6 Whole30 Ice Cream Recipes (Dairy-Free & Paleo) + Video -

Homemade Whole30 ice cream recipes including strawberry peach, mixed berry, mango pineapple, salted caramel, coffee carob, and cherry plum flavors.

6 Whole30 Ice Cream Recipes (Dairy-Free & Paleo) + Video

Six dairy-free Whole30 ice cream recipes made with coconut cream, fruit, dates, and simple whole-food ingredients. Includes strawberry peach, coffee carob, mixed berry, mango pineapple, salted caramel, and cherry plum flavors. Naturally sweetened, Paleo-friendly, and adaptable for an ice cream maker or Ninja Creami.

Course Dessert, Frozen Dessert

Cuisine Paleo, whole30

Diet Dairy Free, Vegan

Prep Time 25

Cook Time 1

Freezing Time 3

Total Time 26

Servings cups ice cream (per flavor)

Calories 367kcal

Author Olga Caz

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 Base
Combine 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 Sauce
Blend 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 Swirl
Soak 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 Base
To 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.
Assemble
Transfer 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

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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.

These recipes can also be prepared in a Ninja Creami. Freeze the blended mixture in a Creami container for at least 24 hours. 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. Add toppings after that.

For the creamiest texture, use canned coconut cream and full-fat coconut milk. Cashew milk can also work, but the final texture will be lighter. See post for more alternatives.

Make these without an ice cream maker: freeze the mixture in a shallow container and stir every 30-45 minutes for 2–3 hours to break up ice crystals.

Nutrition

Serving: 1cup | Calories: 367kcal