Published: · Modified: by Emily Criswell · I may receive commissions from purchases made through links in this article · 7 Comments
There's nothing better than homemade ice cream! Honey Vanilla Ice Cream is so delectable! It's perfect on its own, with cake, pies or with chocolate sauce.
this RECIPE
this RECIPE
HomemadeHoney Vanilla Ice Cream is so good!
The combination of honey + vanilla is amazing. Add the two to ice cream and you have the most luscious, delicious flavor. It’s simply divine.
I'm crazy about ice cream.You are too right?!
I love all ice cream flavors from classic flavors like chocolate ice cream to mint chocolate chipand seasonal fruit flavors likestrawberry ice creamto peach ice cream to blackberry honey ice cream to orange creamsicle ice creamand extra special flavors likebrownie cheesecake ice creamto blueberry cheesecake. I mean really, I pretty much love them all.
There's nothing like the flavor of classic vanilla ice cream.
But my husband's favorite is vanilla ice cream. He prefers the simple, creamy, rich flavor of vanilla. I don't blame him, I love it too of course. Vanilla is also a favorite of my kiddos. So this flavor tends to be one that I make more often.
Honey vanilla ice cream pairs well with any dessert!
Eat this honey vanilla ice cream by the spoonful, top it with fresh fruit and homemade chocolate fudge sauce, add it to a milkshake, eat it with a slice of cake orà la mode with pie, cobbler, crisps, crumbles, galettes and more!
You can't go wrong with this naturally sweetened delectable ice cream.
Honey Vanilla Ice Cream
Yield: 1 quart
Prep Time: 30 minutes
Total Time: 30 minutes
There's nothing better than homemade ice cream! Honey Vanilla Ice Cream is so delectable! It's perfect on its own, with cake, pies or with chocolate sauce.
Ingredients
- 3 cups raw cream or organic/grass-fed whipping cream (See About page for Resources)
- 1 tablespoon + 1 teaspoon gluten free organic vanilla extract
- ¼ - ½ cup light colored raw honey (I use local raw clover creamed honey)
- 2 tbspgrass-fed collagen (<-- this is the only brand I use and recommend) - optional
Instructions
- Add cream, vanilla and honey to blender.
- Blend on a lower setting just until smooth and combined, about 3-5 seconds. Be careful not to blend too long, you don’t want the cream to turn to butter or get a lot of air in the mixture. If any foam forms on the top, remove this with a spoon.
- Pour mixture into ice cream maker.
- Turn machine on and mix according to your ice cream maker’s instructions.
- Ice cream will start to have a “soft serve” texture when it is done. This is my family’s favorite way to eat it. If you prefer it to be a little firmer or need to serve it later, place in the freezer to harden.
Notes
YOU WILL NEED: Blender, Ice Cream Maker
Serving Suggestions:Serve as is, with chocolate fudge sauce, sea salted caramel sauce,fresh fruit, a slice of chocolate cake, pie, cobbler, crumble or crisp.
Dairy-Free Option: Substitute full-fat coconut milk for the dairy.I use this and this brand.
If you can’t find raw cream, try to find a cream from grass-fed cows that is not ultra-pasteurized.
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Nutrition Information:
Yield: 8Serving Size: ½ cup
Amount Per Serving:Calories: 318Total Fat: 34gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 105mgSodium: 25mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 3g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circ*mstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Are you onPinterest? I pinlots of yummy real food recipes + more there. I have a board just forGluten Free Treatsand one just forFrozen Treatstoo. Come follow along.
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Real Food Chocolate Fudge Sauce
Paleo Brownie Cheesecake Ice Cream
Blueberry Cheesecake Ice Cream
Grass-fedCollagen,Desiccated Liver, Coconut Oil, Liver Detox Support, Ancient Minerals + more!
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About Emily Criswell
Emily Criswell is a chocolate- and sweet treat-loving, holistic-minded mom of 4. She's a 4-time cookbook author -The Art of Great Cooking withYour Instant Pot {ranked in Amazon's top 10 new releases - gluten free recipes}, Amazing Mexican Favorites with Your Instant Pot{ranked as a #1 New Release BEST SELLER!}, Low-Carb Cooking with Your Instant Pot, The Big Book of Instant Pot Recipes, food photographer, homeschooler and the founder of Recipes to Nourish, a gluten-free blog focusing on real food and natural living. She works to empower her readers by showing them that there is a healthier way to eat and live. Her passion is to make healthy, natural living as uncomplicated and enjoyable as possible.Find Emily’s latest recipes and natural living tips atRecipes to Nourish. Connect with her on Facebook, Instagram,Pinterest, Twitterand YouTube plus grab her free eBookHolistic Tips to Keep Your Family Healthy. Read more >>About Emily.
Reader Interactions
Comments
Trish - Sweetology101
wow this looks fantastic! I love the flavor combo so much! way to go and thanks for sharing it with us. take care.
Reply
Emily Sunwell
Hi Trish 🙂 Thank you so much and thanks for hosting!
Reply
Renee Kohley
Look at those simple, real food ingredients! I love this recipe! Thank you!
Reply
Emily Sunwell-Vidaurri
Thanks so much Renee 🙂
Reply
Claire
Have you ever tried this with half raw milk half cream? I've never seen an ice cream recipe which used just straight cream.
Reply
Emily Sunwell-Vidaurri
Hi Claire, plenty of recipes within the real food and traditional foods movement use all cream for ice cream, but by all means, if you'd prefer to do a 50:50 mixture, go for it. 🙂 I don't use 100% cream in my other ice cream recipes, but I do for vanilla because it makes the texture so much better and more similar to the texture you get from store-bought mainstream ice cream. This is how my family prefers vanilla ice cream. I hope you get to enjoy some.
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