We make a lot of ice cream in our house so I hope you’re ready to be bombarded with ice cream recipes. Ok, I won’t go too crazy on you, but making ice cream has got to be one of the easiest things to do. And, it’s super fun if you have kids.
So, if you don’t have an ice cream maker then do yourself a favor and buy one. I wish I hadn’t waited so long to get one. We use ours once a week, if not more. Sometimes we have ice cream for breakfast because it’s appropriate and healthy the way I make it (eggs, fruit, and butter? why not?!). Here’s my dream ice cream maker… Cuisinart ICE-100 Compressor Ice Cream Maker. Greg, if you’re reading this… hint hint.
Today’s recipe is full of organic berries, coconut oil, and grass fed butter. Oh, and some raw pastured organic eggs. If you’re uneasy about having raw pastured organic eggs then you can omit them and play with the recipe. Honestly, sometimes I think it’s not a big deal at all and other times I naturally can’t help but wonder. If I do raw eggs, it’s only if they’re fresh, pasture raised, and organic. I wash the outside of them, too.
I named this Berry Princess Ice Cream in honor of my kiddo, Kamea, who is all about tiaras, tutus, and sparkles. Being a pink ice cream, it’s very princess-like.
Berry Princess Ice Cream
Yield 4 to 6 servings
- 4 pastured organic raw egg yolks
- 3 cups fresh organic berries
- 50 grams grass-fed butter (about 4-5 tablespoons)
- 50 grams organic coconut oil (about 4-5 tablespoons)
- 20 – 30 drops liquid stevia (or to taste)
Ice Cream Making Tips:
- When using coconut oil or butter, they solidify if cold. So, you want them (pretty much) room temperature before blending with other things. After it’s all smooth and blended, you can blend in a cup of ice to get the mixture chilly (provided there is room), or sometimes I just stick it in the fridge to give it a bit of a chill before pouring into my ice cream maker. Putting a cold mixture into the ice cream maker helps make better ice cream.
- Ice cream can be made with a variety of ingredients to create the base. I’ve used nut milks, fruit, coconut butter, coconut oil, raw eggs, and coconut milk. They can be made vegan, paleo, or nourishing tradition style.
- My favorite sweeteners to use in homemade ice cream are liquid stevia, USA birchwood xylitol, and sometimes maple syrup or raw honey. I’ve not yet used, but plan to, lucuma, yacon, and coconut nectar as sweetening options. No matter which sweetener we use, it’s typically not a super sweet ice cream in the amounts that I use.