How to make Homemade Ice Cream (Vanilla + Chocolate)

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I have never met anyone who doesn’t love ice cream. I am sure these unusual people exist but they must be really scarce since I have never encountered even one.

Ice cream is the perfect comfort snack not only in the hot summer afternoons but also when we are simply not feeling well mentally. It’s one of life’s simplest pleasures and I really enjoy every bite of delicious unpasteurized ice cream.

But ice cream also has a bad rep lately which is something I really cannot understand. Yes, ice cream is made from milk and cream that contains fat. People nowadays avoid fat like a plague without even realizing that fat is also vital to proper nutrition. There are better and worse fat sources but raw full fat cream dairy is one of the best. Non-fat yogurts may contain less fat but that means they also contain less of the much needed nutrients our body craves for.

The fear of dairy is also linked with the fear of lactose intolerance. Here is what the Real Milk website has to say about it:

“DANGERS OF PASTEURIZED MILK: Many studies have linked consumption of pasteurized milk with lactose intolerance,  allergies, asthma, frequent ear infections, gastro-Intestinal problems, diabetes, auto-Immune disease, attention deficit disorder and constipation. During a period of rapid population growth, the market for fluid pasteurized milk has declined at 1% per year for the past 20 years. Fewer and fewer consumers can tolerate pasteurized (and ultrapasteurized) milk (Don’t Drink Your Milk, Frank Oski, MD, 1983).

LACTOSE INTOLERANCE: In a survey of raw milk drinkers in the state of Michigan, over 80 percent of those advised by a healthcare professional that they were lactose intolerant were able to consume raw milk without problem.”

There you have it: raw milk doesn’t cause the same lactose problems as pasteurized dairy. Of course, I am sure there are some exceptions to this rule but the point is that the fear of lactose in today’s society is largely unfounded and connected with our fear of fat.

So as you can see, ice cream doesn’t have to be that scary treat that will make you obese after two scoops. Yes, it will still be fat but that’s the good type of fat! Not the one you find in fast food burgers.

If you can get your hands on good grass-fed dairy then you should give this ice cream recipe a try. It’s mind-blowing just how tasty it is compared to the ice cream you can find at supermarkets.

I’m going to share with you my trusted recipe for two types of ice cream: vanilla and chocolate. These traditional flavors will not offend anyone and you can be sure that you and your family will love them!

There are other types of ice cream as well that you have probably heard about. Gelato has less fat and less pumped air inside so it’s denser and silkier. Sorbets are dairy-free and based on fruit so that’s a completely different recipe altogether. In this post, we will be making strictly cream and milk-based ice cream.

Note: you will need an ice cream maker for this.

Necessary equipment:

  • a large mixing bowl
  • a whisk
  • an ice cream maker

Vanilla Ice Cream:

Ingredients:

  • 1 ½ cups of whole milk, preferably raw
  • 1 ½ cups of whole cream, preferably raw
  • ½ of vanilla beans scraped out of a pod (can be substituted with one teaspoon of vanilla extract but nothing beats real beans!)
  • 1 t. of vanilla extract
  • ¾ cup of whole can sugar OR ½ cup of raw honey/maple syrup
  • ½ t. of sea salt

Instructions:

  1. Whisk the milk and the cream together in a large mixing bowl.
  2. Add your chosen sweetener and continue whisking until combined.
  3. Add the vanilla and sea salt, whisk again.
  4. Set your bowl in the fridge so it chills and soaks up the sweetener. Keep it there for about 30 minutes.
  5. Give the mixture one final whisk to make sure all the ingredients are well combined.
  6. Freeze the bowl. Refer to your ice cream maker instructions for the duration. Mine says the ice cream should be frozen for at least 24 hours.
  7. Once your ice cream is ready, scrape it into a container and freeze for another couple of hours to let it solidify some more.
  8. You’re ready to enjoy your vanilla ice cream!

Chocolate Ice Cream:

Ingredients:

  • 1 ½ cups of whole milk, preferably raw
  • 1 ½ cups of whole cream, preferably raw
  • ½ of vanilla beans scraped out of a pod (can be substituted with one teaspoon of vanilla extract but nothing beats real beans!)
  • 1 t. of vanilla extract
  • ¾ cup of whole can sugar OR ½ cup of raw honey/maple syrup
  • ½ cup of cocoa powder
  • 3 T. of organic brewed coffee
  • ½ t. of sea salt

Instructions:

  1. Whisk the milk and the cream together in a large mixing bowl.
  2. Add the cocoa powder and continue whisking until combined.
  3. Add your chosen sweetener and keep whisking.
  4. Add the vanilla, coffee, and sea salt. Whisk again.
  5. Set your bowl in the fridge so it chills and soaks up the sweetener and the cocoa. Keep it there for about 30 minutes.
  6. Give the mixture one final whisk to make sure all the ingredients are well combined.
  7. Freeze the bowl. Refer to your ice cream maker instructions for the duration. Mine says the ice cream should be frozen for at least 24 hours.
  8. Once your ice cream is ready, scrape it into a container and freeze for another couple of hours to let it solidify some more.
  9. Your chocolate ice cream is ready for consumption!

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