• Gutsy Baker

Crazy Vanilla Ice Cream (Dairy Free & Low Fodmap)

Let’s vote! Is this…

Crazy Vanilla


This was CRAZY VANILLA where I grew up, and as fun as it was to order a big cone on a

summer night, I was always disappointed that the colors all tasted like ‘boring’ vanilla, anyone

else?! But it was still the most fun to eat.

If you’ve been following me for awhile you’ll know that I love to create healthy versions of my

old 90s favorites, and this one has been on my to-do list! It took a few attempts but it’s here, and it’s actually easier to make than it looks. Only 4 main ingredients! You’ll just need some natural food colorings and a few pantry ingredients. It’s paleo, gluten free and fodmap friendly. It also has gelatin which is great for gut healing. Win win win! And much more edible than the OG.

Ingredients in this crazy ice cream:

Coconut milk or coconut cream: This is the base of the ice cream. No other milks will make

your ice cream as creamy and true to a real ice cream texture. Coconut cream will make it

thicker than coconut milk but both work.

Vanilla extract: Because we are making vanilla ice cream!

Unsweetened gelatin power: This is the base for all my ice creams. It gives it a great creamy

texture once churned or mixed, without having to add eggs

Natural food colorings: You can use powders by Color Kitchen, they have great organic dyes.

Or you can use beet or pitaya powder for pink, blue butterfly pea powder for blue, and turmeric

powder for yellow


-2 cans of coconut milk or coconut cream

-1 tbsp of vanilla extract

-1.5 tbsp of unsweetened gelatin (1 1/2 packets)

-1/2 cup of honey, or maple syrup for low fodmap

-Natural food colorings or powders

Pour the coconut milk in a saucepan and sprinkle gelatin on top, let it bloom for 3-4 minutes (it will create a skin on top). Then whisk it in and turn on heat to medium. Add in rest of the ingredients EXCEPT food colorings and whisk until it slowly boils. Take off stove. Once cooled off to room temperature, put in fridge until completely cold. Overnight is recommended. I churn this ice cream for it to be nice and creamy. I put my batch in my Cuisinart ice cream maker for 15-20 minutes. You may skip the churning and just freeze the mixture — it will work but won't be as creamy or soft once frozen. If you decide to skip, place the cold mixture in a blender or beat with a hand mixer until smooth.

Now separate the vanilla ice cream mixture into 3 equal parts, and place in 3 separate bowls.

Add 2-3 drops of food coloring to each bowl, one blue, one pink/magenta and one yellow. Or

add 2 tsp+ of natural powders to each bowl, one for each color. You can adjust color to be more

saturated to your liking. Fold around with a spatula until fully mixed in. It’s ok if the ice cream

gets a little melty while you're mixing.

Then use a small loaf pan, cake pan or container of choice (make sure the ice cream will fit in at least one thick layer) and add in spoonfuls of each mixture into the pan, alternating colors. I used 3 different spoons so the colors wouldn’t mix as I was adding. Then finally take a knife and do a light swirl through the mix. Freeze until set. It’ll take about 20 minutes to thaw out to be scoopable after frozen.

Eat it like CRAZY!

Need help? Love this recipe? Leave comments or questions below!