Healthy Homemade Ice Cream (with Coconut Sugar)
Rich and extra creamy, healthy homemade ice cream is made with lots of cream and no refined sugar for a dessert you can feel good about.
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Servings: 12 people (1.5 quarts)
Calories: 159kcal
Equipment
Ingredients
- 1 2/3 cups cream
- 1 1/3 cups milk
- 2/3 cups coconut sugar
- 1/2 tablespoon vanilla
- Dash of salt
Instructions
- In a large saucepan, scald the milk over low-medium heat, stirring frequently. You can tell it's done when small bubbles are forming around the edge of the pan but it's not yet boiling.
- Remove from the heat and stir in the coconut sugar until it dissolves.
- Stir the cream, vanilla, and salt into the mixture.
- Cover the pan and place it in the fridge to chill for at least 2 hours.
- Churn the ice cream according to your ice cream maker's instructions.
- Enjoy with all of your favorite toppings!
Notes
Ingredient Notes:
- Use full-fat milk for the creamiest texture.
- For the cream you can use either heavy cream or whipping cream.
- This recipe can easy be doubled, tripled, or even quadrupled if you have a large ice cream maker.
Instruction Notes:
- You can prepare the ice cream mixture up to 3 days in advance. Simply store it in the fridge until you're ready to churn it.
- For soft serve ice cream, eat the ice cream immediently after churning. For firmer ice cream, remove the ice cream from the churn and place in the freezer for at least 2-4 hours to firm up.
- Homemade ice cream will keep in the freezer for up to 1 month. Make sure it doesn't melt before freezing or it will get icy.
Nutrition
Serving: 0.5 cup | Calories: 159kcal | Carbohydrates: 10g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 37mg | Potassium: 73mg | Sugar: 8g | Vitamin A: 530IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 0.03mg
