Healthy Homemade Ice Cream
Easy, healthy recipe with no refined sweeteners makes thick and creamy ice cream every time!
Ingredients
- 7 cups cream
- 1 TBS vanilla
- 1/4 cup honey or maple syrup
- 1 tbs grassfed beef gelatin
- 2 egg yolks (optional)
Instructions
- Combine cream, vanilla, honey or maple syrup, and cocoa powder (if making chocolate ice cream) in a large bowl7 cups cream 1 TBS vanilla 1/4 cup honey or maple syrup
- Place egg yolks in a saucepan and add about two cups of the cream mixture. Whisk to combine.2 egg yolks
- Sprinkle gelatin over the egg yolk mixture and let sit for a few seconds.1 tbs grassfed beef gelatin
- Gently heat and whisk the mixture in the saucepan for a few minutes until gelatin is dissolved. It does not need to boil. A bathwater temperature should be sufficient to dissolve the gelatin.
- Whisk the mixture from the saucepan into the remaining ingredients in the large bowl.
- Refrigerate for 2-3 hours (minimum) to allow the gelatin to set. At this point you can keep the mixture in the fridge for a day or two until you are ready to churn the ice cream.
- Churn ice cream according to the directions of your ice cream maker.
Notes
For Chocolate Ice Cream
Add 6 TBSP cocoa and 2 additional TBSP maple syrup or honey to the mixture in step one. Reduce the vanilla to 1 tsp.
Other Notes:
This recipe will be richer and creamier the more egg yolks and cream you include. However it is possible to omit the egg yolks and substitute up to fifty percent of the cream for milk if desired.
Store leftover ice cream in the freezer. It saves well for a few days, and the texture will still be good. You do need to let it sit out for an hour or so before scooping.