Scoopable, creamy, smooth, delicious… the best homemade ice cream ever! You can turn this basic recipe into mint chocolate chip, cookies and cream, or strawberry, just to give you some ideas…
Start with the vanilla or chocolate base. This makes 1 quart.
- 3-1/2 cups cream, local and grass-fed preferable
- 3 pastured egg yolks
- 1/4 to 1/2 cup Rapadura*, Sucanat*, evaporated cane juice, or dry maple sugar
- 2 tablespoons vanilla extract
- 1/3 cup cocoa powder (for chocolate base only)
*Grind the Rapadura or Sucanat in a food processor or blender to a more fine consistency.
Blend all ingredients thoroughly, but not too much to whip the cream. Chill. Add to ice cream maker, following manufacturer’s directions for churning. Be sure to follow these 7 tips for perfect homemade ice cream – one of them especially makes a difference. Add any add-ins during the last few minutes of churning, which is when the ice cream is almost firm.
For soft serve ice cream, eat immediately. For harder ice cream, transfer to an airtight container and freeze for a few hours to harden up.
Suggested topping: Basic chocolate syrup.
See all basic recipes.
I’m sharing this post in FoodRenegade’s Fight Back Friday.
About Wardeh
ABCs of Grain Mills. Free PDF tip booklet. 
Take the guesswork out of what to fix, what to buy and what to prepare. This week:
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Thanks for this post. We just got an ice cream maker and I was looking for a new recipe.
Yum. The first time I made homemade ice cream, I made a honey cinnamon recipe. And it was so good that’s all I’ve ever made since! Perhaps it’s time I break out of my rut?
Thanks for sharing this in today’s Fight Back Friday carnival.
Cheers,
~KristenM
(AKA FoodRenegade)
.-= FoodRenegade´s last blog post… Fight Back Friday January 29th =-.
Kristen – That sounds yummy! But, yes, I think you should try something else.
Good morning Wardeh, just wanted to share that I did your chocolate ice cream, exchanging the milk for homemade coconut cream ( from Tropical Traditions dried coconut ) and WOW! it worked! maybe it’s me, but I thought it tasted alot like turtlemountains coconut ice cream or coconut bliss.
I hope I was suppose to leave the eggs raw? thank you, ice cream my kids like. yeah! YUM yum YUM YUM yum…….
monica
I just tried this recipe, and I had to laugh. My Hubby said “I wonder if she will adopt me”, cause I said I was going to cut way down on the vanilla (since I’m not all that fond of to much vanilla) next time, even though I cut it in half as it was. He said there I go ruining it again…just when I find a perfect recipe, I have to go and take out what he likes the most in it. *giggle* He LOVES this!!! He liked the Kefir one from the class, but I think the Kefir taste was a little strong for him…but this he just loved!
I’ll have to try the Kefir one with yogurt instead, as it’s not as stongly flavored, as our Kefir, and maybe it would still be a good, better for us version.
I gotta get me a new ice cream maker though, cause the one I have is on it’s last legs I think…and it’s not THAT old even, but it won’t freeze it, unless I only put about half in, and then it’s still rather soft. It sure would be nice to make our own ice cream more often though…cheaper, and much better for us, even if we don’t use yogurt or Kefir in it all the time.
Thanks for a great and easy recipe!! 
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