Summer just wouldn’t be summer if it weren’t for ice cream! But this creamy delicious treat sometimes has unnecessary and unhealthy ingredients when you buy it from the store. Save yourself worries by making your own healthy homemade ice cream recipe.
I like the term “poorganic” coined by Katrina Ryder and made known to me by Stacy at Humorous Homemaking. When you chose a healthier lifestyle, the price of the purest, healthiest food can break the bank. So eating”poorganic” is where you make most of what you have and can afford.
I make “poorganic” ice cream.
I don’t use raw cream (I couldn’t bear to deprive my raw milk of its cream!). I don’t use organic cream. I don’t use organic milk. I don’t add probiotics and protein powders and all these other little powders that give it an extra health boost.
I just use real ingredients. And I only make it when I have time.
Healthy Homemade Ice Cream’s Substitute
When I don’t have time to make my own ice cream, I buy Breyer’s vanilla. Breyer’s is one of the cleanest, non-organic ice creams available in my small town. Check out the amazingly short ingredients list!
And it’s delicious!
With Breyer’s available I feel no need to buy a pint of organic ice cream for $5!
What You Need to Make Your Ice Cream
As a child, we only got homemade ice cream in the winter time because we could make it with snow in the old style makers. It was wasteful to spend money on silly ice. But we still loved homemade ice cream in the winter!
So because I tend to be lazy…er, efficient, I asked for a freezable canister ice cream maker for Christmas several years ago. I was gifted with this ice cream maker and I love it!
It is so easy to mix up a batch of ice cream before I start supper dishes and throw it in the frozen canister. By the time I have the kitchen cleaned up we can sit down to a delicious, soft bowl of healthy homemade ice cream.
If you don’t have an ice cream maker, just put your ice cream batch in the freezer in a plastic or stainless container. Every two hours or so stir it. Eventually it will freeze up nicely.
Healthy Homemade Ice Cream for a Crowd
If you have a large family or are making ice cream for a crowd you may find the traditional ice and salt ice cream maker your best bet. This kind of ice cream maker requires a bit more planning ahead as you have to buy copious amounts of salt and make sure you have plenty of ice available.
When we are having a family gathering, I find that one batch in my little maker goes a long ways. When the ice cream is gone, its gone! I’m in charge of dishing so I can make sure everyone gets some.
With my homemade chocolate and caramel syrups or maple syrup, it really is a sufficient dessert and no one gorges themselves on sweets.
For larger crowds, I begin making the ice cream several days beforehand. I plan for the canister to refreeze at least overnight. Usually I don’t make more than one batch a day.
By the time the gathering rolls around, I have three or four batches of ice cream stashed up in the freezer ready for dessert.
I just have to make sure to pull the ice cream out of the freezer at least 15 minutes before serving because homemade ice cream freezes really hard.
Healthy Homemade Ice Cream Recipe
This is the recipe I’m using this week. Every time I make ice cream I feel like I’m always tweaking it and my husband complains that he never gets the same food twice.
He has a legit complaint…
Tweak this to your liking, as well! If you don’t have a trusted egg source it won’t hurt anything to leave them out. I like to throw them in for added color and and nutrient boost.
Vanilla Ice Cream
- 2 egg yolks I only use raw eggs from a trusted source.
- 1/4 cup sugar
- 1/4 cup maple syrup
- pinch of salt
- 1/2 cup whole milk I use raw milk.
- 2 1/2 cups heavy cream Not ultra pasteurized
- 1 tbsp real vanilla extract
- 1 tbsp hard liquor (optional)
In a medium bowl whisk or beat egg yolks, sugar, maple syrup and salt until smooth.
Add the milk and mix several minutes until the sugar is dissolved.
Stir in the the heavy cream and vanilla.
Set up your ice cream maker and turn it on. Pour the mixture into the freezer bowl and let mix until thickened. About 20 minutes.
Serve and enjoy very soft ice cream! Or transfer ice cream to an air tight container and place in the freezer for a couple hours to harden a bit.
The hard liquor is to be added just a minute or two before removing the ice cream from the freezing canister. It keeps the ice cream from freezing rock-hard. You can take out your bowl of homemade ice cream and it scoops more like store bought ice cream.
I only add the liquor if I know my husband and I will be the only ones eating the ice cream.