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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.