Homemade Vanilla Ice Cream Recipe (+ VIDEO)

by Sarah Pope MGA Affiliate linksIce Cream Recipes, Snacks and Sweets, VideosComments: 73

homemade vanilla ice cream recipe
As a follow-up to a blog from earlier this week regarding toxic chemicals like propylene glycol, aka antifreeze in commercial ice cream, this recipe plus video shows you how to make homemade 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 easily buy. Wholesome, healthy ice cream is one of these “things”. Bone broth is another important one, by the way, on the savory side of the spectrum!

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 Tutorial

The video below shows you how easy it is to make vanilla ice cream yourself. What a huge difference from commercial brands Twistee Treat or Jack Nicklaus Ice Cream, which are artificial almost everything! Even organic brands contain nearly double the sugar and are low butterfat to encourage overeating and check the politically correct nutrition box.

Homemade Vanilla Ice Cream Recipe

How to make homemade vanilla ice cream using only wholesome ingredients that contains about half the sugar of even organic or premium brands at the store.

Prep Time 20 minutes
Total Time 20 minutes
Servings 1 quart
Author Sarah Pope MGA



  1. Beat egg yolks briefly in a large, glass bowl.  Do not use regular store eggs.   Preferably use local, free range or pastured eggs washed in warm, soapy water before cracking.  Organic store eggs are ok in a pinch.

  2. 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. 

  3. 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.

Recipe Notes

Do not use ultrapasteurized cream as it is highly allergenic and basically undigestible.

Sarah, The Healthy Home Economist

Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.

Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.

Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.

Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.

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