Nutrient-dense Ice Cream

If you’ve been craving a sweet treat that actually supports your hormones instead of fighting them… this homemade ice cream is your new go-to.

Most store-bought ice creams are loaded with seed oils, gums, fillers, preservatives, artificial flavors, and processed sugars that leave you bloated, inflamed, and crashing after 20 minutes.

This recipe uses real, whole ingredients your body needs:
heavy cream, whole milk, egg yolks, vanilla, raw honey, and sea salt. Only 6 ingredients!!
Nothing else. No chemicals, no additives, no gums, no fillers — just real-food.

And yes… ice cream can actually be nutrient-dense.
Healthy fats, protein, minerals, fat-soluble vitamins from the yolks—your hormones love every part of it.

Below is my exact recipe plus the tools I personally use

Ingredients

• 2 cups heavy cream

• 1 ½ cups whole milk

• ½ cup raw honey

• ½ teaspoon sea salt

• 4 large egg yolks

• 1 ½ teaspoons vanilla extract

Tools I use

• Cuisinart Ice Cream Maker Machine

• Celtic Sea Salt

• Wooden Spoon Set

• Stainless Steel Pot

• Glass Container or you can use Paper Ice Cream Container

Instructions

1. Warm the base

Heat a stainless steel pot over low heat. Add:

• heavy cream

• whole milk

• sea salt

• vanilla extract

• raw honey

Warm gently without boiling. You just want everything to melt together and become warm to the touch.

2. Temper the egg yolks

In a separate bowl, whisk the egg yolks.

Slowly — and I mean slowly — drizzle in a little of the warm cream mixture while whisking constantly.
This prevents the yolks from scrambling and keeps the mixture silky and smooth.

Once the yolks are tempered, pour everything back into the pot.

3. Chill the mixture

Transfer the custard to a glass container.
Chill in the fridge for at least 4 hours, but overnight is even better.
This step is key for super creamy ice cream.

4. Churn

Pour your chilled mixture into your Cuisinart Ice Cream Maker Machine.
Churn for about 25 minutes, or until it reaches a soft-serve consistency

5. Freeze to firm

If you prefer scoopable ice cream, transfer to a glass container and freeze for 2–4 hours.

Here are some of my favorite clean, hormone-friendly variations:

One of the best parts about this nutrient-dense ice cream base is that you can easily adapt it to make different flavors — without adding junk ingredients.

1. Earl Grey Ice Cream

Steep 2–3 Earl Grey tea bags in the warm cream mixture for 10 minutes before tempering the yolks. Remove tea bags and continue the recipe.

2. Chocolate Ice Cream

Whisk in ½ cup high-quality cocoa powder (or melted dark chocolate sweetened with honey) while warming the cream and milk.

3. Blueberry Ice Cream

Simmer 1 cup blueberries with 2–3 tbsp honey until syrupy. Cool, blend, and mix into the custard before chilling.

4. Honey & Lavender Ice Cream

Add 1–2 tsp dried culinary lavender while warming the cream mixture.
Strain out the lavender before tempering the yolks.

5. Matcha Ice Cream

Whisk 2–3 tsp high-quality matcha powder directly into the warm cream mixture until smooth.

This recipe is so simple and nutrient-dense, it becomes a staple in your home. If you try any of the flavors, tag me @nourishedbygracie — I love seeing your clean dessert creations!