Very Vanilla Ice Cream

Make the creamiest, softest vanilla ice cream (gelato, if you're fancy) without the pesky chemicals and sugar of commercial brands. Get the recipe.

I scream, you scream, we all scream for ice scream. But we lectin free folks expect more. Our very vanilla ice cream must be made with compliant a2 grassfed milk, organic heavy cream, pasture-raised eggs, non-GMO allulose, and caramel-color-free vanilla. Does such a thing exist? Yes, and I'm going to show you how easy it is to whip of your own batch of soft vanilla ice cream that checks all the boxes on your lectin free eating plan. Read on for the recipe.

If you're lectin free like me, you've surrendered any hope in finding a truly compliant vanilla ice cream in stores. Sure, some are close, but they either they taste boring (borderline awful) or they snap the handle of your scoop and break your wrist because they're so hard.

Enter Lectin Free Gourmet with the very vanilla ice cream recipe to the rescue. This ice cream recipe whips up so easy in the blender. You can either freeze it from there or take it next level in the ice cream maker. Either way, you end up with a soft, scoopable vanilla ice cream to keep on hand for hot fudge sundaes or pies and cakes served a la mode.

As mentioned, I offer two methods to make this delicious frozen treat. Both start in the blender. The first is a no-churn recipe that goes directly into the freezer after blending. The second is the ice cream maker method. The latter is much faster and yields a slightly creamier gelato. You can purchase the same Cuisinart Ice Cream Maker I own on Amazon at a really great price. Just click here.

Now, without further ado, let's make lectin free very vanilla ice cream.

---

LFG Very Vanilla Ice Cream

The Recipe

(makes 1 1/2 quarts)

1 Pint Organic Grassfed a2 Whole Milk (Alexandre's is good)

1 Pint Organic Heavy Cream (a2 not necessary)

1/2 Cup non-GMO Allulose Granules

1 Tablespoon Pure Vanilla Extract

1/4 teaspoon Sea Salt

2 Pasture-raised Egg Yolks

2 Tablespoons Extra Virgin Olive Oil

Step 1: Blend ingredients together

Into a blender, add milk, cream, sweetener, vanilla, sea salt, egg yolks, and olive oil. Blend for one minute until mix well.

Step 2: Freeze or churn

I'm giving you two options here: freezer, and ice cream maker. Personally, I prefer the ice cream maker method. But I understand some don't own a machine. So, both work; however, the ice cream maker method results in a nicer end product and is ready much faster.

FREEZER METHOD: Pour into a large freezable container with lid. Freeze for one hour. Remove lid and give it a few stirs. Then freeze 1-2 additional hours.

ICE CREAM MAKER METHOD: Pour into the frozen vessel of our ice cream maker. Turn on and churn for 10-15 minutes, or until frozen. You will be able to serve immediately.

Serve in a sundae dish and smother with LFG hot fudge sauce or elegantly place a rocher or quenelle "spoon curl" on dessert plates alongside gourmet cakes and tarts.

ENJOY!