Whole30 Ice Cream Recipes: 6 Dairy-Free Flavors To Try
Summer is usually when many people realize how challenging Whole30 can feel. The meals are often the easy part. It’s the ice cream, desserts, and sweet treats that people tend to miss.
Most store-bought ice creams (even dairy-free versions) contain a lot of added sugars, artificial sweeteners, gums, stabilizers, flavorings, or other ingredients that don’t fit Whole30 guidelines. And while there are plenty of “healthy” frozen desserts on the market, very few rely on truly simple ingredients.
That’s what inspired this collection.
These homemade Whole30 ice cream recipes use coconut cream, fruit, dates, and a few pantry staples to create creamy frozen desserts without dairy, refined sugar, artificial sweeteners, gums, or preservatives. Whether you’re following Whole30, Paleo, or simply trying to make better ingredient choices, these flavors offer a refreshing alternative to many store-bought options.
Why Make Homemade Whole30 Ice Cream?
One of the biggest benefits of making your own frozen desserts is ingredient control.
Many commercial dairy-free ice creams contain stabilizers, emulsifiers, gums, sweeteners, and highly processed oils to improve texture and shelf life. While these ingredients may not be problematic for everyone, making your own allows you to choose exactly what goes into your dessert.
These recipes are:
- Dairy-free
- Gluten-free
- Paleo-friendly
- Made with whole-food ingredients
- Naturally sweetened with fruit and dates
- Free from refined sugar
- Free from artificial sweeteners
- Free from gums and thickeners
If you’re interested in understanding ingredient quality beyond frozen desserts, read my article on How To Choose A Non-Dairy Milk: Ingredients That Matter.
Can You Have Ice Cream On Whole30?
Traditional ice cream isn’t Whole30 compliant because it contains dairy, added sugar, or both. Many dairy-free ice creams aren’t compliant either because they often contain sweeteners such as cane sugar, syrups, stevia, monk fruit, erythritol, or other sugar substitutes.
The closest alternative is making your own frozen dessert using Whole30-compatible ingredients. That said, Whole30 encourages focusing on building healthy habits rather than recreating desserts every day. Think of these recipes as occasional treats made with simpler ingredients.
What Makes These Whole30 Ice Cream Recipes Different?
Unlike many frozen desserts, these recipes rely on a simple combination of:
- Coconut cream
- Fruit
- Dates
- Cashews (in some recipes)
- Natural flavorings such as coffee, vanilla, carob, or spices
The result is a creamy texture and rich flavor without relying on highly processed ingredients.
6 Whole30 Ice Cream Recipes
1. Strawberry Peach Ice Cream
Sweet peaches provide most of the natural sweetness while strawberries add a bright, slightly tart flavor. Freeze dried strawberries also work very well for flavor and color.
This is one of my favorite summer combinations when peaches are in season.
Why You’ll Like It
- Fresh summer flavor
- Naturally sweet
- Bright pink swirls
- Great use for ripe peaches and strawberries
See all measurements in the recipe card:
Related recipe: Strawberry Banana Milkshake
2. Coffee Carob Ice Cream
This flavor is perfect for coffee lovers. The combination of espresso, carob, coconut cream, and dates creates a rich dessert with a surprisingly creamy texture. For a caffeine-free version, use decaf espresso powder.
Why You’ll Like It
- Rich coffee flavor
- Naturally sweetened
- Creamy texture
- Dessert-like without dairy
See all measurements in the recipe card:
Related recipe: Paleo Swiss Roll Cake With Carob Frosting
3. Mixed Berry Ice Cream
A colorful blend of strawberries, blueberries, and blackberries creates a bright berry flavor that’s refreshing and easy to make year-round using frozen fruit.
Why You’ll Like It
- Packed with berry flavor and antioxidants
- Beautiful purple magenta color
- Easy to make and simple
- Family friendly
See all measurements in the recipe card:
4. Mango And Pineapple Ice Cream
If you enjoy tropical flavors, this one is hard to beat. Ripe mango creates a naturally creamy texture while pineapple adds brightness and balances the sweetness.
Why You’ll Like It
- Tropical flavor
- Naturally creamy
- No dairy needed
- Perfect for summer
See all measurements in the recipe card:
Related recipe: Pineapple Milkshake With Coconut
5. Salted Caramel Ice Cream
This is the richest flavor in the collection. Dates, coconut cream, cashews, and a touch of salt create a caramel-like flavor that’s surprisingly satisfying without refined sugar.
Why You’ll Like It
- Rich and creamy
- Salted caramel flavor
- Naturally sweetened
- Feels like a special dessert
6. Cherry Plum Ice Cream
Sweet cherries and tart black plums create a balanced flavor that tastes a little more sophisticated than traditional fruit ice cream.
Why You’ll Like It
- Sweet and tart balance
- Seasonal fruit flavor
- Naturally colorful
- Great for cherry season
Tips For The Creamiest Texture
- Use full-fat coconut cream whenever possible (alternativelly a thick dairy free creamer or a clean thick non-dairy milk like this). I would also experiemnt with this Greek Cashew Yogurt as a base, although didn’t try yet.
- Freeze ripe fruit at peak sweetness.
- Chill the mixture before churning.
- Allow the ice cream to sit at room temperature for 10–15 minutes before scooping and serving.
- Store in a shallow container for easier thawing.
- For a creamier whole30 ice cream, I suggest you use an ice cream maker to aerate the mixture well. I’m using a cheap ice cream maker that did a great job.
Can You Make These In A Ninja Creami?
Yes. All six flavors work well in a Ninja Creami. Prepare the mixture according to the recipe instructions, and freeze in Ninja Creami containers for at least 24 hours.
Because these recipes are lower in sugar and made without gums, they may look dry or powdery after the first spin.
Try using the Sorbet setting for softer fruit-based flavors, or use Lite Ice Cream setting, then add 1 tablespoon of liquid, and run Re-Spin until creamy and slightly soft. Another tips is running the pint under hot water for a minute before spinning (helps to make it less icy and more blended).
Add toppings after that and mix-in.
This method has become especially popular among readers looking for Whole30 Ninja Creami recipes.
FAQ
Yes. Whole dates are considered Whole30-compatible and are used here as a whole-food source of sweetness.
Yes, but coconut cream creates a richer and creamier texture. The more fat the better.
Salted Caramel and Coffee Carob tend to be the richest because they contain additional fat from cashews and coconut.
Yes. All six flavors work well as frozen popsicles.
Store in an airtight container in the freezer for up to 2 months.
Yes. Just pour the chilled mixture into a baking dish. Freeze for 45 minutes, remove from the freezer, and beat/mix to break up any frozen chunks. Return to the freezer. Repeat every 30 minutes, for about 2-3 hours, then serve or freeze until hard-packed.
More Naturally Sweetened Frozen Treats
One thing I’ve learned over the years is that homemade desserts don’t need dozens of ingredients to taste good. Fruit, coconut cream, and a few simple pantry staples can go a long way.
Whether you’re following Whole30, eating Paleo, or just looking for a cleaner frozen dessert option, these six flavors are a great place to start.
Tried This Recipe? I’d love to hear how it turned out! Tap ⭐⭐⭐⭐⭐ to rate it or leave a quick comment below! your feedback helps other readers (and keeps me creating new treats).
Watch How To Make These 6 Whole30 Ice Cream Flavors
In this video, I’m showing how I make all six dairy-free Whole30 ice cream flavors using coconut cream, fruit, dates, and other simple ingredients. You’ll see the ingredients, blending process, and final texture of each frozen dessert.
If you’re not able to see the video, make sure to disable your ad-blocker first.
6 Whole30 Ice Cream Recipes (Dairy-Free & Paleo) + Video
Ingredients
Strawberry Peach Ice Cream
- 3-4 ripe peaches - (cut and frozen)
- ¾ cup coconut cream
- ¾ cup coconut creamer - (or plant milk of your choice)
- 5 large medjool dates - (skinless and pitted)
- ½ cup fresh strawberries
- ½ cup frozen strawberries
- ¼ cup freeze dried strawberries
- 2 large medjool dates - to sweeten the strawberry sauce
Coffee Carob Ice Cream
- 1.5 cup coconut creamer - (or plant milk of your choice)
- ¾ cup soaked cashews
- 7-8 large dates - skinless and pitted
- 2 tbsp espresso powder
- 1/2-1 tsp carob powder
- 1 tbsp coconut butter
- ½ tsp lemon juice
- ⅓ tsp Himalayan pink salt
- 1 tsp vanilla extract
- ½ tsp cinnamon - sprinkle (optional)
- 1 tsp walnuts - chopped (optional)
Mixed Berry Ice Cream
- ¾ cup coconut cream
- ¾ cup coconut creamer - (or plant milk of your choice)
- 6 medjool dates - pitted, skinless
- ¾ cup blackberries - frozen
- ¾ cup blueberries - frozen
- ¾ cup strawberries - frozen
- 1 tbsp acai powder - freeze dried
Mango Pineapple Ice Cream
- 1.5 cup coconut creamer - (or plant milk of your choice)
- 4-5 large medjool dates - skinless pitted
- 1.3 cup mangoes - cubed, frozen
- 1.3 cup pineapple - cubed, frozen
Salted Caramel Ice Cream
- 1 cup coconut creamer - (ice cream base)
- ½ cup coconut cream - (ice cream base)
- ⅓ cup cashews - (soaked – ice cream base)
- ⅙ tsp Himalayan pink salt - (ice cream base)
- 11 large medjool dates - (for the caramel sauce)
- 1 tsp vanilla extract - (for the caramel sauce)
- 1 tsp Himalayan pink salt - (for the caramel sauce)
- ⅓ cup coconut creamer - (to thin out the caramel sauce)
- 1 tsp Maca powder - (adds dimension to caramel flavor)
- 2 tbsp roasted cashew butter - unsalted, organic
Cherry Plum Ice Cream
- 2-3 large sweet black plums - pitted
- 2 cups fresh pitted cherries - frozen
- ¾ cup coconut creamer
- ¾ cup coconut cream
- 6-7 large dates - pitted
- 1 tsp vanilla extract - optional
Instructions
STRAWBERRY PEACH DAIRY FREE ICE CREAM
- Prepare The Peaches
For best peach flavor, choose ripe (sweet) juicy peaches. Store-bought frozen fruits are usually under-ripe and not sweet. To remove the skin place them in a pot with boiling water for 30 seconds. Then the skin should easily peel off. Cut and freeze for at least 6 hours in advance. - To Prepare The Ice Cream BaseCombine the coconut cream (without coconut water), the creamer (or milk) and dates and blend until smooth. Add vanilla and salt according to taste (optional).
- Then add the frozen peaches, blend until smooth and creamy.
- Transfer to the ice cream maker and churn until it thickens and is about the consistency of soft-serve ice cream.
- Prepare The Strawberry SauceBlend the strawberries (frozen, fresh and freeze dried) plus dates in a blender until smooth. The freeze dried strawberries have a concentrated flavor and fresh strawberries will remove the necessity to add any liquid. Chill.
- Transfer half of the ice cream base into a freezer-safe container. Dollop half of the strawberry sauce on top and swirl it through the ice cream. Repeat with the remaining ice cream and sauce.
- Freeze for 3-4 hours until it hardens enough to create scoops. Or overnight for hard-packed ice cream.
COFFEE CAROB ICE CREAM
- Soak cashews for at least two hours in hot water. Or overnight for even easier blending. Also soak the dates to remove the skin.
- In a sauce pan over medium heat combine the coconut creamer and the dates. Heat it for 3-5 minutes to allow the natural sugar and flavor of dates to melt in. Then add the vanilla paste /or extract and salt.
- To a blender add the soaked cashews, the coconut + date mixture, espresso powder, carob powder, coconut butter, lemon juice and mix until smooth and creamy (5-7 min). Chill the mixture in the fridge for at least 1 hour.
- Transfer to the ice cream maker and churn until it thickens. Freeze for 3-4 hours until it hardens enough to create scoops.
MIXED BERRY ICE CREAM
- To a blender add the coconut cream and the creamer (milk) + dates and mix until smooth.
- Add the frozen berries and blend until smooth again. For more antioxidants and a more deeper purple color add acai powder.
- Transfer to the ice cream maker and churn until it thickens. Freeze for 3-4 hours until it hardens enough to create scoops.
MANGO PINEAPPLE ICE CREAM
- Cut 2 medium mangoes into cubes and freeze at least 6 hours in advance. Make sure they are ripe for more sweetness. Do the same with pineapple.
- In a sauce pan over medium heat combine the coconut creamer and the dates. Heat it for 3-5 minutes to allow the natural sugar and flavor of dates to melt in. Then add the vanilla paste /or extract and salt (optional).
- Mix the coconut cream mixture and the frozen fruits in the blender until smooth and creamy. Since the mixture was heated, chill for at least 2-3 hours.
- Then transfer to the ice cream maker and churn until it thickens. Freeze for 3-4 hours until it hardens enough to create scoops.
SALTED CARAMEL ICE CREAM
- Caramel SwirlSoak the dates until they are soft enough to remove the pit and skin. Add to a food processor + vanilla extract, salt, maca powder, cashew butter and coconut creamer to thin it out.
- Ice Cream BaseTo a blender add the coconut cream, the creamer, the soaked cashews and salt and mix until smooth. Then add 1/4 of the caramel sauce and blend again until incorporated. Chill for at least 2 hours.
- Then transfer to the ice cream maker and churn until it thickens. AssembleTransfer half of the ice cream base into a freezer-safe container. Dollop half of the caramel sauce on top and swirl it through the ice cream. Add the rest of the ice cream over the top and the remaining caramel sauce.
- Freeze in a cold container for 3-4 hours until it hardens enough to create scoops.
CHERRY PLUM ICE CREAM
- Combine the coconut cream, the creamer and the dates in a blender and mix until smooth, then add the frozen fruits ant vanilla extract if desired.
- Mix until you get a silky texture. Pour into ice cream maker and churn for 15-20 min. Transfer into a freezer safe container and freeze for 3-4 hours until it hardens enough to scoop.
Video
Notes
- Use full-fat coconut cream for the richest texture.
- Freeze ripe fruit at peak sweetness for the best flavor.
- Chill the ice cream base for at least 2 hours before churning.
- If using an ice cream maker, freeze the bowl for at least 24 hours beforehand.
- Let the finished ice cream sit at room temperature for 10–15 minutes before scooping.
- Store leftovers in an airtight container for up to 2 months.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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All those ice creams contain 364 calorie? If they are different how many calorie are in the berries ice cream?
Yes this is an average approximation, it depends on what kind of additions it also has. An ice cream with berries will have less calories than the ones made with cashews. If you want a precise number use a recipe nutrition calculator (there are a lot of free website that offer this).
How many servings does this make?
Aprox. 3 cups of ice cream (per flavor)
Question: what is the coconut creamer?! (Not just the cream, the creamer). I am unable to find a creamer without added sugar… Thanks!
I just inserted a link (to coconut creamer) so that you could see how it looks on Amazon, it doesn’t have sugar. It’s also available in most food stores.
Wait…soy milk? I thought soy products were a no-no on Whole 30. Also, wouldn’t this constitute as SWYPO?
None of the recipes contain soy milk!
I tried the mango pineapple the other day…its absolutely delicious…I never thought these two go so well together! The berry ice cream is my next try?
The mango pineapple ice cream is one of my favorites too, I’m really glad you liked it!