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
The recipe for the vanilla ice cream demonstrated in the video is detailed below.
Try drizzling this no cook homemade chocolate syrup on top for a healthy treat with no compromises!
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
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.
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.
Recipe Notes
Do not use ultrapasteurized cream as it is highly allergenic and basically undigestible.
Sarah Pope has been a Health and Nutrition Educator since 2002. Her work is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.
Her work has been covered by major media including USA Today, ABC, NBC, and many others.
REAL Mayo Wins Natural News Video Recipe Contest!
I did not notice anyone asking, so can you tell me how long would it last if it remains cold or in freezing temperatures.
—The maple syrup, though good, is still too many carbs – for me. Was wondering whether I could substitute stevia, & still have a decent consistency.
—Was also wondering whether there was a way to do this, without an ice cream maker.
Hi Sarah,
I just received an ice cream maker that has been used and I noticed there are some slight scratches in the bowl. Is this going to mean that aluminum would get in the ice cream? I don’t know if I should use it. Thanks in advance
Another commenter asked this and there was no reply. Can the cream be replaced with either almond or coconut milk? Thank you in advance.
No, this recipe won’t work with these substitutions.
We too love ice cream. We usually buy the “best” we can afford but we realize it is not that great.
I would love to get all the great ingredients mentioned here, to make the healthiest ice cream possible but I simply do not have access to them. The biggest obstacle is of course not finding the cream– I only can find uUHT cream. Most is imported from Denmark, France or some other European country.Even the stuff from local dairies is UHT.
Anyway, I have considered using creme fraiche to make ice cream.(I can find organic pasteurized creame fraiche, from Wales.)Is that possible?
As far as other ingredients, I can actually find organic Grade B Maple syrup but only organic free range supermarket eggs.
What would you consider the best option?