Simple SIBO vanilla ice cream is so easy to make and completely low FODMAP dairy-free, egg-free, gluten-free.
With only 4 ingredients, it is the perfect icy accompaniment to your favorite SIBO or low FODMAP dessert. Suitable for phase 1 semi-restricted and phase 2 reduce and repair.
Preparing 4 serving in 5 minutes and all the time it takes to freeze and set.
Ingredients:
- 2 cans full-fat coconut milk
- 1/4 cup maple syrup (SIBO-friendly alternative: 1/4 cup pure stevia extract)
- 1 tablespoon vanilla extract
- Pinch of sea salt
Instructions:
- Open the coconut milk cans (best if refrigerated) and separate the thick cream from the liquid. Discard the liquid or save it for another use.
- In a mixing bowl, whisk together the coconut cream, maple syrup (or stevia extract), vanilla extract, and sea salt until well combined.
- Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- If you prefer a firmer texture, transfer the ice cream to a lidded container and place it in the freezer for 2-3 hours. Once fully frozen, scoop and serve the SIBO-friendly vanilla ice cream.
- Enjoy it as is or customize with your favorite toppings.
Nutrition:
Based on 4 servings
Calories: 320
Total Fat: 29g
Saturated Fat: 26g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 60mg
Total Carbohydrates: 14g
Dietary Fiber: 1g
Sugars: 9g
Protein: 2g
Net Carbs: 13g

SIBO Vanilla Ice Cream
Ingredients
- 2 cans full-fat coconut milk
- 1/4 cup maple syrup (SIBO-friendly alternative: 1/4 cup pure stevia extract)
- 1 tablespoon vanilla extract
- Pinch of sea salt
Instructions
- Open the coconut milk cans (best if refrigerated) and separate the thick cream from the liquid. Discard the liquid or save it for another use.
- In a mixing bowl, whisk together the coconut cream, maple syrup (or stevia extract), vanilla extract, and sea salt until well combined.
- Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- If you prefer a firmer texture, transfer the ice cream to a lidded container and place it in the freezer for 2-3 hours.
Once fully frozen, scoop and serve the SIBO-friendly vanilla ice cream. - Enjoy it as is or customize with your favorite toppings.
Notes
Nutrition based on 4 servings:
Calories: 320
Total Fat: 29g
Saturated Fat: 26g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 60mg
Total Carbohydrates: 14g
Dietary Fiber: 1g
Sugars: 9g
Protein: 2g
Net Carbs: 13g
Check out this recipe
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