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    Home » Sweets » 3 Ingredient Vanilla Bean Ice Cream (Paleo, Vegan)

    3 Ingredient Vanilla Bean Ice Cream (Paleo, Vegan)

    Apr 14, 2017 · 66 Comments

    Jump to Recipe Print Recipe

    Paleo Vanilla Bean Ice Cream is made from 3 healthy ingredients and can be served soft serve or traditional. This Paleo treat is healthy and delicious the entire family can enjoy. 

    3 Ingredient Vanilla Bean Ice Cream - This Paleo treat is rich in healthy dairy free fats and loaded with vanilla bean specks. Made with coconut milk.

    I'll be the first to admit, I have a really close relationship with real dairy. I love the variety of cheeses I can buy at Costco (I usually throw 3-4 different bricks in my cart every time I go there).

    I especially appreciate that dairy in raw and fermented forms are actually beneficial for your health, provided you are not intolerant to them. That's why I regularly make yogurt and we purchase pastured butter quarterly in 40-pound blocks (which conveniently lasts us 3 months).

    But despite this, I realize coconut in its own right is a health food and therefore, have been slowly transitioning to consuming more of the coconut goodness. I'll be honest, it's been a tough transition. My family isn't a big fan of all things coconut. I can't get away with using coconut oil when sauteeing vegetables. And I certainly can't make coconut ice cream and call it just like"store-bought ice cream."

    3 Ingredient Vanilla Bean Ice Cream - This Paleo treat is rich in healthy dairy free fats and loaded with vanilla bean specks. Made with coconut milk.

    But you know what....

    Much to my surprise, this is one of the few recipes that my kids prefer I use coconut milk instead of the dairy heavy cream. They keep asking for it and when made with only 3 ingredients, 3 healthy ingredients - I'm always happy to oblige.

    3 Ingredient Vanilla Bean Ice Cream - This Paleo treat is rich in healthy dairy free fats and loaded with vanilla bean specks. Made with coconut milk.

    3 Ingredient Vanilla Bean Ice Cream (Paleo)

    Vanilla Bean Ice Cream sounds so much fancier than plain Vanilla Ice Cream, no? Don't skimp on the vanilla, those specks of vanilla and the smell is sweetly divine. Simply split open a vanilla bean and scrape off the beans with a butter knife directly into the ice cream mixing bowl.

    I make my own vanilla extract and when I do, I keep the beans in the bottles until the extract runs out. I use those softened beans for the ice cream.

    3 Ingredient Vanilla Bean Ice Cream - This Paleo treat is rich in healthy dairy free fats and loaded with vanilla bean specks. Made with coconut milk.

    No vanilla beans? No worries, just add 2 tablespoons of the extract.  By adding the alcohol base extract, your ice cream won't be rock solid when completely frozen so you can compensate for the lack of vanilla bean specks that way.

    Soft Serve or Traditional?

    You can enjoy this paleo ice cream soft serve style by right after churning it. If you're opting for more solid ice cream, transfer the mixed frozen treat into a freezer safe container and freeze for several hours. Either way, it's a winner! And a healthy one at that!

    3 Ingredient Vanilla Bean Ice Cream - This Paleo treat is rich in healthy dairy free fats and loaded with vanilla bean specks. Made with coconut milk.

    Helpful Items for Making This Paleo Vanilla Ice Cream

    • Coconut Milk + Cream - This is the brand without guar gum (which most coconut milks contain) but I use the Trader Joe's store brand with great success. TJ's carries both clean coconut milk and coconut cream. I have not tried this recipe with homemade coconut milk.
    • Vanilla Beans or high quality Vanilla Extract
    • Maple Syrup - I get the best deal at Costco but I've used this one in the past as well.
    • Ice Cream Maker - This one is my favorite and really the only one I use.
    • Freezer safe containers to store your delicious frozen treat.

    Enjoy this Paleo Vanilla Ice Cream on top of Paleo Baked Pecan Apples. Or drizzle this Homemade Chocolate Syrup (Paleo, GAPS) over the ice cream. 

    Of course, if you're like me - you can spoon it straight out of the ice cream maker bowl.

    3 Ingredient Vanilla Bean Ice Cream - This Paleo treat is rich in healthy dairy free fats and loaded with vanilla bean specks. Made with coconut milk.

    Paleo Vanilla Bean Ice Cream

    Anya @ Prepare & Nourish
    With 3 wholesome ingredients, this paleo vanilla ice cream will become your favorite treat year round. 
    4.26 from 39 votes
    Print Recipe Pin Recipe
    Prep Time 35 mins
    Total Time 35 mins
    Course Dessert
    Cuisine Paleo, Primal
    Servings 6 servings
    Calories 19 kcal

    Ingredients
      

    • 1 13.5 oz can full fat coconut milk (room temperature) *
    • 1 13.5 oz can full fat coconut cream (room temperature) *
    • ⅓ - ½ cup maple syrup
    • 1 teaspoon scraped vanilla bean seeds OR
    • 3 tablespoons vanilla extract

    Instructions
     

    • Place the ice cream maker bowl in the freezer 12 hours before or according to the manufacturer's instructions. 
    • Combine coconut milk, cream and maple syrup in a blender until smooth and frothy (about 2-3 minutes). Pour the mixture in the previously-frozen ice cream bowl and churn according to the manufacturer's instructions.
    • Add vanilla extract or scrape vanilla seeds from the beans with a butter knife and add directly into the ice cream bowl as its churning. 
    • After approximately 35 minutes, you can enjoy this soft serve consistency or transfer the ice cream into a freezer safe container and freeze for 4 hours to get more solid ice cream. Ice cream will keep for up to 2 weeks. 

    Notes

    *My favorite coconut milk and cream is Trader Joe's brand as it doesn't contain guar gum and is full fat. This recipe calls for either 2 cans of 13.5 oz coconut milk or 3 cartons of Aroy-d coconut milk (no guar gum). You need a total of 3 ½ cups of coconut milk + cream with 1:1 ratio.
    *You can get full cream by chilling the coconut milk in the refrigerator overnight and then skimming the fat from the top. Doing so you may need 4 cartons to work with to get to a combined 3 ½ cups of liquid. You may also need to heat the cream to bring it to room temperature so it combines well with sweetener.
    *Recipe makes a quart of ice cream.
    |Nutrition Information Disclaimer |
     

    Nutrition

    Calories: 19kcal | Potassium: 9mg
    Nutrition Information
    The information shown is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. See our complete Nutritional Information Disclaimer.
    ©Prepare and Nourish • Content and photographs are copyright protected. Sharing of this recipe is encouraged and appreciated but please do NOT screenshot or copy/paste complete recipes to websites or social media.
    DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Mention @prepareandnourish and be sure to tag #prepareandnourish!

    >>>Pin This <<<

    3 Ingredient Paleo Vanilla Ice Cream -Paleo Vanilla Bean Ice Cream is made from 3 healthy ingredients and can be served soft serve or traditional. This Paleo treat is healthy and delicious the entire family can enjoy. #paleo #vegan

    3 Ingredient Paleo Vanilla Ice Cream -Paleo Vanilla Bean Ice Cream is made from 3 healthy ingredients and can be served soft serve or traditional. This Paleo treat is healthy and delicious the entire family can enjoy. #paleo #vegan

     

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    About Anya

    Sharing wholesome recipes using seasonal ingredients and simplified methods since 2014. My hope is you'll feel right at home in this online kitchen, where you'll find real food recipes for real families.

    Reader Interactions

    Comments

    1. Raia Todd says

      April 15, 2017 at 11:34 am

      I definitely need this in my life. Haha.

      Reply
    2. Emily @ Recipes to Nourish says

      April 15, 2017 at 10:34 pm

      I am officially inviting myself over to have some of this ice cream. I'll bring the organic strawberries. 😉 This looks so good Anya! Love how easy this is and all of those lovely, healthy ingredients too. Yum!

      Reply
      • Anya says

        April 18, 2017 at 6:59 am

        Totally! We need a date on the calendar! <3

        Reply
    3. linda spiker says

      April 17, 2017 at 1:20 pm

      Wow. Wow. Wow. Who knew you could make a three ingredients paleo ice cream! Love it!

      Reply
    4. Renee says

      April 17, 2017 at 4:45 pm

      I had to get used to coconut milk ice cream last summer when i went completely off dairy - it did take me a while but using real vanilla bean helped with taste tremendously! This looks so lovely and creamy!

      Reply
      • Anya says

        April 18, 2017 at 7:00 am

        Vanilla is good at covering coconutty flavor.

        Reply
    5. Irena Macri says

      April 18, 2017 at 3:53 pm

      Gorgeous!!! You had me at three ingredients! This is a must try. I do love vanilla bean cream.

      Reply
      • Anya says

        April 19, 2017 at 6:09 pm

        3 ingredients always wins!! Thanks Irena.

        Reply
    6. Michele Spring says

      April 19, 2017 at 7:37 am

      I learned that adding like 2 tbs of cashews to coconut milk ice cream can take away a lot of that coconut taste too, so for those that are still tasting the coconut they might want to try that. That being said, your version looks so creamy and delicious!! I need to put my ice cream bowl back in the freezer so I can make some.

      Reply
      • Anya says

        April 19, 2017 at 6:07 pm

        I have not heard of that trick. Thanks for sharing that Michele.

        Reply
    7. Cristina Curp says

      April 19, 2017 at 11:50 am

      Oh my goodness. I have some avocado brownies that would go AMAZING under some of this ice cream 😉

      Reply
      • Anya says

        April 19, 2017 at 6:05 pm

        Yes they would! That sounds amazing!

        Reply
    8. Tina says

      April 20, 2017 at 10:32 am

      Oh em geeeee - vanilla ice cream is my FAVE. This looks SO GOOD.

      Reply
    9. Allison Wojtowecz says

      April 20, 2017 at 12:15 pm

      You can never have too much ice cream! Love how simple this is!

      Reply
    10. Stacey L Crawford says

      April 21, 2017 at 2:34 pm

      I just love vanilla bean ice cream! My favorite ice cream flavor. Lovely photos.

      Reply
    11. ChihYu says

      April 21, 2017 at 7:10 pm

      I love vanilla ice cream and this version is so simple to make. Love it !

      Reply
    12. Jessica DeMay says

      April 23, 2017 at 1:14 pm

      I have tried vanilla ice cream that turned out horrible and so icy. Yours looks creamy and perfect- I'll have to try it! 🙂

      Reply
    13. Taesha Butler (The Natural Nurturer) says

      April 23, 2017 at 2:31 pm

      Just in time for the hot weather! I am already seeing summer days enjoying this in the sun!

      Reply
    14. Becky Winkler says

      April 23, 2017 at 4:28 pm

      So simple but so delicious--love recipes like this with a short ingredient list!

      Reply
    15. Rachel says

      April 23, 2017 at 10:23 pm

      Wow, this looks like genius with only three ingredients (love three ingredient recipes of all types!) and good to hear that even folks who aren't total coconut converts are fans of this coconut-y goodness.

      Reply
    16. Kari - Get Inspired Everyday! says

      April 24, 2017 at 6:34 am

      Vanilla is my favorite flavor of ice cream, and it's never better than during berry season!

      Reply
    17. Katja says

      April 24, 2017 at 8:35 am

      You had me at "3 Ingredients." This looks delish... and so easy!

      Reply
      • Anya says

        April 24, 2017 at 8:03 pm

        Very easy and delicious indeed! Thanks Katja.

        Reply
    18. 20 Dishes says

      April 24, 2017 at 12:56 pm

      This looks so amazing and refreshing! I'm going to have to make some soon.

      Reply
    19. Carrie Forrest says

      April 24, 2017 at 1:00 pm

      I love a good healthy ice cream. This recipe will come in handy this summer.

      Reply
      • Anya says

        April 24, 2017 at 8:01 pm

        Thank you Carrie. Hope you enjoy!

        Reply
    20. Gina says

      May 12, 2017 at 5:33 am

      can you switch the sugar (maple syrup) to a low carb alternative?

      Reply
      • Anya says

        May 13, 2017 at 11:10 am

        I'm sure you can, Gina but I don't have much experience with low carb sweeteners. Perhaps start off with 2 tablespoons of erythritol and go from there. Enjoy!

        Reply
        • Kristen says

          May 28, 2020 at 12:18 pm

          The coconut cream and milk seized up and got hard when it got cold. 🙁

          Reply
          • Anya says

            August 14, 2020 at 1:23 pm

            Kristen,
            Can you elaborate please? At what point did the milk seize - before adding it to the ice cream maker?

            Reply
    21. RJL says

      July 02, 2017 at 1:48 pm

      I did not find success with this recipe from a textural standpoint. The cream and milk wouldn't blend no matter how hard I tried. I was left with a white waxy frozen coconut cream on top and a tan icy layer on the bottom. The flavor was good and despite my difficulty, my daughter loved it!

      Reply
      • Anya says

        July 04, 2017 at 10:01 am

        Hi RJL,
        Thanks for your comment. Sounds like the fat in the milk and cream separated and rose to the top. It should blend well with the sweetener if the cream and milk were at room temperature. I'm sorry you did not have success. Happy your daughter loved the flavor though. 🙂

        Reply
    22. Melissa Graham says

      August 07, 2017 at 6:04 am

      I am new to this healthy eating and making healthy foods. Would anyone happen to have a break down of the nutrition information for one serving? I am counting my calories as well as eating healthier and want to be able to log this. Thank you in advance!!!

      Reply
    23. Jennifer says

      September 12, 2017 at 6:45 am

      Looks delish! How much ice cream does this yield?

      Reply
      • Anya says

        September 12, 2017 at 7:16 am

        Thanks Jennifer. This yields a quart and a half. 🙂

        Reply
        • Jennifer says

          September 12, 2017 at 11:08 am

          thank you! 🙂

          Reply
    24. Ashley says

      February 11, 2018 at 7:07 pm

      Mmm this looks absolutely amazing! Thanks for sharing the recipe Anya. ❤️

      Reply
      • Anya says

        February 12, 2018 at 8:16 am

        You're welcome. Enjoy!

        Reply
    25. Kim says

      February 18, 2018 at 6:49 am

      This looks fantastic! What is an ice cream bowl though? Is it an ice cream maker contraption or just a bowl?

      Reply
      • Anya says

        February 19, 2018 at 6:39 pm

        Just a regular bowl, Kim. 🙂

        Reply
    26. Chanelle Springer says

      March 14, 2018 at 12:57 pm

      Wow this recipe looks great and I can't wait to try! Do you happen to have the nutritional information breakdown per serving! Specifically: Saturated fat, Calories, sugars and protein. That would be great! Thank you

      Chanelle

      Reply
      • Anya says

        March 14, 2018 at 1:12 pm

        Hi Chanelle,
        I don't have the nutritional information on any of my recipes. Perhaps that is something I will consider in the future but right now I encourage people to focus on balance and enjoying sweets in moderation. 🙂

        Reply
        • Chanelle Springer says

          March 15, 2018 at 9:07 am

          Ok thank you so much!

          Reply
    27. Connie says

      June 06, 2018 at 2:54 pm

      I made this two weekends in a row and it is delicious! I never even liked ice cream before! As others said, "you had me at three ingredients". I tried several ice cream recipes last summer after my husband went Paleo and they didn't turn out well. So glad to find your recipe this year.

      Reply
      • Anya says

        June 11, 2018 at 1:13 pm

        Wonderful to hear, Connie!!

        Reply
      • Anya says

        August 01, 2018 at 1:38 pm

        So great to hear this Connie!!

        Reply
    28. Nikki says

      June 08, 2018 at 8:51 am

      How much ice cream does this recipe make?

      Reply
      • Anya says

        June 11, 2018 at 1:10 pm

        It makes approximately 1 quart.

        Reply
    29. Brittany says

      July 11, 2018 at 6:38 am

      Ah I was so excited to use my ice cream maker (kitchenaid stand mixer attachment) for the first time, and this mixture never thickened! I used the TJ coconut milk + cream and blended it with 1/2 cup of pure maple syrup. I did use the 3 Tbsp extract because I didn’t have vanilla bean, but I’ll use the real thing next time. I let it churn for probably 40+ minutes checking it every 10 minutes or so for consistency. I ended up pouring the mixture into containers and putting them in the freezer so hopefully that’s almost as good until I can try again!

      Reply
      • Anya says

        August 01, 2018 at 1:38 pm

        Hi Brittany,

        I'm sorry 🙁 Was your milk & cream room temperature? That's an important piece.

        Reply
    30. Theresa says

      January 11, 2019 at 5:24 pm

      can I use the Aroy-D coconut cream as the cream part of this recipe?

      Reply
      • Anya says

        January 13, 2019 at 4:17 pm

        Yes! That should work.

        Reply
    31. Beverly Randolph says

      August 10, 2019 at 1:33 pm

      This simple recipe is DELICIOUS! There's no getting around the coconutty taste--you're using coconut milk so it's not going to taste like heavy cream. That said, both the good vanilla and maple syrup help you "get over" the mild coconut taste and enjoy the REALLY, REALLY CREAMY aspect of this ice cream! I ate some out of the maker and put some in the freezer. I think I'll chop up strawberries to put on top after it's been in the freezer for a while. This is great! Thank you!

      Reply
      • Anya says

        August 12, 2019 at 10:34 am

        So glad you loved it Beverly! Thanks for your comment. 🙂

        Reply
        • Martha Gregory says

          February 06, 2020 at 5:46 pm

          It looked & sounded so good, until I got to the maple syrup. We are off dairy, sugar, and flour. Have you ever tried it with honey? Instead of the maple syrup?
          Would love to hear back from you

          Reply
          • Anya says

            August 14, 2020 at 7:25 pm

            I've not tried with honey but if the consistency is the same as maple syrup (not crystallized), it should work. I would use a tad bit less though since honey is generally sweeter than maple syrup. Enjoy!

            Reply

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