Vanilla Coconut Gelato (sugar-free, Keto, dairy-free)


Hey everyone! Soooo… I think I may have just come up with the most amazing invention ever. I am so excited to share it with you today!

This came to be last weekend, when it was so hot out and I was craving ice cream. However, I didn’t want all of the sugar and dairy that comes with most ice cream. So, I got into the kitchen to make my own! I started by throwing together some of my favorite high-fat ingredients: Primal Kitchen collagen protein and Fourth & Heart ghee. I also added some gelatin and coconut milk for creaminess. Then, I threw it all into my blender and then my ice cream maker.

WOW, the result was amazing! It ended up being a super fluffy, creamy gelato. Even through it’s free of sugar, it has an amazing sweet flavor from all the coconut. Because it’s full of ghee, coconut and collagen, it’s high in healthy fats and protein; the stuff that will turn you into a super hero when you eat it!


I haven’t been this excited about a recipe for a long time, and for a good reason; this ice cream has the most amazing fluffy texture, a mild sweetness, and amazing health benefits. Bonus: if you buy the Collagen Fuel from this link, using the code “KITCHEN,” you get a discount on your purchase, and I get a small commission. It’s a win-win!

I hope you enjoy this yummy, healthy ice cream as much as my family did. Go wild with the toppings! I used edible flowers and berries here, but you can really top it with any fruit or sweet thing; this ice cream is a canvas for your imagination 🙂


Vanilla Coconut Gelato
Serves 8
A paleo, Keto, sugar-free treat that is incredibly creamy and fluffy. Perfect on a hot summer day!
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  1. 2 Tbs grass-fed gelatin
  2. ¼ cup boiling water
  3. 2 (13.5 oz) cans full-fat coconut milk, at room temp
  4. ½ cup Primal Kitchen coconut-vanilla collagen fuel (or your favorite vanilla protein powder)
  5. 2 Tbs Fourth & Heart ghee (or your favorite butter/ghee)
  6. 2 Tbs organic coconut oil
  7. ¼ tsp pink sea salt
  1. Pour the boiling water into a small bowl and sprinkle the gelatin on top. Give it a small stir, then let sit until the gelatin’s dissolved.
  2. Place all other ingredients in a Vitamix or high-speed blender and blend until creamy, about 30 seconds.
  3. Blend in the dissolved gelatin and blend mixture until completely smooth.
  4. Pour the mixture into your ice cream maker, and process per manufacturer’s instructions. Mine processed for about 30 mins.
  5. When ice cream is done, either eat it immediately, or scoop into a shallow dish and freeze for about 45 mins to firm up. Store any leftover ice cream in the freezer and defrost it 30 mins prior to eating.
Goodies Against The Grain
  • Kathleen Brown
    Posted at 00:59h, 20 December Reply

    Do you need an ice cream maker, Sadie, or can you put in an airtight container in the freezer?

    • Sadie
      Posted at 17:55h, 20 December Reply

      An ice cream maker is ideal, but you could try it without!

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