Raw Ice cream

I feed my family ice cream for breakfast.

Multiple times – per week! And I don’t plan on stopping any time soon.  Have I lost my mind?! Absolutely. Just ask my kids. But in this particular instance I believe I’ve got my act together, and they most definitely agree. (duh. what child wouldn’t agree with ice cream for breakfast??)

We like to save our carbs for lunch and dinner. Starting off the day with a low carb, high fat, high protein meal supports our bodies hormones, which are in such a delicate balance and are thrown off so easily. Our hormones play a critical role in our health, or lack thereof, so don’t discount them. I am not a fan of low carb diets, as our bodies need carbs to have a healthy, functioning metabolism; in the right order, with the right amount for each individual. Saving your carbs for later in the day, especially for dinner supports your adrenals and signals your body to start boosting melatonin levels in the evening, as well as providing fuel for your liver, keeping your blood sugar stable and avoiding any crashes during the night. This also goes a long way in correcting insulin sensitivity, which aids in stabilizing weight.

I strongly believe that a nourishing diet is of vital importance and I strive to provide the best I can for my family. Which is where this ice cream comes in! Ice cream made from healthy, whole, real food is very nourishing. Most raw ice cream is simply cream, milk, a couple egg yolks and some maple syrup. I took that idea and ran with it, creating an ice cream that is incredibly nutrient dense, not to mention amazingly delicious. Its the smoothest, richest, creamiest, raw ice cream I have ever had. It doesn’t take much to fill you up!


4 eggs – farm fresh or pasture raised
8 egg yolks (yes I do mean 8 )
3 c raw cream
1 c raw milk
2 T vanilla (We make our own, but you can use any)
1 t sea salt
2/3 c maple syrup find here

Blend the eggs, and yolks in a blender just until combined. Stop the blender and pour in the rest of the ingredients. Mix to combine.  At this point follow your ice cream makers instructions. Enjoy right away or freeze overnight. It will harden like most homemade ice creams do, but doesn’t take more than 10-15 minutes to soften enough to dig into.
I used my Vitamix, but this recipe will work with a regular blender or a food processor. You could also use a wisk and mix by hand.

Every single one of those ingredients are so good for you they have been labeled superfoods. (Even pure vanilla beans) Combining them all together and freezing them? To that I say, “YES!”  Such a great start to the day;  balancing blood sugar, supporting hormones and nourishing your metabolism on a cellular level. I mean, seriously, every day that you eat ice cream for breakfast is awesome, am I right?! This is honestly the best tasting ice cream I have ever made. Try it!

You must, I repeat, must use raw milk and cream to experience the benefits, or the whole process is moot. You will not get the vitamins, minerals, or nutrients that come with the raw ingredients if you use pasteurized products form the store.

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