Creamy and sweet 3 ingredient Paleo vanilla ice cream that’s completely vegan and no ice cream maker required! Fun for kids to make and perfect for a healthy treat!
I don’t know about you, but I just love ice cream. It’s my favorite thing of all time. If I could only eat one food for the rest of my life, it would be ice cream, and this Paleo vegan vanilla ice cream just takes the (ice cream) cake!
It’s easy, no sugar added yet incredibly sweet, and sooooo delicious, that it won’t last you too long ha!
And! It’s also a no churn ice cream that’s made with only 3 ingredients! Say what?!
Maybe I am magic after all 😉 I’ll let you in on the secret…it’s made with sweet potato!
Wait…this is sweet potato ice cream?!
Yes, sweet potato! Now don’t be shocked or click out or run screaming from the screen!
Trust me on this one, it does not taste like sweet potato, but rather a really thick and creamy vegan Paleo vanilla ice cream! Which is what we want, right?
The sweet potato is such an important ingredient to this recipe! It’s the backbone of the ice cream and makes it soooo thick and delicious!
You’re going to just love this ice cream, I know it! Let’s dive into the ingredients!
Paleo Vanilla Ice Cream Ingredients
Sweet Potato: did you expect anything less from me? You know my love affair with the Japanese sweet potato, so naturally, I had to try it in one of my favorite dessert forms- ice cream! For this recipe, I highly recommend sticking with a Japanese sweet potato, as that has that creamy white color. Some grocery stores don’t have them, but Whole Foods definitely should nationwide, as well as your local mom & pop health store! Of course, you can use a regular jewel sweet potato, but the color will just be orange instead of creamy white!
Coconut Cream: here at the Banana Diaries, we do not fear fat! Nor any macronutrient (or micronutrient) for that matter! I used a full fat coconut cream for this recipe, but look for that or “full fat coconut milk” on the label! That will ensure the flavor. Don’t freak out if there’s a little guar gum added to the coconut milk- a little won’t hurt you, and it will help the coconut fat from separating from the water, giving you that creamy texture!
Vanilla Extract: well, we can’t have paleo vanilla ice cream without vanilla extract! I’ve also added in the additional ingredients to include some specks of vanilla bean seeds for that real, authentic vanilla ice cream experience, but I do know that it can get quite expensive, so I just want to let you know that it’s not necessary to include in order to have the best no churn paleo ice cream!
How to make no churn Paleo ice cream
I know what you’re thinking. You can’t make ice cream without an ice cream maker!
Au contraire, mon ami! (No, I do not speak French, I speak Italian, but I happen to know a few key phrases that saved my butt while in France a few years back ha!).
This Paleo vegan ice cream is completely no churn (you can use one if you’d like, but why put yourself through that clean up?!). All you need is a food processor and a metal or glass loaf pan that can be placed into the freezer!
First, we start by pureeing the sweet potato (hence making this sweet potato ice cream ha!), and then adding in the rest of the ingredients: coconut cream and vanilla extract. Feel free to add in some of your additional ingredients here (save for the chocolate chunks, which you’ll add in once you’re done turning on your food processor- trust me, I know how fun that is!).
Then you pour your ice cream concoction into a loaf pan lined with parchment paper (easier clean up, I’ve found). Place your ice cream into the freezer and cover with a second piece of parchment paper (to ensure that the ice cream doesn’t get freezer burn) for 3-4 hours.
When you’re ready to serve it, just take it out of the freezer and let it soften for 5-10 minutes! Then serve!
See? Wasn’t so bad right?
Now, I’ll be honest, this is supposed to last you multiple days…but don’t be surprised at how fast it goes!! I won’t even tell you how long it lasted Jared and I haha! It’s kinda hilarious, but speaks to how good this sweet potato ice cream is!
Ingredient substitutions and additions for Paleo vegan ice cream
I get it- sometimes you don’t have a specific ingredient on hand (but you’ll definitely need sweet potato, so don’t swap that one out!) or maybe you don’t particularly like it…let’s talk about swaps and additions for the rebels in the back!
Almond milk: you can absolutely use a full fat almond milk here, but I would highly recommend the higher calorie one- the one with all the fat. This is because your no churn paleo ice cream will be too icey if you use the 45 calorie or lower one. It’s ice cream people! Who’s tryna save calories here?!
Chocolate chunks: so I just love having chocolate chip ice cream. Don’t you?! It’s one of my favorites! I added 100% dark chocolate chunks to this ice cream, and it was insane! Definitely a must if you want some variation!
Protein powder: yes, you can copy Halo Top and make some protein ice cream! Add in a scoop of your favorite protein powder to level out the macronutrients in this Paleo vegan ice cream. You can see some of my faves in this post here!
Maple Syrup: soooo some people like things on the sweeter side! Not a problem! You can absolutely add in some maple syrup to this Paleo vegan ice cream! Or even coconut sugar if you’d like! I personally think this sweet potato ice cream tastes sweet enough on its own, but go ahead and take a little spoonful before you stick it into the freezer- just to make sure you don’t want to add in anything else!
Vanilla beans: like I mentioned above, you can definitely add in some vanilla been seed specks for a more authentic vanilla bean ice cream feel! However, I know they get expensive, so don’t worry about your Paleo vanilla ice cream not being complete without it! It’s only for fun!
I hope you love this recipe as much as I do! It’s perfect for a hot summer day or delicious sweet treat at night 🙂 I love adding a scoop on top of my Paleo sweet potato brownies or making a vegan ice cream sandwich using my vegan chocolate chip cookies!
The possibilities are endless 🙂 Happy Freezing!
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Creamy and sweet 3 ingredient Paleo vanilla ice cream that’s completely vegan, no sugar added, and no ice cream maker required! Fun for kids to make and perfect for a healthy treat!
- 1 large Japanese sweet potato (14 ounces), baked and cooled, skin removed
- 1 16-oz can full fat coconut milk or cream
- 1 tsp vanilla extract
- Optional: 1/3 cup maple syrup, 1 tsp vanilla bean seeds, 1 bar 100% dark chocolate
- Place baked sweet potato into a large food processor and blend until pureed.
- Add in coconut milk, vanilla extract, and optional ingredients if needed. Blend until smooth.
- Pour mixture into a 9″ baking loaf pan lined with parchment paper.
- Place in the freezer for 3-4 hours before serving.
- Scoop and serve with favorite toppings
- Category: Dessert
- Method: Freezing
- Serving Size: 1/2 cup (with optional topping of chocolate, not including maple syrup)
- Calories: 199
- Sugar: 3
- Fat: 15
- Saturated Fat: 13
- Carbohydrates: 18
- Fiber: 4
- Protein: 3
Keywords: ice cream, paleo, vegan, dessert, no churn, no sugar added, vanilla bean ice cream