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Maple Vanilla Ice Cream :: Refined Sugar Free With Dairy Free Option
Ever since I was a little kid vanilla ice cream has always been my favorite.

During the summer months when raw milk and cream are flowing abundantly we enjoy making ice cream once or twice a month, and most often my kids, and my husband especially, request vanilla.

I created this twist on the classic vanilla ice cream a couple years ago when I wanted to let my much smaller girls have some tastes of ice cream, but wasn’t ready to let them have refined sugar yet. I remember being surprised at how much I enjoyed the rich maple flavor, and it has quickly become one of my go to ice cream recipes.

Maple Vanilla Ice Cream :: Refined Sugar Free With Dairy Free Option
I have been using tapioca flour or gelatin instead of egg yolks in my ice cream for the last year since discovering one of my daughters just doesn’t handle eggs real well. We also have some family that is over often that is severely allergic to eggs. The tapioca flour gives a wonderful rich fluff to the ice cream, and the texture is amazing.

Maple Vanilla Ice Cream :: Refined Sugar Free With Dairy Free Option
We celebrated my little one’s first birthday this weekend and she was able to have her first taste of nourishing raw ice cream with a hint of maple – needless to say she was in love and had a few baby spoonfuls with her cupcake!

Maple Vanilla Ice Cream

Renee -
My kids request this flavor specifically when the ice cream craving hits.
5 from 2 votes
Prep Time 5 minutes
Chill 1 hour
Total Time 5 minutes
Course Dessert
Cuisine American
Servings 8 servings


  • 3 cups whole organic cream Preferably raw. Or if possible low pasteurized, non homogenized. If you are dairy free using whole coconut milk.
  • ¼ cup pure maple syrup raw honey works too or a combo of both! If you have a little one under age 2 just use the maple syrup as honey is not recommended under age 2.
  • 3 TB tapioca flour
  • 1 TB vanilla extract almond extract is delicious too!
  • ½ tsp sea salt
  • Optional tablespoon of organic vodka to help keep the ice cream from freezing rock hard.


  • Using hand beaters, blend everything in a large mixing bowl and then set in your fridge to chill for an hour.
  • After the ice cream chills, give it a quick blend through again and then put in your ice cream maker to process according to your manufacturer’s instructions.
  • Transfer to the freezer. If you choose not to use the vodka you will have to bring the ice cream out to room temp for a little bit so it is scoopable.
Keyword homemade maple vanilla ice cream, maple vanilla ice cream, maple vanilla ice cream recipe
Tried this recipe?Let us know how it was!


  • If you want the nourishment of pastured egg yolk in your ice cream and can handle eggs, go for it! You can take a TB or 2 of the tapioca flour out and add in about 3 yolks.
  • This is a safe source of coconut milk to use instead of the dairy if you don’t have access to a good source or can’t handle the dairy.
  • Raw honey works well for the sweet if you wish! And adds wonderful beneficial minerals and enzymes! It won’t have the maple flavor, but the honey flavor is so yummy too! It is not, however, recommended that little ones under the age of 2 have honey, so stick with the maple syrup if they will be eating it too.
  • Here is what tapioca flour looks like!
  • We source our pure maple syrup locally – ask around at farmer’s markets for a source!
  • I really adore my simple ice cream maker it makes a great gift or gift to yourself! I actually have my eye on this bigger ice cream maker since most of the time I have to make a double batch to feed all of us or to supply enough for a birthday party.

Let me know if you give the ice cream a try!

This post was shared at Allergy Free Wednesdays!

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Recipe Rating


  1. This recipe seems to be the kind of thing that is best made when there aren’t a bunch of little kids around who you have to share with… 😉 Haha.

  2. 5 stars
    I have been making ice cream almost every day this Summer and will definitely have to try this. I am really excited to try using the gelatin and tapioca flour, I would never have thought of this. Thanks!

  3. Hi! Found you through the excellent article you wrote on preserving seasonal produce, shared by The Prairie Homestead. As a sufferer of many food allergies, I am excited about all the great recipes and ideas on your site. I am allergic to eggs and make my own ice cream, and didn’t know about using tapioca flour in the mix. I am looking forward t exploring your site. Many thanks, Rebecca

    1. Hi Rebecca! Thank you for your kind words! You will love the texture the tapioca gives to your ice cream 😉 Most of my recipes are egg free as we have quite a few egg allergies in my surrounding family – let me know if I can help with any egg swaps – took me some practice but I have it pretty down pat now!

      Thank you for stopping by! I hope you find a few recipes that will work for you!

  4. Hi Renee,

    Where can I get Organic Vodka? Also can you please share the type of container you used to store this ice-cream in the freezer? I got an ice-cream maker for Christmas and would love to try this recipe. 🙂


  5. Only 3 cups of milk??!!
    This sounds so good I will have to quadruple it!

    I make my ice cream out of our raw goat milk
    …. Just use the milk as recipies call for cream or creamer. Always turns out. 😀

    Thank you for the great GREAT information
    You share with us!!

    1. Hi Gina! That is up to you – using just the cream will definitely give you a thicker ice cream, though when I make the ice cream with coconut milk I use everything to save some money and have more. It is slightly “icier” but really not very noticeable. It is really personal preference!