Instant Paleo Ice Cream (vegan, low carb)

This dairy-free, sugar-free, low carb ice cream is creamy, full of antioxidants, and satisfys those ice cream cravings. It’s also ready in an instant!

If you have been following me over the years, you will have seen quite a few of my favorite slow churn ice cream recipes on, (the Cherry Garcia and Mint Chocolate Chip have been the biggest hits!) but the wonderful thing about this recipe, is there is no ice cream machine needed! All you need is a blender. Yep, its that simple. I use my Vitamix to whip this right up in less then a minute, and I don’t see why it wouldn’t also work in a standard blender? I bet a food processor would also work! Though if you are looking for an excuse to finally buy a Vitamix, this is the perfect reason!

I have tried a few different flavors so far. Tart Pie Cherry, Strawberry, and Blueberry, are my current favorites.  And wow, topped with a little “magic shell” (recipe here) and some freeze dried berries, and you’ve got an instant ice cream sundae.

The consistency of this ice cream is more like a soft serve, and kinda like a nice creamy sherbet, and the optional MCT oil adds more of a “whipped” and lighter texture. You can make it with or without the MCT. I added the option of adding the MCT oil for those who are looking for ways to add more brain fuel & high energy oil into their diet, as this is the perfect recipe for it. I am currently only “flirting” with a keto diet, not following it as strictly as many do, but I can say I am enjoying the increased fats in my diet, along with eating lower carb, yet still totally natural treats.

To get a firmer consistency for the photos, I simply put the ice cream into a bowl, then stuck it into the freezer for about 30 minutes after blending, then scooped into into the bowls.  Just don’t freeze it too long, as it will get hard if frozen for a few hours. If you want to make a large batch of ice cream that freezes well, try my slow churn recipes on that include a splash of vodka. Honestly, I usually just enjoy this ice cream right out of the blender. I really like this recipe for it’s simplicity. After a long day, it’s the perfect afternoon snack to whip up in a blender.  Bam, instant ice cream sundae, just top with this magic shell!

Before you ask, “Can I use something other than coconut milk?” I will at least say, this recipe also worked with my homemade walnut milk. And I made my husband a blueberry ice cream using 1/2 cup of goat kefir + 1 cup frozen blueberries and that worked great, but since I am dairy free, I stick to coconut milk. I think the reason this instant ice cream works so well is because the coconut milk is high in fat, and when that creamy fat hits the frozen berries, it creams them right up. You are welcome to try other alternative milks, like walnut milk (or almond milk) but I think the best results are going to best with something higher in fat, like coconut milk. If you try it with another liquid, let me know in the comments below. The worse thing that can happen is you end up with a nice berry smoothie, right!?

Instant Paleo Ice Cream (vegan, low carb)

Author Andrea Wyckoff


  • 2 cups FROZEN berries of your choice: strawberries blueberries, cherries
  • 1/2 cup coconut milk full fat, add slowly, as needed
  • 1 Tablespoon MCT oil optional
  • 1/4 teaspoon 1/4 vanilla extract omit for AIP
  • 1 t optiona sweetener, if needed to taste I personally don't add any


  1. Add 1 cup of frozen berries/fruit to your blender.
  2. Pour in 1/2 cup coconut milk, then blend. You may need to stop and start the blender a few times to push the "ice cream" down from the sides. Try not to over blend, as you want to keep this cool, thick & creamy.
  3. Once fruit and coconut milk is well combined, you have the option of blending in 1 Tablespoon of MCT oil. Pour in, the quickly blend a little longer.
  4. Spoon dessert into an ice cream dish. (For the scoops of ice cream in the photos, I set the ice cream in the freezer for about 30 minutes to firm up, but this is totally not necessary, I usually just eat it right after blending)
  5. Optional: Top with my instant magic shell recipe and freeze dried berries, and/or chopped nuts.

Estimated Nutrition Info using My Fitness Pal, using just: 1 cup strawberries + 1/2 cup Aroy-d coconut milk. Makes 1 serving with 219 calories, 17 grams of fat, 14 total carbs, (11 net carbs), 2 grams protein.

Shared on Full Plate Thrusday + Paleo AIP Recipe Roundtable + Real Food Recipe Roundup + Sweet and Savoury Sundays + A Round Tuit + Munching Mondays + Mix it up Monday + Busy Monday + Bloggers Brag + You’re Gonna Love it Tuesday + Much Ado About Monday + Block Party + Allergy Free Wednesday + Fat Tuesday + Happy Healthy Green and Natural Party Blog Hop

16 thoughts on “Instant Paleo Ice Cream (vegan, low carb)

  1. Your Berry Ice Cream looks wonderful! Hope you are having a great weekend and thanks so much for sharing your post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. Wonderful looking ice cream. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

    1. Hi Peggy!

      MCT stands for Medium Chain Triglycerides, which are found in coconut oil and palm oil. MCT oil is credited for being easily digested and while providing a great source of energy. You can also get the benefits of MCTs from eating coconut oil, but the the difference is the concentrated MCT oil is it is liquid at room temperature (and even cooler temps) so it is easy to blend into smoothies, unlike regular coconut oil. Of course there are people who either like having it in their diet, and those who prefer to just use regular coconut oil. I just started experimenting with it this year, as I have been reducing my carbs, and increasing my fats.

      More about MCT Oil here:

      The instant ice cream is great either way. It just becomes a bit more whipped with the added MCT oil.

      Have a great day!

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