24 Delicious Paleo Homemade Ice Cream Recipes You’ll Love

When the weather warms up, nothing feels more refreshing than a scoop of ice cream.

But for those following a paleo lifestyle, traditional ice creams made with dairy, refined sugar, and processed additives are off-limits.

That’s where homemade paleo ice cream comes in—a creamy, wholesome, and guilt-free dessert option you can easily make in your own kitchen.

These 24 paleo homemade ice cream recipes showcase a variety of flavors, from fruity classics like mango and berry swirl to indulgent options like salted caramel and chocolate mint.

Made with coconut milk, almond milk, fresh fruits, nuts, and natural sweeteners like honey or maple syrup, these recipes stay true to paleo principles while delivering all the creamy goodness of traditional ice cream.

Whether you’re craving something refreshing for summer, cozy and spiced for fall, or indulgent enough for a celebration, there’s a paleo ice cream here to satisfy every sweet tooth.

24 Delicious Paleo Homemade Ice Cream Recipes You’ll Love

Sticking to paleo doesn’t mean giving up on your favorite frozen dessert.

With these 24 paleo homemade ice cream recipes, you can enjoy creamy, flavorful scoops made from wholesome, natural ingredients.

Each recipe is dairy-free, refined-sugar-free, and packed with real flavor from fruits, nuts, spices, and natural sweeteners.

So grab your blender or ice cream maker, stock up on coconut milk and fresh produce, and start experimenting with these delicious paleo ice creams.

Once you try them, you’ll never go back to store-bought varieties again.

Coconut Vanilla Paleo Ice Cream

This creamy and naturally sweet coconut vanilla ice cream is perfect for paleo enthusiasts.

Using coconut milk as a base and natural sweeteners, it delivers a smooth texture and rich flavor without any dairy or refined sugar.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup raw honey or maple syrup
• 1 tablespoon pure vanilla extract
• Pinch of sea salt

Instructions:

1. Shake the coconut milk cans well and pour them into a medium saucepan over medium heat.
2. Add honey or maple syrup, vanilla extract, and a pinch of sea salt. Whisk the mixture until the sweetener dissolves completely.
3. Heat the mixture until it’s warm but not boiling, then remove from heat. Let it cool to room temperature.
4. Cover and refrigerate the mixture for at least 4 hours or overnight to chill thoroughly.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until it reaches a soft-serve consistency.
6. Transfer the ice cream to a freezer-safe container and freeze for 2–3 hours for a firmer texture.

This coconut vanilla paleo ice cream is a creamy, sweet, and satisfying treat.

It’s perfect on a warm day or as a dessert after dinner, and it’s entirely guilt-free.

Chocolate Almond Paleo Ice Cream

Rich, indulgent, and chocolatey, this paleo ice cream uses almond milk and cocoa powder for a decadent yet healthy dessert.

Sweetened naturally, it’s dairy-free and perfect for chocolate lovers following the paleo lifestyle.

Ingredients:

• 2 cups unsweetened almond milk
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup raw cacao powder
• 1/3 cup maple syrup or raw honey
• 1 teaspoon pure vanilla extract
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine almond milk, coconut milk, raw cacao powder, and maple syrup. Whisk until the cacao is fully dissolved and the mixture is smooth.
2. Heat the mixture over medium heat until it’s just warm, not boiling. Stir constantly to prevent scorching.
3. Remove from heat, add vanilla extract and a pinch of salt, and stir well.
4. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s directions until it reaches a soft, creamy consistency.
6. Transfer to a freezer-safe container and freeze for 2–3 hours for a firmer texture.

This chocolate almond paleo ice cream delivers a smooth, velvety chocolate experience without dairy or refined sugar.

It’s a rich, wholesome treat you can enjoy anytime.

Berry Swirl Paleo Ice Cream

Packed with fresh berries and creamy coconut milk, this paleo ice cream is fruity, vibrant, and naturally sweet.

The berry swirl adds a beautiful color and tangy flavor that complements the creamy base perfectly.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/3 cup raw honey or maple syrup
• 1 teaspoon pure vanilla extract
• 1 cup fresh or frozen mixed berries (strawberries, blueberries, raspberries)
• 1 teaspoon lemon juice
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine coconut milk, honey, vanilla extract, and a pinch of salt. Heat gently over medium heat, whisking until combined, then remove from heat and let cool to room temperature.
2. In a blender, combine the berries with lemon juice and a tablespoon of water. Blend until smooth, then strain through a fine mesh sieve to remove seeds if desired.
3. Chill both the coconut milk mixture and the berry puree in the refrigerator for at least 4 hours.
4. Pour the coconut milk base into an ice cream maker and churn according to manufacturer instructions until it reaches soft-serve consistency.
5. Gently fold in the berry puree to create a swirl effect, then transfer to a freezer-safe container. Freeze for 2–3 hours for firmer texture.

This berry swirl paleo ice cream is fresh, fruity, and creamy all at once.

It’s a delightful summer treat that’s healthy, colorful, and naturally sweetened.

Salted Caramel Paleo Ice Cream

This paleo-friendly salted caramel ice cream combines the richness of coconut milk with the deep, buttery flavor of caramel, lightly enhanced with sea salt.

It’s a sweet and slightly savory dessert that’s completely dairy-free.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup coconut sugar
• 1/4 cup maple syrup or raw honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt

Instructions:

1. In a medium saucepan, combine coconut milk, coconut sugar, and maple syrup. Heat over medium heat, stirring constantly until the sugar fully dissolves and the mixture is smooth.
2. Allow the mixture to come to a gentle simmer, then reduce the heat and cook for 5–7 minutes until it slightly thickens.
3. Remove from heat, stir in vanilla extract and sea salt, and let cool to room temperature.
4. Chill in the refrigerator for at least 4 hours or overnight.
5. Pour the chilled mixture into an ice cream maker and churn until creamy and smooth.
6. Transfer to a freezer-safe container and freeze for 2–3 hours to firm up before serving.

This salted caramel paleo ice cream is decadent, creamy, and slightly salty, making it an irresistible treat for any dessert lover while staying paleo-friendly.

Matcha Green Tea Paleo Ice Cream

Light, refreshing, and subtly sweet, this matcha paleo ice cream is infused with vibrant green tea flavor.

Coconut milk creates a creamy base that pairs perfectly with the earthy taste of matcha.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/3 cup raw honey or maple syrup
• 2 teaspoons matcha green tea powder
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a small bowl, whisk matcha powder with a tablespoon of warm coconut milk to form a smooth paste.
2. In a medium saucepan, combine the remaining coconut milk, honey, vanilla extract, and salt. Heat gently until warm, not boiling.
3. Stir in the matcha paste until fully incorporated, creating a smooth green mixture.
4. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until creamy.
6. Transfer to a freezer-safe container and freeze for 2–3 hours for a firmer texture.

This matcha green tea paleo ice cream is light, refreshing, and slightly earthy, offering a unique twist on classic ice cream that’s entirely dairy-free.

Banana Nut Paleo Ice Cream

Sweet and naturally creamy, this banana nut paleo ice cream uses ripe bananas and coconut milk for a luscious texture, with crunchy chopped nuts for extra flavor.

It’s a wholesome, paleo-friendly dessert.

Ingredients:

• 2 ripe bananas, mashed
• 1 can (14 oz) full-fat coconut milk
• 1/4 cup raw honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans
• Pinch of sea salt

Instructions:

1. In a medium bowl, mash the bananas until smooth.
2. In a saucepan, combine coconut milk, honey, vanilla extract, and salt. Warm over medium heat until combined but not boiling.
3. Stir the mashed bananas into the warm coconut mixture. Mix thoroughly.
4. Chill the mixture in the refrigerator for at least 4 hours.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until creamy.
6. Fold in the chopped nuts, then transfer to a freezer-safe container. Freeze for 2–3 hours to firm up.

This banana nut paleo ice cream is naturally sweet, creamy, and nutty, making it a perfect, guilt-free dessert for banana lovers.

Pumpkin Spice Paleo Ice Cream

This paleo pumpkin spice ice cream is creamy, fragrant, and perfect for fall.

Using coconut milk as a base and natural sweeteners, it’s lightly spiced with cinnamon, nutmeg, and cloves for a warm, comforting dessert.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1 cup pumpkin puree
• 1/3 cup maple syrup or raw honey
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine coconut milk, pumpkin puree, maple syrup, cinnamon, nutmeg, cloves, and salt. Heat over medium heat, stirring constantly until smooth and slightly thickened.
2. Remove from heat and stir in vanilla extract. Let cool to room temperature.
3. Refrigerate the mixture for at least 4 hours or overnight to chill.
4. Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions until creamy.
5. Transfer to a freezer-safe container and freeze for 2–3 hours to firm up.

This pumpkin spice paleo ice cream is rich, creamy, and full of warm autumn flavors.

It’s the perfect dairy-free dessert for fall gatherings.

Peanut Butter Chocolate Paleo Ice Cream

Rich, creamy, and slightly indulgent, this peanut butter chocolate paleo ice cream is a dream for nut butter lovers.

Using coconut milk and natural sweeteners, it’s a satisfying paleo-friendly dessert.

Ingredients:

• 1 can (14 oz) full-fat coconut milk
• 1/2 cup natural peanut butter
• 1/4 cup raw cacao powder
• 1/3 cup maple syrup or raw honey
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine coconut milk, peanut butter, cacao powder, maple syrup, and salt. Heat over medium heat, stirring constantly until smooth and well combined.
2. Remove from heat and stir in vanilla extract. Allow to cool to room temperature.
3. Chill the mixture in the refrigerator for at least 4 hours or overnight.
4. Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions until creamy.
5. Transfer to a freezer-safe container and freeze for 2–3 hours for a firmer texture.

This peanut butter chocolate paleo ice cream is rich, nutty, and creamy.

It’s an indulgent yet wholesome dessert perfect for satisfying chocolate cravings.

Lemon Coconut Paleo Ice Cream

Bright, tangy, and creamy, this lemon coconut paleo ice cream combines the refreshing flavor of lemon with smooth coconut milk.

Naturally sweetened, it’s a light and refreshing dessert.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup raw honey or maple syrup
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine coconut milk, honey, and salt. Heat gently over medium heat until warm, stirring to combine.
2. Remove from heat and stir in lemon juice, lemon zest, and vanilla extract. Let cool to room temperature.
3. Chill the mixture in the refrigerator for at least 4 hours or overnight.
4. Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions until smooth and creamy.
5. Transfer to a freezer-safe container and freeze for 2–3 hours to firm up before serving.

This lemon coconut paleo ice cream is light, refreshing, and creamy.

Its tangy lemon flavor makes it a perfect dessert for warm days or a palate-cleansing treat.

Blueberry Lavender Paleo Ice Cream

This paleo ice cream combines the sweet-tart flavor of blueberries with the delicate floral notes of lavender.

Creamy coconut milk makes it indulgent while keeping it dairy-free and paleo-friendly.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1 cup fresh or frozen blueberries
• 1/3 cup raw honey or maple syrup
• 1 teaspoon dried culinary lavender
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a small saucepan, heat 1/4 cup of the coconut milk with dried lavender over low heat for 5 minutes, then remove from heat and let steep for 10 minutes. Strain out the lavender.
2. In a medium saucepan, combine the remaining coconut milk, honey, and salt. Heat gently over medium heat until warm.
3. Stir in the lavender-infused milk and vanilla extract. Let the mixture cool to room temperature.
4. In a blender, puree the blueberries until smooth, then fold into the coconut milk mixture, leaving some streaks for a swirl effect.
5. Refrigerate for at least 4 hours or overnight.
6. Pour the chilled mixture into an ice cream maker and churn until creamy. Transfer to a freezer-safe container and freeze for 2–3 hours to firm up.

This blueberry lavender paleo ice cream is aromatic, creamy, and lightly sweetened.

It’s a unique, refreshing treat perfect for summer or special occasions.

Mango Coconut Paleo Ice Cream

Sweet, tropical, and creamy, this mango coconut paleo ice cream combines ripe mangoes with coconut milk for a luscious, refreshing treat.

Naturally sweetened, it’s a paleo-friendly tropical delight.

Ingredients:

• 2 cups ripe mango, peeled and chopped
• 2 cans (14 oz each) full-fat coconut milk
• 1/4 cup raw honey or maple syrup
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a blender, puree the mango until smooth.
2. In a medium saucepan, combine coconut milk, honey, and salt. Heat gently over medium heat until warm. Remove from heat and stir in vanilla extract.
3. Allow the mixture to cool to room temperature, then fold in the mango puree.
4. Refrigerate the mixture for at least 4 hours or overnight to chill thoroughly.
5. Pour into an ice cream maker and churn according to the manufacturer’s instructions until creamy.
6. Transfer to a freezer-safe container and freeze for 2–3 hours to firm up before serving.

This mango coconut paleo ice cream is creamy, tropical, and naturally sweet.

It’s a refreshing dessert that feels indulgent while staying healthy.

Cherry Almond Paleo Ice Cream

This paleo cherry almond ice cream combines the tartness of cherries with a hint of almond for a rich, nutty flavor.

Coconut milk provides a creamy base, making it smooth and indulgent.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1 cup fresh or frozen cherries, pitted
• 1/3 cup raw honey or maple syrup
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a blender, puree the cherries until smooth. Set aside.
2. In a medium saucepan, combine coconut milk, honey, and salt. Heat gently over medium heat until warm, not boiling.
3. Remove from heat and stir in almond extract and vanilla extract. Let the mixture cool to room temperature.
4. Fold in the cherry puree, leaving some streaks for a swirl effect.
5. Refrigerate the mixture for at least 4 hours or overnight.
6. Pour the chilled mixture into an ice cream maker and churn until creamy. Transfer to a freezer-safe container and freeze for 2–3 hours to firm up.

This cherry almond paleo ice cream is creamy, fruity, and nutty.

It’s a vibrant, delicious dessert perfect for any occasion.

Coffee Paleo Ice Cream

Rich and bold, this coffee paleo ice cream is perfect for coffee lovers.

Creamy coconut milk blends with brewed coffee and natural sweeteners to create a smooth, indulgent, and dairy-free treat.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup strong brewed coffee, cooled
• 1/3 cup raw honey or maple syrup
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine coconut milk, honey, and salt. Heat gently over medium heat until warm, stirring to combine.
2. Remove from heat and stir in the cooled brewed coffee and vanilla extract. Let the mixture cool to room temperature.
3. Refrigerate for at least 4 hours or overnight.
4. Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions until creamy.
5. Transfer to a freezer-safe container and freeze for 2–3 hours to firm up before serving.

This coffee paleo ice cream is smooth, creamy, and perfectly caffeinated. It’s a refreshing and energizing dessert for coffee enthusiasts.

Pistachio Paleo Ice Cream

Nutty, creamy, and naturally sweet, this pistachio paleo ice cream is made with coconut milk and real pistachios for a smooth, flavorful, and paleo-friendly dessert.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup raw pistachios, finely chopped
• 1/3 cup raw honey or maple syrup
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a blender, combine 1/4 cup of pistachios with 1/2 cup coconut milk to make a smooth paste.
2. In a medium saucepan, combine the remaining coconut milk, honey, and salt. Heat gently until warm.
3. Stir in the pistachio paste and vanilla extract until smooth. Let the mixture cool to room temperature.
4. Refrigerate for at least 4 hours or overnight.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until creamy.
6. Fold in the remaining chopped pistachios for texture, then transfer to a freezer-safe container and freeze for 2–3 hours.

This pistachio paleo ice cream is nutty, creamy, and subtly sweet.

It’s a luxurious dessert that feels indulgent while remaining wholesome.

Cinnamon Swirl Paleo Ice Cream

Warm, comforting, and aromatic, this cinnamon swirl paleo ice cream combines the creaminess of coconut milk with swirls of cinnamon and maple syrup for a cozy, flavorful dessert.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/3 cup raw honey or maple syrup
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine coconut milk, honey, and salt. Heat gently over medium heat until warm, stirring to combine.
2. Remove from heat and stir in vanilla extract. Let the mixture cool to room temperature.
3. In a small bowl, mix cinnamon with 1–2 tablespoons of maple syrup to create the swirl mixture.
4. Refrigerate the coconut milk mixture for at least 4 hours or overnight.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until creamy.
6. Gently fold in the cinnamon swirl mixture for a marbled effect, then transfer to a freezer-safe container and freeze for 2–3 hours.

This cinnamon swirl paleo ice cream is creamy, aromatic, and lightly spiced.

It’s a comforting dessert perfect for chilly evenings or cozy gatherings.

Strawberry Banana Paleo Ice Cream

Sweet, fruity, and creamy, this strawberry banana paleo ice cream combines ripe bananas and fresh strawberries for a naturally sweet and refreshing dessert.

Coconut milk gives it a smooth, rich texture.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup fresh strawberries, hulled and chopped
• 1 can (14 oz) full-fat coconut milk
• 1/4 cup raw honey or maple syrup
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a blender, puree the strawberries until smooth.
2. In a medium bowl, combine mashed bananas, coconut milk, honey, vanilla extract, and salt. Stir until well mixed.
3. Fold in the strawberry puree, leaving some streaks for a swirl effect.
4. Refrigerate the mixture for at least 4 hours or overnight.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until creamy.
6. Transfer to a freezer-safe container and freeze for 2–3 hours to firm up before serving.

This strawberry banana paleo ice cream is sweet, fruity, and naturally creamy.

It’s perfect for a light, refreshing, and healthy dessert.

Maple Pecan Paleo Ice Cream

Nutty, sweet, and creamy, this maple pecan paleo ice cream uses coconut milk and maple syrup as a base, with toasted pecans for crunch and flavor.

It’s a comforting, paleo-friendly treat.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup toasted pecans, chopped
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine coconut milk, maple syrup, and salt. Heat gently over medium heat until warm.
2. Remove from heat and stir in vanilla extract. Let the mixture cool to room temperature.
3. Refrigerate the mixture for at least 4 hours or overnight.
4. Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions until creamy.
5. Fold in the toasted pecans, then transfer to a freezer-safe container and freeze for 2–3 hours.

This maple pecan paleo ice cream is rich, nutty, and naturally sweet.

It’s a satisfying dessert that pairs beautifully with any cozy occasion.

Chocolate Mint Paleo Ice Cream

Refreshing and chocolatey, this chocolate mint paleo ice cream blends coconut milk with raw cacao and mint extract for a creamy, dairy-free dessert that’s perfect after dinner.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/3 cup raw cacao powder
• 1/3 cup raw honey or maple syrup
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine coconut milk, raw cacao, honey, and salt. Heat gently over medium heat, whisking until smooth and combined.
2. Remove from heat and stir in peppermint and vanilla extract. Let cool to room temperature.
3. Refrigerate the mixture for at least 4 hours or overnight.
4. Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions until creamy.
5. Transfer to a freezer-safe container and freeze for 2–3 hours to firm up before serving.

This chocolate mint paleo ice cream is creamy, refreshing, and rich.

It’s a perfect indulgent treat that’s still wholesome and dairy-free.

Pineapple Coconut Paleo Ice Cream

Tropical, sweet, and creamy, this pineapple coconut paleo ice cream combines ripe pineapple with coconut milk for a refreshing, dairy-free treat.

It’s naturally sweetened and perfect for warm days.

Ingredients:

• 2 cups fresh or canned pineapple, chopped
• 2 cans (14 oz each) full-fat coconut milk
• 1/4 cup raw honey or maple syrup
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a blender, puree the pineapple until smooth.
2. In a medium saucepan, combine coconut milk, honey, and salt. Heat gently over medium heat until warm.
3. Remove from heat and stir in vanilla extract. Let cool to room temperature.
4. Fold in the pineapple puree, leaving some streaks for a swirl effect if desired.
5. Refrigerate the mixture for at least 4 hours or overnight.
6. Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions until creamy.
7. Transfer to a freezer-safe container and freeze for 2–3 hours to firm up before serving.

This pineapple coconut paleo ice cream is tropical, creamy, and lightly sweet.

It’s a refreshing dessert perfect for summer or a tropical-themed treat.

Blueberry Cheesecake Paleo Ice Cream

Inspired by classic cheesecake, this blueberry cheesecake paleo ice cream blends creamy coconut milk with blueberry puree and a hint of almond extract.

It’s indulgent yet dairy-free and paleo-friendly.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1 cup fresh or frozen blueberries
• 1/3 cup raw honey or maple syrup
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a blender, puree the blueberries until smooth and set aside.
2. In a medium saucepan, combine coconut milk, honey, and salt. Heat gently over medium heat until warm.
3. Remove from heat and stir in almond and vanilla extracts. Let cool to room temperature.
4. Fold in the blueberry puree, leaving some streaks for a swirl effect.
5. Refrigerate for at least 4 hours or overnight.
6. Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions until creamy.
7. Transfer to a freezer-safe container and freeze for 2–3 hours before serving.

This blueberry cheesecake paleo ice cream is creamy, fruity, and nutty with a delightful swirl.

It’s a decadent, paleo-friendly dessert reminiscent of a classic favorite.

Caramel Apple Paleo Ice Cream

This paleo caramel apple ice cream combines the sweet and tart flavor of apples with creamy coconut milk and a natural caramel swirl.

It’s a cozy, autumn-inspired treat that’s completely dairy-free.

Ingredients:

• 2 cups peeled and chopped apples
• 2 cans (14 oz each) full-fat coconut milk
• 1/4 cup coconut sugar
• 1/4 cup maple syrup or raw honey
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 1 teaspoon ground cinnamon

Instructions:

1. In a saucepan, cook apples with cinnamon over medium heat for 5–7 minutes until softened. Let cool slightly.
2. In a blender, puree the apples until smooth.
3. In a medium saucepan, combine coconut milk, coconut sugar, maple syrup, and salt. Heat gently over medium heat until warm.
4. Remove from heat and stir in vanilla extract. Let cool to room temperature.
5. Fold in the apple puree for a swirl effect.
6. Refrigerate for at least 4 hours or overnight.
7. Pour the chilled mixture into an ice cream maker and churn until creamy. Transfer to a freezer-safe container and freeze for 2–3 hours before serving.

This caramel apple paleo ice cream is creamy, fruity, and lightly spiced.

It’s a comforting dessert perfect for fall or anytime you crave the flavors of autumn.

Orange Creamsicle Paleo Ice Cream

Bright, citrusy, and creamy, this orange creamsicle paleo ice cream combines fresh orange juice and zest with coconut milk for a refreshing, dairy-free treat reminiscent of the classic dessert.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup fresh orange juice
• 1 tablespoon orange zest
• 1/3 cup raw honey or maple syrup
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine coconut milk, honey, and salt. Heat gently over medium heat until warm.
2. Remove from heat and stir in orange juice, orange zest, and vanilla extract. Let the mixture cool to room temperature.
3. Refrigerate the mixture for at least 4 hours or overnight.
4. Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions until creamy.
5. Transfer to a freezer-safe container and freeze for 2–3 hours to firm up before serving.

This orange creamsicle paleo ice cream is bright, creamy, and refreshing. It’s a perfect paleo-friendly dessert for a sunny day.

Raspberry Chocolate Chip Paleo Ice Cream

This paleo ice cream combines tart raspberries with dairy-free chocolate chips for a deliciously sweet and tangy dessert.

Coconut milk makes it creamy while remaining paleo-friendly.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1 cup fresh or frozen raspberries
• 1/3 cup raw honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chips
• Pinch of sea salt

Instructions:

1. In a blender, puree the raspberries and set aside.
2. In a medium saucepan, combine coconut milk, honey, and salt. Heat gently over medium heat until warm.
3. Remove from heat and stir in vanilla extract. Let the mixture cool to room temperature.
4. Fold in the raspberry puree for a swirl effect.
5. Refrigerate for at least 4 hours or overnight.
6. Pour the chilled mixture into an ice cream maker and churn until creamy.
7. Fold in the chocolate chips, then transfer to a freezer-safe container and freeze for 2–3 hours before serving.

This raspberry chocolate chip paleo ice cream is creamy, fruity, and indulgent.

The chocolate chips add a perfect crunch to the naturally sweet and tangy base.

Honey Fig Paleo Ice Cream

Sweet, rich, and naturally creamy, this honey fig paleo ice cream combines fresh or dried figs with coconut milk and honey for a decadent, dairy-free dessert.

Ingredients:

• 2 cups fresh or dried figs, chopped
• 2 cans (14 oz each) full-fat coconut milk
• 1/4 cup raw honey
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a blender, puree the figs until smooth.
2. In a medium saucepan, combine coconut milk, honey, and salt. Heat gently over medium heat until warm.
3. Remove from heat and stir in vanilla extract. Let cool to room temperature.
4. Fold in the fig puree, leaving some streaks for a swirl effect if desired.
5. Refrigerate for at least 4 hours or overnight.
6. Pour the chilled mixture into an ice cream maker and churn until creamy.
7. Transfer to a freezer-safe container and freeze for 2–3 hours before serving.

This honey fig paleo ice cream is naturally sweet, creamy, and rich in flavor.

It’s a sophisticated, wholesome dessert perfect for special occasions or everyday indulgence