Real Food, No-Sugar Vanilla Ice Cream

We are thrilled that Roberts’ Farm, our seasonal, all-grass-fed dairy, is back in milk!  With calving season in full swing, there is an abundance of cream in this early spring milk, and we like to enjoy its delicious, nutritious richness in a variety of uses—and yesterday I made ice cream.

You’ll only need four ingredients for this real food recipe, which is another of my kitchen experiments.  Don’t be afraid of the raw dairy (or eggs,) provided you have a trusted source—preferably pastured.  Raw cream contains many nutrients that are otherwise inactivated, damaged, or destroyed during pasteurization, such as folic acid, vitamin A, vitamin B6, vitamin C, lipase, lactase, phosphatase, various immune-boosting factors, milk proteins, omega-3 fats and more.

And of the omega-6s found in milk, arachidonic acid (ARA) is one of the most significant fats necessary to fuel rapid brain growth in third trimester babies.  So if you happen to be in your third trimester as I am . . . well, go ahead and eat up. :)


3 1/2 cups fresh, raw cream, preferably from pastured cows

3 fresh egg yolks, preferably from pastured poultry

1/2 cup raw, local honey

1 T. pure vanilla extract

Whisk together all ingredients and pour into electric ice cream maker.  Mine is a Cuisinart, and this recipe fills it just right.

Freeze according to manufacturer’s instructions, and you’ll end up with this.

I transfer it to an airtight container and place in the freezer for it to firm up for at least a few hours before serving.

Yum, yum, yum.  Delicious and creamy, not too sweet, and a hint of honey flavor—and good for you!

Edited to Add:  For my delicious honey-chocolate syrup recipe which is great in milk or on ice cream, click here.

13 thoughts on “Real Food, No-Sugar Vanilla Ice Cream

  1. Pingback: Jill’s ice cream recipe… | Roberts' Farm Blog

    • With goat’s milk being naturally homogenized, it wouldn’t be as creamy in texture, right? Do you happen to have a cream separator? Then you could use all cream to get the rich texture. I’ll bet it would still be yummy with just the milk, though.

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    • I don’t think that would make it chocolatey enough, and you’d also want to sweeten it more. I have not tried making this recipe in a chocolate version. Here’s a fantastic chocolate-peanut butter ice cream recipe to give you an idea of how to make a rich chocolatey flavor, though—unsweetened chocolate PLUS cocoa powder.

  4. Pingback: Healthy Ice Cream! | Rafter M Ramblings

  5. We just whipped up a (double) batch of this and it’s hardening up in the freezer for tonight, but all the fingers couldn’t help but do some sampling and it was unanimously declared delicious! Even by the one skeptic who thought it couldn’t possibly be good without sugar!! Ha-ha! Thanks for sharing:)

    • Yea! Enjoy it tonight.:) We have been making this every few weeks, and this last time I withheld most of the vanilla and substituted a few shakes of pure peppermint oil. Then when I put it in a container to harden, I also sprinkled in mini semi-sweet chocolate chips. Hubby is not a honey lover, and he liked it this way better since the mint masked the honey.

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