Alright, are you ready? Get out your ….
non-fat milk, sugar, corn syrup, caramel swirl (sweetened condensed milk, sugar, corn syrup, water, coconut oil, pectin, salt, potassium sorbate, baking soda, vanilla flavor), cream, high fructose corn syrup, maltodextrin, whey protein, buttermilk, butter (cream, salt), mono and diglycerides, baking soda, propylene glycol monostearate, guar gum, natural flavor, xanthan gum, carrageenan, vitamin A palmitate
TOTALLY KIDDING. Yep, that’s a popular supermarket ice cream ingredient list. I mean what is propylene glycol monostearate anyway??
If you have the proper tools (an ice cream maker) then homemade ice cream is so so easy to make. If you don’t, then it can become quite a faff, so I suggest you head over to this site and choose one that you’re going to buy. This recipe will make sure you don’t regret it! The recipe we use doesn’t use refined sugar. I have a confession though, I’m a cook who hates to measure so now that I’m going to start blogging recipes I’m going to have to start measuring. Out with the old habits and in with the new!
One of the reasons I love this recipe is that if you have the ingredients on hand you can have a big bowl of delicious ice cream within twenty minutes of starting. That’s how long it would take someone to make an ice cream run to the store. So skip the refined sugar and chemicals and make this instead. You won’t regret it. Afraid of the heavy cream! Don’t be! Read more here
Maple Vanilla Ice Cream
- 1 cup organic heavy whipping cream (preferably from a grass-fed cow)
- 1 cup organic milk (we use raw milk but that is personal preference)
- ? cup organic grade b maple syrup Why we use Grade B Maple Syrup.
- 2 teaspoons of quality vanilla
- a dash of sea salt
*side note -if you like Stevia, you can cut back on some of the maple syrup and add ten drop of liquid stevia instead.
That’s it! Now put everything in a mixing bowl and mix well! Follow the directions of your ice cream maker and churn until thick and creamy.
If you were to ask David he would tell you to eat it right away but I prefer to let it “firm up” for about ten minutes to twenty minutes in the freezer. We like to add our own mix-in whether it be chopped nuts, fresh fruit, chocolate or peanut butter.