I’ve only made homemade ice cream three times since I got my ice cream maker for Christmas…but this latest attempt is definitely my best effort yet! Yum!! I added melted chocolate at the very end of the churning, which gives the ice cream a nice chocolaty flavor in every bite. However, I think the biggest difference this time around is an extra ingredient that I added to the base of the ice cream: Arrowroot Starch! I had read somewhere that this can help homemade ice cream to not be so ‘icy.’ Arrowroot starch (flour) is a large perennial herb found in rainforest habitats that has no flavor when added to foods. It’s a thickening agent that can be used as a one-for-one replacement for cornstarch and I think adding it to our ice cream made all the difference! My previous batches were good, but adding the arrowroot makes for a creamier homemade ice cream. I don’t think I’ll ever leave it out now. I’m pretty pumped about this ‘discovery!’ 🙂
Doesn’t this ice cream look so good? I’m still so shocked that I can make REAL ice cream at home! One of these days I’m going to get a little more ‘creative’ with my recipes, but I kind of like starting with the basics and then working my way up to more exciting and unique flavors. I also want to try using coconut milk as a base sometime and soon I’d like to replace the sugar with maple syrup. I’ve seen all sorts of ideas online, so I have no doubt I’ll be having fun making ice cream for quite some time! It’s a good thing I also like to workout! 😉
Organic Vanilla Chocolate Swirl Ice Cream
- 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 (depending on how strong of a vanilla flavor you want)
- 1 T arrowroot starch
- 1/4-1/2 cup Enjoy Life chocolate chips, melted
Before starting, make sure the freezer bowl is completely frozen. (I store my bowl in the freezer so it’s always ready.)
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. Put in the fridge (covered) until you’re ready for the 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). Melt the chocolate in a microwave safe bowl (at 50% power, stirring occasionally). In the last minute or so of churning, drizzle in some of the melted chocolate. I did this for a few churns and then while I transferred the ice cream into its storage container, I poured more drizzles of chocolate over each layer. The chocolate hardens within a few seconds of touching the ice cream. Freeze for at least a few hours to help it thicken up a bit and then enjoy!
This was definitely my best ice cream yet! My husband agreed that the combination of adding the arrowroot powder AND the chocolate swirls throughout the entire batch of ice cream was very good. I am really loving making homemade ice cream!
If you want to buy your own ice cream maker, this is what we have and it’s been super easy to use and clean.
We served this ice cream at our kids’ birthday party this past weekend and it went over really well with everyone! Always love that! 🙂
Note: I’ve updated my original organic vanilla ice cream recipe to include the arrowroot starch.
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