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…
Chocolate or Vanilla Ice Cream
A homemade ice cream recipe that yields soft, scoopable, creamy ice cream... every time!
Combine all ingredients in blender. Blend on medium-low until smooth, but not too much to whip the cream.
Pour into a 1/2-gallon glass jar and chill in the back of the fridge until cold (at least 3 to 4 hours).
When ready to churn, put large bowl (I use my 6-cup glass Pyrex) and wooden spoon in the freezer to chill. This ensures that your ice cream doesn’t melt when you transfer it from the ice cream maker to a storage container!
Proceed with churning ice cream according to your ice cream maker’s instructions. I use a Cuisinart ice cream maker; it takes about 20 to 25 minutes to churn.
Add any add-ins during the last few minutes of churning, which is when the ice cream is almost firm.
Once ice cream is thick, use chilled spoon to transfer ice cream into chilled bowl.
*Grind the Rapadura or Sucanat in a food processor or blender to a more fine consistency.
Feel free to add up to 3 egg yolks for extra creaminess.
You can also adjust the cream to milk ratio depending on how thick your heavy cream is. If your cream is very thick (more of a solid, like a sour cream consistency), you can get away with using a little more than half cream and a little less than half milk. The more liquid-y your cream is, the more you should use. You might even be able to get away with 100 percent cream!
Variations: Looking for a creative twist on good old chocolate or vanilla? Try adding 1/4 to 1/3 cup natural, instant coffee alternative such as Dandy Blend for mocha ice cream.
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