This recipe is adapted from Cuisinart. It is your typical easy vanilla ice cream recipe, but instead of using whole milk I use non-fat milk, sometimes, raw almond milk, etc. If you use non-fat milk it will be lower in fat. Using almond milk raises the protein and makes it more nutritious, especially if you make your own homemade raw almond milk. I like topping it with my homemade fresh blackberry topping. Either way it is very yummy!
Ingredients
- 3/4 cup non-fat milk
- 1/2 cup white sugar
- 1-1/2 cups heavy whipping cream
- 3 teaspoons organic vanilla extract
Instructions
- Blend sugar, vanilla and milk in a mixer until sugar is dissolved, about 1-1/2 minutes.
- Add whipping cream and mix for about 30 seconds. Do not over mix.
- Turn on ice cream machine and run per manufacturer’s instructions. I have a 2 quart Cuisinart Ice Cream Machine and this recipes takes about 20 minutes to freeze.
Makes less than 1 quart; double for a 2 quart machine, if desired.
I make this recipe for my father when he comes to visit. He’s a huge vanilla ice cream fan, though he loves my raw almond milk pistachio ice cream recipe, too!
