With this no-churn ice cream, there’s absolutely NO NEED for an ice cream maker! And, it’s a nutritional powerhouse of great foods: living probiotic-rich yogurt, egg yolks from pastured hens, raw cream from grass-fed cows. Try this no-cook, no-churn ice cream and you’ll never go back to store bought ice cream again. Why? Because this is far, far too easy and is far, far better for you.
To be fair, I should say that this method works with any flavor of ice cream you want to whip together. I’ve used strawberries, blackberries, and blueberries. I’ve used vanilla. But in my mind, honey and cinnamon just can’t be beat. Just have fun.
No-Churn Ice Cream: How It Works
You may be wondering how you can possibly make ice cream without an ice cream maker. Doesn’t it come out like a solid brick of, well, frozen cream? Of course not! I wouldn’t give you a recipe like that.
The reason you churn ice cream when making it is to capture all those tiny air bubbles created from churning the cream while the cream is freezing. All that captured air is what makes the ice cream scoopable and creamy. But the trick to a no-churn ice cream is to capture those air bubbles before freezing. You do this by whipping the cream.
No-Churn Ice Cream Recipe: Honey Cinnamon
- 4 C. cream from grass-fed cows (raw is best!)
- 2 C. plain yogurt (where to find yogurt & yogurt starter cultures)
- 4 egg yolks (from pastured hens)
- 1/2 C. raw honey (where to find raw honey)
- 1 T. ground cinnamon* (where to find organic, bulk cinnamon)
1. Begin by whisking the yogurt, egg yolks, honey, and cinnamon together until smooth.
2. In a separate bowl, whip your cream until medium peaks form.
3. Gently fold the yogurt mixture into the whipped cream.
4. FREEZE for at least 6 hours before serving. ENJOY your tantalizing, delicious, super-easy, no-churn ice cream!
I just read an interesting tip from Sarah at The Healthy Home Economist. She says that you can add a couple tablespoons of vodka to the ice cream mixture before freezing to improve scoopability straight out of the freezer. I think the no-churn ice cream recipe above is fine as is (probably because of the honey!), but for those of you who love the softness of store-bought ice cream (which uses — ahem — antifreeze to keep ice cream soft), it’s worth a shot. Experiment with it and let me know how it turns out!
*Did you know cinnamon can reduce blood sugar levels? It’s been proven time after time in the research journals. So, adding a little bit of cinnamon to your (RARE!) sweet treats not only adds a bit of yumminess, but can also help improve your insulin sensitivity.
No-Churn Ice Cream: Variations
When using fruit to flavor this no-churn ice cream, I simply add a handful of the fresh fruits to a blender, then add the yogurt, egg yolks, and 1/4 C. sweetener to the carafe. After a couple of pulses in the blender, it’s all mixed up and ready to be folded into the whipped cream.
When making a vanilla version, I substitute 1/4 C. of palm sugar for the honey and add 2 T. vanilla extract.
When making a chocolate version, I add 4 T. of dutch cocoa to the yogurt base.
(photo by dishingupdelights)
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