In my quest to come up with dessert recipes with no added sugar I’ve hit upon a winner! This recipe has all the sugar it needs from those naturally occurring in the blueberries and a very ripe banana. I made mine with raw cream, farm-fresh eggs, and blueberries I picked myself.
Combine all ingredients in a blender or food processor and process until smooth.
Add to the ice cream machine of your choice and process according to their directions.
Enjoy the creamy deliciousness!
If there’s any left, store it in an airtight container in the freezer.
The texture of this amazing ice cream rivals store-bought in my opinion! I love the smooth creaminess of this dessert, knowing that it is made with healthy, nourishing ingredients as well!
Place milk in a saucepan along with sugar, honey, and salt and start heating. Whip egg yolks for several minutes until thick, pale, and increased in volume. Slowly dribble in some of the hot milk to temper egg yolks, then add the warmed yolks to the rest of the milk. Cook for several minutes, stirring constantly, until slightly thickened. Remove from heat and add cream and vanilla. Chill completely and then freeze according to ice cream maker’s instructions. Transfer to another container and place in freezer to harden. Enjoy as is, or with fresh fruit and homemade chocolate fudge sauce!
Mmmm…this mostly raw, nourishing ice cream is so satisfying and delicious! If you can find raw cream, that boosts the nutrition even more!
Whip eggs with sugar, cocoa powder, vanilla and stevia in an electric mixer for several minutes until frothy. Add milk and cream, transfer to a 4-qt. ice cream maker, and freeze according to directions. Meanwhile, heat peanut butter with honey and coconut oil over low heat until smooth and melted together. Set aside to cool. As soon as the ice cream is done, add the chocolate chips and then swirl the peanut butter mixture in. Transfer to a container and place in the freezer until firm.
I’ll be honest; I very nearly did not share this recipe. Why? Because sensible folks will take one quick glance at the ingredients list and run screaming for the hills. It is beyond rich, beyond decadent. However, it’s also absolutely what the doctor ordered for those times when you’re craving something special.
As always, source the best ingredients when you’re able - local, raw, organic, et cetera. Don’t fret if you can’t find everything - just do the best you can!
Since I’m using eggs from my own chickens, I don’t feel a pressing need to cook them to kill off potential pathogens. However, if you’re using commercial eggs, you’ll want to cook your ice cream batter. Both methods are described below.
USING TRUSTED EGGS:
Whisk buttermilk, sucanat, and egg yolks together in a large bowl until the sucanat has dissolved. Add the other ingredients, whisking until everything is well combined. Add to your ice cream maker, following the manufacturer’s instructions. Easy!
USING COMMERCIAL EGGS:
In a large saucepan, combine the cream and one cup of sucanat. Bring to a point just below simmering over medium-ish heat, stirring now and then to prevent scorching.
While the mixture is coming up to heat, whisk the egg yolks with the remaining 1/4 cup of sucanat, until the sucanat begin to dissolve.
Take one ladle of the hot cream mixture and slowly add it to the egg yolks, whisking constantly so the eggs don’tcoagulate. Repeat twice for six egg yolks, three times for more, whisking all the while.
Add the egg mixture back to the cream mixture, whisking your little heart out to ensure it’s not clotting.
Over low heat, cook the mixture to the consistency of a thin pudding. Then, remove from heat, and whisk in the buttermilk, olive oil, vanilla, and salt.
Allow the mixture to cool to a non-fridge-melting temperature before popping into the fridge to chill completely. Add to your ice cream maker and follow the manufacturer’s instructions.
**A word about the egg yolks; you’ll want at least six, but you don’t need to go the full twelve. Go with your gut. I like 8 to 10 most times.
A rich, creamy, decadent chocolate treat, which is healthier than the commercial options.This ice cream is rich, decadent, and delicious. There is both a strong chocolate flavor, and a delightful minty component. The eggs give it an almost custard-like texture, and using some molasses as part of the sweetener really adds an interesting depth of flavor.
Raw, organic, whole, non-GMO ingredients are preferred, but do your best!
In a large bowl, mix the milk and sugar together until the sugar has completely dissolved.
If you’re using eggs you trust, you may skip to the TRUSTED EGG METHOD.
If using commercial eggs, you’ll need to cook your mixture. You may also omit the eggs entirely, but it will lead to a less-rich final product.
Mix all ingredients except the eggs and the flavorings together in a large pot.
Heat over medium-low until nearly simmering, stirring almost constantly to prevent scalding.
As the mixture is coming up to heat, scramble the eggs together in a medium bowl.
When the heated mixture is simmering, take a ladle full of the hot mixture and slowly pour it into the eggs while stirring quickly.
We’re tempering the eggs so they won’t clot up when added to the hot mixture.
When the first ladle has been incorporated, add another in the same fashion, then add the eggs into the heated mix.
Cook while stirring constantly for five minutes, then remove from heat.
Add the flavorings you’d like and put into the fridge to cool completely.
When cool, add to your ice cream maker and follow its instructions.
FOR RAW ICE CREAM: For non-commercial egg users, who use quality pastured eggs, you can skip the cooking method above.
Mix everything into a large bowl until well-combined, then pour into your ice cream maker and follow the instructions to freeze.
Ice cream for breakfast? Why not! This recipe features raw cream and milk, pastured eggs, soaked nuts, delicious fruits, and natural sweeteners.
In a medium saucepan, heat the milk and cream until just warm enough to keep the honey melted upon mixing. (Editor’s Note: Be careful not to overheat or you will lose the raw properties of the milk.)
While the dairy is warming up, whisk the egg yolks, honey, and salt together until well-aerated, paler in color, and somewhat fluffy.
Take one ladle full of the warm milk/cream mixture, whisking continuously to incorporate. Add a second label full in the same manner.
Add the egg mixture back into the saucepan and whisk well. Add in spices to taste (cinnamon, nutmeg, allspice, ginger, clove.)
At this point, I do not heat further, as I’m using my own eggs and milk from our herd share; however, if you have concerns about food safety, cook the mixture over low heat, stirring often and not letting it come to a boil. Optionally, leave the vanilla bean in during cooking for extra vanilla flavor, or reserve it for use in vanilla extract or sweeteners. Cook until the mixture is thick enough to coat a spoon.
Cool the ice cream mix in the refrigerator until chilled through before placing into your ice cream maker. We’ll add the mix-ins when the ice cream is about 5 minutes away from being ready in the machine.
After the mix has cooled completely, follow your machine’s instructions to begin freezing.
When your ice cream is about 5 minutes away from completion, add your mix-ins. I have used the following with great success:
* Dried cherries (chopped)
* Dried blueberries (whole or chopped)
* Your own pureed or chopped jarred fruit
* Chopped raisins, figs, or dates (organic preferred)
* Soaked & dehydrated raw almonds (chopped well)
* Soaked & dehydrated raw pecans (chopped well)
* Soaked & dehydrated raw pumpkin seeds (coarsely chopped)
* Mashed, ripe bananas
* Shredded coconut
* Soaked & dehydrated rolled oats
* Soaked grains (rice, tapioca, buckwheat groats, et cetera)
Top with:
* Sliced fresh fruit
* Cultured sour cream
* Clabbered cheese
* Yogurt
* Chopped seeds & nuts (soaked & dehydrated)
* Carob powder
* Kefir or yogurt cheese
* Honey, molasses, maple syrup, or agave syrup
* Shredded coconut
A nourishing and delightful treat especially for Valentine’s Day, but so delicious and nutrient-dense, it could pass for breakfast anytime of the year!
Using a blender or food processor, blend the cherries and raspberries together until smooth. Pass through a wire sieve to remove seeds if desired. Stir in the gelatin powder to begin dissolving, if using. Set aside.
In a bowl, mix together egg yolks, maple syrup, vanilla, cream and optional arrowroot powder with a whisk.
Assemble ice cream machine and place frozen canister inside. Pour ice cream mixture into canister and allow the machine to run until ice cream is desired consistency. You can add the purred fruit in at the beginning, or just towards the end of churning, depending on if you want your ice cream a pink colour throughout, or swirled.
Toss in the chocolate chips during the last few minutes of churning.
Once the ice cream is done churning, work quickly to place the ice cream into shallow containers and place in the freezer to harden for several hours to harden.
Made with fresh, raw, grass-fed colostrum, this simple treat is really a nutrition-packed superfood, healthy enough for breakfast! You can play around with different extracts to create fun flavors, and feel free to adjust the sweetener as needed.
Scrape about 1/4 of a vanilla bean into a blender along with colostrum and stevia. Blend, taste, and adjust sweetener as needed. Pour into ice cream maker, and process according to directions. This would be best eaten immediately, but if you need to make it ahead of time, make sure to get it out of the freezer about 45 minutes ahead of time, as it gets pretty hard. Enjoy!
Tastes like pumpkin pie without the crust!
Combine all ingredients in a medium bowl. Using an immersion blender or mixer, blend until smooth and all the ingredients are well mixed.
Refrigerate until well chilled.
Turn on your ice cream maker (1 1/2 quarts or larger) and pour in the pumpkin mixture.
Churn until it’s a stiff soft-serve consistency, 30- 40 minutes.
Pour into a freezer safe container and freeze until firm, 6-8 hours.
The Sucanat gives this a light brown color and a slight molasses flavor that I really like.
Combine all ingredients in a medium bowl.
Blend using an immersion blender (you can also do this in the blender).
Pour into a container and put in the refrigerator to chill completely. This also gives the Sucanat time to completely dissolve into the mixture.
Process in your ice cream maker until it’s a firm soft-serve consistency. It took about 35 minutes in my machine.
Put into a freezer safe container and freeze for several hours until firm.
One day soon we will awaken to several inches of beautiful white powdery snow on the ground. If our children were still at home, there would be joyous requests for Snow Ice Cream! Here is how to make it.
Mix all of the ingredients in a blender or with an electric mixer or egg beater.
Send someone reliable outside with a big bowl and a pancake turner to carefully gather nice clean snow ~ ( no sticks or other contaminants, please! )
Put the milk and egg mixture into a bowl and start stirring in the snow. Keep adding it until it is pretty thick, but not so thick that you can’t get it all saturated with the liquid.
Serve immediately!
A yummy, mostly fruit-sweetened ice cream that tastes amazing with homemade chocolate sauce and chopped nuts!
Place chopped bananas and dates into a baking dish and drizzle with coconut oil and maple syrup. Bake at 350 for about 45 minutes. Remove to a bowl and let cool. Blend coconut milk, raw milk, caviar from the vanilla bean, and cooled banana mixture in a blender until smooth. Chill completely, then freeze in ice cream maker. Top with chocolate sauce and chopped pecans!
For the “magic shell” sauce, gently melt together cacao powder, coconut oil, extract, stevia and salt. Heat until cocoa powder is dissolved. Taste, and add more sweetener if need. Pour into a jar and store at room temperature. If it separates, just shake it well before serving.