Organic Vanilla Chocolate Swirl Ice Cream

I’ve only made homemade ice cream three times since I got my ice cream makerΒ 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!’ πŸ™‚

Chocolate Swirl Ice Cream

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! πŸ˜‰

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.Β 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! πŸ™‚

Note: I’ve updated my original organic vanilla ice cream recipe to include the arrowroot starch.

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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.

16 thoughts on “Organic Vanilla Chocolate Swirl Ice Cream

    1. Awesome! Love to hear that! Thanks for sharing, Dana! It’s one of our favorites and probably the ice cream I make the most (per my husband’s request). πŸ™‚

  1. We LOVE this!! So creamy and yummy!! I agree that the arrowroot is the secret ingredient! Also, this freezes well! It scoops out just like the store bought kind…I’m thinking it must be from the arrowroot because I’ve made this before (from 100 days of real food) and didn’t use arrowroot and tried to freeze it and it was just a solid brick! Thank you for the recipe!!! My family loves it and can’t wait to try the other flavors on your site!! I was wondering though…what is the difference between arrowroot and cornstarch? I wonder if it would still work if I used cornstarch since it’s cheaper…but if I have to, I will keep using arrowroot!

    1. Hi Christy, I’m not sure if corn starch would work or not…but I definitely think it makes all the difference in the end result of the ice cream! I know corn starch and arrowroot are interchangeable in many recipes…so you could try? If you use corn starch, I would recommend organic (to make sure it’s not GMO). I think arrowroot is a little more ‘natural,’ but I don’t necessarily think corn starch is all that bad. I’ve only used the arrowroot in my ice cream and since I only use it one Tbsp at a time, I feel like the cost is pretty low. Hope that helps!

  2. I wonder…if we wanted to make just plain chocolate ice cream, would we use this recipe for vanilla ice cream and just add some cocoa powder? If so, about how much you think?

  3. Thank you! We tried the plain chocolate and loved it! I even reduced the sugar to only 1/3 cup (I halved the recipe so it would have been 1/2 cup of sugar). Also, we drizzled melted enjoy life chocolate chips over top. This time, I added a little bit of coconut oil to thin it out a little bit. Next one to try is the berry recipe you have! πŸ™‚

    1. Great! So glad it worked out for you. πŸ™‚ And thanks for sharing your results! I almost always melt Enjoy Life chips and drizzle them into the ice cream. So, so good that way!

  4. Made this last night and it was so yummy! I love enjoy life chocolate! The arrowroot really does make all the difference and it’s very inexpensive at my local health food store. I think 1/3 cup chocolate will be plenty next time. Did 1/2 cup. I also used 1 1/2 cup cream and 1 1/2 cup whole milk. I’ve even done 1 cup cream and 2 cups whole when I’m low on cream and need an ice cream fix. I used 1/2 cup maple syrup in place of sugar, no salt and 1/2 tbsp of homemade vanilla extract. The homemade extract really stands out in ice cream! Thanks for the recipe!

    1. Awesome! So glad you enjoyed it and THANK YOU for the feedback on your substitutions! That is super helpful for me and other readers. πŸ™‚

  5. This is just what I was looking for! Other recipes I saw elsewhere called for cooking the arrowroot (cooking and cooling the ice cream base means it will never happen in this house), or had raw eggs (not exactly a big problem, we raise our own eggs and I trust them, but still). I love the simplicity of this recipe and the idea of the chocolate swirl. Can’t wait to try it out. I even have Enjoy Life chocolate chunks on hand. Thanks!

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