Vanilla Coconut Milk Ice Cream | Paleo

What’s summer without ice cream? I mean really…on those hot summer days, theres nothing like a cold cone of ice cream to cool you off. Luckily even if your paleo, you can still have ice cream, the only catch is that you have to make it yourself.

The recipe is 100% paleo, gluten free, and dairy free – while still allowing you to add some of your favorite indulgences (in my case dark chocolate). The base of the ice cream is just egg yolks, coconut milk, and vanilla extract – honestly, can it be more easier?! The egg yolks give this recipe a richness, that will let you trick your friends/family into thinking they are enjoy “real” ice cream.

I borrowed my mother’s ice cream maker for this recipe, but you can always do it without one – just takes a bit more time and labor. Just cool the custard in the refrigerator before putting into the freezer, and vigorously whisk it every 30 minutes for about 2-3 hours while it freezes.

Paleo Vanilla Coconut Milk Ice Cream


For the base: 

  • 1 can of full fat coconut milk
  • 4 egg yolks (yolks give the ice cream richness)
  • 2 tbsp real vanilla extract

Optional Add ins: 

  • 1/2 cup of your favorite berries
  • 1/2 cup coconut flakes
  • 1/4 cups chopped nuts
  • 1/4 dark chocolate chips


  1. In a pot, boil water and then reduce to simmer. Place a heat proof bowl over the pot to create a double boiler. Put vanilla extract and coconut milk into the boil, and heat until hot. (Make sure it doesn’t come to a boil!) If your using add-ins, add them now.
  2. Whisk the yolks in a separate bowl. Temper the eggs by adding one ladleful of the hot coconut milk while whisking quite vigorously. This slowly brings up the temperature without actually cooking the eggs. Pour 2-3 more ladlefuls into the mixture, continue to mix vigorously.
  3. Pour the tempered eggs into the double boiler and continue to whisk. Which for a couple of minutes non-stop to form a thick custard. Be careful not to let the mixture get too hot, and don’t let the hot water from the pot touch the bowl.
  4. Once you have a custard, remove from the heat and let it cool on the counter or in the fridge.
  5. Put it in your ice cream maker and follow its instructions. (20-25 minutes)
  6. When the ice cream is softly frozen, serve immediately or plane a piece of plastic wrap directly on the ice cream and place in the freezer to reopen (2-3 hours).



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