Paleo Ice Cream

Paleo vanilla ice cream Paleo vanilla ice cream recipe


Fear not – going paleo doesn’t mean giving up ice cream: This paleo ice cream is the perfect treat on a hot summer day!


I don’t know about you, but I absolutely love ice cream and giving it up was probably the most daunting aspect of going paleo all those years ago. That was before I discovered coconut ice cream that is!

This recipe is very quick and easy to make and it’s quite likely that you have the ingredients all ready in your cupboard too.

Please note: This recipe is for an ice cream maker. We just use a basic one, which is inexpensive and does the trick beautifully!

* The ice cream in the photo above is served on a slice of double chocolate cake brownie, recipe from Against All Grain cookbook, or  you can find it online on the Against All Grain website.



  • 1 large can (400ml) of organic coconut cream (the thicker the better!)**
  • 2 eggs**
  • 1 tbsp honey
  • 2 tbsp vanilla extract OR 1 tbsp vanilla bean paste

** OR two small Ayam Coconut Cream cans (270ml) and 3 eggs



  1. Make sure your ice cream machine is good to go.
  2. Blend all ingredients.
  3. Cool mixture in the fridge.
  4. Process as per your ice cream maker instruction.



  • Quite often the ice cream maker bowl needs to be frozen overnight before use – we store ours in the freezer so that it’s ready to go whenever we happen to need it.
  • I find that the ice cream forms better when the mixture is thoroughly cooled down before pouring into the ice cream maker. I tend to refrigerate the mixture overnight, make the ice cream a few hours before planned serving and let the ready ice cream sit in the freezer for 2-4 hours before serving, as it seems to guarantee the best consistency.


Flavoured ice cream:

We usually just make this ice cream as plain vanilla and serve is as is or with some fresh fruit/berries, or as a side for something divine like a double chocolate cake brownie like in the photo above.

However, this recipe is easy to flavour any which way you like. You can either blend some fruit with the ingredients (for example fresh mango) or you can add chunky bits in when you pour the mixture into the ice cream maker (for example dark chocolate crumbles or fresh strawberries chopped up).



  1. OMG We love making paleo ice cream! That’s pretty much the recipe we use mostly but sometimes we add fresh mint or even choc mint leaves, and raw cacao nibs for a choc chip effect!

  2. You don’t cook the eggs as in a normal custard based ice cream? Do you find the low sugar ice creams freeze rock solid after they have been churned?

    • No, in this simple recipe, the eggs are used raw. However, if you feel more comfortable eating a custard based ice cream with cooked eggs, there are plenty of recipes for that too, for example in the Against All Grain cookbook.

      I’ve had a couple of batches freeze rock solid, and I’ve got a feeling that it was because I used a more runny coconut cream. The thicker and creamier the better it seems.

      • Thanks for your reply, I’ll give it a go, yours looks lush! What brand of coconut milk do you use?

  3. I have made an Icecream from coconut milk and eggs using the custard method and it froze rock solid (and icy!). Looking forward to trying this one and hope it works better.

  4. Hi could you heat the mixture as im concerned about eating raw egg as im pregnant?

    • I wouldn’t recommend heating the mixture, and I certainly wouldn’t recommend this recipe while pregnant! There are plenty of paleo ice cream recipes out there where you heat the eggs, I think you’d be better off finding one of them to follow.

      Congrats on the bump – enjoy the wonderful pregnancy!




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