Ice cream is usually considered to be junk food.
And yes, if you are buying the stuff in the carton at the grocery store, then it definitely falls into the category of something we shouldn’t eat very often.
Many store-bought ice creams contain all sorts of fillers and chemicals– not to mention low-quality, skim milk.
If you make homemade ice cream with quality ingredients, it almost turns into a ‘healthy food.’ Almost.
Many homemade ice cream recipes call for you to cook the ice cream base. While that step is not overly difficult, I try to avoid that for 3 reasons:
1. The cooking kills most of the beneficial bacteria and enzymes of the raw milk. Not a huge deal if you are swimming in fresh milk, but if you pay the big bucks for your raw milk, then you want to get as much benefit as possible from the rawness. (Is that a word?)
2. It heats up the house in the summer, and then requires a lengthy refrigeration time to bring the milk down to a cool temp.
3. It’s an extra step. I’m always busy. The more steps I can cut out, the better.
I’m not sure if this recipe would pass muster with an official ice cream connoisseur, since it doesn’t contain the traditional egg yolks of many other ice cream recipes. However, I could hardly tell any difference at all between this simple recipe, and the cooked, egg-yolk versions I’ve used in the past.
This is the perfect recipe if you need to whip up a batch of homemade ice cream in a hurry, or if you are feeding a large crowd and have lots of other prep to do.
Simple Homemade No-Cook Ice Cream
Yield: 1 quart
- 2 cups heavy cream
- 2 cups whole milk
- 1/2 – 3/4 cups of sugar (feel free to use whatever organic sugar you prefer)
- 2 Tablespoons vanilla extract
- Pinch of sea salt
- 1 vanilla bean (optional- see note below)
Combine the milk, sugar, and vanilla beans (if using) in a blender.
Thoroughly blend until the vanilla bean is chopped into teeny tiny pieces.
Add the remaining ingredients and blend until everything is combined.
Place it in your ice cream maker and freeze according to the manufacturer’s directions.
Serve immediately for soft-serve style, or place it in the freezer and allow it to harden for a while for a firmer result.
- Feel free to experiment with other sweetener options–I’ve added maple syrup and honey to mine in the past. They change the flavor a bit, but it’s still yummy.
- The vanilla beans are optional- however they do add a nice bit of extra flavor, as well as the classic “bean specks.” Since I make my own vanilla extract, I simply grab a few of the “spent” beans from one of my jars. They still have plenty of flavor, and I don’t have to use up my fresh beans.
- Since this recipe is completely uncooked, this is a good time to use your raw milk and cream, if you have them. If not, then try to choose the best quality milk you have available.
- I’m not currently milking our goats, so I haven’t tried this particular recipe with goat’s milk. However, in the past I’ve been able to use goat’s milk to substitute for 100% of the milk and cream in other recipes. So in this recipe, try using 4 cups of goat’s milk instead of the 2 cups of cream and 2 cups of milk.
- If I’m preparing a large meal, I like to make the ice cream base ahead of time (up to 24 hours) so it’s one less thing I have to worry about.
- This recipe only makes a quart. I always, always end up multiplying ice cream recipes. We had a whole bunch of people over for the 4th of July, and I made TWO quadruple batches. It was a hit!
- This is my favorite ice cream maker in the WHOLE ENTIRE WORLD. (affiliate link)
- With other ice cream recipes I’ve made, you have to let it sit out at room temp for 15-30 minutes before it’s scoop-able. I particularly like this recipe because I had no problem scooping it straight from the freezer- even after it had frozen solid.
All in all, I think you’ll really like this recipe. You really can’t go wrong with homemade ice cream- and I especially love it since it’s a old-fashioned treat that brings back fond memories for many folks.
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