Homemade Organic Vanilla Ice Cream

One of the several kitchen gadgets I asked for this Christmas was an ice cream maker. When we first transitioned away from processed foods, we knew we had to stop buying the kind of ice cream we had been eating for years (Edy’s and Private Selection, mostly). I was excited when I found out that Turkey Hill makes an ‘all-natural’ version of its ice cream with only ‘real’ ingredients. We ate that brand throughout most of last year, BUT, there are two problems with that.1) It’s not organic. The more educated I’ve become over the last year, the more I’ve realized the importance of buying organic dairy products. 2) The lack of variety was disappointing. The all natural version only comes in vanilla bean, mint chocolate chip, chocolate, butter pecan and the occasional seasonal choice: like raspberry or salted caramel. This didn’t bother me so much, but my husband really missed all the ‘exciting’ varieties that other brands carried (like cherry cordial, chocolate chocolate chunk, peanut butter cup, etc.) I found myself trusting the Turkey Hill natural brand too much and after buying the raspberry variety recently, I was pretty annoyed when I got home and actually read the ingredient label.  It contains ‘natural flavors.’  Argh.  I don’t know about you, but when I cook at home, I’ve never found myself reaching for a container of ‘natural flavoring.’ If the flavoring is completely natural, why don’t they just list the ACTUAL ingredient? Needless to say, my plan is to stop buying this brand. And now that I’ve made my first batch of homemade organic vanilla ice cream, my hope is to stop buying ANY brand from the grocery store! After tasting this ice cream, that seems like a high possibility! It even earned a thumbs up from ALL FIVE members of this family…that’s pretty rare!

Vanilla Ice Cream

I love to look at the picture above because, at a quick glance, you would never think the ice cream was homemade! I know January 2nd (with over 6 inches of snow on the ground outside) isn’t really “ice cream season,” but, then again, we eat ice cream pretty much year round. 🙂 My mom bought me a Cuisinart Ice Cream Maker for Christmas (in pink, in case you wondered) and I wanted to try out my new gift as soon as I could. When I went to the grocery store this last time, I picked up the one ingredient that I don’t usually keep on hand unless a recipe calls for it: heavy cream. I made sure to use all organic ingredients, too, which is near impossible to find a store bought version that is as ‘clean’ as this ice cream is (at least locally, anyway).

For the first time making ice cream, I wanted to stick with something very simple: plain old vanilla ice cream. I’m sure I’ll get a lot more adventurous in the future, but I wanted to begin with the basics. I decided to add mini chocolate chips at the end of the churning process, but that was more for my husband’s liking than mine. (Update: I now melt the chocolate chips and swirl them into the ice cream layers. The chocolate chips get too hard in the freezer!)

Organic Vanilla Ice Cream

(Recipe adapted from the Cuisinart Recipe Booklet)

Ingredients:

  • 1 cup organic whole milk
  • 3/4 cup organic cane sugar
  • Pinch of salt
  • 2 cups organic heavy cream
  • 1-2 tsp organic vanilla extract
  • 1 T arrowroot starch (optional, but helps with the consistency and eliminates ‘icy’ ice cream)

Before starting, make sure the freezer bowl is frozen completely. (I plan to just store my freezer bowl in the freezer until we need it, but typically it takes between 16-24 hours to freeze completely.)

In a medium bowl, use a whisk to combine the milk, sugar, and salt. Once the sugar has dissolved, stir in the cream, vanilla, and arrowroot. Cover and refrigerate until next step.

Put the freezer bowl on the motor base. Add the paddle and lid. Turn on the ice cream maker and then slowly pour in the milk mixture. Let mix for about 15-20 minutes (or until thickened to desired consistency). I added in some chocolate chips in the last minute of mixing (but now I prefer to swirl in melted chocolate chips). The ice cream will have a soft serve-like consistency, so if you would prefer firmer ice cream (like we do), transfer it to an airtight container and store in the freezer for at least 2-4 hours until it hardens up. Enjoy! (It should store nicely in the freezer until you eat it all up!)

Homemade Ice Cream

I’m looking forward to trying so many different options: fresh strawberry, chocolate, butter pecan, peanut butter, dairy-free options, fresh mint, etc, etc! It’ll be fun! If you’d like to buy your own ice cream maker, here is the link:

Do you have an ice cream maker? If so, what’s your favorite variety to make?

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LeAnn Nome

Hi there! Here's a little info about me: I've been married to my husband for over 10 years and I'm a stay-at-home mom to our three young kids (a six year old daughter and four year old twin boys). As you might imagine, they keep me quite busy! In early 2013, we decided that we wanted to be a healthier family. To do this, we cut out all processed foods from our home and we now eat only REAL, whole foods. (When we're on vacation or at someone's house, we're not quite as strict.) We also try to exercise every day. Our goal is to raise healthy, happy kids...while maintaining our own health and happiness along the way! I hope you will follow along with us in our journey.

11 thoughts on “Homemade Organic Vanilla Ice Cream

  1. Looks so good! It is cold and rainy here but I could use some ice cream today 🙂 I have that same ice cream machine (in red). We usually make chocolate chip, regular chocolate, or strawberry ice cream. The hardest part for me is finding a good organic whipping cream since they all seem to contain carrageenan. I figure that it is still a lesser evil than the Edy’s cookie dough ice cream I used to devour.

      1. Here we are in Feb. Freezing cold eating same simple same simple vanilla ice cream using same machine as you lol and I buy all organic especially the heavy cream ! The non organic cream has horrible ingredients like carageen and some other chemical too but our Organic Meadow is pure cream ! I have made this recipe many times and just as a tip I dkn if you tried but I leave mine in the bowl 25-30mins its freezes up more and ready to eat right away it is still a bit soft but not bad at all. Then if there is left overs hardly with 4 kids and my husband lol then i freeze the rest 🙂 i never need to add the arrowroot though and once its frozen it is just as thick not icy at all ! One other thing that has worked is to add almost double the recipe to get even more for big family like ours

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