Ice Cream Soup

Tonight my little guy had a friend over for dinner. I thought it would be fun to test out our new Play and Freeze Ice Cream Ball Ice Cream Maker that I got for $15 (still in box!) off of Offer Up. They had a blast! My attempts at a “healthified” ice cream recipe didn’t quite pan out they way I had hoped, which could have been due to several factors:
1. The size of our ice cubes were a bit to big to fit in the outer compartment of the ball, so I blended them into a fine shaved ice…which quickly melted.
2. While rolling the ball back and forth did keep these toddlers occupied for a good fifteen minutes, they soon lost interest and I was unwilling to pick up their slack.
3. Coconut milk and maple syrup simply aren’t good substitutes for cream and sugar.
Here’s the recipe I tried:
​1 can (13.5 oz) full fat organic coconut milk
1/2 cup maple syrup
2 tsp. pure vanilla extract


Any thoughts on ways to improve? Please leave a comment! We will definitely continue to experiment with this and the ice cream ball will be coming with us on our upcoming family camping trip. Yum!

2 thoughts on “Ice Cream Soup

  1. Kristin says:

    Maybe try soy or almond milk? I think I’ve seen more IceCream made with those “milks” in the stores vs. coconut milk. Perhaps because it’s easier to make into IceCream?


  2. Rachel Ivers says:

    I like pastures egg yolks in my ice cream and you can also check
    Out nourishing traditions recipie which uses arrowroot powder to thicken.


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