French vanilla fans, let me preface this article with: this is a must make!
If you missed it on Instagram, I mentioned I was going to release 2-3 real food remix ice creams from my DialIN FAM program that is under product development this year. Well, I decided to release three: pistachio ice cream, triple chocolate chunk and apple cinnamon… and I just couldn’t help myself with this french vanilla so I had to post it as well. It was that good!
Do you remember the Baskin Robbins french vanilla growing up? The one that was a dark golden yellow color?
That is what I was going for, and I got it.
Except this recipe doesn’t have any of the junk in it.. just 100% real food ingredients your body can recognize and process.
This french vanilla ice cream is paleo-ingredient friendly, ovo-vegetarian, gluten-free, dairy-free and 100% raw.
Let’s take a look..
Ingredients
6 organic, pastured egg yolks
1 can coconut milk
2 vanilla beans
1 tablespoon vanilla extract
2 tablespoon maple butter (you can do unpasteurized raw honey if you want)
*links above to brands I personally use and recommend
Kitchen notes:
1. Pastured egg yolks: pastured organic egg yolks should be a dark orange color (the way an egg yolk should look). It should not be the pale yellow, weak membrane (i.e. breaks easily) and runny egg white that falls out of the shell like water. That is a sign of an unhealthy egg, and thus, and unhealthy, stressed chicken that was probably factory farmed, fed unnatural feed, etc. Your yolks should be a nice orange color and the white should be gel-like and hang on the shell. Never eat a raw egg from a factory farmed chicken, only pastured organic.
2. Ice cream maker: When making ice cream, you need one piece of equipment to make it “set it and forget it” easy to do: an ice cream maker. If you don’t have an ice cream maker, here are 6 other ways you can make ice cream that I found in Saveur magazine. I have an ice cream maker so the directions for this recipe are written for it, but you should be able to adapt the steps below if you use, for example, one of the methods in the Saveur magazine link.
Directions
1. Break open your eggs and separate your yolks and whites. Place the yolks in your blender and the whites in a bowl. Save the whites for making some eggs at a later time if you want.
2. Slice your vanilla beans length-wise and remove the vanilla flesh inside the vanilla beans and add to the blender
3. Add your vanilla extract, coconut milk, and maple butter and blend everything for about 15-20 seconds (until all incorporated)
4. Add your mixture to your ice cream maker and let churn for 20-25 minutes
5. When done, remove and keep in the freezer
Even though this is real food approved, let’s remember it’s still ice cream 🙂
This would be reward day–type food for me, so enjoy in 80/20 moderation while eating according to your metabolic type for optimal health, energy, vitality and athletic performance.
Enjoy!
Do you have another ice cream flavor request for a real food ingredient remix? Let me know below in the comments!
This looks amazing!! Can you do rocky road?! 🙂 🙂
Thanks Reagan.. I could try, someone else has asked that before. I think I could tackle everything with except a real food remixed marshmallow. I could do it with regular ol’ marshmallows though. I’ll put it on the list 🙂
French vanilla is my favorite I will be trying this out Jon, thanks!
You’re welcome Grace, it was one of my favorites (I think Pistachio ice cream was #1 for me.. make sure to check that post out too!).
This sounds so rich and creamy. Where do you get an ice cream maker?
Hi Paula, I have it linked up in the post. If you click on “ice cream maker” in the Kitchen Notes, that is the same version that I use.
Hmmm. Will have to give this one a go as well. Apple Cinnamon didn’t really work for me personally but choc chunk was delicious.
I also tried a lemon sorbet recipe which came with my icecream maker but substituted the sugar for stevia. It was excellent as well.
Can I request something like mango icecream? Perhaps a recipe which can be easily adjusted to include different fruit would be the way to go.
Awesome on the choco Alice! What happen with the Apple cinnamon??? 🙁
I’ve done a few fruit.. banana, kiwi, strawberry, blueberry… I’ll give mango a try as well.
Huge delay but I’m trying the French vanilla tonight. Got a few little mouths to help with the taste test as well so we’ll get a good variety of palettes.
Apple cinnamon seemed too icy for me.. More like an old sorbet. Not quite sure what I did wrong??
^^ Odd sorbet 🙂
Hey Alice! hmmm.. did you dry the apples well after reconstituting them? Maybe we had a little excess water? The more water dried off, the less icy it will be overall.
How did the french vanilla turn out?
I made two new ones over July 4th weekend.. a cucumber creamy sorbet and a mojito ice cream! ..I think the mojito ice cream is going to be exclusive to newsletter subscribers only, so make sure you’re signed up if you’re not already 🙂
Have a great week!
Pastured eggs? Do you mean pasteurized?
Hi Dee, pastured as in pasture-raised hens. The healthiest eggs you can find at the grocery store will have two words you want to look for on the egg carton label: “organic” and “pasture-raised”.
If you only see “organic”, that doesn’t tell us anything about access to the outdoors, sunlight, hens that can peck n’ scratch and do “chicken things”. All the “organic” label on egg cartons tells us is the feed they are given is organic, but the hens could be locked up in a massive factory farm with no access to the outdoors (and often times are where they cram thousands and thousands of hens in small stressed spaces)… the words “pasture-raised” on labels tells us the hens spent most of their time outside during the day, pecking/scratching, eating bugs, and so on.
Hope that clarifies for you. Enjoy the ice cream!