Maple Vanilla Ice Cream
My kids request this flavor specifically when the ice cream craving hits.
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.