Nutrient dense homemade raw vanilla ice cream – full of healthy, nourishing ingredients, big on flavor, and easy to make!
Ice cream isn’t exactly a health food – *if* you get it at the grocery store from the freezer aisle.. Although I’ll admit it probably tastes good, it’s something we shouldn’t eat all too often.
Store bought ice creams have a rather long ingredient list – fillers, chemicals, artificial flavors, and even (in some cases) artificial colors.
But not all ice cream is bad. 😉
You can make homemade raw vanilla ice cream at home with high quality ingredients, and the end result is actually almost a healthy food. Almost.
There are actually many homemade ice cream recipes out there… Most of them call for an ice cream base to be “cooked” on the stovetop before pouring into the ice cream maker.
I have made the most delicious sweet corn ice cream that way – in fact, the result is smooth and creamy. I’ve also made peach ice cream that way too.
But, I don’t always make ice cream that way, for a number of reasons:
- I don’t have the energy to turn on the stove and stand there stirring sugar into milk, tempering eggs and that whole jazz. It’s not that I don’t like to be in the kitchen (because, well.. I do, but sometimes it’s a challenge when all the kids are at my feet.)
- Cooking it results in lovely creamy ice cream but it also kills the good stuff in your raw milk. After all, if you are drinking raw milk you probably want to get as much out of it as possible – right?
- Here in Arizona, the summer temps are astronomical. We’re talking as high as 119 in the middle of July. Turning on the stove or oven is completely out of the question.
Every few days I’ll capture the cream top off of our raw milk and use it to make ice cream that the kids can enjoy. It’s simple to whip everything in the blender, and nearly effortless to pour into the ice cream maker.
I mean, the hardest part might just be washing the blender.
Homemade Raw Vanilla Ice Cream
Homemade ice cream is a blend of nutrient dense ingredients – valuable to your health and also divine in taste.
Fresh raw unpasteurized cream: high in fat soluble vitamins, minerals and amino acids. Raw cream is abundant in enzymes and beneficial bacteria that can help support healthy immune system function. Make sure you are getting your cream from your local, grass-fed raw milk farm.
Maple syrup/raw honey: Natural sweetener rich in trace minerals – it’s wonderful, when consumed in moderation. At one point, formaldehyde was used in maple syrup production in the U.S. and Canada. It is no longer, but you should choose a maple syrup that is organic that states “100% maple syrup”. There should be no other ingredients.
Egg yolks: rich in healthy cholesterol and much needed fatty acids. Egg yolks are a rich source of vitamin A. Combining the raw cream and the raw egg yolks help slow the absorption of sugar (in this case, maple syrup and honey) in the blood stream. Slowing that absorption allows greater stability and blood sugar regulation.
Making homemade raw milk ice cream is incredibly easy. You will need a basic blender, and a measuring cup – that’s it!
Once poured into the ice cream maker, it’ll take 4-6 hours to freeze.
Nutrient dense homemade raw vanilla ice cream - full of healthy ingredients, big on flavor, and easy to make!
Ingredients
- 3 C. heavy cream, preferably raw (unpasteurized)
- 1 tsp high quality vanilla extract
- 1/4 C. organic maple syrup
- 1/4 C. raw honey
- 3 egg yolks, preferably from pastured eggs
Instructions
- Combine all of the ingredients, above, in a large blender.
- Puree until smooth.
- Pour into your ice cream maker, and freeze 4-6 hours until set.
- When ready to serve, remove from the freezer and allow to sit 10-15 minutes.
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