Homemade Ice Cream! (So healthy you could eat it for breakfast.)

Seriously, I’m thinking we really might do this sometime soon.  I mean…cream, milk, eggs, maple syrup…all breakfast foods.  See?  You could eat this for breakfast.  I think we all should.  Our children will think we’re awesome.  (Not that they don’t already of course.)

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A part of this balanced breakfast.

So here’s my recipe:

Homemade Vanilla Ice Cream

2 quarts heavy cream
1 quart (4 cups) whole milk
6 egg yolks
1 cup real maple syrup
2 T. vanilla
2 T. arrowroot powder (helps thicken it a bit)

Mix all ingredients together with a whisk.  Freeze according to your ice cream freezer directions.

homemadeicecreamsm.JPG
We invested in this Rival F69206-X 6-Quart Electric White
Mountain Ice Cream Freezer
 last year to go along with our
shaved ice business.  It is so great.

In case you’re wondering…I’m not afraid of raw eggs.  The eggs we use are free range, organic…and are as healthy as can be.  We eat them raw all the time.  (On the flip side, I don’t think I would eat a “regular” raw egg from the store…but that’s just me.)  (Maybe I should do a post about that sometime?)

If you like, you can add more than 1 cup of maple syrup.  I feel like it’s sweet enough with this amount, but others may not.

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You really should put some of this delicious hot fudge sauce 
on top too.  It is SO good.

Now, this weekend for Father’s Day, we’ll be adding strawberries to this recipe because of all the delicious strawberries we’ve been picking.  I can’t wait!

Shucks, with strawberries in it…it’s an even more balanced breakfast (what with the fruit and all).  Perhaps this will be our Father’s Day breakfast. 

(I just mentioned this idea to Matt.  His eyes lit up and he said um, OKAY.  Uh-huh, we’ll be having strawberry ice cream for breakfast Sunday.  :) )

Please feel free to use this recipe for a fun dessert sometime too. 
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You can read more about why I recommend the White Mountain Ice Cream Maker here!

Comments

  1. says

    The first thing that comes to mind is the Cosby show “Dad is great. He gives us chocolate cake.” Well, now it’s “Mom is the queen. She gives us ice cream.”

    [Reply]

    Jen Reply:

    Love it!! That came to my mind too – I like your ‘mom is Queen’ rhyme!

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  2. says

    Just today as I was making your Pudding recipe my girls asked me if I could find a recipe for ‘healthy’ ice cream too. And Voila! Here it is. Thank you! I can not even imagine how excited they would be if I made it for them for breakfast.

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  3. says

    I was just looking for an ice cream recipe a couple of days ago. I found one that called for regular sugar. I decided to substitute maple syrup instead. I also added some organic cocoa powder. It’s too bad that after I had everything mixed up we still could not find the ice cream maker. Oh well. I put it in the freezer and it still turned out ok.

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  4. says

    This would be so yummy with some blueberry jam we’ll make next week…

    How much would the 6 quarts of ice cream cost to make if you did not have a cow to get the cream from?

    Wondering if I should add an ice cream maker to my illustrious birthday wish list…

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  5. Sarah says

    Can you use another type of sugar besides maple syrup?? This recipe sounds great, but we don’t have real maple sugar on hand, but do have turbinado, honey, and evaporated cane juice. Do you think I could try any of those instead?

    Thanks Laura!! Love your site!

    [Reply]

    Aimee Reply:

    I’ve seen a lot of recipes on line that call for either maple syrup
    or honey, so I’m sure you could do either!

    [Reply]

  6. Jill says

    Wow, heavy cream, whole milk, egg YOLKS?! So, this is the low fat version right? NOT!!!! It literally sounds to die for though!

    [Reply]

  7. Avon says

    This one may not be as healthy, but it is the quickest:
    1 can Sweetened Condensed Milk
    1 Tbsp Vanilla flavoring
    Fill to the “line” with milk (any strength)
    Freeze as usual.
    And our choc topping:
    1 lg pkg Chocolate Chips
    1 Can Sweetened Condensed Milk
    Nuke in microwave & stir

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  8. says

    awesome!

    When we used to run out of milk in the mornings, we could have slightly “melted” ice cream with our granola or rice krispies…. it’s seriously one of my favorite breakfasts of all!

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  9. says

    This looks so good, that I may just regret selling my ice cream maker at a yard sale last week (for $5). Of course, the fact that I hadn’t used it in over three years may still be enough to turn regret into relief at having just one more space hog out of small home.

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  10. jeanne says

    I have been making homemade icecream for years now. We have a tradition on the first and last day of school we have icecream sundaes for breakfast!!!
    My oldest will be a senior this fall — it is one of our favorite family traditions!!

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  11. Ann says

    This looks wonderful! Any substitutes for the arrowroot powder?

    [Reply]

    Laura Reply:

    I think you could add a little bit of cornstarch instead. And actually…sometimes I’ve forgotten the arrowroot powder and it’s just fine without it…just a little bit runnier!

    [Reply]

    Randi@ExpressionsOfPerceptions Reply:

    tapioca starch/powder

    [Reply]

  12. Rebekah Jeffreys says

    This ice cream is so wonderful I love how simple it is to make and how refreshingly delicious it is!

    [Reply]

  13. says

    I know this might be a dumb question, but the only thing I can find at the store for cream is the “heavy whipping cream”. Is there a difference between that and just “cream”?

    [Reply]

    Laura Reply:

    There seems to be some difference between the two, but go with the heavy whipping cream! It works great!

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  14. Kim says

    I recently mastered our ice cream recipe and thought I would share. We use raw milk and I really can’t digest pasteurized now, so we have to use the raw milk for ice cream. Raw milk is expensive and raw cream is, well, not an option. So I make a custard with 1 cup milk, 3tsp arrowroot and 3 egg yolks. Cook them until they are thick. Then I whisk it into two more cups raw milk (so at least some of the milk stays raw). Then add some sweetener and/or flavor and crank it.
    It is so creamy and delicious, even without the cream.

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  15. Judi says

    I just bought my husband an ice cream freezer that has both an engine AND an oldstyle hand crank option! We are going to take it camping in a couple of weeks and will have lots of fun letting the grandkids crank! I was looking for a recipe with out so much sugar and you have such a great option! I have been switching to using stevia as much as possible in place of sugar. Do you know if stevia would work ok and how much I would need? The maple syrup sound yummy!I think we will start with that! Thanks!

    [Reply]

    Laura Reply:

    I’ve never used stevia for my ice cream, so I don’t know how much it would take!

    [Reply]

  16. says

    I make homemade vanilla ice cream using stevia to sweeten, but the maple sounds good. Does it taste maple-y? Also, I just use organic milk and half-and-half. I can’t seem to find a source for raw milk in my area.

    [Reply]

    Laura Reply:

    I don’t think it tastes maple-y, but maybe I’m must used to it? I think it just tastes sweet!!

    [Reply]

    Aimee Reply:

    We just made it for the first time and I was a little hesitant about
    my ice cream tasting like maple syrup. But no worries because it totally
    didn’t!

    [Reply]

  17. edith says

    dumb question – why only egg yolks? and why do you need arrowroot as a thickener? back in the dark ages, when i was a kid, we made ice cream with 2 qts milk, 2 cams evaporated mik, 4 eggs, 2 c sugar, vanilla, and a pinch of salt. it was wonderful and didn’t need a thickener. have not made it in year, but ice cream for breakfast sounds delightful. we use raw milk (direct from dairy costs same as store-bought stuff); would substitute cream for evaporated milk (?); and would use whole eggs.

    [Reply]

    Laura Reply:

    I only use egg yolks because I don’t the the texture of the ice cream with the whites in. And half the time I forget the arrowroot powder and the ice cream turns out thick enough without it…I probably should just delete it from the recipe!

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  18. Noah says

    If you don’t like raw eggs, you can heat the milk mixture (without the vanilla extract). Then beat the egg yolks, while beating add about a cup (or a bit more) of the hot milk mixture to the eggs, slowly. Then add back in to the milk and cook until slightly thickened. Not too hard, and if you’re worried about raw eggs takes care of that problem.

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  19. Lauren says

    This may be a dumb question… but do you use imitation vanilla or real vanilla extract?? I like to make my own vanilla extract, but I’ve never used it in anything I don’t bake. What about the alcohol content of real vanilla?

    [Reply]

    Laura Reply:

    I use real vanilla extract (homemade! http://heavenlyhomemakers.com/making-homemade-vanilla-extract-aka-why-laura-bought-a-gallon-of-vodka)

    The amount of real vanilla used is so small, plus it makes so many servings of ice cream that I don’t worry about it at all.

    [Reply]

  20. Haley says

    This looks delicious! I am going to have to try it! I was wondering if I have to use all of the eggs?

    [Reply]

    Laura Reply:

    Nope, you don’t have to use any eggs if you don’t want. Just add a little extra cream instead!

    [Reply]

  21. Gretchen says

    I make this often… sometimes I stir in mint extract and chocolate chips, great if you’re craving some mint chocolate chip ice cream! I also use raw milk but can’t get raw cream, so I just skim what I can off the top of the milk, and then just use what milk is left for however much more I need, not as creamy as when using regular cream, but it works and beats the pasteurized stuff!

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  22. says

    This sounds absolutely wonderful and I can’t wait to try it. I have a cheap little ice cream maker though and am thinking asking for a really nice one like yours for Mother’s Day. I think that’s pretty nice of me, wanting an ice cream maker for a mother’s day gift, after all everyone will be able to enjoy it, especially with summer coming! and my kids would absolutely be shocked and excited to get ice cream for breakfast, I’ll just throw on some homemade soaked granola to the top, and that will really make it a well balanced meal! Just adore your wit and wisdom! Blessings, kel

    [Reply]

  23. Katie says

    I am going to make this soon, but I would like to make a bunch at once and stick the leftovers in the freezer. Does it taste just as good leftover?

    [Reply]

    Laura Reply:

    Tastes even BETTER leftover!!

    [Reply]

  24. Jenny R says

    looks so great but our family we have food allergies. Husband and son are allergic to eggs, daughter allergic to milk and son and daughter allergic to all nuts. :( looks so yummy.. wondering how I can make it allergy free….

    [Reply]

  25. says

    When freezing the leftovers does it freeze so hard that you need an ice-pick? We have always made ice cream with evaporated milk, milk and chocolate syrup but it freezes to hard when put in the freezer overnight (so we are forced to eat it all when we make it – such a bad position to be in).

    [Reply]

    JJ Reply:

    You can also add 1/2 tsp guar gum and 1/2 tsp xanthan gum instead of arrowroot. Put about 1 c of milk in the blender and sprinkle in the gums with blender running. Then add to the otehr liquids and stir. Thickens nicely and makes it stay smooth and creamy. This is a great way to lower fat content. Could use with other milks (coconut, almond, etc.).

    [Reply]

    JJ Reply:

    Sorry, that amount of gums is for about 1 qt. milk. I’m about to make vanilla “ice cream” with almond milk, stevia/Splenda mix (I know, not so healthy!. If I wake up in time, I can go buy some raw milk in Katy, TX and use some of that too. YUM!

    [Reply]

  26. Kerri Mullen says

    This looks amazing! But we have a 4 year old with a dairy allergy :( I’ve been experimenting with coconut milk ice cream. Have you or any of your readers tried substituting coconut milk for the dairy?

    [Reply]

    Laura Reply:

    I haven’t, but I think this recipe should work with coconut milk!

    [Reply]

    Emily Reply:

    You can make ice cream from frozen bananas! It tastes great and is allergy free. You just freeze them and put in a blender for a few minutes until they reach the consistency of ice cream.

    Note: It will take a few minutes to reach the right consistency. It doesn’t taste as much like bananas as you might think

    [Reply]

    Kerri Mullen Reply:

    Thank you so much! I will definitely have to try that. We use frozen bananas for smoothies all the time, but never just banana.

    [Reply]

  27. Slim in Texas says

    If it freezes that hard, then your recipe didn’t contain enough fat (such as in heavy cream, which is 35% fat, as opposed to whole milk, which is 4%). You can make it less rock-hard by adding more fat to the recipe (replace some–and I would recommended most–of the milk with cream), or adding a few tablespoons of vodka. Alcoholic content will remain, but flavor should be minimally affected, and it will lower the freezing point of your final product.

    As for eggs, I also strongly recommend tempering them (which adds what, 4 more minutes to the whole process?), no matter where they come from–Salmonella can culture in all eggs, even if the chickens are healthy.

    David Lebovitz has a great book and a great blog about making ice cream. http://www.davidlebovitz.com/category/recipes/ice-creams-and-sorbets/

    [Reply]

  28. Jessica says

    We’re planning on making homemade ice cream this weekend. I’ve been comparing recipes, trying to locate how to keep it all raw. I was so glad to see yours! I should’ve looked here first as you are always my go-to for things like this. :)

    Question — Most other recipes call for way less dairy, like 3-4 cups per recipe. Yours calls for 12! I just wanted to make sure that was correct. I’m assuming it is since there are no comments suggesting otherwise.

    Anyway, looking forward to reducing your amounts so it fits in my ice cream maker.

    [Reply]

    Laura Reply:

    Yes, those measurements are correct. I make this in a pretty large (6 quart) ice cream maker: http://www.amazon.com/gp/product/B000F1LLIO?ie=UTF8&tag=wwwheavenlyho-20&linkCode=xm2&camp=1789&creativeASIN=B000F1LLIO…so maybe the other recipes you’ve seen don’t make as big of batches? Not sure!

    [Reply]

    Jessica Reply:

    Thank you for your quick response. My machine is 4 qts. You have a fancy one. :)

    [Reply]

  29. Mandy says

    Dumb question: do you have to have the ice cream machine? Could I just use my electric mixer or blender or food processor then freeze in our freezer? Would that work?

    [Reply]

    Laura Reply:

    I don’t think it would work without an ice cream maker. It takes a good 25 minutes of churning against ice and rock salt for the ice cream to form.

    [Reply]

  30. Chel says

    I was unable to download the book as well. I tried 2 email addresses to see if I had done something wrong, but still couldn’t figure it out.

    Congrats on the birth of your adorable baby boy.

    [Reply]

    Chel Reply:

    oops, I sent this to the wrong blog! I was going between yours and another one! I am enjoying reading your blog!

    [Reply]

  31. Crystal Carroll says

    Hi Laura,

    I am just starting out on this journey, and bought my first order of raw milk. My question is, how do you get the cream from the milk? Or do you still buy heavy cream for this recipe? I used the cream from the top of the milk and my ice cream didn’t do well at all. I think I am going to cry since I used so much of my milk for the recipe. If I have messed my chances of this being ice cream, any suggestions for my milk mixture? I thought of creamer, but with the yolks, wasn’t sure. Thanks for your help. Crystal

    [Reply]

    Laura Reply:

    I am able to buy cream straight from a farmer (which they strained off the top of the milk), or yes, sometimes I buy heavy cream from the store. Maybe you could make pudding from your mixture? http://heavenlyhomemakers.com/healthy-treat-for-today-creamy-pudding

    [Reply]

  32. Roxanne says

    We started eating ice cream for April Fool’s Day breakfast years ago. The kids loved it when I took it to church last year on April Fool’s Day, since it was the first Sunday of the month, when we always have a church wide breakfast. We love to make homemade ice cream, but never have made it for our annual breakfast treat.

    [Reply]

  33. Jenni says

    We made this and really liked! I did have to cut it down slightly for our 4 quart ice cream maker. Now the only problem I have is the 4 egg whites sitting in my refrigerator. I started searching your recipes to see if I could find something to use them in, but haven’t found anything yet (didn’t look very long). I also have a number of your recipe books. Do you have recipes from either your blog or books that you could suggest so those egg whites don’t go to waste? Thank you so much!

    [Reply]

    LindseyforLaura@HHM Reply:

    Coconut Macaroons! Here is a link to get you started! http://heavenlyhomemakers.com/healthy-treat-for-today-coconut-macaroons

    [Reply]

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