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Paleo Apple Cider Float Slushie - Gluten-free, dairy-free, nut-free, egg-free and EASY!

Paleo Apple Cider Slushie or Slushie Float

Autumn @wholefoodfor7
Prep Time 5 mins
Freeze Time 20 mins
Servings 2 2-cup slushies or 3-cup slushie floats


  • Ice Cream Maker (if making homemade ice cream)


Slushie - Blender Method

  • 3 cups frozen apple cider
  • 2 cups apple cider

Slushie - Ice Cream Maker Method

  • 4 cups apple cider

Paleo Vanilla Ice Cream

  • 1 15 oz can coconut cream I prefer Thai Kitchen brand, see notes
  • 1/2 cup dairy-free milk or Vanilla nutpods I prefer Vanilla nutpods if accessible for you, for best flavor
  • 1/3 cup honey
  • 1 teaspoon vanilla


Slushie - Blender Method

  • Combine all ingredients in a blender and blend at a high speed until slushy and large chunks of ice/frozen juice are chopped. If you have a high-speed blender, like a Vitamix, this only takes 30 seconds. Don't over blend or it will be really liquidy.
  • Enjoy now as an easy simple-ingredient slushie or add the vanilla ice cream to make it a float.

Slushie - Ice Cream Maker Method

  • Pour the juice in an ice cream maker and churn until thick and icy. In my Cuisinart Ice Cream maker it takes 10 minutes.
  • Enjoy now as an easy simple-ingredient slushie or add the vanilla ice cream to make it a float.

Paleo Vanilla Ice Cream

  • In a blender, combine all ingredients. (See notes on coconut cream). Blend at a low speed, as high speeds will over mix and make it chunky. If this happens, there is no going back, so easy does it. This liquid should be smooth and combined.
  • Pour combined liquid into the ice cream maker. Turn on ice cream maker and mix for 25-30 minutes. This will result in a soft-serve texture, which we love and is perfect for this float recipe.
  • Add ice cream to the slushies for a just delicious apple cider ice cream float!


Coconut cream must be used in the recipe, NOT just coconut milk. They sell cans of coconut cream in some natural food stores. You will need just one can of coconut cream. Make sure you use just the cream and not the liquid from the coconut cream can. I keep my coconut cream in the fridge, as the cream only separates from the liquid when it's cold.
If you can't find coconut cream: take 2 cans full-fat canned coconut milk and place it in the fridge overnight. Remove from fridge and open, pouring out the liquid and keeping only the solid cream. And sadly, I have found a few brands that due to some kind of stabilizer (not sure which ingredient or fully why), it will never solidify in the fridge, so if that happens, it's not you ; ).