How to Make Natural Ice Cream at Home

At some point, we all scream for ice cream. This wouldn’t be so bad if the warm weather favorite weren’t normally created with chemicals and artificial flavors.

When people eat readily available, chemical-laden ice creams, they harm their bodies, which were actually designed to coexist with the environment, not hurt it or themselves.

You may be wondering, exactly how bad are these chemicals? Well, some of the artificial flavors are seriously potent poisons…

For example, strawberry flavor is benzyl acetate, which is extremely dangerous and can cause vomiting and diarrhea. Also, pineapple flavoring, although not too common of a choice in popular brands, is ethyl acetate. It can cause liver, kidney and heart damage.

Image: Sugar Daze

Nut flavoring is butraldehyde, one of the ingredients in rubber cement. While you may have sniffed this glue secretly in middle school, you now (hopefully) know it’s bad for your body – see the full chemical list from Nourished Magazine.


Image: Tara Hunt

Emulsifiers, used to smooth ice cream, are not all bad (at least, not the natural ones) but many are. Emulsifiers are also being used to disperse the oil in the Gulf Oil Spill, which many environmental groups are questioning.


Eeeek. Our hot weather ice cream cravings have really been dampened now. Store-bought ice creams in cartons are out, for us. But…

It turns out, ice cream really isn’t that hard to make on your own. You don’t even need an ice cream maker.

Here are two easy ways to make your own ice cream.

1. With Bananas

Cut them up, freeze them for a few hours and then pop them in the food processor until they get smooth and creamy. It can’t get any easier than that. When you’re done, you can top the ice cream with honey, add some granola or another tasty and natural treat.


2. With Mamey

You may not have heard of this fruit unless you’ve been to Central America, Mexico, northern South America, the West Indies or even Southern Florida. But the things people compare this pink fruit to are amazing:

Apparently, mamey has received little recognition at home or abroad. We can’t fathom why.

Perhaps these two facts are part of the reason: some rural people in the Dominican Republic consider it to be dangerous, and Jamaicans have an ancient custom to make the fruit less harmful for digestion.

When you find it, use mamey the same way as the bananas in the previous recipe. Who needs fake substances?

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