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!
Ingredients
- 2 cups heavy cream
- 1-1/2 cups raw whole milk or best milk you can buy
- 1/2 + 1/8 cup natural crystalline sweetener of choice*
- 1/3 cup cocoa powder optional, for chocolate
- 2 tablespoons vanilla extract feel free to reduce if you plan on eating all of your ice cream right away
Instructions
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Combine all ingredients in blender. Blend on medium-low until smooth, but not too much to whip the cream.
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Pour into a 1/2-gallon glass jar and chill in the back of the fridge until cold (at least 3 to 4 hours).
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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!
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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.
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Add any add-ins during the last few minutes of churning, which is when the ice cream is almost firm.
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Once ice cream is thick, use chilled spoon to transfer ice cream into chilled bowl.
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Enjoy as soft serve, or let freeze for a few hours to harden up. Drizzle with homemade chocolate syrup or add a dollop of homemade whipped cream for an extra treat! Enjoy!
Recipe Notes
*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.
Share how you dressed up this ice cream!
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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 Wardee, 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!! :-))
Hi! I just followed your recipe to a T and poured it in my standard cuisinart ice cream maker. The bolw was in the freezer for 2 days and the mixture chilled all day. Was I supposed to pour only half of your recipe in and do the other half another day when the bowl refreezes? It has been 15 min and I’m worried it isn’t going to freeze.
Anyway, just curious how you do normally do it. All at once or break into two? The taste is amazing and sooooo easy! I’ve done the recipe on cuisinart’s website and it is such a pain. Love this and hope it freezes. My 8 year old is standing over it. LOL
Nevermind! It was phenomenal! It just took longer than I expected to start freezing. You are right, after sitting in the freezer for a few hours, it was easily scoopable!
Thanks for the delicious and EASY recipe!
I’m searching for raw milk ice creams that do not use eggs, as my youngest is allergic. We’re working on healing the gut, but she can’t have them in the meantime. Do you have any suggestions or have you come across a recipe? Appreciate all the work you do!
Here are 2 that we have used…I recently made the chocolate one without the avocado because I didn’t have one, and it was still delicious-just not as creamy. Hope this helps!
Honey Vanilla Ice Cream
• 3 cups raw cream or organic cream-top whipping cream* (See About page for Resources, scroll to bottom of that page)
• 1 tablespoon + 1 teaspoon gluten free organic vanilla extract
• ¼ – ½ cup light colored raw honey (I use local raw clover creamed honey)
• 1 tablespoon grass-fed collagen (optional)
1. Add cream, vanilla and honey to blender.
2. Blend on a lower setting just until smooth and combined, about 5 seconds. Be careful not to blend too long, you don’t want a lot of air in the mixture. If any foam forms on the top, remove this with a spoon.
3. Pour mixture into ice cream maker.
4. Turn machine on and mix according to your ice cream maker’s instructions.
5. Ice cream will start to have a “soft serve” texture when it is done. This is my family’s favorite way to eat it. If you prefer it to be a little firmer or need to serve it later, place in the freezer to harden.
Yield: Makes about 3 cups mixture, about 1 quart of ice cream.
Chocolate Avocado Ice Cream
• ripe avocado, peeled, remove pit and cut in half
• 1 ½ cups raw/grass-fed/organic whole milk
• ¼ cup raw cream (optional if you don’t have cream, just sub w/ raw milk)
• ¼ cup raw cacao powder
• ¼ cup raw honey
• 2 teaspoons gluten free organic vanilla extract
1. Combine all ingredients in blender.
2. Blend on a lower setting until smooth and combined, about 10 seconds. No avocado chunks should remain.
3. Strain with fine mesh strainer into 1 quart measuring cup. If you have a good blender, you can skip this step. I don’t have a good blender, so I need to strain it to remove any little remaining avocado pieces. My little love will not eat this if there are pieces in it; she likes it smooth and creamy.
4. Pour mixture into ice cream maker.
5. Turn on and mix according to your ice cream maker’s instructions.
6. Ice cream will start to have a “soft serve” texture when it is done. This is my family’s favorite way to eat it. If you prefer it to be a little firmer or need to serve it later, place in the freezer to harden.
Yield: Makes about 2 ½ cups mixture, about 1 quart of ice cream.
What kind of ice cream maker is best? I would like to purchase one, but don’t know which to buy. Thanks in advance.
Mmmm, we just made this recipe (the chocolate version) today. I wish I had remembered how delicious homemade ice cream is compared to the store bought variety! I think I need to figure out a way to make bigger batches, as there wasn’t enough room in my ice cream maker for the full recipe. Although none of us got to eat very much, it was so good!!
can you make this somehow without a icecream maker?
Need non diary , non gluten and no vanilla so now what r do I do can I replace vanilla with almond extract or rose water ? What should I use besides cream.
Hi, Marcylynn,
You can use coconut milk or almond milk. You can use almond extract if you would like to replace the vanilla. Here are some great dairy-free recipes you might like:
https://traditionalcookingschool.com/food-preparation/recipes/21-deliciously-dairy-free-ice-cream-recipes-youll-want-to-try-this-summer/?swcfpc=1
~Peggy, TCS Customer Success Team