Creamy Homemade Vanilla Ice Cream (With Eggs + Honey)

The BEST Homemade Vanilla Ice Cream

This, my friends, is it.

The BEST.

The creamiest.

And packed with nutrition.

As someone whose answer to the question “What is your favorite food?” was “ice cream” for years upon years, take it from me that homemade ice cream has never been finer than in this recipe for homemade vanilla ice cream with eggs.

And that’s saying a lot, since I regularly “invent” new ice cream flavors in my family’s kitchen–ones like Acai Ice Cream (super healthy) and Monster Cookie Dough Ice Cream (not so healthy).

Why We Love This Recipe

First of all, this creamy homemade vanilla ice cream is nutritious. (See “What’s In This Homemade Vanilla Ice Cream with Eggs” below for more details on this point.)

Secondly, it is naturally sweetened with raw organic honey. (No refined sugar here!)

Third, it is suuuuuuuper creamy. The first time I made this recipe, the resemblance to custard or melty McDonald’s soft-serve ice cream struck me…but, of course, this recipe is on a much higher level than the McDonald’s cones. 😉

And finally, it comes together in 30 minutes or less. A quick homemade dessert or afternoon treat.

What Is In This Recipe for Healthy Homemade Vanilla Ice Cream with Eggs?

Heavy cream.

What would ice cream be without the cream? So don’t skip the heavy cream in this recipe!

In our family’s context, fresh cream is unavailable, so we use boxes of UHT cream, and the end result in texture is unaffected.

Whole milk.

Using whole milk rather than skim milk gives us a creamier texture (as opposed to a water-turned-ice one).

Pure vanilla extract.

As always, we prefer to avoid caramel coloring and gain the benefits present in only real vanilla by using pure vanilla extract. If you don’t have any on hand in your kitchen, you most certainly can use imitation vanilla for approximately the same flavor.

Himalayan pink salt.

Salt in ice cream?! Yes. Salt brings out the flavor and sweetness of ice cream. For this recipe, we prefer to use Himalayan pink salt to gain the benefit of all the minerals present (source).

Egg yolks.

This ingredient is the nutrient powerhouse in this recipe.

“Egg yolks contain a number of vitamins including B12, B2, A, and folate. Egg yolks are also one of the few foods that naturally contain vitamin D which is essential for healthy bones and teeth.” (source)

Raw organic honey.

While you can use any honey for this recipe and have it turn out about as sweet, raw honey is much better for you.

“Raw honey is unpasteurized and contains more beneficial nutrients than pasteurized honey varieties, including compounds containing antioxidants. Raw honey may have antibacterial, antifungal, anticancer, and wound-healing properties” (source).

How We Get Maximum Creaminess in This Creamy Homemade Vanilla Ice Cream Recipe

Why is this recipe for homemade vanilla ice cream so creamy?

It seems far too easy to end up with ice-textured homemade ice cream, especially after it sits in the freezer for a few hours or overnight.

But not this one.

How?

First, we use the perfect combination of cream and milk.

Instead of using half-and-half (as some homemade ice cream recipes do), we create our own ratio of heavy cream and milk.

Second, the egg yolks add the perfect texture.

We love the fact that they add lots of great nutrition to this homemade vanilla ice cream recipe. And the benefits to the texture are definitely an added plus.

And third, we use whole milk.

Whole milk retains the milk fat–which is key to getting a creamy texture rather than a watery/ice one.

Recipe Variations

Vanilla forms a perfect base for so many possible flavors and variations! Dress up this recipe by trying any of the following ideas:

• Add nuts and a little bit of browned butter for a nutty flavor. (Fans of Butter Pecan, anyone?)
• Top with fresh fruit. Berries add some nice color and complement the sweetness of the ice cream with their tart flavor.
• Mix in chopped mint leaves for some refreshing bites throughout the ice cream.
• Try a different type of honey. Some types of honey provide distinct flavor because of the flowers from which they were gathered.

Recipe Substitutions

This recipe is totally adaptable! While you will not get the same results as the original recipe if you do decide to substitute an ingredient or two, you can still make a wonderful version of your own.

• Use maple syrup instead of raw honey.
• Omit the egg yolks. This will definitely change the texture and nutritional value of the ice cream. However, it can be done–especially if you are concerned about possible contamination in the eggs.
• If you don’t have enough whole milk on hand, try using full-fat coconut milk instead.

Tools You Will Need

You will need a few key pieces of equipment to make this recipe work as written:

• a stand mixer
• an ice cream churn (this ice cream maker by Cuisinart is the one we use in our kitchen!)
• an ice cream scoop
• a freezer-safe glass storage container (if you don’t want soft-serve ice cream)

Ingredients for Creamy Homemade Vanilla Ice Cream with Eggs

• 1 3/4 cups heavy cream (can use UHT, if you have to)
• 1 cup whole milk
• 1/3 cup raw organic honey
• 1 Tbsp. pure vanilla extract
• 1/4 tsp. Himalayan pink salt or sea salt
• 3 egg yolks

How to Make Creamy Homemade Vanilla Ice Cream (Step-by-Step)

There are only three steps needed to make this fantastic creamy homemade vanilla ice cream recipe!

Step One: In the bowl of a stand mixer fitted with the whisk attachment, whip together all the ingredients until soft peaks form.

Step Two: Set up the ice cream maker and turn it on. Then pour the cream mixture into the churning ice cream maker. Freeze according to the manufacturer’s directions. (If you use the Cuisinart Ice Cream Maker, like our family does, then this should take about 20-30 minutes.)

Step Three: When the ice cream is frozen, you can consume immediately as a soft-serve ice cream or put it in an airtight container in the freezer for a more solid texture.

Storage Instructions

As with all ice cream, this recipe must be kept in the freezer to maintain its texture. Store in an airtight freezer-safe container (preferably a glass one) for up to three months.

Is it safe to use raw eggs in homemade ice cream?

While some cultures have consumed raw eggs for centuries, using raw eggs is not without risk.

One thing that our family does to lower our risk of salmonella poisoning is to use only the raw egg yolk. And we try to keep it from touching the eggshell at all, so as to minimize the contact with any bacteria external to the egg.

That being said, we have never had salmonella from our homemade ice cream.

Ideally, you should only ever use eggs where you know the source, but we realize that this is not always possible. If you feel uncomfortable using raw eggs yolks, then this recipe may not be for you.

Other Yummy Frozen Treats to Try Next

Healthy frozen treats do not have to be difficult or complicated. Try these recipes next:

• Easy 2-Ingredient Watermelon Slushie with Frozen Watermelon
• Healthy Pumpkin Spice Protein Milkshake (No Ice Cream!)
• Healthy Chocolate Protein Yogurt Bark (Sugar-Free)
• Healthy Wendy’s Chocolate Frosty Copycat Recipe with Banana (No Sugar!)

More Egg-Based Snacks

Want a snack that features eggs as a major ingredient? Look no further!

• High-Protein Blueberry Oat Bars (No Protein Powder)
• Protein Lemon Mousse with Yogurt (No Sugar)
• High-Protein Gluten-Free Pizza Bites