Honey Vanilla Ice Cream

The combination of honey and vanilla is amazing.  Add the two to ice cream and you have the most luscious flavor.  It’s simply divine. 

Enjoy!

Honey Vanilla Ice Cream

Smooth, creamy and delectable. 

Equipment: Blender, Ice Cream Maker

• 3 cups raw cream or organic cream-top whipping cream* (See Resources)
• 1 tablespoon gluten free organic vanilla extract (I use Simply Organic)
• ¼ - ½ cup raw honey (I use local raw clover creamed honey)

1.     Add cream, vanilla and honey to blender.

2.    Blend on a lower setting just until smooth and combined, about 5 seconds.  Be careful not to blend too long, you don’t want a lot of air in the mixture.   If any foam forms on the top, remove this with a spoon.

3.    Pour mixture into ice cream maker.

4.    Turn machine on and mix according to your ice cream maker’s instructions.

5.     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. 

Yield: Makes about 3 cups mixture, about 1 quart of ice cream. 

Serving Suggestions:  Serve as is, with Chocolate Fudge Sauce, Slow Cooked Pears, fresh fruit, or along side a slice of pie, cobbler, crumble or crisp. 

Dairy-Free Option: Substitute full-fat coconut milk for the dairy.

*For California residents, check out my favorite raw milk/cream from Claravale Farm.  They sell to stores and co-ops all over CA.  If you can’t find raw cream, at least buy a quality organic product like Straus Family Creamery.  Their cows graze on lush grass in Marshall, CA near Tomales Bay and they do not ultra-pasteurize their products.      


This post is part of Healthy 2day Wednesdays @ day2day joys, Works-for-Me Wednesday @ We Are THAT Family, Women Living Well Wednesdays Link-Up @ Women Living Well,  Foodie Wednesday @ Daily Organized Chaos, Turning the Table Thursday @ Around My Family Table, and Tea Party Tuesday @ Sweetology.