• Krista Smith, FNTP

Best Ever Vanilla Bean Ice Cream

Updated: May 20

If you've been looking for a keto/low carb, dairy free vanilla bean ice cream, THIS is the one to make. It's rich, creamy, and full of vanilla-y goodness.

While you can make this with vanilla extract, it tastes worlds better using a fresh, whole vanilla bean. Plus you get those heavenly, awesome brown flecks.

This recipe tells you to let the mixture blend for about 8 minutes. DON'T SKIP THIS STEP!!! It adds some air to the mix prior to churning and makes the ice cream nice and creamy instead of a frozen milk.

As with all coconut milk-based ice creams, I don't use any sort of gums, preservatives or stabilizers to keep them soft. (To be honest, I don't even know what food companies use to do that magic). That said, be sure to take out your ice cream about 30 minutes prior to serving to allow it to soften up.


Please #your180health and tag me @your180health when you post this recipe!

Best Ever Vanilla Bean Ice Cream

Prep time: About 5 minutes

Processing time: About 8 minutes, plus churning and freezing

Serves 5

For the ice cream:

2 cans full-fat coconut milk (I like Native Forest brand!)

1 can coconut cream

2/3 C Swerve confectioner’s style sweetener

1 T unflavored grass-fed gelatin powder (I like Great Lakes brand)

1 T MCT oil

1 vanilla bean, about 5" long, scraped (use just the paste, discard the bean)

Pinch of sea salt


Put all ice cream ingredients in a blender. Run at high speed for about 8-10 minutes, until the mixture becomes a frothy. Chill for an hour. Pour into an ice cream maker and churn according to manufacturer’s directions.

Once ice cream is done, eat right away while soft or freeze for about an hour. Store in an airtight container in the freezer. Ice cream will harden quite a bit when frozen. Take out about 30 minutes prior to consuming to soften enough to scoop.

Macros per serving:

Calories: 309

Protein: 4g

Carbs: 8g

Fat: 30g

Palmdale, CA



Krista Smith
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Nutritional Therapy Practitioner


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