Homemade Vanilla Ice Cream

Prep time: 10 mins

Total Time: 25 to 30 mins + freeze time

Rating: 4
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Servings: 8

Vanilla ice cream is one of life’s little joys. Churn your own to make it a big one.

Ingredients

²⁄₃ cup sugar
2 cups Organic Valley Heavy Whipping Cream
2 teaspoons vanilla extract
1 cup Organic Valley Whole Milk or Half and Half, fully chilled

Directions

1. Prepare/freeze the insert of your ice cream maker according to manufacturer’s instructions.

2. Use a whisk to stir sugar into milk (or half & half) until it completely dissolves. Stir in the whipping cream and vanilla extract.

3. Add mixture to ice cream maker and freeze according to manufacturer’s directions. Transfer to an airtight container and freeze the ice cream 4 or more hours.

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Comments

anthony from Ridgecrest calf. on June 19th, 2012

Can you make ice cream with raw cream and unpasteurized raw milk and unprocessed sugar cane sugar.

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hilary from millville nj on June 19th, 2012

I don't have an ice cream maker can I just ues a air tightcontainer

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Tracy at Organic Valley

You bet, Hilary! Be sure there is plenty of extra space in the container for it to slosh around and take it out of the freezer every 10 minutes to shake like crazy. Best of luck!

Carri from Orange County, Ca on June 19th, 2012

I have made ice cream before with Stevia. But to be honest, stevia has a much "thinner" sweetness as opposed to the the fuller body sweetness of sugar. I am finding that it is best to use a combination of natural sweeteners. I am going to use Stevia in the Raw, a bulk sweetener that uses stevia and maltodextrin with this recipe. There are other products that combine stevia and erythritol or stevia and Zylitol. Using combinations works best in my experience because of stevia's potent and thin sweetness. You can also buy Sweet Leaf Vanilla Cream liquid drops that combine stevia and vanilla flavoring. We use this all the time in our homemade yogurt and kefir. There are an assortment of flavors. You gotta try them! Hope this helps~

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Sharie from on June 19th, 2012

Are the Organic Valley eggs coming from chickens that are truly pastured or chickens that have "access" but don't really get out and scratch for bugs, eat grass, etc.

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dae from hawaii on June 19th, 2012

I will not use whipping cream because you add carrageenan,ugh!

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Tracy at Organic Valley

Hi Dae - Please see our response to your previous comment. Thank you!

dae from hawaii on June 19th, 2012

I.would like and would buy frequently
Heavy whipping cream I love it BUT everywhere I look it has carrageenan
I will not use your whipping cream with carrageenan!

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Tracy at Organic Valley

Hi Dae - While we do produce a traditionally pasteurized cream without carrageenen, it's unlikely to be distributed to Hawaii due to its short shelf life. However, it's important to note that for quite sometime we've been actively seeking to reformulate our ultra pasteurized heavy whipping cream to eliminate the need for carrageenan. We're not only doing this becuase consumers want simpler foods with less ingredients, we're doing it because it fits with our overall philosophy of producing food the most wholesome way possible. Thanks for your comments, and be sure to stay tuned.

Tracy from Hillsboro, OR on June 19th, 2012

Hey Gloria--I've used agave syrup with great success. for this recipe i'd use 1/3 cup sugar + 1/3 cup of agave to replace the 2/3 cup sugar the recipe calls for.

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Jaime from on June 19th, 2012

Sue- I have tried the same thing and found I need to use coconut extract in place of vanilla. Also a tiny bit of almond extract compliments the flavor very well!

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Jan from Oregon on June 19th, 2012

How can I adapt this recipe to make coffee ice cream?

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Sue from Washington on June 19th, 2012

I used coconut milk in my last batch of vanilla ice cream, trying for a coconut flavor. I didn't get much coconut flavor and wondered if the vanilla might have overpowered the coconut - should I use less? (I used a small can of coconut milk and didn't add any shredded coconut to the mix - should I have?)

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