Vanilla Ice Cream

We’re celebrating National Ice Cream Month (and National Ice Cream Day on Sunday) with a homemade ice cream recipe that can help you lower your carbon footprint, one delicious creamy bite at a time. 

This simple, four-ingredient whole milk ice cream recipe created by self-taught chef and cookbook author, Marie Saba, is a lightened-up version of ice cream, swapping cream for Neutral’s carbon neutral organic whole milk.

“I love this recipe because it’s a bit lighter but still tastes delicious, and it is highly versatile, making it perfect for adding in fresh summer fruit, sprinkles, or whatever you have on hand,” said Marie Saba, author of From My Kitchen to Yours. “Plus using carbon neutral milk, it’s a win-win because it's better for you and better for the planet.”

Neutral Milk Vanilla Ice Cream

Ingredients:

• 3 cups Neutral whole milk

• ¾ cup granulated sugar

• ½ teaspoon Kosher salt

• 1 Tablespoon vanilla extract

Instructions: In a medium bowl, whisk together milk, sugar, salt, and vanilla until the sugar is dissolved. Cover and refrigerate 1-2 hours, or overnight.

Pour the mixture into the frozen freezer bowl of an ice cream maker. Turn on mixer and mix until thickened, about 20 minutes. The ice cream will have a soft texture. For a firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours. This recipe makes about one quart. Remove from the freezer 15 minutes before serving. Serve and enjoy!

As our brand name implies, Neutral Foods has provided only carbon-neutral products since its inception, including half gallon cartons of whole and 2% organic milk at Whole Foods Market, Sprouts Farmers Market, and Imperfect Foods nationwide, and regionally at Target on the West Coast, New Seasons in Oregon, and Erewhon in Los Angeles.