen before churning.
- Combine the coconut milk, coconut cream, and maple syrup in a blender. Blend for 2–3 minutes until the mixture is smooth and slightly frothy. Taste and adjust sweetness if needed.
- Pour the blended mixture into the chilled ice cream maker bowl and begin churning according to the manufacturer’s instructions.
- As the mixture churns, add the vanilla — either the scraped seeds from a vanilla bean or the vanilla extract. Continue churning until the ice cream reaches a soft-serve consistency, about 30–40 minutes depending on your machine.
- To serve soft-serve, spoon directly from the machine. For firmer ice cream, transfer the churned ice cream to a freezer-safe container and freeze for 3–4 hours, or until firm. Stored in the freezer, it will keep for up to two weeks.
Notes
My preferred coconut milk and cream are full-fat varieties without guar gum or other thickening agents, which helps the texture and flavor. This recipe uses a 1:1 ratio of coconut milk to coconut cream for a total of about 3 1/2 cups of liquid.
If you prefer, chill cans of coconut milk overnight and scoop the thick cream from the top; you may need additional cans to reach the total volume. If the cream is chilled and thick, allow it to come to room temperature or gently warm briefly so it blends smoothly with the sweetener.
This recipe yields roughly one quart of ice cream.
Nutrition
The nutrition values shown are estimates and should be used for general guidance only.
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Enjoy this ice cream on its own or spoon it over baked fruit, grilled peaches, or a simple crumble for a naturally sweet and satisfying dessert. The clean ingredient list makes it easy to adapt: add finely chopped chocolate, nuts, or a swirl of fruit puree for variety.
If you make this recipe, leave a note about any tweaks you made or how you served it. Small changes in sweetness or freezing time can make a big difference depending on your equipment and taste preferences, and sharing tips helps others get the best results.