Recipe: Homemade Vanilla Ice Cream

Recipe: Homemade Vanilla Ice Cream

You scream. I scream. We all scream for ice cream! Anyone who knows me knows that I’m a sucker for ice cream. The only thing better than a quality store bought ice cream, is homemade ice cream. Homemade vanilla ice cream, to be exact.

Best yet, you don’t have to be shamed or feel guilty about this ice cream. If you are truly lactose intolerant, then my deepest sympathies. If you choose not to eat dairy, we can still be friends. But this homemade vanilla ice cream uses only the highest quality real food ingredients like raw organic cream and pastured eggs yolks…  that means it’s a winner winner dessert after dinner. And since sugar is essential to good health, you don’t need to freak about the sweetness either. (I’ve given you two options for a sweetener to appease the die-hard real foodies and the die-hard ice creamies, too.)

Soft, creamy, goodness.

And with the help of a little raw honey and sea salt, this ice cream doesn’t turn rock hard once it goes in the freezer. It’s perfect. Delicious. Can’t you tell by her face?

Raw homemade vanilla ice cream. A real food dessert you don't have to feel guilty about.

Just don’t leave the room and ask your husband to clean up or you’ll get this:

Raw homemade vanilla ice cream. A real food dessert you don't have to feel guilty about.

And this:

Raw homemade vanilla ice cream. A real food dessert you don't have to feel guilty about.

And this:

Raw homemade vanilla ice cream. A real food dessert you don't have to feel guilty about.

And if you don’t have an ice cream maker, good news! You can enter to win one right here.

 

Raw homemade vanilla ice cream. A real food dessert you don't have to feel guilty about.

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About the author

Hi! I'm and I’m passionate about healthy living: feeling nourished, having energy, getting good sleep, and feeling strong. I believe healthy living does not have to be complicated or stressful. I’m a Registered Somatic Movement Therapist (RSMT) and a Certified Laban/Bartenieff Movement Analyst (CLMA). I’m also an avid researcher and love to read about nutrition, the body, and toxic-free living. Learn more.

View all articles by Robin Konie

21 comments

  1. Bev

    LOVE the pictures! The first one says “pure bliss”!!! I’ve been wanting an ice cream maker for ages! When I looked last year the store was already sold out and I never got around to ordering one online. Thanks for the yummy sounding recipe!

  2. Ann

    Thanks for the great recipe! I love making ice cream!
    I’ve noticed some ice cream recipes call for egg yolks, and others don’t. What difference does it make to use egg yolks? Can I make this ice cream without them?


    1. Post author
      robin

      You can always try a recipe without egg yolks, but I’d seek one out that is already that way rather than just skipping out on the egg yolks here. I love the eggs yolks personally as they make the ice cream rich and custardy… plus egg yolks are super nutritious! :)

    2. Sarah

      We make delicious ice cream with just jersey/guernsey cream ( from my grassfed cow), local raw honey and organic vanilla extract. I’ve made it with raw egg yolks in the past, but my Mom and brother like it better without them. I think it’s lighter and more refreshing without and richer and more filling with yolks. Anyway, here is our recipe: 8 cups cream, (our cream is a bit thinner than pure jersey cream because she’s half guernsey) 1/2 cup raw honey and 2 Tbsp. vanilla extract. You may have to 1/2 the recipe to fit in your ice cream maker. It’s not super sweet- just pleasantly so (to us anyway). Enjoy!

  3. Ellen

    That is almost exactly what I make and we love it. I used to use only egg yolks, but I always forget about the whites and waste them. I’ve been using two whole eggs instead of four yolks for a while now and we haven’t noticed a difference.

    I just noticed yesterday that my normal cream is full of additives. Bah.

  4. Suzanne Williamson

    Thanks for the recipe, this looks pretty delicious. I actually just asked my husband for an ice cream maker for my birthday, so I’ll keep this handy if I get one. I’m 5 months pregnant and it’s going to be a long summer with no air conditioning…lots of ice cream will be needed.


    1. Post author
      robin

      I hear you! I’m about 6 months pregnant and we live on the third floor with vaulted ceilings. Soooo hot. We’ll need lots of cooling off. :)

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  6. Suzie

    Pastured eggs makes them safe to consume, but I’m new to ice cream making (getting an ice cream maker for Mother’s Day) how do you pasture eggs?


    1. Post author
      robin

      “Pastured” is a term used to describe how the chickens were farmed. Conventional eggs come from chickens fed unnatural diets, crammed in cages, and usually quite sick and angry. Even “cage free” eggs are generally crammed in tight spaces with the beaks of chicken cut off. Like so much of the factory “farming” that produces most of our animal products, these animals are sick, often medicated, and produce questionable products. Pastured eggs are from chickens who actually got to live a chicken life… on pasture, eating bugs and what nature provides. Their yolks are usually MUCH more of a golden color (compared to the pale yolk of conventional eggs) and have been shown to be higher in omega 3′s and other nutrients. And because the animals are healthy their eggs are safe to eat raw. (I’m pregnant and often throw a raw egg in my smoothie).

      Of course, they are more expensive than conventional eggs, but for me it’s worth the price for sure. If you check Craigslist you might be able to find someone local to you who has chickens and sells eggs. It’s a great way to support local farmers and they are often less expensive then finding them at a health food store.

      Does that help?

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  8. Jen

    Is there any way to make this without an ice cream maker?? Perhaps a blender to make it kind of like a milkshake??

  9. Angeline

    Oh my goodness! I just made this and it is by far the most amazing vanilla ice cream ever! I do not ever go and comment on blogs when I have tried a recipe but this was so amazing that I just had to! Thank you!


    1. Post author
      Robin Konie

      I’m not familiar with vanilla essence… essential oil? As long as it’s safe to consume go for it.

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