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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
- 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.
- 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!