ice cream sundae in a pretty glassSeriously, you can have tasty, homemade ice cream faster than you can order and get a frosty from Wendy’s or a milkshake from McDonald’s. Probably even faster than you could get ice cream from Baskin Robbins and theirs is already made and ready to scoop!

So what’s the trick? FREEZE MILK IN ICE CUBE TRAYS AHEAD OF TIME.

Here’s the recipe:

  • 3 cups milk, frozen in ice cube trays
  • 1 cup cream
  • 1 cup sugar
  • 1 teaspoon vanilla
  • Pinch of salt
  • Toppings of your choice: fruit, nuts, shredded coconut, flavored syrups, etc.

Blend all ingredients in a high-speed blender until smooth

Allergy Substitutions

  • Substitute a nut milk for the cow’s milk. I like almond milk, cashew-almond milk, and coconut-almond milk.
  • Substitute canned light coconut milk for the cream. I recommend getting a brand with guar gum, the coconut milk will look like cream because the coconut water and coconut cream don’t separate.
  • You can definitely use other sweeteners, just sweeten to taste. Maple syrup and stevia are a couple of favorites. Cane sugar that is in bigger granules won’t mix well unless you dissolve it into a syrup. For this recipe, I would freeze the coconut milk and 2 cups of nut milk. The remaining one cup of nut milk would be gently warmed. Then put the cane sugar in and stir it around until it dissolves. Then blend all the ingredients together.
  • This is a naturally egg free ice cream recipe, so no problems for people allergic to eggs!

A whole-food ice cream alternative

Blended frozen banana chunks with just a touch of water makes a delicious, creamy dessert. The consistency is just like ice cream. Top it with some nuts, coconut flakes, and chocolate syrup if you want.

How do you like it?

Let me know how you like it on Facebook in the Healthy Mamas Group or contact me here.

Enjoy!


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