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Homemade Vanilla Bean Ice Cream {and Exciting News!}

By Kelly · 23 Comments

Throw a fun ice cream sundae party featuring this naturally-sweetened, homemade vanilla bean ice cream recipe. You and your kids (and their friends) will love it!

I’m thrilled to share some exciting news with you … I recently joined the KitchenAid contributor team as a featured blogger at their beautiful recipe site – Kitchenthusiast. What an honor!

As a huge fan of KitchenAid appliances, it’s such a privilege to be able to join some of my favorite bloggers to share delicious seasonal recipes that highlight a few of my favorite KitchenAid products.

Since summer is finally here, I thought it would be fun to celebrate this exciting news with an Ice Cream Sundae Party featuring my family’s favorite naturally-sweetened homemade vanilla bean ice cream recipe.

Throw a fun ice cream sundae party featuring this naturally-sweetened, homemade vanilla bean ice cream recipe. You and your kids (and their friends) will love it!

So join the party and come visit me over at KitchenAid today where I’m sharing a super simple recipe to beat the heat of summer and have a lot of fun in the process!

P.S. These absolutely adorable chevron-stripe ice cream cups make any party fun! Another party-friendly serving tip – use muffin tins to serve toppings for ice cream parties, burrito or taco night, make-your-own pizza night and MORE! (aff.links)

Disclosure: As a contributor for KitchenAid’s blog, I occasionally receive free products, as well as a small stipend for writing posts for Kitchenthusiast. This in no way impacts my review of their products. All opinions given are my honest thoughts after testing and using their products on a regular basis. Thank you!


You Might Also Like:

Wholesome All-Fruit Pops (GF, DF)
Healthier Ice Cream Sandwich Cookies (GF Options)
Summertime Favorite: Grilled Peaches & Cream (GF)

Filed Under: Frozen Treats ·

Comments

  1. Shonda says

    June 13, 2014 at 6:34 am

    What a great honor for you! How exciting. (But, the links are saying page not found.)

    Reply
    • Kelly says

      June 13, 2014 at 10:38 am

      Hi, Shonda! I think my post went live before theirs did. Oops! I was a little too excited. LOL! All the links should be working now, as the post is live. Thanks for your support!

      Reply
      • Shonda says

        June 13, 2014 at 1:21 pm

        Great! I just was able to see it now! Yummy! I will have to check out that ice cream attachment since I have a Kitchen Aid.

        Reply
        • Kelly says

          June 13, 2014 at 3:07 pm

          Thanks for leaving a sweet note at the KA site! 🙂 Appreciate your kind support!

          Reply
          • Shonda says

            June 13, 2014 at 3:08 pm

            You are welcome!

  2. Rebekah says

    June 13, 2014 at 6:34 am

    There is a problem with the KitchenAid website link.

    Reply
    • Kelly says

      June 13, 2014 at 10:38 am

      Hi, Rebekah! I think my post went live before theirs did. Oops! I was a little too excited. LOL! All the links should be working now, as the post is live. Thanks for your support!

      Reply
  3. JessMN says

    June 13, 2014 at 6:38 am

    Your links to the recipe arent working 🙁

    Reply
    • Kelly says

      June 13, 2014 at 10:37 am

      Hi, Jess! I think my post went live before theirs did. Oops! I was a little too excited. LOL! All the links should be working now, as the post is live. Thanks for your support!

      Reply
  4. Nikki says

    June 13, 2014 at 6:54 am

    This looks delicious but when I link it takes me to the KitchenAid blog and says “link not found”. Just thought you might want to know. I’ll try back later. Thanks for all the great inspiration!

    Reply
    • Kelly says

      June 13, 2014 at 10:37 am

      Hi, Nikki! I think my post went live before theirs did. Oops! I was a little too excited. LOL! All the links should be working now, as the post is live. Thanks for your support! 🙂

      Reply
  5. Sandra S. says

    June 13, 2014 at 8:40 am

    Congratulations on being selected to contribute to KitchenAid as a featured blogger!

    Reply
  6. Charlotte Moore says

    June 13, 2014 at 8:53 am

    Just wondered how this could make 2 qts. as the Kitchenaide website says. I don’t see enough volume to do that. It sounds delicious.

    Reply
  7. Lea says

    June 13, 2014 at 11:52 am

    Where did you get the spoons to match the cups? And Congratulations!

    Reply
    • Kelly says

      June 13, 2014 at 3:12 pm

      Hi, Lea. You can find them on amazon here (http://amzn.to/1psXWPL) but they are expensive. I found them on Etsy and also at One Kings Lane for less. Some craft stores carry similar types as well. Hope that helps. Thanks for your sweet well wishes! 🙂

      Reply
  8. Sylvie | Gourmande in the Kitchen says

    June 18, 2014 at 1:12 am

    Congrats Kelly, such a fun group of bloggers they have over there!

    Reply
    • Kelly says

      June 18, 2014 at 4:26 pm

      Thank you so much, Sylvie! You are such a sweet friend! Appreciate you! 🙂

      Reply
  9. Gigi Steyer says

    June 28, 2014 at 8:38 am

    Hi Kelly,
    I thought you used to have a link to a great hot fudge sauce recipe, but I can’t find it anymore. Can you help?

    Gigi

    Reply
    • Kelly says

      June 28, 2014 at 9:23 am

      Hi, Gigi. You must be thinking of another site. But I do have a “Magic Shell” recipe that you can find here: http://www.keeperofthehome.org/2014/06/frozen-banana-bites-perfect-summertime-treat.html
      Blessings, Kelly 🙂

      Reply
  10. Gigi Steyer says

    July 3, 2014 at 10:58 pm

    Kelly,
    I wanted to try making this ice cream recipe, but I was originally going to use raw milk and raw cream (as well as pastured eggs). However, I think if I make it, since it is cooked, I will have to use pasteurized after all, as the cooking process looks like it would just “pasteurize” all that lovely raw goodness, right? Or is this cooking at a low enough temperature that it doesn’t do that? Thanks! Gigi

    Reply
    • Kelly says

      July 8, 2014 at 1:15 pm

      Hi, Gigi. If you use pastured eggs, many do not heat them at all. But I leave that up to you as far as your comfort zone on that, especially if you don’t truly know your pastured egg source. And personally, I would not be comfortable with raw egg yolks for small children. I just always want to err on the side of caution when it comes to little ones. You can also opt to leave out the eggs and instead increase the amount of raw cream and reduce the amount of raw milk to help it achieve that creamy factor. The reason egg yolks are used in ice cream bases is because they really help to produce smooth, creamy, custardy ice cream. Whereas ice cream without eggs has to rely on the fat in the cream to keep it soft but it will still tend to freeze harder than egg yolk based ice cream. So it really comes down to taste and texture. Hopefully this helps. 🙂

      Reply
  11. Gigi Steyer says

    July 8, 2014 at 2:59 pm

    Kelly,
    Actually, my question was more about whether it even makes sense to use raw cream and raw milk in this particular recipe, being as it is cooked. I don’t know if you know the answer to this, but, do you think that it would, in effect, act like “pasteurizing” to the raw cream and milk to cook it the way you do in this recipe? If so, it looks like it would be better to just use regular, store-bought milk, since it would be a waste of good, raw enzymes otherwise. I don’t have a problem with using pastured raw egg yolks – my twins are almost 12. Thanks, Gigi

    Reply
    • Kelly says

      July 9, 2014 at 2:40 pm

      Apologies for the confusion. What I was trying to say is that you could use raw milk and cream without heating it at all and make ice cream. Some people also use raw egg yolks, although again, I would be sure you’re comfortable with your pastured egg source. Personally, I wouldn’t pay the extra money for raw milk and cream only to heat it. Heating it above 110°F will kill off the live components in the milk. So again, you can always make ice cream without heating the milk. The heating method is simply used to help thicken it into a custard before freezing. If you don’t heat the milk, it will not be as smooth and custard-like, but will still be delicious. Hope this helps to better clarify. 🙂

      Reply

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