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 grass-based 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 in the recipe below shows you how easy it is to make vanilla ice cream yourself.
Try drizzling this no-cook homemade chocolate syrup on top for a healthy treat with no compromises!
What a huge difference from commercial brands Twistee Treat or Jack Nicklaus Ice Cream, which is 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.
Ingredients
- 3 egg yolks preferably pastured
- 3 cups heavy cream preferably raw and grassfed
- 1/2 cup maple syrup dark
- 1 Tbl vanilla extract
- 1 Tbl arrowroot powder
- 2 Tbl vodka optional (to soften and improve scoopability)
Instructions
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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.
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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.
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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 Video
Recipe Notes
Do not use ultrapasteurized cream as it is highly allergenic and basically undigestible.
Hi Miss D, the arrowroot does thicken the ice cream a bit and give it some body. It is texturizer. You could probably leave it out if you are avoiding starches for some reason.
Hi Joyce, yes – arrowroot is a good sub for cornstarch as a general rule. And, yes – any alcohol should work fine in the ice cream for improving scoopability. Just make sure the alcohol of the amount of Kahlua you use is about the same as the 2 TBL of vodka per quart of ice cream. I don't know the proofs of them offhand.
Maybe I missed this, but what is the purpose of the arrowroot? For thickening? I've never used that in my homemade ice cream before. Also, I use xylitol as a sweetener as it does not raise blood sugar like syrup or honey. For those of us with endocrine issues, that's a big deal. I'm excited about the vodka idea; can't wait to see if that makes a difference. By the way, for Carla, I got my Cuisinart ice cream maker at Bed, Bath & Beyond for like $30 (it makes 3 cups at a time). If you sign up for their email list, they'll give you a 20% off coupon too.
I’ve made this ice cream without the arrowroot powder, and it turned out just fine.
Great video, thank you, Sarah!!! I use Rapadura, but I make a custard, heating only a small bit of the milk (also made it once in my Vita Mix, by accident – was trying to make butter, got it too hot, so made it into ice cream custard!). I'm looking fwd to trying yours, with the maple syrup and no-cook. I get Grade B maple syrup from Sam's Club – do you think it's ok? It's not labeled organic but previous research I've done led me to believe that it is ok (formaldehyde is no longer used).
Carla – great idea! I have Pampered Chef one cup glass containers I use (with lids), but glass I like your idea much better (no glass to break!).
Thanks, once again, for all the wonderful info, Sarah – I greatly value what you are doing!
A little OT, but can you use the arrowroot powder anywhere you'd use cornstarch? I have both because I had a ice cream recipe that called for the a.p. but never thought about subbing it for cornstarch (teriyaki sauce, etc.)
I mentioned the vodka in the recipe to my husband, and he immediately said " you mean for an antifreeze instead of prop. glycol?" and then proposed Kahlua for a flavored ice cream. I like the idea of improved scoopability, as this is what my kids complain about w/my homemade ice cream.
I make this homemade ice cream all the time. It is so good!!! I am nursing and I assume that I can count the fat from the cream towards the 4T. of butter that I am suppose to have. Does this sound accurate to you?
yes google amount. i would type it but my kid needs me right now
Yes, cornstarch will work but arrowroot would be a healthier choice, for one the majority of the corn starch on the market is GMO and second, cornstarch is a highly processed food .. here's an excerpt from an article on the WAPF website: "Corn starch is processed and refined from the kernels of corn by using a series of steeping (swelling the kernel), separation and grinding processes to separate the starch from the other parts of the kernel (which are used for animal feed.).The starch is hydrolyzed using acid, acid-enzyme, or enzyme-enzyme catalyzed processes."
will cornstarch work instead of arrowroot?
and we use one of those balls from LL Bean, and roll it from hand to hand or across the living room carpet until the cream is 'ice cream'
Hi Carla, I don't know how to make ice cream without an ice cream maker. There is probably a way with salt etc but I am not familiar with this method. Try to get a used an electric machine on eBay or Craigslist. With the economy the way it is with all the foreclosures, many kitchen items are up for sale for pennies on the dollar. Great idea about freezing small portions!
I got an ice cream maker for $3 at a yard sale. I think people buy them with good intentions but it becomes too much work and expense. If they aren’t dedicated to making whole food, they will just go buy the store ice cream.
Looks wonderful! Is it possible to make it without an ice cream maker? It's not in the budget right now but I may ask for one for Christmas since hubby likes ice cream so much 🙂
Oh and I had a thought. I have lots of silicone muffin liners and small silicone bakeware. It would be great to freeze in portion sizes so they would be easy to take out when a little ice cream is desired.