As a follow-up to a blog from earlier this week regarding toxic chemicals like propylene glycol (antifreeze) in commercial ice cream, this recipe plus video shows you how to make vanilla ice cream with wholesome, nutrient dense ingredients.
There is simply no substitute for making ice cream yourself. I’ve often advised people over the years that the best use of your time in the kitchen is making things you can’t buy. Wholesome, healthy ice cream is one of these “things”. Even organic ice cream is loaded with refined “organic” sugar. The homemade version contains Grade B maple syrup, a much healthier and more mineral rich choice.
Not only is the sugar non-refined in homemade ice cream if you use Grade B maple syrup, but much less sweetener is used as well. For example, in the recipe below, 1/2 cup of homemade vanilla ice cream contains approximately 12g of sugar (in the form of maple syrup). The same amount of Julie’s Organic Ice cream (vanilla) contains 18g of sugar and Haagen Daaz plain vanilla contains 21g of sugar!
That is a lot less sugar in the homemade vanilla ice cream!
Of course, the cream you would source for homemade ice cream is higher quality too. Low temp pasteurized or (preferably) fresh cream from a grassbased dairy farm would contain far more nutrition than the cream from even organic cows, which are frequently still confined eating highly unnatural “organic” feed.
You will immediately notice that when you make your own ice cream, it is much more satisfying and you won’t eat nearly as much as supermarket ice cream. The lower butterfat content in supermarket and even organic ice cream results in eating more – much, much more. Believe me, ice cream manufacturers know this fact very well!
You eat more, they SELL more! Cha-ching!
Julie’s Organic Ice Cream, for example, contains cream and the second ingredient is skim milk (remember – pig farmers feed their pigs skim milk to make them very, very fat). A lower butterfat content in your ice cream will cause you to eat more, a LOT more, which is why homemade ice cream with high butterfat will satisfy you quicker and you will eat far less.
If vanilla ice cream is not your thing, check out this recipe for dairy free peanut butter ice cream.
How to Make Vanilla Ice Cream Video
Homemade Vanilla Ice Cream Recipe
makes 1 quart
3 egg yolks
3 cups heavy cream preferably fresh, raw cream from grassfed cows. Do not use ultrapasteurized cream.
1/2 cup Grade B maple syrup
1 TBL organic vanilla extract
1 TBL arrowroot powder
2 TBL vodka (optional – to soften and improve scoopability of the ice cream straight out of the freezer)
Beat egg yolks briefly in a large, glass bowl. Do not use regular store eggs. Preferably use local, free range eggs washed in warm, soapy water before cracking. Organic store eggs are ok in a pinch.
Beat in remaining ingredients and pour into your ice cream maker. Follow your ice cream machine directions for how long the ice cream is churned. When the ice cream is frozen and ready (about 15-20 minutes for my machine), pour into a shallow, glass baking dish. Cover with a lid and keep in the freezer.
Sarah, The Healthy Home Economist
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