PCG Foods: Ice Cream

These simple and healthy ice-cream recipes don’t require heating. With a few simple ingredients as the base, there are a lot of flavor options.

Ingredients for Vanilla Ice Cream*

  • 1 cup raw whole milk
  • 2 cups heavy cream (or 1¼ cup clotted cream)
  • ¼ cup maple syrup
  • 1 tsp real vanilla extract
  • Pinch of Himalayan salt
  • 2 to 4 fresh egg yolks

Ingredients for Coconut Vanilla Ice Cream*

  • 1 can full fat coconut milk**
  • 1/4 to 1/2 cup maple syrup to taste
  • 1 to 2 tsp real vanilla extract
  • A large pinch of Himalayan salt
  • 2 to 4 fresh egg yolks (4 is delicious)


  • Blend all ingredients in a blender.
  • Pour into an already churning, frozen bowl ice cream maker.
  • Churn 20 to 30 minutes until thickened.
  • Remove ice cream with a wooden spoon (metal spoons scratch the bowl). The ice cream will have a soft, creamy texture and will melt quickly. If a firmer consistency is desired, transfer ice cream to an airtight container and place in freezer for about 2 hours (it will get quite hard if it’s in the freezer too long). Remove from freezer about 15 minutes before serving.

*For chocolate ice cream, add 1½ to 3 tablespoons cocoa or cacao, increasing sweetener if desired.

**High quality, creamy coconut milks work best (Aroy-D and Golden Star are recommended for ingredients and consistency).

NOTE: For a magic shell chocolate topping, melt 1 cup of dark chocolate chips (ideally sweetened with coconut sugar) and 3 tablespoons of coconut oil together gently in a sauce pan. Let cool. Poor over ice cream and watch it harden!

I tried this evening! Super easy to make! The children’s love it!

—Isabelle Savoie (Canada)

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