Naturally Sweetened Homemade Vanilla Ice Cream 

Naturally Sweetened Homemade Vanilla Ice Cream 

Ice cream is one of those things that has been so hard to ditch during my crunchy journey. Then one day I heard someone say on a podcast that "ice cream can be a healthy snack if it is made the right way." This changed everything!

I went on a hunt to find the best recipe that allowed me to satisfy my sweet tooth without harming my health. I never found the recipe so I ended up making my own!

This is a vanilla ice cream sweetened without white sugar. Instead I use maple syrup and coconut palm sugar. I really love maple syrup, but if you don't love the flavor profile of it you can add less of it or remove it altogether. If you like the flavor of coconut you should definitely add more of the coconut palm sugar - this recipe doesn't have a strong coconut taste to me.

Here it is! Enjoy!

10 ½ cup servings 

Ingredients

1 cup whole milk

⅓ to ½ cup coconut palm sugar

1 tbsp maple syrup 

1 pinch kosher salt

2 cups heavy cream

1 to 2 teaspoons pure vanilla extract

Preparation

In a medium bowl, whisk to combine the milk, coconut sugar, maple syrup, and salt until the coconut sugar is dissolved.

Stir in the heavy cream and vanilla.

Cover, refrigerate, 1 to 2 hours minimum, or overnight.

Churn in ice cream maker according to directions. 

The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

Remove from freezer about 15 minutes before serving.

I recommend topping it with granola!

Happy Ice Cream Making!

Katie Fiola Jones