Sugar free ice cream recipes

It's been really hot here in Perth. Like, the kind of hot that makes you want to move down south....did I say that out loud? Ahem...

There's one thing I've been craving in this diabolical weather - Soft Serve. That evil stuff made from superheated vegetable oils, powdered milk, high fructose corn syrup and thickeners made from refined grains. EW

I believe strongly in cravings, however. And I have a theory that they are our best guide to health. I think the problem is that we usually misinterpret our cravings. It's easy to do. If your body says "Hey! Running low on salt here!" its easy to think "chippies....", which wouldn't happen if they didn't exist. So if our ancestors were in the same situation, say they needed a spot of protein, they wouldn't think "KFC..." they'd probably think "I think I'll cook a beef and kidney stew tonight". Get my drift?

So back to the soft serve. I believe that craving ice or ice cream or anything cold on a hot day is a clue that you're dehydrated. I tried this, but I still wanted that rich, sweet, cold, gooey combo of disgusting, salad bar soft serve. So I decided to make some! Before sticking the churned ice cream into the freezer, I had a few mouthfuls of the gooey, creamy mixture, and boy did it kill the cravings dead!

Decidedly more expensive than the cheap non-foods that come out of the machine at maccas, but this recipe will actually nourish you and your family, and it's a great way of eating your essential fats and fat soluble vitamins. I never heat my ice cream ingredients, and this ensures that the vitamins in the cream and yolks stay intact. Therefore these recipes are high in vitamins A, E and D and K, plus loads of other fat based goodies that will keep you well.



Basic vanilla ice cream recipe

2 cups raw cream
1/2 cup organic maple syrup or raw honey
4 biodynamic egg yolks (I buy cackleberries eggs)
1 tsp real gelatine (made from animal ingredients) dissolved in 2 tbsp hot water
vanilla paste to taste (I like a whole tbsp)

Allow the gelatin to cool a bit, then blitz everything in a blender, pour it into an ice cream maker and churn until it almost doubles in volume. Then freeze overnight in an airtight container.

I think an ice cream maker is a great investment if you're interested in keeping processed foods out of your family's bodies. Any equipment that allows you to use real foods to create treats is worthwhile, because there's nothing more detrimental to the cause than feeling deprived.

Another word on ice cream makers, don't buy an industrial sized machine! Get a small one that makes just enough for the family to have a small but satisfying serve each. Our bodies aren't equipped to handle super-size portions. Blame your ancestors.

Rose water and strawberry  ripple ice cream

200g fresh strawberries
1 tsp rose water
2 cups raw cream
1/2 cup maple or raw honey
4 biodynamic egg yolks
1 tsp gelatin dissolved in 2 tbsp hot water

Puree strawberries and set aside. Blend the rest of the ingredients plus half of the strawberry puree, then churn in an ice cream maker. As you pour the churned ice cream into a container to freeze, swirl the remaining puree through to create a ripple.


You can use any fruit you like in these recipes. I've made banana honey and added half a cup of chopped nuts, fresh apricots would work, you could even get really creative and do stewed apples and cinnamon! Totally up to you. So have fun!