Deliciously tangy, creamy and luscious. This no-churn paleo and keto frozen yogurt is a refreshing low-carb treat that’s simple to make at home. If you prefer, you can also churn it in an ice cream machine for an even smoother texture.
Paleo & Keto Frozen Yogurt
Ultra Luscious (No-Churn Option)
By popular request, this frozen yogurt recipe has been improved to deliver a rich, low-carb froyo that requires no ice cream maker if you prefer the simpler route. Yogurt has more water than heavy cream, so churning yields the best texture—especially when using sugar alcohols—but the no-churn method still produces a very pleasant, scoopable dessert.
The recipe can easily be made dairy-free by using full-fat coconut yogurt. For serving, fresh berries, a quick chocolate magic shell made from melted sugar-free chocolate mixed with a little coconut oil, and toasted nuts are recommended.
The Method
Making this frozen yogurt is straightforward: warm the sweetener into full-fat coconut milk, infuse with vanilla, add a small amount of xanthan gum (or arrowroot if you need a paleo substitute) to stabilize, chill the mixture, then fold it into yogurt. If you intend to freeze a larger batch, a tablespoon or two of alcohol (vodka, brandy, or similar) helps keep the froyo scoopable because alcohol lowers the freezing point. Use just a little to avoid a slushy texture.
The Vanilla
Infusing the coconut milk with a vanilla bean gives the best, most natural vanilla flavor, but good quality vanilla extract works well too. If you skip the pod, increase the extract to taste—up to 1½ tablespoons if desired—to get a full-bodied vanilla note.
The Sweetener
Xylitol and allulose generally give the creamiest results in frozen desserts because they act similarly to inverted sugars and help retain a soft texture. Allulose is about 70% as sweet as table sugar, so increase the amount slightly if substituting. Erythritol can be used if needed, but mixtures with erythritol may freeze firmer and will benefit from sitting 10–30 minutes at room temperature before scooping. For paleo versions, unrefined coconut sugar also works but will impart a light caramel color and flavor. Note: xylitol is toxic to dogs and other pets, so keep it securely stored away from animals.
(No-Churn!) Paleo & Keto Vanilla Frozen Yogurt
If you use cups rather than grams, convert the measurements to your preferred system before starting.
15 mins
15 mins
5 hrs
20 mins active
Ingredients
For the paleo & keto vanilla frozen yogurt
- 1 vanilla bean (pod) or up to 1½ tablespoons vanilla extract
- 1 (13.5-ounce) can full-fat coconut milk*
- 135–150 g sweetener (xylitol, allulose, or erythritol to taste; about 2/3 cup if using granular)*
- 1/4 teaspoon kosher salt
- 1/4 teaspoon xanthan gum (or 3/4 teaspoon arrowroot flour if paleo)
- 480 g full-fat Greek-style yogurt or coconut yogurt
- 2 teaspoons vanilla extract (if not using a vanilla pod; increase to taste)
- 1 tablespoon vodka, brandy, or alcohol of choice (optional)
Instructions
- Slice the vanilla bean lengthwise and scrape the seeds with a sharp knife. Set the seeds aside and add both seeds and pod to the saucepan if using the pod.
- Combine the coconut milk, sweetener, vanilla (seeds and pod or extract), and salt in a saucepan over medium heat. Whisk until solids in the coconut milk dissolve and the mixture is smooth. If using a vanilla pod, simmer gently for about 15 minutes to infuse flavor.
- Remove and discard the vanilla pod. Sprinkle the xanthan gum gradually while whisking, or if using arrowroot, first dissolve it in a tablespoon of cold water to make a slurry and whisk it in. Remove any lumps by using an immersion blender or standard blender, then strain into a bowl.
- Cover the surface of the warm mixture with cling film (saran wrap) directly on the liquid to prevent a skin from forming, then chill thoroughly in the refrigerator until cold and slightly thickened.
- In a large bowl, place the full-fat yogurt. Mix in the vanilla extract if you did not use a vanilla pod, then fold the chilled coconut milk mixture into the yogurt until fully combined. Stir in the optional alcohol if using.
- For best texture, churn in an ice cream maker for about 20 minutes (machine times vary), then transfer to a covered container and freeze 2 hours to firm up. For a no-churn method, pour into a sealable container and freeze 4–6 hours or overnight.
- If fully frozen overnight, remove the frozen yogurt 10–20 minutes before serving to soften slightly for easier scooping, depending on room temperature.
Notes
*Use full-fat coconut milk—light versions are diluted with water and will produce an icy texture.
When choosing sweeteners: xylitol or allulose typically yield the creamiest texture. Allulose is roughly 70% as sweet as sugar, so increase the amount if needed. If using xylitol, keep it away from pets as it is toxic to dogs and some other animals.
Measure xanthan gum very lightly; it is easy to overdo and can make the texture gummy. If you prefer a paleo thickener, use arrowroot as noted in the ingredient list.
Alcohol is optional but helps keep the frozen yogurt from freezing rock-solid. A small amount is sufficient; too much will make the dessert slushy.
Nutrition estimates are per 1/2 cup serving. This batch yields approximately 5 cups; results vary based on ingredients and brands used.
Nutrition
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