I have to admit, there is only one thing that I love more than baking. It’s making and devouring ice cream!
After shopping around for tasty vanilla ice cream, without the preservatives and chemicals, I started to get a little discouraged. It was nearly impossible to find good quality vanilla ice cream, that didn’t rely on refined sugars and egg yolks (which doesn’t help my cholesterol levels).
So I’m happy to share with you now my easy and simple recipe for vanilla ice cream. It’s the perfect base for any ice cream sundae, and don’t be afraid to mix-in your favorite toppings, nuts, candy or flavored syrups.
Pro tip: I recommend an ice cream maker, or the handy KitchenAid mixer attachment to blend this recipe. But if you don’t have either in your kitchen, you can always use a great ice cream container that goes directly in your freezer.
- 2 cups of heavy whipping cream, cold
- 2 cups of half & half, cold
- 3/4 cup of coconut sugar (or white sugar)
- 3 tsp. homemade vanilla extract
- 1 vanilla bean, split and seeds saved
- In a large bowl, whisk together the whipping cream, half & half, sugar, vanilla, and vanilla seeds.
- Pour the mixture into your frozen attachment or ice cream machine.
- Stir and freeze according to the manufacturer directions.
- Sugar can be substituted for a variety of sweetener options, but make sure the substitution ratio is accurate.
Voilà!
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