Ice Cream Flavours

Last week I did an amazing Maple Walnut Ice Cream recipie, and this week, I am going to share with you so many variations to make more ice cream to enjoy summer. There is no need to use an ice cream churn with this recipe. The best benefits of this ice cream are that there are no food additives plus all the health benefits of butyrate found in cream. Butyrate helps maintain a healthy gut lining and aids in preventing leaky gut, and gut inflammation. Studies have showed that the consumption of high fat dairy, reduces the risk of both diabetes and obesity.

Vanilla Ice Cream

1 1/2 cups heavy whipping cream, 33

-36 percent

1/2 cup sweetened condensed milk,

1/2 can

1 teaspoon vanilla

Using an electric mixer, beat the cream until whipped. Add in half of the can of sweetened condensed milk, and taste for sweetness. Add the vanilla and beat to combine. Line a loaf pan with crinkled parchment paper and pour in the whipped cream mixture, freeze for 4 to 24 hours or until firm.

Chocolate Ice Cream

1 1/2 cups heavy whipping cream, 33

-36 percent

1/2 cup sweetened condensed milk,

1/2 can

2 tablespoons cocoa powder

1 teaspoon vanilla

Using an electric mixer, beat the cream until whipped. Add in half of the can of sweetened condensed milk, the cocoa powder and taste for sweetness. Add the vanilla and beat to combine. Line a loaf pan with crinkled parchment paper and pour in the whipped cream mixture, freeze for 4 to 24 hours or until firm.

Double Chocolate Ice Cream

Use the above recipe, for chocolate ice cream and stir in 1/2 cup of chocolate chips.

Turtle Ice Cream

1 1/2 cups heavy whipping cream, 33

-36 percent

1/2 cup sweetened condensed milk,

1/2 can

1 teaspoon vanilla

2 tablespoons caramel sauce

2 tablespoons chocolate sauce

1/2 cup chopped pecans

1/2 cup chocolate chips, melted and extra pecans (optional)

Using an electric mixer, beat the cream until whipped. Add in half of the can of sweetened condensed milk and vanilla and beat to combine. Stir in the pecans. Line a loaf pan with crinkled parchment paper and pour in half of the whipped cream mixture. Drizzle 1 tablespoon of caramel and chocolate sauce and use a knife to cut through and swirl the sauces. Add the remaining whipped cream mixture, and again drizzle the caramel and chocolate syrups, and then using a knife, cut through the syrups and swirl lightly. Drizzle the melted chocolate chips on top (optional) and then sprinkle the top with chopped pecans. Freeze for 4 to 24 hours or until firm.