Okay so this recipe is seriously awesome! Maria Emmerich is the queen of healthified desserts and I use many of her recipes as a base for modifying new family favorites.
My daughter absolutely loves vanilla ice cream and since we limit sugar to stay healthy, this sent me hunting for delicious ways we could enjoy this treat without compromising our health.
Ingredients for Maria Emmerich’s Vanilla Bean Ice Cream:
5 egg yolks (organic, pastured whenever possible)
1/2 cup Lakanto or Swerve (these are both healthier alternatives to sugar)
1 cup heavy whipping cream (or full-fat coconut milk for dairy free)
1 cup unsweetened vanilla almond milk
1 teaspoon vanilla extract (or 1 vanilla bean scraped clean)
1/4 tsp Celtic sea salt
Blend all ingredients in a bowl.
If you aren’t using good quality eggs or if you aren’t down with eating raw egg yolks, mix up the cream or coconut milk, sweetener and egg yolks in a saucepan and cook on medium heat on the stove stirring constantly until thickened into a custard. Then remove from heat and stir in the almond milk, vanilla (or vanilla bean seeds) and salt. Let cool for a few minutes. Spoon or pour into popsicle molds.
Now, if you have an ice cream maker, you can enjoy this recipe straight out of your ice cream make (make sure to let it cool completely before putting it into your ice cream maker if you cooked the custard!).
I love popsicles since they are single serving and tend to last longer so that’s what we do. They freeze in about 4 hrs. These are the popsicle molds we use. Makes 6-8 popsicles depending on the size of the molds you use.
Enjoy these wonderful treats!
Per 1/2 cup serving:
144 calories, 13.9g fat, 3.4g protein, 1.9g carbs, 0g fiber (86% fat, 9% protein, 5% carbs)