Homemade Brown Sugar Vanilla Bean Ice Cream

by lydia on July 20, 2010

Let’s be honest, you and I both know that no summer is truly summer without ice cream. And what fruit pie is truly complete until it’s partnered with this creamy miracle concoction. Truly, can you tell me, what American does not reach for the vanilla ice cream to partner with their brownies or homemade chocolate cake or just love a bowl drizzle with fudgy chocolate sauce?

You may be wondering, how ice cream can be considered a healthful food. After all, this is a health site, right?

Nutrition in Ice Cream? You Bet!

You can ditch the guilt when you crave ice cream by simply making your own. Here’s the good news about ice cream: it contains nutrient-dense fats and vitamin A.

What’s that now you say? Yes, ice cream contains nutrition. Let me break it down for you:

Pastured Egg yolks from chicken raised outside allowed to graze, contain balanced omega 3 and omega 6 fatty acids, good cholesterol, all of the fat soluble vitamins (A,D,K, K), choline, selenium, biotin, B vitamins, calcium, phosphorous, zinc, iron and manganese [Read more].

Organic grass-fed cream, preferably fresh and not pasteurized,  from cows raised on pasture given no growth hormone or antibiotics. If you can source it fresh, you will get the most benefit from the nutrients it contains – CLA and fat soluble vitamins. If you can’t get fresh cream, some local dairies may sell vat pasteurized which is the next best option (Seven Stars Farms is one local to me that sells it this way, as unfortunately, fresh cream is not legal in every state).

Organic brown sugar that still contains the minerals from the cane (trace amounts of calcium, magnesium, and potassium along with others). If you are going to have sugar occasionally, be sure to use natural sweeteners. Natural sweeteners have been minimally processed. They retain many of the minerals and vitamins necessary to help metabolize the sugars they contain.



Homemade Brown Sugar Vanilla Bean Ice Cream
  • 3 cups organic grassfed heavy cream
  • ½ cup organic brown sugar, or muscavado
  • 4 pastured egg yolks
  • 1-2 Tablespoons raw honey (optional)
  • 2 teaspoons vanilla extract
  • vanilla bean, cut into thirds
  1. In a blender, place the sugar and egg yolks. Process until smooth.
  2. Add in the vanilla extract and slice one third of a vanilla bean open and scrape into the blender.
  3. With the blender running, slowly pour in the cream. Blend thoroughly about 2 minutes.
  4. Then pour into your ice cream maker and proceed with instructions of the manufacturer.

This ice cream is so smooth and creamy, and just sweet enough. It pairs well with crisps, pies, brownies and more. It has become our go-to vanilla ice cream. It is a great way to enjoy a sweet treat while at the same time getting nutrient-dense fats into your friends and family. That is nothing to feel guilty about!

Making ice cream at home is fast and easy. You can control the ingredients and only choose the most nutritious and high-quality ones you can obtain. You can also save money, last I checked a small pint of high-quality ice cream runs pretty steep. Even buying a cone for the family at the local ice cream shop will cost you a pretty penny.

An ice cream maker also makes a great gift. If you don’t have one yet, drop the hint you want one or heck, just go treat yourself. You will be glad you did. It’s a joy to serve yourself and others a healthy dessert like homemade ice cream, most everyone loves it! You can create some delightful heart warming memories for years to come. I still remember making homemade ice together with family and friends from my childhood.

This post contributed to ‘Two For Tuesdays‘.

*Disclaimer: This blog post may contain Amazon and other affiliate links and should you purchase through them will not affect your price and all proceeds go towards the cost of maintaining this website. Thank you!




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girlichef July 20, 2010 at 2:18 pm

HOLY COW! I bet this is totally divine! I love the depth of flavor brown sugar adds, but never thought of using it in icecream…next time- totally! And I totally wish I could find cream that cheap…lucky! Thanks so much for sharing with wo for Tuesdays =)

Lydia July 20, 2010 at 7:51 pm

@ girlichef – It’s pretty awesome alright!! Hope you enjoy it!! Peace!!

girlichef July 20, 2010 at 2:19 pm

Two…not wo. HA! 😉

Torviewtoronto July 20, 2010 at 2:52 pm

Looks delicious

Outlaw Farmer July 20, 2010 at 3:40 pm

I’m tryin this one with goat milk! Thanks a bunch for the post.

Lydia July 20, 2010 at 7:51 pm

@ Outlaw Farmer – Sure thing!! By the way ~ Love your blog!! 😉

Bethany July 20, 2010 at 7:08 pm

Using brown sugar in ice cream – brilliant! I totally want to try this. I’m sure it gave it a really lovely richer flavor. Thanks for adding this to our Two for Tuesday blog hop!

Lydia July 20, 2010 at 7:52 pm

@ Bethany – It was very rich and amazingly creamy!! Delish ~ thanks for stopping by!! :)

Kim July 20, 2010 at 10:59 pm

Wow- I love both the fragrance and taste of brown sugar and I’m definitely going to try this one! I bet it was heavenly:)

alex@amoderatelife July 23, 2010 at 1:29 am

Another great recipe to try with my raw milk! Yah! Thanks so much for sharing it with us on the two for tuesday recipe blog hop! I grabbed your RSS feed! Take care! Alex@amoderatelife

Lydia July 23, 2010 at 10:32 am

You’re welcome Alex!! Thanks for hosting Two for Tuesdays!! Peace to ya!!

Butterpoweredbike July 23, 2010 at 11:21 pm

I’m laughing because I did the exact same thing earlier in the summer when making vanilla pudding. The only sugar I had in the house was brown sugar, and it turned out to be the best pudding I’ve ever had. Thank you for linking up at Two for Tuesdays.

josh December 3, 2010 at 2:44 pm

I’m going to try the brown sugar it sounds great. We usually use maple syrup in our ice cream.

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