Simple Vanilla, Chocolate and Fresh Strawberry Ice Cream

 Simple Vanilla Ice Cream

1 1/2 cups whole milk

1 C plus 2 tbsp granulated sugar

1 pinch kosher salt

3 cups heavy cream

1 1/2  tbsp pure vanilla extract

1. In a medium bowl, use a whisk together the milk, sugar and salt until sugar dissolves. Stir in the heavy cream and the vanilla. Cover and refrigerate at least 2 hours, or overnight.

2. Follow directions on ice cream machine. Place in airtight container and freeze. 

Our favorite add ins to mix in are fresh fruit like mangos, pineapple or peaches. The kids also love to mix in Oreos and Reeses.

Per 1/2 cup: Calories 250, carb 19g, protein 2g, fat 20g

Simple Chocolate ice cream

2/3 C cocoa power, sifted

1/2 C granulated sugar

1/3 C packed brown sugar

1 pinch kosher salt

1 1/2 C whole milk

3 1/2 cups heavy cream

2 tsp pure vanilla extracts

1. Put the cocoa, sugars and salt in a medium bowl; whisk to combine, breaking up any larger pieces with your fingers . Add the milk and whisk until all dry ingredients are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight. 

2. Follow directions on ice cream machine. Place in airtight container and freeze. 

Per 1/2 cup: Calories 283, carb 17g, protein 3g, fat 23 g

Fresh Strawberry (OR BUMBLEBERRY) ice cream 

1 1/2 cups fresh strawberries, hulled

3/4 C whole milk

2/3 C granulated sugar

1 pinch kosher salt

1 1/2 C heavy cream

1 1/2 tsp pure vanilla extract

1. Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/fine chopped.

2. In a medium bowl, whisk to combine the milk, sugar and salt until sugar dissolves. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. Cover and refrigerate at least 2 hours or overnight. Whisk again before pouring into ice cream maker.

3. Follow directions on ice cream maker. Place in airtight container and freeze. 

IF MAKING BUMBLEBERRY ICE CREAM, use 1/2 C leftover French toast berry topping and chop up remaining cup of strawberries to make 1 1/2 C filling. Use this to replace the 1 1/2 C strawberries. 

Per 1/2 cup: Calories 175, carb 15g, protein 1g, fat 12g

Pineapple ice cream in our coconut bowls tastes even better!

Ellie has mastered the bumbleberry goodness.