I have tried and tested vanilla ice cream for years now and have always been dissatisfied with the texture. Using maple syrup or honey made the ice cream too icy for me and seemed to always leave a film of cream in my mouth. And using eggs was too inconvenient because it had to cool before the ice cream could be made. Not ideal when you want ice cream the night of!
But, after lots of research I discovered that it’s the granulated sugar that creates the perfect frozen yet creamy dessert you get from the store or at an ice cream shop. So, I decided to try using coconut sugar instead and voila! The texture is perfect! It’s creamy and sweet without leaving a film of cream in your mouth or being icy. And there are no eggs so it can be made in just 20 minutes! Keep in mind that because of the coconut sugar, this vanilla ice cream does have a slightly earthy, caramelly flavor. Adding in the small amount of maple syrup helps balance this out.
20 Minute Vanilla Ice Cream
- Ice Cream Maker
- 1 cup heavy cream
- ½ cup whole milk
- 3 Tbsp coconut sugar
- 1 Tbsp maple syrup
- 1 Tbsp vanilla
- Whisk all the ingredients in a small bowl.
- Pour into the bowl of your ice cream maker and churn for about 20 minutes.
- Scoop into a container and store in the freezer. It'll be soft right out of the ice cream maker, but after just a short time in the freezer it's perfect!